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….
When I tell someone new about my blog, more often than not I get a response like “How do you stay healthy and eat all that pizza?” It’s a fair question, since the pizzas most people associate with come heaped with mystery meat in greasy take-out boxes. But if you think about it—I always counter—homemade pizza topped with real, whole ingredients is actually quite nutritious. It’s like Micheal Ruhlman’s says in his recent article for the Washington Post: “We will be healthy if we eat nutritious food. Our food is either nutritious or not. We are healthy or we are not. If we eat nutritious food, we may enhance what health we possess.”…
For the first pizza of the year, I’ve combined a powerhouse of immune system–boosting, cholesterol-friendly, anti-inflammatory ingredients to create a salsa that’s just as amazing on its own as a dip. (Hint: Make a double batch of the salsa and save the rest for no-guilt snacking throughout the week.) …