Archive for the 'pizza' Category

Spinach-Artichoke Pizza

It’s Thursday already?! I meant to post yesterday but I’ve been in Wisdom tooth Hell. I had an appointment to get one removed next week (my Spring Break) but yesterday it started hurting my lower jaw like crazy so I called and got my appointment moved to tomorrow, which can’t come soon enough.

I was super excited for last weekend’s project: my first home canning adventure. I made a grapefruit marmalade but let it cook too long, so I ended up with a brown, hard mess.

I will get it right next time. Hopefully a candy thermometer will help.

My other project has been going much better. Baby food! I’ve been doing a mix of baby-led weaning (giving her chunks of food) and purees, and she definitely is way more excited about the purees.

So far she’s had carrots, sweet potato, green beans, broccoli, banana, pear, avocado, and parsnip. I love making her food, and I especially love the cute little cubes that are all different colors.

Yesterday was the always delightful check up and shots. She handled the shots like a champ (I think it’s harder for me than for her).

I’m still completely in denial that she’s over six months old.

Since I will be spending tomorrow afternoon recovering from a wisdom tooth extraction, I don’t think I’ll be partaking in pizza friday. But if I could, I would make this pizza for the second weekend in a row. I got the idea from How Sweet It Is but approached it slightly differently because I didn’t want to use ricotta. If you’re a fan of spinach-artichoke dip (and how could you not be), you will love this!


Chard, Potato, and Taleggio Pizza

This weekend didn’t go as it was supposed to.  Saturday morning was supposed to be a long run with friends, but there’s been no running for me lately.   I have now taken 8 days off but my hip doesn’t feel much better.   Am I freaking out about the fact that I have a half marathon in less than two weeks and a full marathon in 6? Kind of, yes.  But there will be other races if those don’t happen.

Sunday was supposed to be knitting (and eating cookies) with friends, but it was actually spent on the couch thanks to a lovely stomach flu.  The weekend wasn’t all bad, though.

On Friday night we followed up our pizza with Tuscaloosa Tollhouse Pie from Baked: New Frontiers in Baking.

It’s full of chocolate chips and toasted walnuts (I added some pecans, too) with a splash of bourbon. It was gone within 24 hours.

Saturday I went to spin class (the only thing that saves my sanity when I can’t run), then we went with Mike’s parents to Tartine for some bread and cheese sandwiches.

Mike got Humboldt Fog Goat Cheese on Walnut Bread and I got Membrillo with Quince Jam on regular bread.

Even though she didn’t get to eat any amazing sandwiches, Ellie had fun.

This pizza is inspired by a combination I saw in Tender by Nigel Slater. I adore this book. His recipe was for chard and potato cakes with taleggio. I roasted some thinly sliced red potatoes, sauteed chopped rainbow chard with garlic, and put those on a whole wheat pizza crust lightly brushed with olive oil. Then I dotted the whole thing with pieces of taleggio, which melted into everything.


Purple Potato and Goat Cheese Pizza

This was a really good weekend, and it started off with a really good pizza.

My favorite thing about having 60+ food blogs in Google reader is that I can find inspiration for just about anything. And since I’m pretty much always in the market for new pizza ideas, I get particularly excited when blogs I read have great recipes for it.

One other highlight of this weekend was finally trying Yogurtland!

We went down to Palo Alto on Saturday to have breakfast with friends, and then stumbled across it. I obviously needed a little after-breakfast dessert.

I got a magnificent bowl of cookies and cream and Kona coffee yogurt topped with peanut butter cups, toffee bits, and caramel sauce. The guy working apparently thought two people would be eating it, but nope, it was ALL MINE!

Mike and this small creature hung out with me while I savored every bite and complained for the millionth time about the lack of good frozen yogurt within a 10 mile radius.

I think my favorite thing about this pizza is the color of the potatoes (so pretty!) followed closely by the rosemary and goat cheese combination (hard to beat!).  I’m including my new favorite crust recipe, which is made with equal amounts of white and whole wheat flour.  Normally I make the crust pretty thin, but lately I’ve been making it a little thicker and I LOVE it.

