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So I think it’s pretty obvious that I love cookbooks. I don’t even have an idea of how many I own right now, (especially since they are mostly all in storage right now), but I know I have well over 100 right now. With that many cookbooks, it’s hard to choose favorites. But every once in awhile, I come across a book that I want everyone to know about – for everyone to have. This cookbook – Artisan Pizza and Flatbread in Five Minutes a Day – is one of those cookbooks.

I was actually sent a review copy of this book awhile back. And admittedly, I was a bit intimidated to get started in it. There is a lot of information in this book, and I wanted to do it justice. Let’s just say that I really should have gotten into this book the minute it arrived on my doorstep. I have been looking for the perfect pizza dough recipe for quite awhile now. I have one that I’ve been using, and it’s good. I liked it – until I made this, and now I have a new favorite. And this dough is so extremely easy – anyone could make pizza at home with this book!!

There are actually several different kinds of dough in this cookbook, but for this review, I only made the lean dough and used it on 3 different recipes from the book. And every single one of them was a winner. This, ladies and gentlemen, is a cookbook I suggest that you add to your Christmas list ASAP!

Number of Photos: some

There aren’t a ton of photos in this book, but there are 2 sections with 16 photos each of completed recipes. And there are also several sections throughout the book that have black and white step-by-step photos.

Difficulty of Recipes: easy to medium

At first look, it is a little intimidating. But the basic pizza dough is so easy that anyone could make it. There are a few recipes throughout the book that may be a little harder, but overall, the recipes look quite simple.

Availability of Ingredients: easy

Flour, yeast, salt, water. Pretty straight forward. And I didn’t see any unusual toppings or other ingredients in any of the recipes, either.

And here’s what I made:

Individual Breakfast Pizzas

I’m a sucker for anything with eggs, so I had to make this recipe. There was a variation to do them in muffin cups, so I tried them baked in muffin cups and also as just individual pizzas. The recipe does warn that you shouldn’t overfill the muffin cups, and even though all I had in mine was a small bit if cheese and the egg, they still overflowed. So if you go that route, I would suggest using jumbo muffin tins or smaller eggs. But don’t get me wrong, they still tasted amazing. And the mini pizza? Let’s just say I was sick when I made these. And you know how things usually don’t taste good when you are sick? Well, this was so good that I licked my plate clean. And I’m still thinking about it. This was the last recipe I made with my batch of dough, and the dough tasted the best on these. So I definitely think that this dough gets better with age!

Chicago Deep Dish Pizza

I pretty much followed this recipe to a T – except I did half sausage and half ground beef instead of all sausage. This was delicious! Definitely a filling pizza, but an extremely delicious, filling pizza. In fact, my mom and I were eating some leftovers for lunch the next day, and neither of us could stop eating an extra little slice. We were both stuffed!

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Roasted Root Vegetable Pizza

This recipe takes pizza to a whole new level. Instead of your typical pepperoni-and-cheese pizza night, you step it up a little and make a more sophisticated version. This pizza was SO.GOOD. This pizza made me happy. What more can you ask for!?! I did cut my vegetables a little bigger than specified in the recipe, but that is the only change I made. (recipe included below)

Overall thoughts…

I’ve seen this cookbook on several people’s “must haves” for Christmas lists. And I totally understand why now. The only downfall to this cookbook that I can even think of is that I don’t usually make pizza often enough to use up a batch of dough in 14 days, but then again, the recipe is easily halved, and the dough can be frozen as well. So I guess that means there are no complaints!! I liked this book so much that I decided to share the love, and give away a copy to one of you!

Wanna know how to win a copy of Artisan Pizza and Flatbread in Five Minutes a Day?

Here’s how you can enter:

Mandatory: Comment below and let me know your favorite pizza topping.

Want extra chances to win?

Follow me on Facebook
Follow me on Twitter
Follow me on Pinterest

Note: for any of the extra entries, make sure you leave a separate comment for each.

*This giveaway is open to US residents.
*This giveaway will be open from today until Tuesday, December 12th at midnight MST. The winner will be emailed on December 13th, 2011.?

