October is national pizza month. I haven't made a pizza for every day of the month so far, but I'm close. But a lot of them have been very similar, variations of pepperoni, olive and whatever peppers I have in the fridge.
This one happens to be the last ball of dough from Kenji Lopez-Alt's New…
I've been a little chile obsessed this week, so there's no better way to wrap up than with a red Anaheim, jalapeño and green pepper pizza. Pick a peck of peppers at your grocery or farmers market this weekend and you too, can have the Peter Piper pizza. As usual my keys to a good…
Asparagus is so good on pizza, I had to do it two ways this week. Sunday's edition was for the asparagus purist -- dough simply stretched and brushed with olive oil, sprinkled with red pepper flakes, then topped with mozzarella and fontina. The asparagus spears are cut in half, and the bottoms are cut into…
Now it feels like summer. We've had a run of crazy beautiful, sunny warm days. It's light until almost 10 p.m. here. All you wanna do is sit outside, fire up the grill and sip a glass of white wine. This fig, pancetta, haloumi pizza/flatbread is exactly the nibble you need to go along with.
Now…
Been awhile since we've had a slice, hasn't it? The good news is, I'm bringing pizza and beer. You can thank Andris and his beer crust experiments on the Baking Steel Facebook page last weekend. A day later, I had a batch of dough with Silver City Red Ale doing its thing in the fridge, just waiting to become a FridayNightSlice. The first beer dough pie was a simple pepperoni and mushroom. But for you, I'm fancying it up a little. This week's FridayNightSlice features that beer dough with pancetta, swiss chard and criminis.
The door's open and I'm staring into the fridge. What've I got that might make a good, simple flatbread? No time for sauce, what can I throw on there for a quick snack? What did I get at the farmers market? Zucchini. Corn. Chiles. A basket of grape tomatoes. The dough was already stretched out on the board, so I needed to be fast. I took out the zucchini and remembered that julienne peeler I bought a couple of years ago. It seemed like a good idea at the time, the whole zucchini noodle thing. The truth is, I made "zoodles" about three times before that peeler went in to the drawer, got shoved to the back, and didn't come out again.
Turns out, it's the perfect tool for shaving down a medium zucchini so it'll cook up quickly without making a watery mess of your pizza. In celebration of actually using that damn peeler again, this week's Friday Night Slice is the Zucchini Cherry Bomb. It's vegetarian, it's sauceless and it's delicious.
If you're a Trader Joe's shopper, you know some items don't stick around long. They appear on the New Items shelf one week and a month later, they might be gone, not popular enough to keep their shelf space. I worry that the Hot 'n Sweet peppers are going to be one of those items, especially around here, where most people ask for 1-star spicy at restaurants. These little peppers are fan-freaking-tastic on pizza and they're one of the items on today's #FridayNightSlice -- the DailyWaffle Deluxe.
You know who really needs Spring Break? Adults. Teacher friends, you were smart to get into education. It’s a job I know I could never do, let’s face it, unless I taught 1st or 2nd grade, all the kids would be taller than me. But more than that, you get breaks!
We’re just back from some time in Hawaii for the annual escape to sunshine, hence the radio silence around here. The one thing we didn’t have for the duration of our trip was pizza. Hanalei Pizza Company is gone, about to be replaced by a Puka Dog. So, for the first time in ages, we went 10 days without even a slice of pizza. Since we had nothing else in the house, pizza was our first meal back.
And whaddya know, my first post back is a Friday Night Slice. Today’s slice is a vegetarian Kale, Calabrian Chile & Mozzarella pie with thinly shaved garlic.
The crappy pizzas of childhood scar us all. Forgettable as they may be, greasy slapdash cardboard slices from Chuck E. Cheese or Peter Piper form our first experiences with pizza. They create the far end of your spectrum, so that when you come back to that end of the scale around 2 a.m. in your…
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