Crostata di Perrella (aka Herb and Cheese-stuffed Calzone)

Visiting Alice Waters’ Chez Panisse Cafe in Berkeley was one of our life’s culinary highlights. Since then, we’ve made countless recipes inspired by or directly from her amazing cookbooks. Now — with springtime bursting out around us — is the perfect time to make this herb-filled thin-crust calzone. (If you have herb beds, you may already have most of these herbs already!)

Herb and Cheese Stuffed Crostata
Herb and Cheese Stuffed Crostata

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Apple, Blue Cheese, Red Potato and Rosemary Pizza

The blue cheese and apples make this a classic winter pizza. And, we made this pizza entirely from in-house ingredients, which made it rather a feat. Just explore your fridge to see what you have on hand, and then whip up something inspired by the contents of your cupboards.

Apple, Potato, Rosemary & Blue Cheese Pizza
Apple, Potato, Rosemary & Blue Cheese Pizza

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Springtime Pizza with Asparagus and Fennel

This recipe came about because we noticed we had some leftover ricotta in the fridge and didn’t want it to go to waste. And at this time of year, we’re overflowing with asparagus. So, it only made sense to make a vegetable-laden pizza for a quick and easy weeknight dinner.

Pizza with Asparagus and Fennel
Pizza with Asparagus and Fennel

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St. Patrick’s Day Green Pizza (It’s Good For You!)

In honor of our Irish friends who’re out celebrating this weekend (you know who you are!), we’re re-posting this Green Pizza favorite. Unlike your unnaturally green food-coloring laced lager, this pizza is full of things that are good for you: broccoli, pesto, spinach and goat cheese. We’re fairly certain that drinking green beer and eating this pizza will counterbalance each other exactly perfectly. Without further ado, a FoodShed Fave: Green Pizza with Broccoli, Spinach, Goat Cheese and Pesto.

Green Pizza, Hot off the Stone
Green Pizza, Hot off the Stone

Sausage, Fennel & Ricotta Pizza

We never tire of pizza – it’s so quick to make, so easy to make it healthy, and SO DANG GOOD. We’ve been on a bit of a fennel kick lately, too, so this Sausage, Fennel and Ricotta recipe seemed like a good idea.

Sausage, Fennel & Ricotta Pizza
Sausage, Fennel & Ricotta Pizza

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Grilled Pizza with Goat Cheese, Kale, and Caramelized Torpedo Onions

At some point, we’ll build an outdoor wood-fired pizza oven, and then we’ll cook all our pizzas in that, and become quite chubby and happy. But in the meantime, cooking pizza on the grill is a great way to get a delicious chewy, charry, smoky crust. It’s also a wonderful way to spend a leisurely evening outside, drinking summery wine, admiring the garden, and dining by candle light.

Red Torpedo Onions - Pretty Fresh
Red Torpedo Onions – Pretty Fresh

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Swiss Chard, Red Onion and Blasted Broccoli Pizza

Friday nights should be pizza nights. (And lots of other nights should be pizza nights too.) Right now the garden is overflowing with swiss chard, and we were feeling inventive and in need of some good green leafy vegetables, and so thus was born the swiss chard, red onion and blasted broccoli pizza. It’s pretty darn good, people. And eat the leftovers the next day for lunch. Cold pizza’s so pleasing too.

Blasted Broccoli, Swiss Chard Pizza
Blasted Broccoli, Swiss Chard Pizza

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