Breads Pizzas Savory Pies And Sandwiches Recipes

FRENCH BREAD PIZZAS

Steps:

• For the pizza base: Preheat the oven to 375 degrees F.
• Lay the rolls cut-side up on a large baking sheet. Top each half with marinara sauce (or pesto for the tomato basil pizzas), followed by the mozzarella. Then add your toppings of choice. See below for directions for assembling specific pizzas.
• Once the pizzas are assembled, put the baking sheet on the lowest rack for 8 to 10 minutes. Then turn up the heat to 425 degrees F and put the sheet on the highest rack until the cheese starts to bubble a bit and turns golden. Remove and serve immediately! Cut the pizzas in half right across the middle so there are mini French bread pizzas for everyone.
• Pizza Varieties:
• For the Canadian bacon and pineapple pizzas: Top with the Canadian bacon slices and pineapple and bake according to the directions above.
• For the Greek salad pizzas: Leave off the sauce and brush the sliced rolls with 2 tablespoons of the olive oil; sprinkle with salt and pepper. Top with the mozzarella and bake according to the directions above.
• While the pizzas are baking, toss together the olives, feta, tomatoes, cucumbers, parsley, the remaining 3 tablespoons olive oil and salt and pepper to taste in a medium bowl. Top the cooked pizzas with the chopped Greek salad.
• For the pepperoni and jalapeno pizzas: Top with the pepperoni and jalapeno slices and bake according to the directions above.
• For the tomato basil pizzas: Use pesto instead of the marinara sauce, and top with the tomato slices. Drizzle with the olive oil and sprinkle with salt and pepper. Bake according to the directions above. Top the cooked pizzas with basil leaves.
• For the hamburger pizzas: Heat the olive oil in a skillet over medium-high heat. Add the ground beef, red pepper flakes and salt and pepper and saute until the beef is no longer pink. Top the rolls with the sauteed ground beef and bake according to the directions above.
• For the hamburger taco pizzas: Top with the Cheddar and ground beef and bake according to the directions above. Top the cooked pizzas with the chopped lettuce and tomatoes.

SAVORY PIE PASTRY

Steps:

• 1 Prepare the dough: Combine the flour and salt in a large bowl. With a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs. 2 Beat the egg yolk together with 2 tablespoons of the water. Sprinkle the mixture over the flour. Mix together lightly until the dough is evenly moistened and comes together without being sticky. Add the remaining water if needed. 3 Shape the dough into a disk. Wrap in plastic wrap. Refrigerate 30 minutes or overnight. 4 If the dough has been refrigerated overnight, let it stand at room temperature 20 to 30 minutes before rolling it out. Place the dough between two sheets of plastic wrap and roll it out to a 12-inch circle, turning the dough and rearranging the plastic wrap with each turn. Remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough with the plastic up in a 9- to 10-inch tart pan with a removable base. Peel off the plastic wrap. Gently press the dough into the base and along the sides. 5 Roll the rolling pin over the top of the pan and trim off the overhanging dough. Press the dough against the side of the pan to create a rim higher than the edge of the pan. Chill the pastry shell in the refrigerator 30 minutes. 6 Place the oven rack in the lower third of the oven. Preheat the oven to 450°F. With a fork, prick the bottom of the tart shell at 1-inch intervals. Bake for 5 minutes, then prick the dough again. Bake until just set, 10 minutes more. Remove the shell from the oven. Cool on a rack 10 minutes. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RYE BREAD PARTY PIZZAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.
• Place ground beef and ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Place processed cheese food in a large, microwave safe bowl. Microwave on high 3 to 4 minutes, or until processed cheese food is melted.
• Into the bowl with melted processed cheese food, mix Worcestershire sauce and ketchup. When thoroughly blended, mix in beef and pork.
• Place approximately 2 tablespoons of the mixture on each slice of cocktail rye bread.
• Arrange cocktail rye bread slices in a single layer on the prepared baking sheet. Bake in the preheated oven 10 to 15 minutes, or until lightly browned and crisp.

GARLIC BREAD PIZZA SANDWICHES

Steps:

• Preheat griddle over medium-low heat. Add garlic toast; cook until lightly browned, 3-4 minutes per side., Spoon 1 tablespoon sauce over each of 4 pieces of toast. Top with cheese, pepperoni, salami and remaining toast. Cook until crisp and cheese is melted, 3-5 minutes, turning as necessary. If desired, serve with additional sauce.

