You’d think winter pizzas would be the dullest of the bunch, with only root vegetables, onions, and dark leafy greens to choose from in the seasonal produce department. But, as it turns out, this time of year has inspired some of my best work on Thursday Night Pizza. Want something zippy and bright to counteract all those cookies you’ve been eating? Try Borscht Pizza, or Sweet Potato with Red Onion, Prosciutto, and Kale. Trying to keep that cozy vibe alive? Sink into Truffled Mac and Cheese, Collards and Sausage, or French Onion. Need a game-day (or New Year’s Day parade) nosh? Nothing’s better than Buffalo Cauliflower Pizza, French Dip, or Butternut Squash Chili. …
I don’t mean to brag (well, maybe a little), but I’ve got the holiday season in the bag this year. The presents have been wrapped for about two weeks now; Jack met Santa for the first time—and didn’t cry (!!!); we saw the light displays at City Hall and Macy’s; and I even had enough brain power to create a pizza wreath that’s as tasty as it is festive. I know all this means that chaos is coming—there’s no way things can run this smoothly for long—so right now I’m reveling in the calmness and crossing my fingers that it lasts at least through Christmas.
See?! Winter food can also be vibrant food. On this week’s jewel-toned pizza, red cabbage mingles with fresh goat cheese, a drizzle of cream, toasted walnuts, and a sprinkle of chopped fresh chives….
If you’re craving a colorful, bright-tasting meal that’s cozy enough for a winter’s night, look no further. This week’s pizza features some of the few fresh ingredients that are still in season—dark lacinato kale, creamy sweet potato, and red onion—along with comfort food mainstays like cheddar cheese and salty prosciutto….
At first, a pizzafied version of traditional Hungarian cabbage rolls may seem strange. But think about it for a second: the key components of cabbage rolls—tomato sauce, ground meat, and vegetables—are also key components of some of the best pizzas you’ve ever had….
This is one sexy pizza, draped with thin slices of ruby-colored roasted beets and topped with a luxurious combination of goat cheese, Parmesan, and heavy cream. Cut it into small squares to serve as an appetizer, or make it on a plain-old weeknight when you’re craving a little decadence….
When I think of rainy day food, grilled cheese with tomato soup instantly comes to mind. So, in honor of the first damp, chilly week of the season, I give you a pizzafied version of this comfort classic: white pizza with cheddar cheese and steamy, homemade tomato soup for dipping and slurping. If you want to add another layer of heat, use pepper jack cheese for the pizza, and/or toss a pinch of crushed red pepper flakes into the soup after the onion has softened….
I’ve received a handful of requests for dairy-free pizza since I started this blog. And because I don’t believe in “fake” ingredients, it’s taken me a while to develop a recipe that doesn’t feel like a dietary restriction. …
This time of year, there are few things more satisfying than bubbly, fresh-from-the-oven potato or root vegetable gratin. In my pizzafied version, I smear the dough with stone-ground mustard, arrange thin slices of turnip, apple, and parsnip on top in overlapping circles, then scatter on some Cheddar cheese and top it all off with a drizzle of cream. The result is a perfect balance of wintry flavors. Buttery parsnip bridges the sweetness of apple with the peppery bite of parsnip, and a garnish of fresh sage awakes the senses and adds brightness to each bite….
Still haven’t decided what you’re making for the upcoming Super Bowl party? Well, look no further. This week’s pizza has enough Buffalo sauce and blue cheese to make the traditionalists happy, but calls for cauliflower instead of chicken, which will earn you some extra points from vegetarians and those still clinging to their New Year’s resolutions. Plus, pizza is more portable than saucy chicken wings, and it’s much easier to eat when there are more guests than chairs….