It came to my attention at a recent cooking class that, as a pizza blogger, I have been drastically under-serving the mushroom-loving population. So, to all you fungi-aficionados, here’s the pizza for you. A flavor-bomb of earthy, mineraly mushrooms brightened with the citrus notes of fennel and tarragon and mellowed with cream and Parmesan cheese. It’s the summery mushroom pizza of your dreams….
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….
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. …
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….
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….
Every year around this time, I swear that I won’t jump on the pumpkin bandwagon the day after Labor Day . . . yet every year, no matter how sarcastic I want to be about it . . . fall always wins. Yes, we’ve still got a few more weeks to go until the season is officially here. And yes, I’ll definitely lament vine-ripened tomatoes and peaches as soon as they disappear from farmers’ market displays. But when that little chill returns to the morning air and the humidity tapers off, giving me a taste of what’s to come, all I can think of is the smell of winter squash roasting in the oven….