New Pizza and Savoury Breads

Including over 100 recipes covering the gamut of dough-based Italian cooking, this book starts with appetizers such as anchovy and tomato pinwheels, onion and black pepper grissini, and bruschetta and crostini. It includes a section on loaves and rolls with recipes for black olive bread, fig and pecan loaf and ricotta bread, to name just a few. The chapter on flatbreads includes rich focaccia with prosciutto, crispbreads from Malta, cornbread with green olives, and schiacciata with ricotta and artichokes. Lastly, an entire section is devoted to pizzas.