As you can see, I’ve been on a calzone kick lately . . . and oh man is this one a winner. Filled with wilted spinach, chopped artichokes, onion, and mozzarella cheese, it’s a no-brainer for game day gatherings and cozy weekend dinners. …
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….
When holiday music starts blaring in the supermarket days before Thanksgiving, it’s easy to forget that we’ve still got almost a month left of fall to enjoy. For this pizza I gathered some of my favorite veggies of the season, roasted them just until tender, then piled them on the dough and topped them with luxurious, melty Camembert cheese. A post-bake drizzle of balsamic cuts the richness just a bit, and a hearty dose of rosemary, both baked on the pizza and sprinkled on top just before slicing, really drives home that fall feeling….
Sometimes my best pizzas come from forced improvisation, when I forget to buy ingredients and have to make do with whatever’s in the fridge. This week, I happened to have a butternut squash, half a block of Pepper Jack cheese, a few handfuls of spinach, eggs, and an almost-empty pint of heavy cream. Turns out that combo is a comfort food lover’s dream. …
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….
Based on Jim Lahey’s No-Knead Pizza Dough, this recipe creates a crust that’s crispy, bubbly, chewy in the middle, and full of yeasty flavor. Just mix it up in a big bowl about 20 hours before you’d like to slice and serve your pizza, let it do its thing while you go about your day, and then dump it onto the counter, shape it into balls, and stretch it out. If you have the time and energy to plan ahead, it makes for one delicious, pillowy reward. Read on for sexy progress shots and super-easy step-by-step directions….
Broccoli with cheese sauce was the first recipe I learned outside of my mother’s kitchen. I remember making the sauce in a quart-size Pyrex in my junior high school’s Home-Ec microwave, following instructions much like these. The broccoli was steamed separately (also in the microwave), then dumped into a bowl of our choosing, doused with the sauce, and devoured on the spot….
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….