For Christmas I got the book 500 Pizzas & Flatbreads that I put on my Amazon Wish List.
I’ve only read the beginning introduction so far, it has a small but informative reference on the equipment, ingredients, and basic preparation and cooking techniques for making pizzas. Then it goes right into the pizza recipes. They’re divided into several categories: Pan pizza, thin crust, flatbreads of the Americas, dessert pizzas, and international pizzas around the world.
Like any recipe book, it’s a great reference if you’re looking for something new to try. I’m not sure if I’m ready for some of the ethnic dishes, but I’ll have to take a look at making flatbreads and how making the crust differs from a traditional crust. It has different recipes and techniques for making thick crust, calzones, or flatbread crust. There are also a few bread recipes in here too, and plenty of ones I can’t even pronounce! Can’t wait to try one out.
I get emails from Kraft foods with recipe ideas, and today they had one for Taco Pizza. Have you tried a taco pizza before? How is it? I would think it can be tricky to get the right sauce and crust that goes well with taco flavoring.
This one calls for ground beef, Taco Bell seasoning, lettuce, tomato, ready to use pizza crust, and Mexican style shredded four-cheese blend with a touch of Philadelphia, which I assume means sour cream. But why doesn’t it clarify?? It has an average of 4 and a half stars with 155 reviews so it sounds like most people like it. You can drizzle salsa on top to add a little more moisture.
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I was browsing some articles on Serious Eats and someone posted a link to 25 Healthy Pizza slideshow on Cooking Light.com. The navigation is quite nice – you can click the next or previous buttons to see a short description of each one, then click a link for the recipe of one you like. When you click for the recipe it goes to MyRecipes.com.
I’m not sure what makes them healthy. They do provide nutritional information on MyRecipes.com. One is Bacon, Tomato, and Arugula Pizza and the bacon adds quite a bit of fat. There are a few seafood ones: Garlicky Clam Grilled Pizza and Smoked Salmon Thin-Crust Pizza. I’ve never tried one with seafood except an occasional anchovy that mistakenly was added to my pizza. Next time I’m feeling adventurous I might have to try one. The Pepperoni Deep-Dish Pizza appeals to me; I like Chicago-style pizzas. But it has more fat than the bacon one! Does pepperoni have more fat than bacon? The Veggie Grilled Pizza is not as low-fat as I would have guessed, but it’s a great way to add more veggies to your diet! What do you think about these recipes?
I was reading through the Serious Eats – Slice Pizza blog and boy do they have a lot of posts! The website has a bunch of great resources, articles, recipes, etc. that I will be checking out and contributing to whenever I get a chance. I will have to submit my homemade pizzas to their My Pie Monday feature. For now you can see all my photos by going to the Connect page and clicking the Flickr Photostream link. Most of the pizza reviews are in New York, but I see a few articles about Ohio pizza.
The articles I’m most interested in reading are the ones which describe cooking techniques and variants in ingredients. For example, there’s one on types of mozzarella cheese (whole-milk, low-moisture) and scientific descriptions and explanations of how they are made. I may start experimenting with different cheeses next.
Where do you find recipes online?Â Here are just a few of the sites that provide recipes of all types:
And one that has a name similar to Open Source Pizza: Open Source Food!
What tools do you use to organize your own recipes? What influences your decision to try the recipe? Let me know!