Veggie Pizza

This veggie pizza has a thick and creamy garlic white sauce, garden fresh vegetables, and lots of cheese! Meatless pizza has never tasted this good!

As autumn falls in chilly earnest here in Berlin, I’m missing the warmth of Marrakech. (Isn’t it funny how the human condition seems to always be a sense of dissatisfaction? In Marrakech, I wanted nothing more than cold weather, yet here I am craving its heat!) Since Morocco isn’t in our plans any time soon—and,...Read More

If you’ve been reading for a while, you might remember that a while back, I made a pizza with roasted endives, almonds, garlic confit, and candied Buddha’s hand. As I explained there, I had actually intended to make this pizza, but couldn’t find kumquats or dandelion greens. Rather than giving up, I came up with...Read More

This ricotta and squash blossom pizza is an ode to Miss Green. Who is Miss Green, you ask? Miss Green happens to be my favorite pizza from Tomato Pie. It's a pesto based pizza with spinach, artichoke, zucchini, broccoli, ricotta, shaved parmesan and a hint of

My priority is always to make delicious pizzas, but sometimes it’s fun to come up with ones that are particularly pretty, too! Isn’t this one delightfully summery with its shades of yellow and orange? Of course, it’s also tasty (I wouldn’t post it otherwise!), but don’t forget to appreciate how pretty yours looks as you...Read More

I generally prefer to keep pizzas pretty simple, with a few ingredients that all have a place to shine. Sometimes, though, there’s an exception where the parts come together to make more than the whole. That’s the case on this pizza, which is full of vibrant flavors that all come together beautifully. This one was...Read More

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If the flavor of rosemary had a color, it would be purple. (Does that make sense to anyone but me?) That’s why I prefer to use purple potatoes on this vibrantly rosemary-flavored pizza. Egg pizzas are among my favorites. The eggs add richness and depth, perfect for cold winter days. Use the yolk as a...Read More

If you’re not lucky enough to have a fig tree in your yard (or a generous neighbor with a fig tree), pick up a few pounds of local figs at the farmers’ market while they’re in season and try this sweet and savory flatbread. Topped with caramelized onions, sweet figs, and crumbled goat cheese, this isn’t your typical thin-crust pizza. Fresh figs make a deliciously unexpected topping. The key to buying figs is to find them when they are ripe, but not overripe, and eat them within a day or two…

This Caramelized Onion and Mushroom Flatbread recipe is an easy appetizer for your next party! You can use store-bought flatbread OR refrigerated pizza dough! Either way, the flavors are spot on and will keep your guests happy!

At this time of year, as the weather warms up, I tend to prefer light and delicate pizzas that aren’t too heavy. But once in a while you want to combine rich, bold flavors with a pizza that’s still fresh enough for late spring or early summer, and that’s what this one does. The broccoli...Read More

Simple peach, basil and ricotta flatbreads drizzled with balsamic reduction. A gourmet summer dinner ready in fifteen minutes!

Springtime Pizza with Chipotle Romesco, Eggs + Shaved Asparagus Salad, a beautiful, flavorful salad, from halfbakedharvest.com

Celebrate autumn with this crave-worthy Roasted Fall Vegetable Pizza! This Roasted Vegetable Pizza is easy to make and packed with delicious fall flavors!

This is a most delicious thin-crust pizza topped with the flavors or summer: sweet nectarines and fresh aromatic basil. A reduced balsamic drizzle make it!

This homemade Sweet and Savory Vegetarian Potato Grape and Rosemary Pizza Recipe is the perfect meat-free weeknight dinner!