You ever look at something and think, “why can’t you be pizza?” That’s essentially what happened with this dish. I wanted to take a classic French-inspired cheese course and make it a little more fun and approachable.
I topped the pizza crust off with caramelized shallots and thyme, mozzarella, boursin, brie, chèvre, and a rosemary red wine reduction. The end result was creamy, tangy, fun enough to go back for more, and fancy enough to make you feel like wearing a monocle. This would make a killer appetizer for a dinner or cocktail party. Continue reading “Cheese Course Pizza”
Whenever my boyfriend and I go out and see spinach and artichoke dip on a menu we have to get it. We’ve had it almost every way a person can have, but one day I had the idea to put it somewhere we previously never dared dream to, on a pizza.
Continue reading “Spinach and Artichoke Dip Pizza”
I don’t know what it is about the warm weather, but all I ever want to eat in late spring/summer is seafood. I can’t get enough of the stuff. Maybe I get so busy playing mermaid in the pool that I just want to live like one. Either way, I take my seafood any way I can get it.
Continue reading “Aglio e Olio White Clam Pizza”
If the years I lived in Chicago taught me one thing it is good pizza. Although the city is most famous for deep dish and pan pizza like you would find at places like Lou Malnati’s, some of my favorite Chicago pizza is actually served up in the more traditional style. One such place that captured my heart is Peace Pizza in the Wicker Park neighborhood.
Continue reading “Hot Sausage and Basil Pizza”
What can I say? A pizza needs a good sauce. For my pizza sauce recipe I was inspired by eating leftover sauce out of the packet from Lunchables when I was a kid. It might not be a very glamorous jumping off point, but damn if this isn’t a super tasty red sauce!
Continue reading “Pizza Sauce”
Pizza is like a house. It all starts with a good foundation. I first learned how to build pizza houses in my high school foods class. This recipe is derived from the recipe used in that class, but with more proving tike for the dough since one class period only allows you so much time.
Continue reading “Pizza Crust”