Clifford A. Wright's Recipes: Pizza and Focaccia

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 4, 2012

Home > Recipes > Pizza and Focaccia

Focaccia with Saffron and Garlic
(Italy)
Focaccia seasoned with saffron and garlic
posted: 12/28/2006

Palermo Pizza
Sfincione alla Palermitana
(Italy/Sicily)
Pizza with fresh sardines, tomatoes, onion, and caciocavallo cheese
posted: 01/10/2007

Pissaladière
Pissaladière
(France/Provence)
Provencal pizza with caramelized onions, black olives, and anchovy
posted: 09/09/2009

Pizza Flamiche
Pizza Flamiche
(France/Corsica)
A Corsican version of the Alsatian pizza flamiche with onions and brocciu cheese.
posted: 10/27/2011

Pizza Margherita
(Italy/Campania-Naples)
The classic Neapolitan pizza
posted: 01/10/2007

Sfiha
Sfiha
(Arab Levant/Syria)
Small Arab open-faced pounded meat pizza
posted: 10/28/2009

Focaccia with Saffron and Garlic

Palermo Pizza

Pissaladière

Pizza Flamiche

Pizza Margherita

Sfiha

This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

"The recipes in Grill Italian are traditional, informative, and most important, delicious. Cliff Wright brings together the best of Italy's flavors and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo

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