Featured Cookbook

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1. Pasta with Pecorino and Salami (Pasta Al Sugo Pecorino)

2. Garlic-Rosemary Flatbread (Pizza Agliata al Rosmarino)

3. Traditional Pizza Dough (Impasto per la Pizza)

4. Hamburgers Italiano (Hamburger All' Italiana)

5. Tips from Nick Stellino

Book Description

Nick Stellino revels in his love of good food and infuses each new book with the kind of zest for living that has become the hallmark of his television shows and personal appearances. This collection is no exception, with more than one hundred recipes celebrating the quintessential Italian comfort foods that have such enduring and universal appeal.

... (more)

Nick Stellino's Passione: Pasta, Pizza, and Panini

Authors: Nick Stellino

Date: November 2000

ISBN: 0399146571

Publisher: Putnam Adult

Hardcover

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This recipe is destined to become a regular at your home. Serve it as an appetizer or in place of bread at your next family meal.

Makes 2 (12-inch) pizzas

• 1 recipe Traditional Pizza Dough (recipe follows)

• Flour or cornmeal for dusting

• 2 tablespoons olive oil

• 2 large cloves garlic, chopped

• 1 teaspoon chopped fresh rosemary

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black

• 1/2 pepper cup freshly grated Parmesan cheese

• Capers, pitted black olives, and/or diced tomato (optional)

1. Preheat the oven to 500 degrees F. If you are using a pizza stone, place it on a middle rack and preheat it with the oven. If you are using a pizza pan, arrange the rack near the center of the oven.

2. Divide the pizza dough in half. Pat or roll each half into a 12-inch round. Place on a wooden pizza peel or a pizza pan generously dusted with flour or cornmeal. Spread half the oil evenly over each round. Sprinkle each with half the garlic, rosemary, red pepper flakes, salt, pepper, and Parmesan. Add additional ingredients as desired. Cover the pizza you will not be baking immediately with plastic wrap and refrigerate.

3. If you are using a pizza stone, slide the pizza directly onto the preheated stone. Otherwise, place the prepared pizza on its pan on the rack.

4. Bake for 8 to 10 minutes, until brown, crisp, and bubbling. Remove from the oven, cut into strips or squares, and serve. Bake the second pizza similarly.

More From This Book:

1. Pasta with Pecorino and Salami (Pasta Al Sugo Pecorino)

2. Garlic-Rosemary Flatbread (Pizza Agliata al Rosmarino)

3. Traditional Pizza Dough (Impasto per la Pizza)

4. Hamburgers Italiano (Hamburger All' Italiana)

5. Tips from Nick Stellino

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