Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill [Paperback]

Dwayne Ridgaway (Author)

Book Description

Publication Date: May 1, 2005

If you think if pizza as a dish with only sausage, pepperoni, and cheese, think again. Somewhere along the way pizza has grown up. Now, you can choose to bake your pizza or put it on the grill. In Pizza, pizza as weÆve known it is reborn. In these pages, readers will learn the essence of the pizza recipes and how fresh ingredients combined in traditional and unique ways can build to achieve appetizing and visually appealing dishes.

Recipes range from classic pizzas such as Spinach and Arugula Grilled Pizza and Grilled Pizza Margheritta to contemporary pizzas like Buffalo Chicken Stuffed Skillet Pizza, to breakfast dishes like Brunch Pizza with Scrambled Eggs and Prosciutto, to a Chicken Ceasar Salad on Grilled Crust pizza, to a dessert of Mixed Berry Grilled Pizza, this volume includes variations of the classic Italian recipes, vegetarian options, and recipes that reflect ethic diversity takes the pizza beyond ItalyÆs borders.

Use the book as a specific guide to achieve a meal or as a guideline for your own creations. Readers will learn how sauces, cheese, toppings and doughs are interchangeable. ThereÆs also an explanation of traditional and not-so-traditional ingredients.

Editorial Reviews

About the Author

Dwayne Ridgaway is a food and beverage consultant and caterer. He has worked as a chef in the San Destin Beach Resort and the Elephant Walk in Florida. He lives in Rhode Island.

Product Details

• Paperback: 128 pages
• Publisher: Quarry Books (May 1, 2005)
• Language: English
• ISBN-10: 1592531547
• ISBN-13: 978-1592531547
• Product Dimensions: 7.9 x 7.8 x 0.5 inches
• Shipping Weight: 8.8 ounces
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,849,600 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

4.0 out of 5 stars Interesting pizza ideas - easy to modify, June 19, 2007

By 

Sarah Borkowski (Charlotte, NC) - See all my reviews
(REAL NAME)   

This review is from: Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill (Paperback)

I recently purchased this book because my husband looooves pizza, but years of pizza chain delivery are catching up with us. This book has very detailed instructions of how to make your own pizza crust (five or six different types) and your own pizza sauce. It has several sections listing recipes for different types of pizzas such as traditional, modern variations and dessert pizzas.

My one issue is that the ingredient lists seem a mile long. I realize that these pizzas are more artisanal than practical, but jeez! However, I found that it is easy to substitute ingredients with easier alternatives (for example, rather than chopping garlic and using garlic powder, just use additional garlic powder). Also, if I am short on time, I just buy pre-made pizza crusts from the grocery store and work my magic for the filler (and it still counts as homeade in my book!).

My favorite so far is the Black Bean and Roasted Corn with Seared Shrimp pizza, but there are probably 20 other recipes that I plan on trying, which is a high hit rate for me with cookbooks. Great book!