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      RECIPE TITLE "Garlic-Rosemary Flatbread ( PIZZA AGLIATA AL ROSMARINO ) " 
    recipe from: Nick Stellino's Passione Pasta, Pizza, and Panini by Nick Stellino (G.P. Putnam's Sons)

    ...for more great recipes by Nick Stellino go to our GREAT CHEFS page

    yields MAKES 2 12-INCH PIZZAS time --- difficultyeasy

    This recipe is destined to become a regular at your home. Serve it as an appetizer or in place of bread at your next family meal.


    1 recipe Traditional Pizza Dough
    Flour or cornmeal for dusting
    2 tablespoons olive oil
    2 large cloves garlic, chopped
    1 teaspoon chopped fresh rosemary
    ½ teaspoon red pepper flakes
    ½ teaspoon salt
    ½ teaspoon freshly ground black
    ½ pepper cup freshly grated Parmesan cheese
    Capers, pitted black olives, and/or diced tomato (optional)


    Preheat the oven to 500°. If you are using a pizza stone, place it on a middle rack and preheat it with the oven. If you are using a pizza pan, arrange the rack near the center of the oven.
    Divide the pizza dough in half. Pat or roll each half into a 12-inch round. Place on a wooden pizza peel or a pizza pan generously dusted with flour or cornmeal. Spread half the oil evenly over each round. Sprinkle each with half the garlic, rosemary, red pepper flakes, salt, pepper, and Parmesan. Add additional ingredients as desired. Cover the pizza you will not be baking immediately with plastic wrap and refrigerate.
    If you are using a pizza stone, slide the pizza directly onto the preheated stone. Otherwise, place the prepared pizza on its pan on the rack. Bake for 8 to 10 minutes, until brown, crisp, and bubbling. Remove from the oven, cut into strips or squares, and serve. Bake the second pizza similarly.

    HOT! We recommend:

    Nick Stellino's Passione Nick Stellino's Passione
    Nick Stellino revels in his love of good food and infuses each new book with the kind of zest for living that has become the hallmark of his television shows and personal appearances. This all-new collection is no exception, with more than one hundred recipes celebrating the quintessential Italian comfort foods that have such enduring and universal appeal. Yet this is more than just a sampling of Italian classics. Nick's recipes for pizza, pasta and panini are imaginative and contemporary interpretations. He enlivens traditional pizzas—baked, fried or stuffed—with unusual ingredients and makes pasta from scratch as simple as 1-2-3. And in Nick's hands, easy-to-make sandwiches and breads, for which Italy is famous, become works of art. This book speaks as much to the heart as it does to the taste buds. It draws on the rich culinary history of Nick's native Italy, shares the secrets of Italian home cooks, and features unique touches that could only come from this charismatic personality.
    Nick Stellino's Family Kitchen Nick Stellino's Family Kitchen
    Since 1995, when he first appeared on public television's Cucina Amore, Nick Stellino has been captivating audiences and home cooks with his easy and elegant recipes, his enthusiasm for good food, and his passion for living. Inspired by the traditions of his native Sicily, Nick Stellino's Family Kitchen leads readers to discover the joy of preparing food as an act of love, not just a chore. With his simple yet innovative recipes, Stellino shows how to make every meal - from the most casual family gathering to a romantic candle-lit interlude - a celebration. With more than one hundred original recipes, preparation and presentation tips, evocative and entertaining stories, and beautiful full-color and black-and-white photographs, Nick Stellino's Family Kitchen is the eagerly awaited volume from one of the country's most popular food personalities. NICK STELLINO is the author of: Cucina Amore, Nick Stellino's Glorious Italian Cooking, and Nick Stellino's Mediterranean Flavors, and has been the host of more than 150 shows of public television's Cucina Amore.

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