9 recipes in
Ramekins: Breads from the Grill - Pizza, Focaccia, and Panini
This was such a great class!! I'd never had a "grilled" pizza before. I'd heard about them, but was never brave enough to try them out. This was my chance and I found out it is quite easy. There are a few tricks, so I will try to put them into each recipe to make it easier to understand and do. The dough used throughout this cookbook needs to be very extensible and supple because it is pressed out quite thin, almost as thin as a flour tortilla. The recipes in this cookbook are from the lovely Mary Karlin, who taught the class. I hope you enjoy them as much as we all did.