PIZZA BREAD (PIZZA SANDWICHES)

Steps:

• In a large bowl, Combine beef, tomato paste, olives, Parmesan cheese, chives, salt, oregano and pepper. Spread to the edges of the cut surface of the bread. Place on a greased 15x10x1-in. baking pan. , Bake at 350° for 25 minutes. Top with mozzarella cheese; return to the oven for 5 minutes or until cheese melts.

SAVORY FOCACCIA SANDWICHES

Steps:

• In small bowl, cover tomatoes with boiling water. Let stand 30 minutes; drain. Chop tomatoes. In small bowl, mix all remaining spread ingredients; stir in tomatoes. Cover and refrigerate 1 hour.
• Cut focaccia horizontally in half. Spread tomato spread over cut sides of focaccia. Layer roast beef, cheese and tomato slices on bottom half; top with onion rings and basil. Add top half of focaccia. Cut into 6 wedges.

* BREADS, PIZZAS, SAVORY PIES, AND SANDWICHES

Steps:

• Then there are the flatbreads: pizza, focaccia, piadina, and all the other delicious variations. Every region has its favorite. Naples is proud of its reputation as the birthplace of the modern pizza, while the Genovese take credit for focaccia. Instead of having the flavoring on top, in southern Italy, savory pies made from two layers of bread or pizza dough baked around a filling of vegetables, meats, or cheese are popular, eaten as a snack or a full meal.The recipes that follow are just a few of the many possibilities. Few Italians bake bread at home, because every neighborhood has a local forno ("oven"), as the bread bakery is called, where fresh bread is baked several times a day. The breads are made with slowly risen doughs that create complex flavors and good texture and chewiness. Because they are baked in ovens that reach temperatures higher than those in home kitchens, they have crisp crunchy crusts. The recipes in this chapter work well without a lot of special equipment. However, if you enjoy making yeast breads, it would be worthwhile to invest in a baking stone or unglazed baking tiles. A heavy-duty mixer equipped with a dough hook or a large capacity food processor makes short work of mixing a heavy, sticky dough. A bread machine can also be used to mix and raise the dough, but is not appropriate for baking these types of breads. I have also included recipes for savory tarts made with cheese and vegetables. These are good for a first course or with a salad for a whole meal. Sandwiches are popular for snacks and light meals all over Italy. The Milanese have invented the paninoteca, a sandwich shop where you can order your heart's desire of combinations on all sorts of bread, to be served toasted or not. The paninoteca is especially popular with younger people, who stop by for sandwiches and beer. In other parts of the country, you can eat a panino made with white bread, focaccia, or rolls. The Romans love the thin, crustless tramezzino (triangle-cut) sandwich, while in Bologna the sandwiches are made on rosette, the local crusty rolls. On my way home from Italy, I always leave time for a stop at the airport caffè for a prosciutto and arugula sandwich portare via, "to take away," and enjoy it on the plane home.BREADS Homestyle Bread Herb Bread Marches-Style Cheese Bread Golden Corn Rolls Black Olive Bread Stromboli Bread Walnut Cheese Bread Tomato Rolls Country BriocheFLATBREADS AND BREADSTICKS Sardinian Music-Paper Bread Red Onion Flatbread White Wine Flatbread Sun-Dried Tomato Flatbread Roman Potato Flatbread Griddle Breads from Emilia-Romagna Breadsticks Fennel Rings Almond and Black Pepper RingsPIZZAS AND TURNOVERS Homestyle Pizza Neapolitan-Style Pizza Dough Mozzarella, Tomato, and Basil Pizza Tomato, Garlic, and Oregano Pizza Pizza with Wild Mushrooms Calzoni Anchovy Fritters Tomato and Cheese TurnoversSAVORY PIES Easter Pie Sicilian Swordfish Torte Green Onion Pie Escarole Pie Savory Pie Pastry Spinach Ricotta Tart Leek TartITALIAN SANDWICHES (PANINI) Mozzarella, Basil, and Roasted Pepper Sandwiches Spinach and Robiola Sandwiches Riviera Sandwich Tuna and Roasted Pepper Triangle Sandwiches Prosciutto and Fig Triangle SandwichesFrom "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.