This recipe makes two pizzas.

(crust adapted from Artisan Pizza and Flatbread in Five Minutes a Day, pizza adapted from The Novice Chef)

Fontina and Portabello Pizza

I can’t say what exactly made this week so stressful, but I was TOTALLY ready for a beer and Pizza Friday when it finally rolled around. Fortunately, this three day weekend is already going pretty well, so I’m sure by Tuesday I’ll be out of my funk. I just have about 3 million papers to grade between now and then…

One of my essential Friday night or Saturday morning activities is planning my meals for the next week. I’ve done this on and off for years, but now that I’m using a Google Docs instead of random pieces of scratch paper that I inevitably lose, it’s going much better.

Using Google reader and one cookbook (I used to look at six or seven cookbooks and get totally overwhelmed), I put together a spreadsheet of what I plan to make. As I’m doing that, I write my grocery list, and we go grocery shopping and to the farmers market first thing Saturday morning. It’s nice to start the weekend knowing the whole week is already planned for, and not leave it hanging over my head until Sunday night.

Yesterday was grocery shopping day, but it also ended up being penguin-viewing day! We took Ellie back to the science museum and this time, the penguins were swimming!

I don’t know if she was more into watching the penguins or the other kids that came to see them, but we spent about 45 minutes there. Love that place.

This pizza went onto the menu as soon as I saw it. I forgot to get red peppers, and I don’t eat bacon, but I figured it would still be really good if I used some portabellos. And it was! The balsamic drizzle is amazing – don’t skip it!

(adapted from How Sweet It Is

Rainbow Chard Pizza

I went back to Bikram yesterday for the first time in a week and WOW it was an awesome class. I have only been to four classes now, but I feel like I already feel so much more flexible than I was two weeks ago.

I’m also making progress on the hat! If Ellie takes a good nap today, I might be able to finish it before Mike gets home form work. I think a Christmas stocking may need to be my next project.

This pizza comes from the book Tyler Florence gave me

I haven’t cooked much with rainbow chard lately because I always buy so much kale instead, but it is fabulous on this pizza. The key is the smoked paprika-infused oil; it adds SO much flavor! The recipe makes more than enough for the pizza, so I used the extra to saute mushrooms and kale for lunch. Divine.

(adapted from Tyler Florence Family Meal: Bringing People Together Never Tasted Better)

Caramelized Onion and Goat Cheese Pizzas

Someone is now two months old!

She’s become very contemplative in her old age.

It seemed only fitting to celebrate with pizza, since we had it the night she was born. I got a copy of Artisan Pizza and Flatbread in Five Minutes a Dayat Foodbuzz, and I’m smitten already.

I made a half recipe of the “crisp yet tender” crust, but added a cup of whole wheat flour in place of one cup of bleached all-purpose.  It is amazing how perfect the crust is (and very easy to work with!) with absolutely no kneading!

The recipe for these pizzas was originally written to make 4-inch pizzettes, but I made them a little bigger. It never ceases to thrill me how just a few simple ingredients combined the right way can taste truly fantastic (um, does that mean I need to get out a little more?)

(from Artisan Pizza and Flatbread in Five Minutes a Day)

Broccoli Cheddar Pizza

This weekend included some pretty great things. Pizza (obviously).

Lots of time with this guy.

And this girl (even if she was asleep for a lot of it).

Yogurt! We don’t have a decent yogurt place in our town, which is fantastic and terrible at the same time.

Breakfast…made by my fabulous husband.

Wine and chocolate. Thank you, Trader Joe’s, for always having exceptionally good values on wine and chocolate to go with it.

This pizza is not particularly ground-breaking, but it’s a nice way to eat broccoli and have some not-typical-pizza-flavors. Be pretty liberal with the garlic and olive oil because it really helps out the flavor and texture under the cheese!


dough for 2 10″ pizzas
3-4 tbsp olive oil
3 cloves garlic, finely minced
1 medium head broccoli, cut in florets
1 1/2 to 2 cups shredded cheddar cheese
1/2 red onion, cut into thin rings

Preheat oven to 500 F (with a pizza stone if you have one)

Steam the broccoli until crisp-tender (it should look bright green and still have a little bit of crunch).

