NEW YORK TIMES
BESTSELLER • Make pizza night a weekly tradition with these 52 seasonal pizzas paired with salads for a complete meal—from the award-winning author of
Bread Toast Crumbs
and creator of the popular blog Alexandra’s Kitchen.
“I dare you to flip through Ali’s easy-to-follow, farm-fresh recipes and not feel inspired to plan your first pizza night immediately.”—Jenny Rosenstrach, bestselling author of
Dinner: A Love Story
and
The Weekday Vegetarians
Making great pizza isn’t complicated. Whether you’re using a kitchen oven, a grill, or an outdoor pizza oven, it all starts with the dough.
In
Pizza Night
, Alexandra Stafford presents four simple doughs—thin-crust, pan, Neapolitan-style, and gluten-free (plus sourdough variations)—and easy techniques for perfecting your crust. From there, you can create a variety of delicious pizzas, including
Detroit-Style Pizza for a Crowd
,
Classic Margherita Pizza
, and
Winter White Pizza with Garlic and Herbs
. You can make it the same day or ahead; make it extra cheesy and decadent or go the healthy road—pizza-making easily adapts to busy schedules and tastes and requires little in special equipment.
Arranged seasonally, each pizza is paired with a salad, from a springtime
Salami and Red Onion Pizza with Calabrian Chiles and Hot Honey
served with an
Arugula Salad with Prosciutto and Parmesan
, to a fall
Broccoli Rabe and Smoked Mozzarella Pizza
accompanied by a
Farm Share Harvest Slaw
to a summery
Roasted Hatch Chili Pizza with Corn and Oaxaca
with a
Melon, Cucumber and Mint Salad
. To end your meal on a sweet note, there are also a handful of simple desserts to choose from (
Loaf Pan Tiramisu
One-Bowl Lemon Ricotta Pound Cake
).
serves up a year’s worth of delicious, inspired, and satisfying pizzas and salads.