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!)
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.
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.
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.
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.
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.
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.