Stretch out your dough and brush with 1 or 2 tbsp olive oil. Sprinkle evenly with minced garlic.

Top the oil-brushed crust with broccoli and a few red onion rings, then sprinkle with cheese.

Slide onto the pizza stone and bake until the crust is golden and the cheese is bubbly, approximately 10 minutes.

Kale and Butternut Squash Pizza

This weekend started, as it should, with Pizza Friday! I’ve been slacking a little bit lately, but this week it was back in action with a new recipe (instead of just cheese and red sauce for the millionth time).

I’m SO happy squash is back in season!

Roasting it with red onions and some thyme makes an absolutely divine pizza topping, especially when combined with garlicky kale and mozarella cheese. Mike said this is his new favorite pizza (replacing this one). I really loved it too.

On Saturday, Courtney organized a blogger meet-up at Sports Basement in the Presidio. Alyssa and I decided to run over from the Richmond because we weren’t sure what the parking situation would be like (so while everyone else was cute and put together, we were kind of sweaty messes).

(picture courtesy of Audrey)

After snacks and chatting, we went outside to watch the Blue Angels. I only got one pathetic, blurry iPhone pictures, but it was really cool to see!

After that, Alyssa and I ran back up the gigantic hill to where I’d left my car for a total of 4.86 miles in 48 minutes. I can’t get over how much more fun running is now that I’m not pregnant! I’m thinking my first race back MIGHT be a 5K next Sunday. I ran the same course last year in 22:31 and I know I’ll be nowhere close to that this year, but I’m dying to get back out and race!

from Bev Cooks

Dough for two 10-inch pizza crusts
3 Tbs. extra virgin olive oil, divided (plus a little extra for brushing crusts)
pinch of coarse salt and freshly ground pepper
1 medium butternut squash, peeled, seeded and cut into bite-sized cubes
3 sprigs thyme, leaves removed
2 small red onions, cut into wedges
3 cups tuscan kale, cut in thin ribbons
1 garlic cloves, sliced
2 cups shredded mozzarella cheese

Toss the squash and onions with 2 Tbsp of oil, some salt and pepper, and the thyme leaves. Spread on a rimmed baking sheet and roast at 400F for about 30 minutes, stirring once or twice, until squash is tender.

While the squash is roasting, heat 1 tbsp of oil in a skillet and add the garlic. Cook for about 1 minute, then stir in the kale and a pinch of salt. Cook until the kale is wilted.

When the squash is finished, turn the oven up to 500 F (with a pizza stone in the oven, if you have one). Prepare the crusts, brush each with a little olive oil, and top with the kale and squash/onion mixture. Sprinkle mozarella over the vegetables.

Cook the pizzas for about 12 minutes, or until the crust is golden and the cheese is bubbly.

White Pizza

I took a couple weeks off from pizza Friday. I don’t know if it was because I was just feeling lazy or if I had too many other things that I wanted to make, but this was the perfect recipe to bring it back.

I’ve made a change to how I bake pizza. I used to assemble it on a sheet of parchment and slide the parchment onto the pizza stone, but I’ve heard that the paper keeps the crust from getting as crisp as it should because it traps steam, so now I sprinkle a LOT of cornmeal on a cookie sheet…

put all the toppings on…

then slide the dough directly onto the stone. Because of the cornmeal it doesn’t stick at all, and the crust ends up perfectly crisp every time. Plus there’s no paper to throw away. Yay.

To get it out of the oven, you just slide a cookie sheet under the cooked crust and pull it out.

I really am not picky when it comes to pizza… especially these days that I’m a human vacuum (pregnancy + marathon training = an appetite that doesn’t quit), but this pizza is definitely a step above the average cheese pizza. The second time I tried it, I mixed some chopped spinach mixed into the sauce, but it’s absolutely perfect just as written. I didn’t change the recipe too mcuh, but I did use blended cottage cheese in place of heavy cream because I happened to have it in the fridge (and I guess it makes it a TINY bit healthier, but come on, there are 3 different kinds of cheese in action here so healthy obviously isn’t the first concern). I also used dried thyme and oregano instead of fresh, and skipped the scallions.

