Calzone: the prim & proper pizza eater’s answer to the ooze and drip of melted cheese, hot sauce, and ungainly toppings.
Let’s just call it outside-in pizza.
posts tagged ‘pizza’
Gluten-Free Cornmeal Crusted Pizza with Chili: bowls and spoons need not apply
February 18th, 2013 by
We all love the efficiency and ease of the one-pot wonder: a meal that’s made in one vessel – thrown together and baked or cooked – ready for the after-skiing (or in my case, snowboarding) meal.
A steaming hot pot of spicy chili was always on the menu, waiting for my family when we got home from the mountain – the best thing to fill my hungry tummy after a long day of racing. Thawing out to a great comfort meal is an important part of life here in the Northeast, and we Vermonters certainly participate in plenty of bone-chilling cold-weather winter activities.
Taco pizza: Rescue a snowy day in a spicy way
February 18th, 2013 by
Recipe: None
Good morning, everyone! It’s blog day today, so I’m going to get ready to go to work and spend my day in the test kitchen with Frank, Andrea, Susan, and the gang getting ready for another great blog post. Woot, woot!
Cheeseburger Pizza: McSecret revealed.
January 9th, 2013 by
Recipe: Cheeseburger Pizza
Two all beef patties special sauce lettuce cheese pickles onions on a sesame seed bun.
Make that on a light/tender/crunchy sesame seed pizza crust.
Eschew the drive-through? Here’s how.
Sunflower Pizza Crust: Start your New Year with a ray of sunshine
January 1st, 2013 by
Recipe: Sunflower Pizza Crust
It’s hard to believe 2013 is already here.
New years always come with question after question, if you ask me. Little questions, like “Where did the time go? ” and “Where exactly did I put that gift card?”
The new year brings much bigger questions, too. I know I’ll be asking…
A Happy 20th Birthday Story! Learn. Bake. Share.
October 14th, 2012 by
Recipe: Life Skills Basic Bread Recipe
A guest post from Life Skills Bread Baking Program manager/senior instructor Paula Gray.
Don’t you love happy endings? I do. This story begins at the end. And, it’s the story that is 20 years old.
THIS is what happens at the end of the story that is repeated week after week in schools all over the country – lots and lots of bread. How did all this beautiful bread get here? And where is it going?
Roasted Vegetable Focaccia: THIS is what you do with 3 pounds of zucchini.
August 24th, 2012 by
Recipe: Roasted Vegetable Focaccia
Zucchini.
The fun just never ends, does it?
Sure, you can shred it to make cake, or frittata, or moist, raisin-packed muffins.
You can turn it into a restaurant-style (think bloomin’ onion) appetizer.
I’m so there.
Still, each of these recipes probably uses just one zucchini. Or maybe two small ones.
When what you really need, at this time of year, is something that actually makes a dent in the zuke supply.
The horn of plenty has suddenly become the horn of too much – what’s a gardener/baker to do?
Eggplant Parmesan Calzones: first, grow an eggplant…
July 25th, 2012 by
Recipe: Eggplant Parmesan Calzones
Who loves Eggplant Parmesan?
I know at least some of you are interested in this layered casserole of sautéed, breaded eggplant, cheese, and red sauce.
After all, according to the Google reports I check, “eggplant parmesan” (or “parmigiana”) is one of the top 10 recipes people are looking for, nationwide, in July and August.
So what’s up with that?
Pull-Apart Pepperoni Biscuits: pizza made perfectly puffy
May 18th, 2012 by
Recipe: Pull-Apart Pepperoni Biscuits
Got my hat, got my coat, I’m off to join the PED-PEW club.
Care to come along?
Breakfast Pizza: Great minds think alike
April 13th, 2012 by
Recipe: Breakfast Pizza
A few weeks ago, Baking Sheet writer and editor Susan Reid and I were discussing our latest projects. This often leads to our discussing our latest dinners too, and often turns into an all-out “You’ve GOT to try this!” festival.
I think Susan is one of the most creative cooks I’ve ever met and she has called me “devil woman” on several occasions for my contributions. On this day, however…