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Lean Dough
 
Prep time
Cook time
Total time
 
Make ahead pizza dough - this no-knead method makes a super easy, full of flavor pizza crust.
Serves: makes enough dough for 8½-pound pizzas
Ingredients
  • 3½ cups (1 pound 12 ounces) lukewarm water (100F or below)
  • 1 tablespoon (0.35 ounce) granulated yeast
  • 1 - 1½ tablespoons (0.63-0.94 ounce) kosher salt
  • 7½ cups (2 pounds 6 ounces) unbleached all-purpose flour
Instructions
  1. In a large bowl, (preferrably one with a non-airtight lid), mix together the water, yeast and salt.
  2. Measure the flour with the "scoop and sweep" method, or weigh the flour. Add in the flour to the wet mixture, mixing with a wooden spoon until all the flour is incorporated. You may need to use wet hands to get the last bit incorporated.
  3. Cover with a non-airtight lid and allow to rise at room temperature until the top begins to flatten, about 2 hours. Don't punch down the dough.
  4. After rising, refrigerate and use over the next 14 days.
  5. **the dough is easier to use when it is cold, so before using it for the first time, it's best to refrigerate overnight, or for at least 3 hours.
  6. -----------------------
  7. recipe from Artisan Pizza and Flatbread in Five Minutes a Day

Roasted Root Vegetable Pizza
 
Prep time
Cook time
Total time
 
Made with a variety of roasted root vegetables, this artisan pizza elevates pizza night!
Serves: one 12-inch pizza
Ingredients
  • ½ pound lean dough
  • 7 cups ¼-inch diced root vegetables (red beets, yellow beets, parsnips, carrots, turnips, or your favorites)
  • ¼ cup olive oil, plus more for drizzling
  • ¼ cup aged balsamic vinegar
  • salt and freshly ground black pepper
  • ½ cup fresh ricotta cheese
  • 1 garlic clove, finely minced
  • flour, cornmeal, parchment paper or rice flour for the pizza peel
Instructions
  1. Place a baking stone in the oven.
  2. Toss the vegetables, olive oil, vinegar, salt and pepper together in a large bowl. Lay them out in a single layer on a baking sheet. Turn on your oven to it's highest setting. Place the vegetables in the oven (they will roast as your oven preheats). Turn the vegetables often to make sure they don't burn.
  3. When the oven is preheated, the vegetables should be soft. Remove them from the oven and set aside.
  4. Sprinkle a pizza peel generously with flour. Dust the surface of the dough with flour and, using a pair of kitchen shears or a serrated knife, cut off a ½-pound portion, about the size of an orange. Dust the dough with more flour and shape it into a ball by pulling all the sides around to the bottom, rotating the ball a quarter turn as you go.
  5. Flatten the dough with your hands or by rolling out with a rolling pin on a floured surface. Roll into a cirle, ⅛-inch thick. Dust with flour to keep the dough from sticking. Transfer the dough to the pizza peel, unless you stretched it on the pizza peel. The dough should have enough flour on it so that it will move easily from the peel to the pizza stone.
  6. Spread the ricotta and garlic evenly over the dough. Scatter 1¼ cups of the roasted vegetables over teh dough and drizzle with a small amount of olive oil. Sprinkle with salt and pepper.
  7. Slide the pizza onto the preheated pizza stone. Check for doneness at 8-10 minutes. If one side is browning faster than the other, turn the pizza.
  8. Allow to cool slightly, then cut into slices and serve.
  9. -----------------------------
  10. Recipe slightly adapted from Artisan Pizza and Flatbread in Five Minutes a Day


**Disclosure – while I did receive a copy of this book from the publisher for review, all thoughts and opinions are my own. I loved this cookbook so much that the giveaway is being provided by me!**

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96 Responses to Roasted Root Vegetable Pizza | Artisan Pizza and Flatbread in Five Minutes a Day Review {and a giveaway!}

  1. I can see why this cookbook is so popular now too! It looks and sounds amazing. I’ve made a breakfast pizza before that was a huge hit. And that root veggie one looks awesome! My favorite pizza topping is roasted sweet potatoes! I think I’m going to purchase this cookbook for a friend, thanks to your review! :)

  2. Bev Weidner says:

    Pizza owns 3/4ths of my SOUL, so I think book and I would get a long just faaaaahn.

  3. I follow you on Pinterest now too. Looove Pinterest!

  4. Katrina says:

    Oh dear! This is awesome. My favorite is sun dried tomatoes and goat cheese.

  5. abbi says:

    Wow – this all looks wonderful! My favorite topping is pretty much any vegetable but I really love good mushrooms!