It definitely goes well with red pepper flakes (lots of them!)

Aaaaand look what appeared pretty much overnight. I’m 17 weeks and 1 day, and all of the sudden I actually look like I have a bump! I think it’s time to start taking weekly pictures now…
Now I’m kind of scared how big I’ll be in 3 weeks when I’m running Boston, but I guess I’ll just have to do my best! I did my 20 mile run yesterday and I’m officially in taper mode. SOOO EXCITED!

(adapted from Cooks Illustrated via Pink Parsley)

makes 2 pizzas

dough for 2 10″ pizzas (I usually use this recipe)

1/2 cup part-skim ricotta
2 Tbs olive oil
2 Tbs heavy cream (or pureed cottage cheese – it sounds strange but it works)
1/2 large egg yolk
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
pinch cayenne pepper
pinch nutmeg
1/2 tsp dried oregano
1/4 tsp dried thyme

1 cup shredded whole milk mozzarella
1/2 cup finely shredded parmesan cheese

Preheat the oven with a pizza stone in it (if you have one) to 500 F.

Stir together all sauce ingredients and set aside.

Make sure your dough is at room temperature. Sprinkle a few tablespoons of cornmeal on a rimless cookie sheet and shape half the dough into a 10-inch circle. Gently set it on the cornmeal, then spread with half the sauce. Shake the pan to make sure the crust isn’t sticking, and add a little cornmeal if needed.

Sprinkle some mozzarella and parmesan over the sauce, then slide the pizza onto the stone (or bake on the cookie sheet if you don’t have a pizza stone). Bake for about 10-12 minutes, or until the cheese is brown and bubbly. Cool for at least 5 minutes before cutting into slices. Repeat with remaining dough, sauce, and cheese.

Potato and Zucchini Pizza

The homemade pizza Friday tradition has been going strong since we moved up here, and I don’t see it dying any time soon. There are just far too many possibilities! This idea came from Jamie Oliver, whom I completely adore. In fact, one of the ways I knew Mike was a keeper was the fact that he had a Jamie Oliver cookbook on his bookshelf.

Anyway, in his infinite wisdom, Jamie recommends cooking some new potatoes, slicing them up and tossing them with herbs, then layering them over pizza sauce with a few torn up pieces of mozarella to fill in the gaps. I used thin slices to maximize cheese coverage, and I added zucchini because we had some, and because it has worked its way up my vegetable ranking over the past few months. I used to hate the stuff and now I can’t get enough!

I found tiny fingerlings at Trader Joes and sliced them lengthwise, but any small potatoes should work well. Although I normally use the Big Sur Bakery dough made a day in advance, I had a lot going on and forgot to make it, so I used this quick version instead, and although it’s not quite as good, it works pretty nicely.

(adapted from Jamie’s Italy by Jamie Oliver)

dough for 2 10″ pizzas
about 1/2 cup pizza sauce
4-6 very small potatoes, sliced 1/4″ thick
2 sprigs rosemary (leaves only), roughly chopped
4 sprigs of thyme (leaves only)
2 tbsp olive oil
6 oz mozzarella, thinly sliced
1/2 zucchini, thinly sliced

Preheat the oven to 500 F (with a pizza stone if you have one).
Boil the potato slices in a medium saucepan until fork-tender, about 8 minutes. Drain well and toss with the oil, rosemary, and thyme (and a pinch or two of salt).

Sprinkle a handful of cornmeal on a cookie sheet. Stretch or stretch the dough out to a 10″ circle and place on the cornmeal. Spread about 1/4 cup sauce over the crust (more if you like), then layer with cheese, zucchini slices, and potatoes. Shake the pan a little to make sure the crust isn’t sticking anywhere. If it is, gently lift it up in places to sprinkle some more cornmeal.

Slide the pizza carefully off the cookie sheet and onto the pizza stone. Bake for about 10 minutes, or until the cheese is golden and bubbling. Slip the cookie sheet under it to remove it from the stone, then prepare and bake the second pizza just like you did the first.


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