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Vegetable centric cooking

Category: Pizza

White pizza, grilled two ways

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80 degrees a few times this week! The weather reminds me it has actually been spring for three weeks, near-freezing temperature for my 10-K last Saturday be damned. That means garden parties in our courtyard.  Two summers ago, we invited a bunch of friends over for Darcy’s birthday and cooked pizzas outside, with an assembly line of toppings next to a little tailgate grill.   Thank you to our friend Zeina for posting these photos that I have been meaning to write up.  You can see pizza symmetry is not my strong suit.  Aesthetics aside, the pizza came out great, with a chewy, charred crust and a deep smoky flavor.  Here are the recipes — cannot wait to get back at the grill within a few weeks.

Makes two 12 inch pizzas with a very thin crust — serves 4 people as a meal, at least 8 as an appetizer

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Not quite vegan pizza

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This pizza works with just about any vegetable that is wearing out its welcome in your fridge or windowsill.  The idea is to make a thick sauce from caramelized vegetables and onions with tomato paste, and to use no cheese save parmesan or pecorino. We happened to have a few green peppers, some cherry tomatoes and a bit of kale. Caramelized peppers are mushy and sweet, not too different from fire roasted peppers (but less work, I say).  They melt in the mouth, and are a nice sweet balance to the acidity of tomatoes.

Makes a 12 inch pizza with a very thin crust — good for 1-2 people. 

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Butternut squash pizza

We love this pizza, which is largely based on an acorn squash and gorgonzola pizza we found on Smitten Kitchen.  I was excited to make it tonight to help Darcy and her sister Misty carbo load for the NYC Marathon.  Of course, the race was cancelled, but that didn’t stop the carbo loading.   It took 15 minutes to make this once they called from subway — just roasted the squash in advance.

Makes a 12 inch pizza with a very thin crust — good for 2 marathoners, or 3 of us tonight.  

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Pizza with crispy sprout leaves

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Brussels sprout leaves are often shamefully thrown out.  You know, you chop sprouts, and throw away the leftovers.   Well they make an awesome pizza topping — brown and crispy, like few things vegetarian.  Smoked mozzarella is great — highly recommend it over the plain stuff.

Makes a 12 inch pizza with a very thin crust — good for 1-2 people.  Michael Phelps could probably eat 3 of these. 

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