It’s easy to serve a leisurely summer meal to a big group of friends when you employ our make-ahead strategies for this sumptuous spread of meze dishes. These recipes are so easy, you can make all of them for your dinner party -- or simply pick and choose your favorites.
This staple of Middle Eastern and Mediterranean cuisines is surprisingly easy
to make -- and the process feels almost magical. It starts with a simple yeast dough (we used some whole-wheat flour in addition to white) that gets baked in a very hot oven. The heat activates the yeast and creates steam, which makes the dough puff up dramatically, forming the signature pocket.
This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like crust that is slightly chewy and, most of all, delicious.
From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley).
Tired of pizza to go? Have go-to pizza instead by freezing balls of dough or, even more convenient, shells. With one batch of dough, you have enough to make two large pizza shells or eight individual ones (see the recipe for individual pizzas).