This was too good to not pass on to you. It’s a Thanksgiving pizza… pie! The Not Marthas, over at wearenotmartha.com created this genius Thanksgiving invention, complete with homemade cranberry sauce, turkey, herbs, and what else, an apple pie in the middle! I personally consider it a step towards the futuristic meal-in-a-pill – just this … Continue reading Thanksgiving Pizza from… Not Martha!
Winter Squash, Onion and Pine Nut Pizza (from the NY Times) This flavorful autumnal pie uses winter squash purée as the pizza topping; the purée is spread like a sauce on the crust. You can find puréed winter squash (sometimes labeled as “puréed acorn squash” or “puréed butternut squash”) in the freezer section of most … Continue reading White Pizza from the New York Times
There was a great, quick little article about oven drying tomatoes in Food & Wine magazine recently, so I decided […]
My buddy Ryan was over the other night and introduced this awesome Thai Peanut Pizza. Here is his recipe and […]
This was a tasty little idea from Sandra Lee over at the food network. It’s a great solution if you’ve mixed up a bit more dough than your dinner guests could handle – instead of making a bunch of instantly left-over piza, how about saving that last dough ball and making breakfast pizza?? I like … Continue reading Breakfast Pizza – Why Not?
I’ve noticed a trend over the past few months of writing this blog and it is this: you people LOVE your white pizza! The top ten most searched terms on the blog are all for this simple, subtle pizza. So what is up? Are you purists who would rather eat pizza in its original state … Continue reading White Pizza – What the Food Network Has to Offer
I saw a pizza episode of “The Best Thing I ever Ate” the other day and Alex Guarnaschelli said that her favorite pizza was the Five Points, yukon gold potato pizza. Well this sounded interesting and new, so I ran out and whipped up what I thought the pizza would be like – and let … Continue reading White Pizza Recipe – Yukon Gold Potato
SERVES 6 According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust. FOR THE DOUGH: 1/4 oz. active dry yeast Extra-virgin olive oil 3 cups flour 1 tbsp. salt Cornmeal FOR THE TOPPING: 1/4 cup extra-virgin … Continue reading Pissaladière – A French Pizza from France!
Whether you’re into grilling pizza on the BBQ, or mixing Southwestern flavors into your cooking, Bobby Flay is the man for the job when it comes to crunchy crusts and spicy, unique flavors. Check out this selection of videos from the chef himself. Grilled Pizza and Spicy Hummus Bobby invites Iron-Woman in training Sharon Sperber … Continue reading Pizza Recipes and Videos from Bobby Flay
I found this interesting sounding pizza recipe in an issue of Saveur magazine. Since I absolutely loved cooking with squash blossoms, I therefore absolutely love this pizza! I’ve gone through an condensed the directions as well, making sure to get rid of all instances for silliness. If you’d like to check out the original recipe/directions, check … Continue reading Squash Blossom Pizza Recipe from Saveur.com
Recently, Alicia and I met up with some friends on a sunny day in San Francisco and headed out to find a little neighborhood pizza joint called “Pizetta 211.” 2 hours later, and five pizzas later, we were all more than happy we had found the place and that got me thinking about other great … Continue reading Delfina’s Broccoli Rabe Pizza Recipe – My Next Pizza Visit to San Francisco
When Ryan asked me to collaborate on his pizza website I knew this was a great opportunity to share my trials and tribulations on pizza making. It was also a great opportunity to find that passion I once had in “Finding the Perfect Pie!” When Ryan began his pizza quest I hopped on his pizza … Continue reading Cheese and Herb Pizza Recipe – My Favorite Pie