Tag Archives: pizza

Recipe: Beet Pizza

22 Apr

Obviously, I love pizza.  And I love beets, so why not combine the two?


  • 2 beets (one golden, one red) cooked and diced (you can bake the beets a few days before, like I did)
  • chiffonade of beet greens
  • shredded mozzarella cheese
  • crumbled feta cheese
  • 1 t fresh rosemary, chopped
  • local honey (from my mother-in-law’s neighbor in the Valley)
  • 1 shallot, thinly sliced
  • whole wheat pizza dough

Preheat your oven and stretch out your dough.  Top with the shredded mozzarella, then the beet greens, then the beets, then the feta, rosemary and shallots.  Drizzle a bit of honey over the whole thing (not too much) and pop into the oven.  So delicious!  Sweet, savory, salty, yum!


Recipe: Dandelion Greens Two Ways

29 Mar

I prepped the dandelion greens for the pizza, and prepped a fresh carrot salad, but ended up with too many dandelion greens, so I added them into the salad to make dandelion greens two ways.

Ingredients for the pizza

  • 1 whole wheat pizza crust
  • 1 package shredded mozzarella cheese
  • 1 onion, sliced and caramelized
  • 1 veggie chorizo sausage, sliced and sauteed
  • 1/2 bunch of dandelion greens, chopped
  • red pepper flakes to taste

Assemble the pizza by first placing the sauteed onions on the crust, then the cheese, then the raw greens and sausage.  Sprinkle with hot pepper flakes and a drizzle of olive oil.  Bake according to the dough directions.  The greens get nice and crispy this way (if you saute them first, they will be more wilted, if you prefer).

Ingredients for the Carrot Dandelion Salad

  • 1 large carrot, julienned
  • a few leaves mint, chopped
  • a small handful of Italian parsley, chopped
  • 1 T pine nuts
  • 1/2 T balsamic vinegar
  • 1/2 T olive oil
  • 1/2 bunch dandelion greens, chopped

Combine all ingredients, season with S&P and set aside to let flavors combine.

Recipe: Quite possibly the healthiest pizza in the world except for all the cream and cheese

4 Mar

Pizza night!  We had a lot of greens building up so I wilted a bunch of them and put them on top of pizza – that’s the healthy part.  The base of the pizza is mushrooms in cream sauce, not so healthy, but I think the greens make it OK.

Ingredients for the mushroom sauce

  • 2 shallots, sliced
  • 1 container of mushrooms, thinly sliced
  • some heavy cream
  • butter

Melt some butter in  a large saucepan and saute shallots until softened.  Add the mushrooms and some more butter and gently saute until the mushrooms give up their liquor and the water evaporates – but don’t get the mushrooms too brown.  Add some cream and heat until it bubbles, turn on the heat and set aside.

Ingredients for the greens

  • 1 bunch dandelion greens, cleaned and chopped
  • 1 bunch beet greens, cleaned and chopped
  • 2 bunches mustard greens, cleaned and chopped
  • 1 stalk green garlic, sliced
  • 2 garlic cloves, chopped

Saute the garlic in some olive oil in a large pot until softened.  Add the greens in bunches, adding more as they wilt.  Add some S&P and red pepper flakes to taste.

To assemble the pizza

Stretch out the dough on a pan and spoon the creamy mushrooms over the dough.  Top with a light scattering of cheese, then top with the greens.  Top with a little more cheese and cook as directed.  Yum!

Recipe: Pizza with Dandelion Greens, Caramelized Onions and Ricotta

21 Feb

It’s almost impossible to go wrong with pizza.  This dough was topped with mixed Italian cheese, caramelized onions and garlic (be patient, cook your onions for AT LEAST an hour on low, don’t cheat and raise the heat, patience makes a virtuous pizza), dandelion greens, (chopped and wilted with the onions and garlic), ricotta, goat cheese, and lots of little red pepper flakes from peppers we grew last summer and dried in the window.  Served with a salad with a shallot-balsamic vinaigrette.  YUM!

Recipe: Pizza with Broccoli, Red Onion and Veggie Italian Sausage

30 Jan

There’s no big recipe for this pizza.  Pizza’s one of those things that great no matter what you put on it.  Here’s what I made:


  • 1 head of broccoli, cut up into small florets and blanched for about a minute
  • 1/4 red onion, thinly sliced
  • 1 veggie Italian sausage, thinly sliced and browned
  • 1/2 jar Trader Joe’s pizza sauce
  • 1 bag of Trader Joe’s pizza crust
  • 1 bag of Trader Joe’s quatro fromaggio shredded cheese

Stretch out the dough, spread a thin layer of sauce, scatter the cheese and toppings on the pizza and top with lots of red pepper flakes.  Bake according to directions.  We enjoyed this with a simple salad with a garlicky balsamic vinaigrette (make a classic French style vinaigrette and grate a clove of garlic into the mix with a microplane).

Recipe: Stinging Nettles Pizza

29 Jan

I was super excited when we got stinging nettles in our bag a couple weeks ago.  I’ve never cooked with them, and I’m not sure if I’d ever eaten them before, but I knew that they were something special.  First special thing about them: they sting, like a bee sting, so you can not handle with your bare hands.  A stray leaf brushed against my wrist and immediately caused redness and welts.  But, just like a bee sting, relief is comes quickly in the form of baking soda mud and a nip of bourbon (the mud goes on the welt, the bourbon goes in my mouth).   Second special thing about them:  they are a ridiculously rich source of countless vitamins, minerals, protein, etc.  They’re the original super food – it’s said that certain monks lived for years on nothing more than nettle tea.

So, what to make with this special stuff?  Soups and teas are standard, but for years I’ve heard of the magical  nettle pizza at Chez Panisse so I tried to recreate that.  It was yummy, though I’m sure that it be just as good with spinach or arugula if you don’t want to live too dangerously.


  • 1 large bunch nettles
  • 1 head roasted garlic (cut off top 1/3 of head, top with olive oil and wrap in foil, roast at 400 degrees for about an hour)
  • 1 package Trader Joe’s Italian cheese blend
  • 1 package Trader Joe’s pizza dough

Preheat the oven according to package directions.  Put a large pot of water on the stove to boil.  We didn’t have any rubber gloves, so instead of taking the leaves off before blanching them, I put the whole bunch, still tied together, into the water with some tongs.  Blanch for about a minute and then plunge into some ice water, or at least run cold water from the tap to stop them cooking.  At this point they’re safe to handle.  The leaves kind of turn to mush, so just do your best to separate the leaves from the thick stems and put the leaves aside.

To assemble the pizza, stretch out the dough to whatever shape you like (mine was a rectangle), put on a sheet pan or pizza pan or pizza stone or however you usually make pizza.  Cover dough with cheese, then place the nettles on top, then put a little more cheese on top of that.  Dot with the roasted garlic cloves and drizzle a little olive oil over top.  Bake according to directions.

Serve with a simple side salad and enjoy!