Magazine article Working Mother

Great Global Pizza

Magazine article Working Mother

Great Global Pizza

Article excerpt

Take your kids on an international pizza tour. You'll travel from Italy to France to Spain to Turkey, discovering new ways to turn simple crusts and toppings into easy, delicious family dinners. Come see how scrumptious pizza can be!

Spanish Vegetable Flat Bread

This dough is denser and richer than that of traditional pizza. If you're in a hurry, though, ready-made dough is fine. Choose any mix of veggies your family will enjoy.

1 envelope active dry yeast, preferably rapid-rise

2 tablespoons plus 1 cup lukewarm water

3 cups all-purpose flour

1 teaspoon salt

¼ cup plus 3 tablespoons extra-virgin olive oil

2 cups tightly packed Swiss chard, washed, dried and stems removed

5 cloves garlic, minced or pressed

1 small zucchini, sliced paper thin

1 large green bell pepper, seeded and thinly sliced

1 large yellow onion, thinly sliced

Salt and pepper to taste

2 ripe plum tomatoes, thinly sliced

¼ cup pine nuts

2 teaspoons white wine vinegar

1. To make dough, dissolve yeast in 2 tablespoons water. Let stand 10 minutes until foamy. Add flour, salt, remaining 1 cup water and ¼ cup oil; stir to combine. Turn dough onto floured surface. Knead until smooth and elastic, 7 to 10 minutes. Place in a lightly oiled bowl, turning once to coat with oil. Cover with plastic wrap. Let rise in a warm place (75F) until double in volume, about 1 hour.

2. To make topping, slice Swiss chard leaves into ½-inch-wide strips. In a large skillet, heat 1 tablespoon oil. Add chard and garlic; toss together. Cover and cook 2 minutes, then uncover and cook 2 minutes longer. Remove from skillet; set aside.

3. Add ½ tablespoon oil to the skillet, then add zucchini and cook over medium heat until tender, about 4 minutes. Remove from skillet and add to reserved Swiss chard. Add bell pepper and onion to pan with 14 tablespoon oil and cook 7 to 8 minutes. Add mixture to zucchini and Swiss chard, season with salt and pepper and set aside.

4. Preheat oven to 40°F. When dough is risen, punch down and cut into 2 pieces. On a lightly floured surface, roll each piece into an oval. Place on a large, lightly oiled baking sheet. Spread half of cooked vegetables on each oval. Arrange tomatoes on top, sprinkle with pine nuts, drizzle with remaining 1 tablespoon oil and the vinegar, then season with sait and pepper. Bake until golden, 20 to 25 minutes.

Pizza With Fresh Herb, Olive and Pecorino Salad

Can't get your kids to eat their greens? Try serving them on top of pizza for a change. You might be pleasantly surprised by the disappearing act that follows. Save time by using a prebaked packaged crust.

3 cloves garlic, minced

5 tablespoons extra-virgin olive oil

1 cup loosely packed fresh basil leaves

2 cups fresh flat-leaf parsley leaves

3 tablespoons snipped fresh chives (1 small bunch)

2 tablespoons coarsely chopped mint (optional)

¼ cup coarsely chopped pitted, cured Italian black olives (about 12 olives)

2 tablespoons lemon juice

Salt and pepper to taste

1 pound homemade (see page 216) or ready-made pizza dough

¾ cup grated mozzarella cheese (about 3 ounces)

¾ cup grated Fontina or Swiss cheese (about 3 ounces)

3-ounce piece sharp Italian cheese, such as pecorino or Parmesan, for shaving

1. In a small bowl, combine garlic with 2 tablespoons oil. Set aside.

2. Preheat oven to 50°F. Lightly flour a baking tray or pizza pan.

3. Tear basil leaves into small pieces. Combine basil, parsley, chives, mint (if using) and olives in a medium bowl. Set aside.

4. .In a small bowl, whisk together remaining 3 tablespoons oil with lemon juice. Add a scant tablespoon of garlic-oil mixture. Season with salt and pepper and set aside.

5. On a floured surface, roll pizza dough into a large (16- to 18-inch) circle, ¼-inch thick. Transfer to baking tray or pizza pan. …

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