photo by Mark Luinenburg

We can’t stop thinking of pizza even though we made deadline for our upcoming pizza and flatbread book (Artisan Pizza and Flatbread in Five Minutes a Day, Macmillan/Th Dunne Bks Oct 2011).  Even though we’re technically done, there’s still time to put a new recipe or two into the book, and you can see that there are a world of ingredients that could end up on pizza other than mozzarella and tomato (though we love that too).

We’d love some help with new recipes.  All we’d need is your concept, as in “how about yak sausage, lemon rind, and Slim Jim on a pizza?”  We’re not looking for full recipes here, but something imaginative, like Zoe’s pizza with a fresh cracked egg and an assortment of Tuscan goodies:

The winning concept entry will be selected by a jury (Zoe, me, and our editor at Thomas Dunne Books), will win a copy of Healthy Bread in Five Minutes a Day, and have their concept published in our pizza book this October (see “Betsy’s Seeded Oat Bread” in Healthy Bread -first names only in the book).  See rules for our contests, the most important being US entries only.  In addition, for this contest, the Authors reserve the right to decline to publish any recipe in the upcoming book if none meets with the jury’s approval.  Also, the winning entrant agrees to grant all copyright for the winning entry to Jeff Hertzberg and Zoe Francois.  Five random entrants will also receive a free copy of Healthy Bread in Five. Contest CLOSED!

Be imaginative– it doesn’t have to be a main course, so even desserts are fair game.  And remember that many of the ingredients and ideas you might think of are already in our almost-finished manuscript, so being creative increases your chance of selection.  Entries are due anytime before January 19, 2011. Contest CLOSED!

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259 thoughts on “Your Pizza Idea in our Next Book (CONTEST NOW CLOSED, WINNING PIZZA CHOSEN)

  1. Your Olive Oil dough, rolled thin, topped with tomato sauce (pureed San Marzano tomatoes, with a little onion & garlic included), mozzarella cheese, Asiago Cheese, a little pecorino romano cheese. Then add sliced prosciutto with shaved parmesean cheese. Cook at 500 degrees till bubbly. Slice, then add baby arugula lettuce right before serving. It is incredible.

  2. Light alfredo sauce for the sauce, then add some chopped broccoli, sliced red onion and some fresh mozzarella cheese and some freshly grated parmasan cheese, yummo!

  3. I think a meatball sub pizza would be fun. Mini meatballs, sauce and Provolone or mozzerella cheese. I know my husband would like it.

  4. I love your pizza ideas and the ‘ready’ dough. My favorite dough for pizza is your Soft Whole Wheat Sandwich Bread. As I am battling stomach ulcers I can pretty much only eat my homemade pizza, so your recipes are very handy for me. I have to leave off the tomato sauce, but I do lots of veggies: very thinly sliced zucchini, red bell pepper, black olives, frozen artichoke hearts,fresh basil and tons of freshly grated parmesan. When we do put tomato sauce on our pizza we use a fresh roma tomato blended with a stick blender. We had a friend from near Naples who taught us that they just blanch and skin a tomato and put it thought a food mill for sauce. We started using the whole tomato and stick blender because it is easier and also healthier with the skin.
    Thanks so much for the cookbook, we have been having fun with them.

  5. Flammekueche or Tarte Flambe, German or French, from the Alsace region of France. I use the master recipe for crust and layer on creme fraiche, onions, bacon and a little yogurt cheese. Yummy!

  6. I make a whole wheat crust from the Master Reicpe.. I make a Bechamel Sauce instead of using a red sauce. I slice and saute two large onions (for a 12 inch pizza). When transparent, I drain any liquid, add a couple handfuls of fresh baby spinach and turn off the heat. I add this to the pizza and top with shredded Asiago and Parmesan cheese. About three or four minutes before the pizza is done I add fresh mozzerrella and/or homemade Queso Fresca-type cheese and fresh basil. Very yummy and psuedo-healthy.

  7. I make a Stromboli with similar ingredients but I think it would be great as a pizza too! Use basil pesto (store bought is fine), as the sauce. Then top with pepperoni (I prefer turkey pepperoni), pitted chopped kalamata olives, roasted red peppers in oil (drained and chopped). Sprinkle top with shredded provolone cheese. Yum!!!

