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Vegetable centric cooking

Tag: pecorino

White pizza, grilled two ways


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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