Caramelized Onion and Burrata Pizza

Caramelized Onion and Burrata Pizza

I have to tell you about the most delicious thing that ever happened to a pizza: burrata. And caramelized onions. Just a hint of balsamic.

Swoon.

This is definitely a grown up pizza.

(As in, I’m not sharing a slice with Jake, because it’s soo good I want to eat it all by myself. Okay, I’ll share some with Sarah of Well Dined…she did do half the cooking….)

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Grilled Mediterranean Flatbread with Pesto and Feta

Mediterranean Grilled Flatbread

Sarah and I have been meaning to grill together for ages. Inevitably, we gather all of the ingredients and our courage to cook with charcoal, and then it pours rain.

But this week we were determined, rain or shine, to grill some veggies and some flatbreads! Naturally, on the big morning, the rain clouds rolled in. But for once, we decided not to be deterred.

And I am so glad we stuck to our guns! This flatbread “pizza” was simple and tasty. Bright, fresh summer veggies were so easy to throw on the grill, and we even made a quickie no-rise flatbread dough and threw that on the grill as well!

With a little bit of chopping and stirring, and a few quick minutes on the grill, we turned out an absolutely delicious lunch!

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Lahey Pizza Crust

Jim Lahey Pizza CrustThis pizza crust is made out of flour and time and magic.

Every time I make it, a phrase from 1 Corinthians comes to my mind: “A little yeast leavens the whole batch of dough” (1 Cor. 5:6). Whenever I hear that phrase ringing in my head, I feel tempted to tell you that this pizza crust is heavenly…but in fact, yeast represents sin in the Bible, so instead perhaps I should say this crust is so good, it’s almost sinful.

(Please don’t misunderstand me; I’m not making light of sin! Throughout the Old and New Testaments, yeast is used as a visual representation of how every sin, no matter how small we think it is, touches every part of our souls, just the way a small amount of yeast creates an airy and chewy bread. We need the grace of our loving God!)

Jim Lahey, creator of this amazing crust recipe, is no angel, because I seriously can’t stop making pizza now that I have this crust recipe in my arsenal.

If you have ever fretted about making pizza at home, ever resisted making your own crust or turned out with a flat, boring disc underneath your favorite pizza toppings, I implore you to try this recipe! It’s easier than easy and tastes phenomenal.

Trust me. You’ll thank me later.

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Kale, Pepper, and Onion White Pizza

Kale, Pepper, and Onion White Pizza

Recently, I had quite a shock: apparently, my husband likes kale.

What?!

When did this happen, and how did I not know about it?

In other news…this pizza is delicious (and healthy, to boot)! Since there is no sauce, it is a breeze to put together. I love how the kale crisps up in the oven and adds a rich, savory note to the melty cheese and the sliced peppers and onions.

P.S., my (apparently kale-loving) husband said he preferring this pizza over the kale-free, saucy version I made to serve with it. Will wonders never cease?

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Cauliflower-Crust Pizza

Cauliflower-Crust Pizza

I am so late in jumping on the cauliflower-pizza bandwagon, but boy am I glad I tried it!

Seriously…what could be better than a 2-year-old squealing with delight when you announce there is cauliflower for dinner? This crust is the quickest and easiest from-scratch pizza crust you will ever make. It will please your gluten-free and carb-conscious friends, plus cauliflower has a ton of benefits you can’t get from bread! Cauliflower is low in calories, high in fiber, high in vitamin C and B-complex vitamins, and it could even help fight some cancers. Crazy good.

While this crust does not really mimic the mouthfeel of bread, the flavor is mild and tasty, and the crust is chewy and structured enough for you to pick up the pizza and eat it just the way you would eat a wheat crust!

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The Zucchini Anchovy Pizza

The Zucchini Anchovy

When I was a kid I was a complete bookworm. Also a pizza-holic.

(Imagine my delight when Pizza Hut started rewarding young readers with personal pan pizzas! I had no trouble with that task, none at all.)

But I digress.

I have a vivid memory of the first time I came across the concept of an anchovy: I was (naturally) reading a book in which some of the characters were ordering a pizza. Everyone was stating their preferences, and one person said they would eat anything except anchovies.

I asked my mom what that was, and when she told me anchovies were little fish that some people liked to eat on pizza, I blanched. Gross! Fish on pizza! Who would do that to themselves!? Don’t you people know that the only truly great pizza topping you could ever want is cheese with extra cheese?

P.S., I have no trouble admitting that I am still a bookwork and a pizza-holic. I still love me some cheese pizza. But…I guess I have expanded my palatte a little. You should, too!

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Margherita Pizza

Margherita Pizza

The first time I ever heard of margherita pizza, it was in my high school Italian class.

I distinctly remember thinking that margherita pizza sounded just exactly like cheese pizza…and wondering why it deserved its own special name.

Well, if you have never had margherita pizza, let me just set the record straight. It’s not a cheese pizza. It’s a delightfully rustic pizza that honors the best Italian ingredients: tomatoes, mozzarella, basil, and olive oil. It’s homage to simplicity, and flavor, and freshness.

(And so easy to make!)

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