Recipe Index

How to Make Thin Crust Pizza Dough [recipe + video]

Published May 12, 2022 by Peggy Paul Casella 13 Comments

If you like your pizza crust thin and crispy (or if you're looking for a quick dough recipe for busy weeknights), then you've come to the right place. This thin crust pizza dough is easy to make and only requires 15 to 30 minutes of resting time, which means delicious, from-scratch thin-crust pizza's on the […]

White Pizza with Bacon, Leeks, and Cream

Published March 29, 2022 by Peggy Paul Casella 5 Comments

In this genius white pizza with bacon and leeks, bacon grease and heavy cream join forces to create a "sauce" that's both light and luxurious.

Roast Beef Pizza with Horseradish Sauce, Provolone, and Au Jus

Published March 10, 2022 by Peggy Paul Casella 3 Comments

This roast beef pizza is my pizzafied version of the classic French dip sandwich, complete with sliced roast beef, creamy horseradish sauce, provolone cheese, and warm au jus on the side.

Goat Cheese Pizza with Tomato and Mint

Published February 28, 2022 by Peggy Paul Casella Leave a Comment

This goat cheese pizza is bursting with tangy, creamy goodness, and it's way easier to make than you'd think. Just whip up some goat cheese and milk, slice a juicy, ripe tomato, and dinner's on the table in about 20 minutes.

Heart-Shaped Pizza with Beet Puree, Goat Cheese, Almonds, and Arugula

Published January 28, 2022 by Peggy Paul Casella Leave a Comment

Food is love . . . and what food is more loving than pizza? This heart-shaped pizza is perfect for Valentine's Day (or any occasion), topped with roasted beet puree, goat cheese, almonds, arugula, and a luxurious drizzle of balsamic glaze.

Fennel, Goat Cheese, and Pomegranate Holiday Pizza Wreath

Published December 2, 2021 by Peggy Paul Casella 4 Comments

Need something pretty for your hors d'oeuvre table? Tasked with bringing an app to a holiday party or potluck? This stunning holiday pizza wreath is everything you're looking for and more, filled with whipped goat cheese, fennel, and arugula, then bejeweled with fresh pomegranate seeds (arils).