by Lisa Plumley
The Campania
A specialty influenced by the poutine
Gabriella and Shane eat together.
Cover the dough with brown gravy, leaving about a half inch to an inch around the edges. Layer very thinly sliced red potatoes over the gravy and top with cheese curds. (Shredded or crumbled extra-sharp cheddar can be substituted for the curds.) Add crumbled, already cooked bacon for an extra-decadent pizza.
The Reggio
Like spinach and artichoke dip, but on a pizza!
Mix together equal amounts of ricotta cheese and cream cheese. Spread or drop dollops of the mixture over the dough, leaving about a half inch to an inch around the edges. Sprinkle with sautéed spinach (or defrosted frozen spinach, squeezed dry) and quartered artichoke hearts. Cover with a mixture of shredded Swiss and Gruyère cheeses.
The Abruzzo
A spicy, diabolical slice of heaven.
Add a ¼ cup of hot sauce (or less to taste; you can also substitute red pepper flakes) to the basic tomato sauce. Spread it on the dough, leaving about a half inch to an inch around the edges. Top with cubed grilled chicken, whole cloves of roasted garlic, and mozzarella cheese. On top of the cheese, add slices of fresh Roma tomatoes. Chopped jalapenos, with the seeds removed, will add an extra kick for those with a high heat tolerance.
The Tropea
A twist on the classic margherita pizza.
To the basic sauce, add five cloves of sautéed, chopped garlic and ten fresh basil leaves, chopped (or pureed with the sauce). Spread it on the dough, leaving about a half inch to an inch around the edges. Arrange ¼-inch slices of fresh mozzarella over the sauce, and sprinkle with whole mint leaves and fresh rosemary.
The Salerno
Thinly slice two to three white onions and caramelize in a tablespoon of olive oil. Spread the onions on the dough, leaving about a half inch to an inch around the edges. Crumble goat cheese on top and cover with slices of prosciutto. Five minutes before taking out the pizza, sprinkle with shaved parmesan cheese.
The Benevento
Bake the crust plain, which will give you a focaccia-like bread. Cool for a few minutes and then spread your favorite hummus on the crust, leaving about a half inch to an inch around the edges. Top with marinated mushrooms, roasted red peppers, and avocado.
ZEBRA BOOKS are published by
Kensington Publishing Corp.
119 West 40th Street
New York, NY 10018
Copyright © 2013 by Lisa Plumley
All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the Publisher, excepting brief quotes used in reviews.
If you purchased this book without a cover you should be aware that this book is stolen property. It was reported as “unsold and destroyed” to the Publisher and neither the Author nor the Publisher has received any payment for this “stripped book.”
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ISBN: 978-1-4201-3153-6
eISBN-13: 978-1-4201-3154-3
eISBN-10: 1-4201-3154-0
First Electronic Edition: December 2013