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Article: Pizza dough a feast for all tastes.(Life - Food)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- March 30, 2005
CopyrightCOPYRIGHT 2005 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: KAREN FERNAU Arizona Republic
Chefs Lisa and Anthony Damiano turn a ball of store-bought pizza dough into dinner at least twice weekly - and they seldom eat Italian.
Instead, they use pizza dough to make Mexican-flavored calzones stuffed with ground chorizo, Asian shrimp pizzas or a cold, fresh Middle-Eastern salad of hummus, feta cheese and baby greens piled on top.
"We call it faux pizza. The only thing that resembles a traditional pie is the dough. The inspiration comes from all over the world," says Lisa Damiano, who along with her husband teaches at the Culinary Institute in Scottsdale, Ariz.
The Damianos, obviously ...