  6. abbi says:

    I like you on FB.

  7. Meagan says:

    Pepperoni is my favorite topping, I’m not very original :)

  8. Meagan says:

    I follow you on FB

  9. Meagan says:

    I follow you on Pinterest

  10. Denise B says:

    Cheese! And veggie pizza when I’m not sharing with my family – mushrooms, onions, tomatoes, peppers….

  11. Elizabeth N. says:

    Peppers, onions, tomatoes, and pineapple are my favorite traditional toppings. But I do love a good Mexican pizza every now and then.

  12. Elizabeth N. says:

    I’ve liked your facebook page.

  13. Elizabeth N. says:

    I follow you on Pinterest.

  14. Laura H says:

    Pepperoni, mushrooms, and spinach!

  15. Amanda S says:

    I love jalapeno’s on my pizza – yum! Would love to win this cookbook for my husband – he’s all about making pizza lately :)

  16. Andi T. says:

    I like plain cheese best, usually. I had no idea this book existed – I have the bread in 5 minutes a day and I love it!

  17. Andi T. says:

    I follow you on Facebook (Andi Bauer Trautman)

  18. Andi T. says:

    I follow you on Pinterest (Andi Trautman)

  19. My all time favorite is pepperoni but I do love just about anything on my pizza except for anchovies.

  20. Shanna says:

    My favorite pizza topping is good old pepperoni!

  21. Shanna says:

    I follow you on FB

  22. Lauren says:

    Caramelized Onion

  23. Shanna says:

    I follow you on Pinterest

  24. Danielle says:

    Pepperoni and black olive

  25. Danielle says:

    I follow you on Facebook.

  26. I would love to add this to my collection – thanks for the review! My favorite topping is typically pepperoni BUT I do love bacon as well.

  27. Kim says:

    I can’t pick just one topping! I love cheese pizza and pizza with black olives, onions, and green peppers.

  28. Karly says:

    *sigh* Recipes like this make me so very sad that my family doesn’t eat root vegetables. Then again, it IS a veggie pizza…I could totally eat the whole thing myself and not feel too indulgent, right?

  29. Sarah H.P. says:

    My favorite pizza topping is ham and pineapple! There’s just something really nice about the sweetness of the fruit with the saltiness of the ham! Love it!

  30. Andria says:

    Call me a traditionalist, but I still love pepperoni.

  31. Leann Lindeman says:

    Favorite topping…. italian sausaage

  32. Leann Lindeman says:

    Following on FB.

  33. Teri Carter says:

    I am not a fan of red sauce so my daughter and I make pizza at home all the time. We use pesto and throw on whatever sounds good usually something involving chicken and artichokes.

    I like a garlic sauce with fresh sliced tomatoes, zucchini, Parmesan cheese, nummers I am making myself hungry!

  34. Teri Carter says:

    I follow you on face book

  35. Teri Carter says:

    I follow you on twitter

  36. Andrea D. says:

    I love pepperoni, sausage and pepperoni. Thanks for the chance to enter.

  37. Andrea D. says:

    I am a facebook fan of yours. Thanks for the chance to enter.

  38. Andrea D. says:

    I am a pinterest follower of yours. Thanks for the chance to enter.

  39. Mb says:

    goat cheese!

  40. Sheri says:

    I love carmellized onions (all varieties) on anything, but especially pizza!

  41. Lisa J. says:

    Pepperoni is a must!

  42. I loooove fresh roma tomatoes on pizza.

  43. Lisa J. says:

    Like you on facebook

  44. Tomi says:

    I like lots of different pizzas but my old standby is sausage & mushroom. Can’t wait to try the dough though been looking for a foolproof one!! Thanks!

  45. I follow you on Pinterest!

  46. Tomi says:

    I follow you on Facebook also…thanks!

  47. Shane Lamb says:

    The Deep Dish Pizza looks delicious.

  48. LilacMom says:

    Roasted garlic is my favorite pizza topping! and this book looks like spectacular ideas are abundant!

