No matter what the first day of a new week throws at you, no matter how looming the rest of the days before the weekend seem, a truly, madly delicious pizza promises something familiar, something reliable, something known. It's confirmation that all the heaviness of the world will be held at bay if only for a little while by a combination of bubbling mozzarella, sweet fennel sausage, and balsamic-glazed radicchio.Read more...
No matter what the first day of a new week throws at you, no matter how looming the rest of the days before the weekend seem, a truly, madly delicious pizza promises something familiar, something reliable, something known. It's confirmation that all the heaviness of the world will be held at bay if only for a little while by a combination of bubbling mozzarella, sweet fennel sausage, and balsamic-glazed radicchio.
Beginning with the "Mother Crust" recipe, Lenzer argues that pizza dough is a "tabula rasa "for whatever healthy fresh ingredients you have on hand. To make pizza a nightly affair, she suggests preparing the dough on Sunday in less than 30 minutes freezing it, and simply transferring it to the fridge to thaw on the morning you plan to cook. Lenzer gives the timestrapped home cook countless combinations for a healthy, delicious (and quick ) weeknight meal.
Balancing lighter healthy alternatives like Summer Squash with Lemon Zest and Ricotta with indulgent options such as Spicy Shredded Pork with Sweet Onion Jam and Burrata, in addition to bonus recipes including "Salad thoughts," "Small bites," and even a few ideas about wine, this book covers all the bases. Lenzer's comforting voice adds a homey touch to her artisanal recipes and immaculately styled photos."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-07-06
- Reviewer: Staff
Lenzer's obsession with—and discovery of—the perfect pizza crust fuels her compelling case for making homemade pizza a weekly (or even daily) ritual. Early on she dispels the myth of pizza as junk food—"These are not topping-laden, cheese-smothered, thick-crusted affairs"—and she's unapologetically all about the gluten. She sings the praises of pizza as a "tabula rasa," a blank slate happy to be topped with the "bibs and bobs" floating around your refrigerator. Her lawless approach to pizza-making, and her savvy tips and tricks (consider smearing bacon fat on your crust in lieu of tomato sauce), bring a solid dose of whimsy to weeknight dinners. Take a really good crust and have fun repurposing leftovers. What could go wrong? For guidance, the book offers up Lenzer's favorite pizza combinations in chapters organized by primary ingredient, including caramelized fennel and pears with stilton; spicy shredded pork with sweet onion jam and burrata; and the unexpected: clams with creamy tomato sauce and basil, à la Nigel Slater. This approachable collection of inventive recipes will inspire readers to experiment with their own pizza combinations. (May)