Artisan Pizza and Flatbread in Five Minutes a Day

Jeff Hertzberg and Zoë François, a medical doctor and an inspired baker, have joined forces yet again. They've just released third book in the "Bread in Five" series: the more internationally flavored Artisan Pizza and Flatbread in Five Minutes a Day.

This book, which concentrates on all things bready and flat, takes home cooks on a journey through the varied global flavors of flatbreads, one of the most commonly eaten foods in the world. Jeff and Zoë guide readers not only through Italian flatbreads, where most people think pizza originated, but also into the word of Turkish, Spanish, and Moroccan cuisines. And purists, never fear -- you'll still represented with many classic Italian recipes.

Jeff and Zoë were able to stop in and answer a few questions about the adventures developing the recipes for Artisan Pizza and Flatbread in Five Minutes a Day. Enjoy!

What are your favorite recipes in Artisan Pizza and Flatbread in Five Minutes a Day? 

Jeff: I love the Provencal Onion Tart with a cracked egg on top, which really takes me back.  We've done a lot with fresh greens thrown onto a hot pizza, but not cooked with it. I love those!

Zoë: I love the Blush Apple Tart, done on a sweet brioche dough and the Turkish Spiced Lamb Flatbread, which is finished with onions, parsley and a squeeze of lemon. You can eat it flat or roll it up like a crepe, which is how they eat it in Turkey. 

What was the toughest part of writing this book?

Jeff: Believe it or not, I got tired of eating pizza every night. For a year.  But I'm back on the stuff now.  It's my all-time favorite food, probably because it's based on bread.  

Zoë: Stopping myself from eating an entire pizza every time I tested a recipe! That would have really added up. I also had a hard time keeping the recipes to just 100, there were so many more flavors to explore. They will have to wait for the next book.

Many people associate pizza and flatbread with Italy. Did you find inspiration in the food of other cultures, too?

Jeff: Spain, in the Catalan region, has its coca flatbread (Zoë and I tasted it in San Francisco on book tour two years ago, though not in Spain, I have to admit!).  Morocco has a fabulous flatbread tradition; I ate their basic Ksra  when I was there and it made it into our first book.  For our pizza and flatbread book, we have a Moroccan flatbread with salty preserved lemons, olives and harissa this time.

Zoë: The most exciting and surprising flavors came from my time in Istanbul. I went there thinking of pita as a very plain bread, meant for dipping or creating sandwiches. What I found was an exciting world of flavors that are added to the pitas.

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