  8. I think a good dessert pizza would be a layer of cream cheese(maybe combined with an egg and a little sugar–like cheesecake filling), topped with assorted fresh fruit or canned pie filling, topped with a struesel topping and drizzled with honey or a simple confectioner’s sugar/milk glaze.

  9. I love the combo of fig jam (made from dried figs or sometimes I can find a jar of it) with carmelized onions, crispy prosciutto, and a tangy blue cheese. I occasionally substitute roasted or poached pears instead of figs.

  10. Pop some cumin seeds in hot canola oil, then saute a yellow onion, thinly sliced. Provolone cheese. Very thin sliced fresh tomato.

  11. I make the master dough substituting about 1/2 cup cornmeal and adding some herbs (oragano, cumin, garlic). after flatting, I prebake the crust some and then top with refried beans, green salsa, frozen corn, fresh chopped jalipinos and mexican cheese blend. Then bake and add some fresh tomatoes, sour cream etc…

  12. I didn’t read all the submissions, so I hope I’m not duplicating one. I have two ideas. The first one is a breakfast casserole pizza with sausage, eggs, hash browns, onions, tomatoes and cheese. My second idea is for a peanut butter and jelly pizza. Don’t laugh, it could be really good and kids would love it!

  13. One idea for a desert pizza would be using a sweet graham type dough and topped with chocolate and marshmallows. Another would be on a plain dough, fresh figs and apricots with honey and pistachios.

  14. How bout a combination of a garlicky herbed spread like Rondele, or cream cheese with herbs and garlic or something tart like that as a base, then some nice creamy shredded cheese like Havarti, with toppings featuring artichokes, green chilies (mild or hot according to preference) and roasted onions, with perhaps, in addition, chopped green onions either baked in or fresh on top at the last minute, and if desired perhaps some black olives, sliced or torn, scattered abroad.

    Maybe some Crab could be added too, it would work with both the green chilies and the artichokes, but without it, the other ingredients could also stand on their own just as well.

    I am looking forward to your next book!

    You have deconstructed the sometimes tedious art of baking bread at home, which was so far beyond reach with our busy lifestyles…Thanks for making it simple and doable!!!

  15. I make a pizza using my version of your master recipe (50/50 AP and white whole wheat flour) for the crust and basil pesto as the sauce. On top of that I spread a combination of zucchini, onion, garlic, and mushroom all sauted together in one skillet and seasoned with a bit of poultry seasoning. On top of that I sprinkle a combination of cheese: mozzarella, fontina, asiago, and parmesan. This is a delicious pizza any time, but especially during the summer when basil and zucchini are abundant.

  16. It has already been mentioned, but our favorite is also reuben pizza. Instead of thousand island dressing, I spread the rye crust with fat free mayonnaise. It was our New Years Eve pizza.

  17. Building on one of your previous recipes, we took your Armenian Flatbread, topped it with homemade hummus, grilled eggplant, roasted red pepper, and a sprinkling of fresh oregano and feta cheese. Drizzle with olive oil just before serving.

  18. Our family has 2 favorites:

    Our Green Pizza: brush dough with garlic infused olive oil, spread with fresh basil pesto, add lightly steamed spinach, marinated artichokes, slices of portabella mushroom and sprinkle with gruyere and Parmesan cheeses before baking.

    Our European Pizza: (our version of a pizza we had and loved in Europe) mix together 1/2 and 1/2 marinara and béchamel and add red pepper flakes to taste. Spread sauce over dough. Caramelize onion add spinach and mushrooms sauté lightly. Add to pizza. Bake. As soon as it comes out of the oven sprinkle with fresh shaved Parmesan, a layer of fresh arugula and a small dollop of creme

  19. One of my favorites (using the Master Recipe) is Carbonara Pizza. I start out by sauting diced pancetta and onions to top the pizza. Just before putting it in the oven, I pour over a mixture of eggs and Parm.

