86-Lancaster Fanning, Saturday, September 26, 1998
Make
Often hailed as the “perfect
meal,” it’s no wonder pizza
appears on America's top five
most-often craved foods.
Today’s passion for pizza is
leading to more adventurous and
sophisticated ways to add pizzazz
to the standard slice.
Conventional toppings arc
being replaced with fresh and
exciting alternatives such as sweet
basil, jalapeno peppers, grilled
vegetables, spicy peanut or bar
becue sauce, grilled asparagus or
wild mushrooms, and even mixed
greens.
More varied cheeses are being
used but mozzarella continues as
the undisputed reign as “king of
pizza cheese” according to the
1995 Business Trend Analysts
report).
Crusts, too, are more diverse.
Various doughs like whole wheat
and sourdough are often used in
place of the traditional white flour
crusts and have quickly gained
notoriety because of the enhanced
flavor they add.
Don't forget, any pizza can be
grilled.
Included in today's selection are
non-typical pizzas a vegetable
pizza and a brownie pizza popu
lar party fare.
For a free brochure filled with
more pizza recipes from the
American Daily Association, send
a self-addressed, stamped
business-sized envelope to “Pizza
Go Home!,” c/o ADA, P.O. Box
760, Rosemont, IL 60018-7760.
PIZZA SAUCE RECIPE
3 quarts tomatoes, canned
1 quart tomato paste
2 cups water
3 teaspoons garlic powder
3 teaspoons onion powder
3 teaspoons salt
% teaspoon black pepper
2 tablespoons basil leaves
2 tablespoons oregano
'/«cup butter
Strain tomatoes, reserve juice.
Chop the pulp using a French
knife.
Have all equipment and ingre
dients handy.
In a saucepan, add the tomato
pulp, juice, tomato paste, and
water. Bring to a boil.
Add the remaining ingredients
and stir with a spoon. Simmer until
mixture reduces slightly and
becomes fairly thick.
Check seasoning and pour into
stainless container.
Yields one gallon.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingredients
and clear instructions with each recipe you submit. Send your
recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. Recipes should reach our office one week
before publishing date listed below.
October
It Pizza
GRILLED VEGETABLE,
FETA,
AND MOZZARELLA PIZZA
‘A small eggplant, cut in
'h -inch slices
1 small red bell pepper, sliced
into 'h -inch rings
1 small zucchini, thinly sliced
lengthwise
1 small yellow squash, thinly
sliced lengthwise
3 tablespoons olive oil, divided
1 tablespoon commeal
1 pound pizza dough, thawed if
frozen
1 clove garlic, crushed
3 tablespoons chopped fresh
oregano, or I'A tablespoons dried
1 cup mozzarella cheese, cubed
3 A cup crumbled feta cheese
Freshly ground black pepper
Prepare charcoal on one side of
a covered grill to medium coals or
heat gas grill to medium-high.
Brush sliced vegetables with 2
tablespoons olive oil. Arrange on
an oiled grill over hot coals. Cook
eggplant and pepper slices 3-4
minutes on each side; cook zuc
chini and yellow squash slices 2-3
minutes on each side. Remove
vegetables from grill and set aside.
Sprinkle a 14-inch pizza pan ora
large baking sheet with commeal.
Roll out or stretch pizza dough to a
14-inch circle, forming a small rim
around the edge. Transfer to the
pizza pan or baking sheet Drizzle
remaining oil over dough; sprinkle
with garlic and half the oregano.
Scatter the mozzarella over the
dough. Arrange the grilled veget
ables over the mozzarella. Scatter
the feta over the vegetables and
sprinkle with remaining oregano
and freshly ground black pepper.
Position pizza pan or baking
sheet away from hot coals and
close grill over. Grill over indirect
medium-high heat 10-15 minutes
until crust is crisp and cheese has
melted.
CRAZY CRUST PIZZA
1 cup flour
1 egg
V* cup milk
Mix together and pour into
greased pan. If meat toppings are
desired, place layer in batter before
baking. Bake for 20-25 minutes at
350 degrees or until light brown.
Top with pizza or spaghetti
sauce. Sprinkle with 1 teaspoon
each basil and oregano. Top with
shredded cheese. Put back in oven
until cheese is melted.
Pork Month
National Apple Month
Using Walnuts
Pumpkin Recipes
10-
17-
24-
Am. Dairy
Roy el I Bashore
Lebanon Li’l Dairy Miss
Grilled Vegetable, Feta,
VEGETABLE PIZZA
2 8-ounce cans refrigerated
crescent dinner rolls
2 8-ounce packages cream
cheese, softened
1-ounce package ranch-style
dressing mix
V< cup mayonnaise
V« cup finely chopped broccoli
3 /«cup finely chopped
cauliflower
V. cup finely chopped celery
3 /« cup finely chopped onion
3 /« cup finely chopped radishes
3 /* cup finely chopped carrots
V< cup finely chopped green
peppers
V« cup grated cheddar cheese
V« cup grated parmesan cheese,
optional
V« cup thinly sliced tomatoes
Grease 1 lxls-inch baldngsheet
with sides or a jelly-roll pan.
Unroll crescent rolls into 8 rectan
gles. Line bottom of baking pan
with the rectangles of dough,
pinching the seams together. Bake
as directed on package, cool.
Combine cream cheese, dress
ing mix, and mayonnaise. Spread
over cooled crust.
Mix chopped vegetables and
spread over the cream cheese mix
ture. Top with cheese. Cover with
plastic wrap and refrigerate
overnight.
When ready to serve, top the
pizza with the tomatoes and cut
into desired-size pieces.
Chopping vegetables can be
done with a food proccesor except
for green peppers, which are best
chopped by hand.
and Mozzarella Pizza is a creative meal for pizza lovers.
• Americans eat approximately 350 slices of pizza per second,
which translates to 23 pounds per person per year.
• America’s favorite pizza topping is pepperoni, garnering 36 per
cent of all pizza orders; followed by extra cheese; sausage; and mush
rooms; anchovies are last.
• According to an American Dairy Association random sampling
survey, pizza is America’s fourth most craved food, behind cheese,
chocolate and ice cream.
• There are more than 61,000 pizza parlors in the United Stales and
innumerable restaurants that offer at least one pizza option.
• By 2004, manufacturers’ sales of pizza cheese are expected to top
$3.2 billion and per capita consumption should reach 12.5 pounds.
• Ninety-three percent of Americans eat pizza at least once a
month.
• In 190 S, Gennaro Lombardi opened the first pizza parlor in the
United States at 53 'A Spring St in New York City.
• Americans’ pizza preferences weigh in at: thin crust (61 percent);
deep dish and thick crust (both 14 percent); and extra-thin crust (11
percent).
• The world’s largest pizza was built in Havana, Florida, on Octo
ber 11, 1987. The pie weighed 44,457 pounds, measured 140 feet,
covered more than 10,000 square feet and used 9,375 pounds of
cheese.
• Chicago-style —or deep dish—pizza was created in 1943 by Ike
Sewell and Ric Riccardo of Pizzeria Uno.
• The amount of cheese used on pizzas ranges from 4 ounces on a
thin crust to l‘A pounds on a large deep-dish.
• “Pizza” means “slice” in Italian, making the phrase “slice of piz
za” a tad redundant.
Sources: American Dairy Association (ADA). Pizza Today.
National Association of Pizza Operators, www.pizza-police.com,
Business Trend Analysts, Bolla Wines.
B. Light
Lebanon
Pizza Facts
You Should Know