  49. Chels R. says:

    Oh my gosh! I love homemade pizza! It was something I was really intimidated by for many years and then this summer, I found a dough recipe I really liked ( mostly because it was simple and it made enough for 2 pizzas) and I’ve tweaked the flavor over the past few months now and I’m in love. We’ve made several different types of pizza’s now, and only like blogged one or two ( shame on us) but my favorite one we’ve made and have yet to blogged is our Caprese Pizza. We made it a few weeks ago for my parents and it was like dying and going to heaven. Unbelievable! I love the addition of the egg on a pizza. I’ve really been wanting to make a breakfast pizza :)

  50. Chels R. says:

    I follow you on FB :)

  51. Chels R. says:

    I follow you on Twitter

  52. Chels R. says:

    I can’t believe I wasn’t following you on Pinterest???!!! What was I thinking, I pin a lot of your stuff. Okay, I’ve rectified my mistake and I’m following you now :)

  53. ivelisse rivera says:

    Like a kid, my favorite topping is chesse.

  54. Whitney says:

    Favorite tipping by far is olives! Yum yum… And thanks to you, now I want pizza :(

  55. Melanie says:

    Mushrooms.

  56. Biz says:

    While I haven’t used those dough recipes, I’ve used the artisan bread for not only baking bread in my dutch oven, but also for pizza dough – I always make my dough at least two to three days in advance – it does taste better the longer it sits – and I’ve used the dough up to two weeks out.

    I just remove it from the fridge an hour before I need to start making dinner. Love it!

    My favorite pizza? Well, I have two. One is my rueuben pizza made with a rye flour crust with caraway seeds:

    http://mybizzykitchen.com/2010/01/16/reuben-pizza-success/

    And my Chicago style deep dish pizza – holy shizz, this is the real deal – you spread room temperature butter on the pizza, then roll it up and using a rolling pin get all these layers of butter. Okay, my mouth is watering just thinking about this pizza – I’ll have to make it again soon!

    http://mybizzykitchen.com/2011/10/02/best-deep-dish-pizza-recipe-ever-and-holiday-challenge-update/

  57. Dynamics says:

    I just bought two individual pizza stones. I cannot wait. If I do not win I still have to wait until Christmas to see if anyone bought it off my list.

  58. libby says:

    Got to have black olives!

  59. Kristin T says:

    I am a pepperoni girl.

  60. It’s hard to pick just one…classic pepperoni would be my all time favorite! This looks like an awesome book, I just recently picked up Artisan bread in 5 minutes a day at the library and I’ve made some great bread from it!

  61. I already follow you on Pinterest.

  62. I follow you on Twitter too.

  63. Annnnnnnnnnd I already like you on FB. :)

  64. Joanne says:

    I have healthy bread in five and I LOVE it! I got a copy of this book and still haven’t cooked from it…not sure what I’m waiting for! That pizza looks awesome!

  65. juliea says:

    I love Pepperoni. Thank you so much.

  66. Kristy says:

    These are some gorgeous pizzas Deborah! Just gorgeous!

  67. Jen says:

    Caramelized onions and goat cheese!

  68. Jen says:

    I follow you on facebook

  69. Jen says:

    I follow you on pinterest

  70. Calee says:

    My favorite pizza topping is FRESH mozzarella cheese and basil with fresh tomatoes. If I had to pick ONE of those it would be the basil. :)

  71. Calee says:

    I also follow you on twitter (@chimes)

  72. Calee says:

    … and I’ve liked you on Facebook (for a bit) — www.facebook.com/chimes

  73. Janell says:

    I follow you on facebook :)

  74. Janell says:

    I like my pizza loaded up with meats and veggies. But I usually just have pepperoni to please the kids!

  75. Janell says:

    I follow you on Pinterest

  76. my favorite pizza topping is probably kalamata olives!

  77. karen says:

    My favorite is mushrooms!

    karenreichmann@hotmail.com

  78. Emily says:

    My favourite pizza topping is mushrooms! And I like you on facebook and follow you on pinterest. :)

  79. Marsha says:

    I have two favorite topping combinations: classic mozzarella and basil with red sauce and also chicken, spinach and mushrooms with red sauce. I have seen the book in stores but have not had time to look through it yet. That day is coming soon, I know, because it looks really good.

  80. Sarah S says:

    My favorite toppings are bacon and jalapenos, a great combo.

  81. starre says:

    pepperoni and pineapple mmmmmm salty and sweet

  82. starre says:

    like you on facebook

  83. Ann says:

    White clam pizza is delish

  84. Put just about anything on a pizza and I am a fan! BTW, I have been on the hunt for THE perfect pizza dough recipe for years and am quite excited to try this version out!

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