  20. At home, for pizza night (I usually use the basic dough from your first book), I almost always make my pizza with a Pancetta topping. My favorite is a variation on the pizza bianca, that has no red sauce. Its “sauce’ is made from a mix of ricotta, parmesan, cream cheese and lots of balck pepper. Then topped with thinly sliced zucchini, pancetta and a little fresh mozzarella. I usually, but not always, crack an egg in the center before baking as well. It’s divine. Best of luck on your new book guys.

  21. I made recently a pizza with a dipping sauce my son made. It had olive oil, garlic, salt and some spices. Put this on the flattened dough topped with fried up meatballs and mozzarella and flaked parmesan cheese. Best tasting pizza I’ve made!

  22. I have started doing pizza on my (outside) grill. I grill the dough lightly and then after I take it off, I grill steak, onions and whatever other veggies I like. I put my sauce(white or red) on the grilled dough, top with grilled steak, veggies and chees of choice and put back on the grill on LOW heat for about 10 minutes. Anyone for steak and cheese pizza?

  23. There are just so many wonderful pizzas and choices.

    I love grilled pizza with baba ganoush, olive oil, feta, sun dried tomatoes, and olives.

    For dessert, grilled pizza with fresh peaces, a light drizzle of caramel/brown sugar, a sprinkling of apple pie spice, and either ice cream or whipped cream. Soooo good!

  24. My Favorite Pizza:
    Grilled crust, slathered with garlic-herb butter, topped with carmelized onions, prosciutto, thinly sliced pears, gorgonzola, and arugula. Sweet, salty, peppery, yum!

  25. Mmmm. I’m going to use this particular blog as a resource for ideas for pizzas. wow! Thinking of some of my favorite flavor combinations. toasted walnuts and blue cheese crumbles, with onions probably sauteed. Likely a lite sauce olive oil and garlic…maybe some greens spinach? I may have to try this myself! 🙂

  26. Just had this one last night: pancetta, chopped and presauteed kale, shredded sharp cheddar over a base sauce of fig jam (right out of the jar). Kid approved, and the adults were over the moon.

  27. Here is what we did for New Year’s. I used the Master Recipe from HB and added some cinnamon and sugar before rolling it out and baking it. Then I whipped up your Honey Cream Cheese Icing on page 294 and spread it on the crust after it had cooled. Next, I added pineapple, cherries and candied orange zest. It was a hit!

  28. I made a pizza with homemade pesto (basil, pine nuts, parm, evoo) leftover oven roasted chicken, caramelized onion (butter, pinch salt), fresh mozz (sliced thinly) and a sprinkling of freshly grated parm cheese. Once done, I sprinkled the top with some toasted pine nuts. YUM!

  29. How about a “Day after Thanksgiving” pizza with gravy as the sauce and turkey and all the fixings on top with a little cheddar from the cheese tray. Could even add a little cranberry sauce after it is out of the oven.

  30. There used to be a place south of Mpls that made pesto stuffed pizza… I can’t remember the name of the restaurant but it no longer exists :(. I make my own pesto, so this post just inspired me to start experimenting with pesto. Do you think two thin layers would work to make a stuffed pizza?

  31. I always enjoy a Southwest flavored pizza…start with a little olive oil and salsa, top with black beans, red onions, cilantro, grilled chicken, baked on a semi-sweet pizza dough and topped with sour cream, and guacamole – ole!

    Mmmm…now I need to go bake a pizza.

  32. – Cashews & capers on traditional tomato & cheese pizza.
    – Thinnly sliced potatoes, swiss cheese & a white sauce.
    – Dessert pizza: Nutella, raspberry jam & grated white chocolate.
    – Dessert pizza: Marmalade, grated dark chocolate & almond slices.
    – Swiss Raclette cheese, green olives, pickled onions, with a garlic or white sauce.

  33. Hmm … how about grilled Granny Smith apples, brie, and prosciutto, on a crust brushed with olive oil … and then topped with a drizzle of champagne vinegar?

  34. I love “Mexican” or “taco” pizzas with refried beans and salsa to replace the tomato sauce and seasoned hamburger, cheese, olives and onions. Include Lettuce/spinach, sour cream and guacamole for toppings.

  35. How about taking the ingredients of a Cobb salad and turning it into a pizza? I’ve never had hard boiled eggs on a pizza, but it just might work!

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