Alice Waters Pizza Recipes
BUTTERNUT SQUASH PIZZA
Steps:
- Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add 1/4 inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350°F. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.
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ALICE WATERS RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 1 min
- Garden Salad Tacos. To make her genius vegetarian taco, Alice Waters melts Monterey Jack cheese on corn tortillas, then piles them with a crunchy, colorful vegetable and herb salad.
- Hummus with Whole Wheat Flatbreads. "Kids like hummus," says Alice Waters, "and they like to make the little flatbreads and heat them like tortillas; the whole process is irresistible, and the price is practically nonexistent."
- Pink Grapefruit and Avocado Salad. This pretty salad from Alice Waters, the iconic chef-owner of Chez Panisse in Berkeley, California, is best in the winter, when grapefruit is at its prime.
- Red Kuri Squash Soup. Alice Waters' simple, silky squash soup can be made with any variety of winter squash, but the Kuri variety is especially flavorful.
- Baked Goat Cheese Salad. In 2018, Food & Wine named this recipe one of our 40 best. Alice Waters' beautiful salad is a harmonious blend of lettuces combined with softly baked thyme-and-breadcrumb-coated goat cheese, served alongside crunchy garlic croutons.
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From books.google.com
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BEST APPLE GALETTE ALICE WATERS RECIPE - HOW TO MAKE GALETTE
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From nytimes.com
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From goodreads.com
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