Artisan pizzas with delicious, seasonally inspired toppings are the focus of this exciting new book coauthored by the pioneer of Saturday Pizzas, and one of Ireland’s most prestigious food writers.
Saturday Pizzas started as a small pop-up restaurant at the famous Ballymaloe Cookery School. The idea was such a success that the pop-up pizzeria has been going for 10 years, and is considered something of an institution within Ireland.
The man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favourite recipes. The book is also filled with Philip’s anecdotes, principles, tips and techniques. Author and esteemed food writer Kristin Jensen also brings a wealth of food knowledge to the table to ensure that every recipe is of the highest standard.
The first chapter, Getting Started, gives information on equipment, ingredients and cooking in both a domestic oven and a wood burning stove.
The second chapter, Dough, gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt and Gluten-Free. Sauces and Extras include delicious condiments such as Red Onion Jam and Hollandaise Butter.
The main pizza recipes are then divided into Our Flagship Pizzas, which classics such as Margherita and Pepperoni. Then comes meaty options with Sausage, Cured Meat and Roast Meat Pizzas, with luxurious toppings such as Roast Leg of Lamb with Wild Garlic/Ramps, Aioli and Salsa Verde. The Seafood Pizzas section features delicious, fresh ideas like Smoked Salmon with Capers and Crème fraîche. A long list of Vegetarian Pizzas includes Roast pumpkin with Fennel and Walnut Pesto. There are also chapters on Calzone, Fruit Pizzas and Dessert Pizzas to finish.