Pizza doesn’t have to be piled with a bunch of toppings and a sea of sauce to taste great. This unique yet simple pizza is big on flavor. For a Meatless Monday, this simple pizza is the way to go. Big ...

Fresh French bread is halved and topped with pizza sauce, a variety of veggies that have been caramelized and creamy fontina cheese. Baked until golden brown, this is a great option for dinner during ...

I’m not going to lie, grilling pizza is not an easy task. It takes a bit of patience and quite a bit of practice, and if your grill is too hot you can easily burn the dough (and if it’s not hot enough ...

Pizza dough: Combine the yeast with ¼ cup of lukewarm water and ¼ cup of flour. Mix to a smooth paste, cover with a towel, and leave to rise for 30 minutes. Mound the remaining flour on a cool, dry ...

I have never been particularly career-oriented (hence the title of my personal blog). But while reading one of Ruth Reichl’s books several years ago, I got an idea of what my dream job (if I really ...

Serves 6 as a main dish, 12 as an appetizer 1/2 cup extra virgin olive oil, divided 7 cups sliced or roughly chopped cremini mushrooms or a mixture of wild mushrooms 1 cup julienned shallots 1 1/2 ...

Instructions: Prepare outdoor grill for covered, direct grilling on medium-low. Cut dough into 4 equal pieces. On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece of dough to ...

1. In a small bowl, mix 2 tablespoons of the warm water, sugar and 1 ½ teaspoons of the flour. Sprinkle in yeast and stir gently to dissolve yeast. Let stand until foamy, about 10 minutes. 2.

If you think you’ve run out of ways to capitalize on asparagus season, perhaps you haven’t tried the spears on pizza. This is topped with a tangle of asparagus shavings that hide oozy fontina and red ...

Preheat the oven to 400 degrees. Roll the dough into a circle or square, whatever shape you’d like. If you have a pizza stone, let it warm in the oven as it heats. If not, scatter cornmeal on a baking ...