Calling all mushroom lovers! This mushroom pizza recipe features four different types of fungi, plus two cheeses and fresh herbs for the perfect balance.
Spring-Inspired Pizza Recipes
Spring is the season of tender green things, which just happen to make delicious pizza toppings. The first pizza I make when the earth warms up after winter is some version of this recipe, usually with chives. Then, as soon as asparagus arrives, it's time for bright-green beauties like asparagus and pesto or mushroom pizza with fresh herbs, which taste like the season with a balance of earthy and bright flavor.
This carrot pizza uses the whole bunch, with a base of creamy carrot top pesto and long slices of carrots on top that roast to tender perfection in the oven.
When the first bunches of local asparagus and rhubarb appeared side-by-side at my local farmers' market, forming an ombré wave from dark green to fuchsia, I wondered if they taste as great as they look together. Rhubarb is, after all, a vegetable, so it stands to reason that its juicy-tart flavor would play nice with […]
After six months of root veggies, markets suddenly flush green with delicate shoots (ramps, chives, asparagus) that can be added pretty much as is to salads, quick sautés and pasta dishes—or, say, a Burrata pizza like this one. Those bites of rawness are hands down my favorite parts of spring.
Ahhhhh, the first asparagus and ramp pizza of the year. In the past, I've celebrated inaugural green spring veggies with Asparagus and Parsley-Chive Pesto and Primavera, but this one. Well, this one really gets it, ya know?
I wait for spring like a dog waits for its owner to come home from work—face pressed up against the window, imagining all the fun we'll have when it finally returns. Our new backyard is just a big ol' slab of concrete, but I have plans. The flower plants and seeds have been ordered. I'm […]
A springy beet pesto pizza to power you through the grayest of days. (Pro tip: you'll want to use this pesto sauce on all the things!)
I realize my I-just-had-a-baby card is due to expire (or may have already) . . . but bear with me as I pull it anyway, one last time. On Monday, just after the rain stopped, I wandered into the backyard to assess the garden situation. One word: Bleak. It seems that last spring and summer, in […]
This mushroom and fennel pizza is great in spring and fall, when it's chilly outside and earthy aromas waft through the air.
This springy Swiss chard pizza is full of umami and fresh green flavor with spring onions (or scallions), bacon, cream, and fontina cheese. As it turns out, chard and spring onions make quite the pair—each delicate and bright, with flavors that simultaneously balance and highlight the other. Add bacon, nutty fontina, and a drizzle of heavy cream, […]
It's vegetables like snow peas that make me wish I'd coined the term "dirt candy" myself. When they first arrived at the Farmstand at the end of last week, along with sugar snap peas, another one of my favorites, I spent my whole shift sneaking one here, another there, until finally I fessed up and […]
Chives are by far my favorite herb, and one of my all-time favorite plants, too. They're reliable and prompt, poking through the soil each year at the very beginning of spring, and their purple blossoms are usually the first flowers to bloom in the whole garden. After a long, gray-brown winter, these tender alliums are […]
I can take credit for the execution of this week's pizza, and the flavor profile, too, but the fundamental technique—the true genius of this awesome pie—is all on Pizza Beddia, an artisan pizza shop in my neighborhood. There, owner and pizza maker Joe Beddia drizzles heavy cream directly on his signature white pie before baking (along […]
This super-green asparagus pizza is a great way to kick off spring. Pro tip: make a double batch of the parsley-chive pesto to stir into pasta or soup throughout the week.
Colcannon—potatoes mashed with cabbage or kale and lots of butter and cream—is so ingrained in Irish culture that it even has its own folk song ("Oh, wasn't it the happy days when troubles we had not / And our mothers made Colcannon in the little skillet pot"). And since its simple components lend to all sorts of […]