Recipe Index

Stone Fruit Crisp (Crumble) Pizza

Published August 1, 2019 by Peggy Paul Casella Leave a Comment

How do you make stone fruit crisp better, you may ask? Bake it on a rectangle of pizza dough! This way, the summer favorite is even more potluck- or backyard party–friendly—no bowls or forks required.

BBQ Bacon Pizza with Corn and Green Pepper

Published July 25, 2019 by Peggy Paul Casella 2 Comments

Barbecue Pizza Sauce is one of the most frequently referenced recipes on this blog. It makes waaaaaaay more than you need for one pizza—about 5 cups!—but you'll see why once you taste it. With a less sugary and more tomato-y flavor than traditional barbecue sauces, it's a versatile flavor enhancer for everything from grilled meats […]

Ranch and Dill Pickle Pizza

Published July 18, 2019 by Peggy Paul Casella 9 Comments

Pickle pizza might be even more polarizing than Hawaiian. Don't believe me? Scroll through the comments on Food Insider's YouTube video about the dill pickle pizza at Rhino's Pizzeria in Upstate, NY. (Among my favorites: "Hell naw to the naw naw naw" and "People who eat pineapple pizza and people who don't must put our […]

[New Video!] Making Pizza with Kids

Published July 2, 2019 by Peggy Paul Casella 3 Comments

Making pizza with kids—from the dough to the toppings—is super easy and fun! Watch as my niece helps whip up homemade dough and sauce and top the pizzas.

Pepper, Olive, and Manchego Pizza

Published May 30, 2019 by Peggy Paul Casella Leave a Comment

You know the age-old saying. When life (or your grocery delivery app) hands you an unexpected wedge of Manchego cheese, make a Manchego pizza with other stuff you happen to have in your fridge and pantry!

Asparagus and Pickled Rhubarb Pizza

Published May 23, 2019 by Peggy Paul Casella Leave a Comment

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 […]

Asparagus, Ramp, Prosciutto, and Burrata Pizza

Published May 2, 2019 by Peggy Paul Casella Leave a Comment

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.

Asparagus and Ramp Pizza with Lemon-Mint Mascarpone

Published April 26, 2019 by Peggy Paul Casella 1 Comment

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?

Hot Soppressata Pizza with Fennel and Poblano

Published April 5, 2019 by Peggy Paul Casella 1 Comment

I've always thought that ultra-spicy food is more like a dare than it is a culinary experience. And though part of my conviction comes from wimpy taste buds, I stand by my credo that spiciness should never overpower the flavor of a dish. So last week, when I was asked to develop a fiery meat […]

Oyster Mushroom Pizza with Paprika, Spinach, and Chives

Published March 7, 2019 by Peggy Paul Casella 13 Comments

I think of this pizza as a spring or fall treat, but thanks to the regular availability of the other ingredients, you can enjoy it anytime you happen upon oyster mushrooms in the market.