Baked sweet potato rounds, crispy kale, and tangy goat cheese make this Sweet Potato and Kale Pizza totally crave-worthy.
You guys. This pizza. It is sooo good. You don't believe me? Yes, it's covered in sweet potatoes and kale. But have you ever tried baked sweet potato rounds? How about baked kale chips? Roasted red onions? These are the things vegetable dreams are made of. (And no, I don't really dream about vegetables. At least not while I'm asleep.) Did I mention the goat cheese yet? Almost everything is better with goat cheese. ... [Continue Reading]
As someone who spends a lot of time cooking, baking, photographing food, and writing about food, I constantly have food-related ideas bouncing around in my head. You know you're a food blogger when... as you're standing at the kitchen sink washing dishes from the raspberry scones you just made (which just happen to be the fifth new recipe you've tried over the past three days), you ask your husband questions like, “Do you think that zucchini pizza would be good with pine nuts on it?” His reply? “Yes, I think that would be really good.” So the next time I make this pizza, I will definitely be tossing some pine nuts on top. I think the added crunch would be awesome, and if you try it, let me ... [Continue Reading]
I've mentioned before that we make pizza at home about every other week. It's much healthier (especially with whole wheat crust) and more budget-friendly than ordering out. We've gotten pretty good at putting together a homemade pizza around here, and it really doesn't take long at all. Last time, I happened to have some BBQ sauce and Gouda cheese in the fridge that needed using up, as well as leftover grilled chicken from the previous night's dinner. While I hadn't had it on the meal plan, I think this BBQ chicken pizza was meant to be!
If you haven't tried making your own pizza crust yet, don't be intimidated by the thought of it. It is so easy! I use my stand mixer and the dough comes ... [Continue Reading]
This pizza came about when I had a peach that needed to be eaten on a night when homemade pizza was the dinner plan. I didn't have a specific recipe in mind and got to thinking that the peach might just work on the pizza. One of my favorite pizza recipes is this one with pear and gorgonzola, so I knew how delicious a fruit pizza could be. I added some goat cheese because I pretty much can't resist anything with goat cheese. A sprinkling of fresh basil after the pizza is baked brightens up the flavors.
One year ago: New York-Style Crumb Cake
Pizza with Peaches, Basil, and Goat Cheese
Makes 1 pizza
1 ball white or whole wheat pizza dough
Olive oil, for ... [Continue Reading]
I can't believe I waited so long to try this pizza. With how often we eat homemade pizza in our house (pretty much weekly), I definitely should have tried this recipe sooner. I've wanted to ever since I first saw it posted on Annie's blog, which was over a year ago. Well, now that I've tried it, I can say with certainty that I will be making it again soon, and often.
It's amazing how such a simple combination- a little bit of white sauce, some tiny pieces of broccoli (which roast up beautifully as the pizza cooks), a bit of spinach and some cheese- can produce such a delicious pizza. But you don't have to take my word for it, try it for yourself. Just try not to wait as long as I did before ... [Continue Reading]
I'm always looking for new pizza recipes, as homemade pizza is such an easy and versatile meal, especially if you already have balls of pizza dough ready in your freezer. I love mushrooms on my pizza, but had never tried a recipe with portobello mushrooms. Lately I've also been loving the flavor that goat cheese brings to a dish, so when I saw this pizza with portobellos, spinach, and goat cheese, I immediately put it on our weekly menu.
This pizza was delicious. It had tons of flavor from the portobellos, along with some garlic and goat cheese. The spinach is placed underneath the cheese, which I'd never done before but it worked so well. It didn't dry out the way that it can when it's ... [Continue Reading]
While I've been making homemade pizzas for years, pizza sauce is something that I've never thought too much about. I used to buy pizza sauce at the store, but didn't like paying $4 for something that I only used a small amount of, and that wasn't that good to begin with. Recently I've just been using a can of plain tomato sauce as pizza sauce, topped with a sprinkling of Italian seasoning if I was feeling fancy. But now that I've tried this homemade pizza sauce, I'm sure that I'll be taking a few extra minutes to make my pizzas that much better.
The sauce can be made ahead of time and refrigerated, saving you time when you're ready to assemble your pizza. This recipe makes more sauce than ... [Continue Reading]
Homemade pizza makes it onto our menu pretty much every week. I recently made this Greek Pizza for the first time and it immediately became one of our very favorite versions of homemade pizza. We've made pizza three times in the past month, and all three times it was this Greek Pizza. And right now, looking at the photo of this pizza, I'm wishing it was on the menu for tonight instead of the pasta dish that I have planned.
Sun-dried tomatoes, black olives, red onion, spinach, and feta, on top of cheese, tomato sauce, and homemade pizza dough? Delicious.
One year ago: Garlic Lemon Chicken Kabobs
Makes one large pizza
1 ball of pizza ... [Continue Reading]
Homemade pizza is a meal that we make almost weekly in our house. Pizza is one of our favorite foods, and there are so many ways to top a pizza that it never gets old. And when you make your own pizza at home, it is both more economical and healthful than take-out. Homemade pizza dough is so easy to make, it's becoming harder and harder for me to justify ordering take-out.
When making pizza dough, I alternate between this whole wheat version and this pizza dough, which is made with white bread flour. Both are equally delicious, and for variety's sake, it's nice to have two recipes to choose from. Both recipes make two balls of dough, which is enough for two medium pizzas. One pizza is ... [Continue Reading]
If you have never had pizza topped with pear, Gorgonzola cheese, and walnuts, you have been missing out. I don't know what it is about this flavor combination, but it is fabulous on pizza. We've made this for dinner guests at least four times, and each time it's been met with rave reviews. Have I convinced you yet that you need to make this pizza? :)
When I plan our weekly meals, I include a homemade pizza night about every other week. It is so easy to make your own pizza dough, and I like having control over the ingredients. Pear, Gorgonzola, and Walnut Pizza is a regular in our homemade pizza rotation.
Pear, Gorgonzola, and Walnut Pizza
Makes 1 pizza
Note: I do not ... [Continue Reading]
We have made this pizza three times now and it is quickly becoming one of our favorites. The recipe was inspired by a pizza that we enjoyed at a local pizza restaurant. I love the pesto as the pizza "sauce;" it is the perfect match for pizza crust. Tomatoes and pine nuts (and of course cheese) finish off the pizza. Enjoy!
Pizza with Pesto and Tomatoes
1 rolled out pizza crust, on parchment paper (see recipe here)
About 1/2 cup pesto sauce (recipe below)
Mozzarella or monterey jack cheese
1 tomato, sliced
1/4 cup pine nuts
Place a pizza stone on rack in lower third of oven. Preheat the oven to 500 degrees for 30 minutes.
Spread pesto sauce onto ... [Continue Reading]
*Updated 7/11/11 to reflect a few changes that I think improve the recipe and resulting pizza crust!
Brad and I have been making homemade pizzas for many years now, and we have tried many different pizza dough recipes. This recipe is our clear favorite. It calls for bread flour rather than all-purpose. The bread flour gives the pizza crust that chewiness and crispness that we all want.
The recipe makes two balls of dough for two large pizzas. Since we only need one pizza for the two of us, I usually freeze one ball of dough. To freeze, just lightly coat the dough ball in flour and place it in a zip top bag in the freezer right after kneading it (before letting it rise). The day ... [Continue Reading]