Hours: Thurs. (Noon to 7pm), Fri. (10am to 5pm) & Sat. (10am to 4pm)|himalayansaltandbody@gmail.com

The Salt Plate Cookbook

The Salt Plate Cookbook

$14.95

1 in stock

Sourced from Himalayan pink salt deposits, the Williams-Sonoma salt plate will change the way you cook and serve food. Now the Williams-Sonoma Test Kitchen has created The Salt Plate Cookbook—your foolproof guide to working with its bestselling salt plate.

It opens up the world of salt block cooking and shows you how to enjoy it in exciting new ways—on the stovetop, on the outdoor grill, in the oven, in the freezer. Start your day with a salt-fried egg with maple-sage breakfast sausage, enjoy a salt-grilled Pizza Margarita for lunch, try chicken satay, and smashed potatoes with chimichurri for dinner, and top the whole day off with a salt roof sundae—all made using the salt plate. Other delicious dishes include salt-seared sea scallops, quinoa tomato and feta-stuffed portobellos, beef tartare, herb-marinated vegetable skewers, and more. No matter the dish, the salt plate cookbook will take your meal to the next level.

1 in stock

Description

Excerpt. © Reprinted by permission. All rights reserved.

Salt-Grilled Pizza Margarita

1 lb prepared pizza dough
All-purpose flour, for rolling
1⁄2 cup prepared marinara sauce
4 oz fresh mozzarella cheese, cut into slices
Fresh basil leaves, cut into slivers or torn
Red pepper flakes (optional)

*Serves 4

Place the salt plate on the cooking grate of a gas grill and turn on the grill to low heat. (If using a charcoal grill, see page 11 for instructions.) Cover the grill and warm until the internal temperature of the grill reaches 250°F, about 15 minutes. Increase the heat to medium and warm until the internal temperature of the grill reaches 500°F, 20–25 minutes longer.

Divide the pizza dough in half. On a well-floured work surface, roll out 1 piece of the dough into an 8-inch round. Transfer the dough round to a lightly floured pizza peel or flat cookie sheet. Spread half of the marinara sauce over the surface of the dough round, leaving a 1-inch border. Top with half of the cheese.

Carefully slide the pizza dough from the peel onto the hot salt plate. Close the grill and cook until the pizza is cooked through and the cheese is melted, 8–10 minutes. Carefully slide the pizza back onto the peel and transfer to a cutting board. Sprinkle the pizza with basil and pepper flakes, if using, and serve right away.

Repeat to top, cook, garnish, and serve the remaining pizza dough round.

Additional information

Weight .25 lbs

Reviews

There are no reviews yet.

Be the first to review “The Salt Plate Cookbook”

Your email address will not be published. Required fields are marked *

ABOUT US

Western PA’s first Himalayan Salt/Halotherapy room. Located at 605 W. State Street, Knox, PA 16232 Phone: (814) 797-2013 Email: Info@HimalayanSaltandBody.com
Go to Top