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pizza-making tips

May 01, 1986

Cookbook author and food processor expert Abby Mandel is an admitted pizza freak. Using a processor, she whips up an elegant pizza from scratch in no time at all, including making the dough. And in keeping with today's tradition-breaking trends, she produces pizzas that are imaginative enough for any chic restaurant. To keep the dough in a deep-dish pizza from becoming soggy as it cooks, she fills the shell with shredded cheese, sausage and green peppers first, then uses the tomato-based pizza sauce as the topping. Crushed red chiles, fennel seeds and oregano add flavor zip to the rich result.

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