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Pizza Night (Deliciously Doable Recipes for Pizza and Salad)
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$30.00
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Product Details
Author:
Alexandra Stafford
Format:
Hardcover
Pages:
256
Publisher:
Clarkson Potter/Ten Speed (April 16, 2024)
Language:
English
ISBN-13:
9780593579947
ISBN-10:
0593579941
Weight:
39oz
Dimensions:
8.67" x 9.7" x 0.95"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T170302_155746820-20260405.xml
Folder:
RandomHouse
List Price:
$30.00
Case Pack:
12
As low as:
$23.10
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Clarkson Potter
Overview
Make pizza night a weekly tradition with these 52 seasonal pizzas paired with salads for a complete meal—from the award-winning author of Bread Toast Crumbs and creator of the popular blog Alexandra’s Kitchen.
“I dare you to flip through Ali’s easy-to-follow, farm-fresh recipes and not feel inspired to plan your first pizza night immediately.”—Jenny Rosenstrach, bestselling author of Dinner: A Love Story and The Weekday Vegetarians
Making great pizza isn’t complicated. Whether you’re using a kitchen oven, a grill, or an outdoor pizza oven, it all starts with the dough.
In Pizza Night, Alexandra Stafford presents four simple doughs—thin-crust, pan, Neapolitan-style, and gluten-free (plus sourdough variations)—and easy techniques for perfecting your crust. From there, you can create a variety of delicious pizzas, including Detroit-Style Pizza for a Crowd, Classic Margherita Pizza, and Winter White Pizza with Garlic and Herbs. You can make it the same day or ahead; make it extra cheesy and decadent or go the healthy road—pizza-making easily adapts to busy schedules and tastes and requires little in special equipment.
Arranged seasonally, each pizza is paired with a salad, from a springtime Salami and Red Onion Pizza with Calabrian Chiles and Hot Honey served with an Arugula Salad with Prosciutto and Parmesan, to a fall Broccoli Rabe and Smoked Mozzarella Pizza accompanied by a Farm Share Harvest Slaw to a summery Roasted Hatch Chili Pizza with Corn and Oaxaca with a Melon, Cucumber and Mint Salad. To end your meal on a sweet note, there are also a handful of simple desserts to choose from (Loaf Pan Tiramisu, One-Bowl Lemon Ricotta Pound Cake). Pizza Night serves up a year’s worth of delicious, inspired, and satisfying pizzas and salads.
“I dare you to flip through Ali’s easy-to-follow, farm-fresh recipes and not feel inspired to plan your first pizza night immediately.”—Jenny Rosenstrach, bestselling author of Dinner: A Love Story and The Weekday Vegetarians
Making great pizza isn’t complicated. Whether you’re using a kitchen oven, a grill, or an outdoor pizza oven, it all starts with the dough.
In Pizza Night, Alexandra Stafford presents four simple doughs—thin-crust, pan, Neapolitan-style, and gluten-free (plus sourdough variations)—and easy techniques for perfecting your crust. From there, you can create a variety of delicious pizzas, including Detroit-Style Pizza for a Crowd, Classic Margherita Pizza, and Winter White Pizza with Garlic and Herbs. You can make it the same day or ahead; make it extra cheesy and decadent or go the healthy road—pizza-making easily adapts to busy schedules and tastes and requires little in special equipment.
Arranged seasonally, each pizza is paired with a salad, from a springtime Salami and Red Onion Pizza with Calabrian Chiles and Hot Honey served with an Arugula Salad with Prosciutto and Parmesan, to a fall Broccoli Rabe and Smoked Mozzarella Pizza accompanied by a Farm Share Harvest Slaw to a summery Roasted Hatch Chili Pizza with Corn and Oaxaca with a Melon, Cucumber and Mint Salad. To end your meal on a sweet note, there are also a handful of simple desserts to choose from (Loaf Pan Tiramisu, One-Bowl Lemon Ricotta Pound Cake). Pizza Night serves up a year’s worth of delicious, inspired, and satisfying pizzas and salads.
