roasted sweet pepper + summer squash pizza

So we’ll keep this short and sweet.  Certainly pizza is one of the most customizable dishes you can create but I am loving this combo and have made this exact pizza probably three  or four times in the past few weeks.  And the fact that I only have one picture to accompany this post means that we promptly devoured this pizza pretty much as soon as it came out of the oven!

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Roasted Broccolette & Whipped Ricotta Pizza

I’m not sure if I can adequately profess my love for pizza.

Pizza in any form is pretty much irresistible, but how I adore those airy, crispy crusts that can only come from a wood-fired oven with just a smattering of the best ingredients.  A simple tomato, basil and olive oil pizza?  Yes, please.  Thinly sliced prosciutto, fresh mozzarella and a heap of peppery arugula on top?  Gimme gimme more.  There are only a few pizza places that have really captured my heart but unfortunately none of them are in my city.  So what do we do?  Naturally, we make our own.

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Roasted Summer Veggie Pizza

My husband and I moved to California from Chicago a little over three years ago and if you know anything about Chicago pizza, they’re deep dish is to. die. for. This is probably why pizza is a regular occurrence in our house. I would say we eat pizza at least once a week, if not more, and it’s something I love making for others.  However, we have yet to find a place out here that really compares but that’s probably much better for our waistlines.  It’s also given me the chance to create my own because, as I’ve discovered, pizza is a fabulous vehicle to experiment with toppings.  This one was inspired by the beautiful, buttery farmers’ market yellow squash I had sitting on my counter and the fresh basil pesto I had just made.  Roasting is always my first instinct when it comes to veggies and here it does not disappoint.  I threw the squash, tomatoes, corn and peppers in the oven until there were crispy, charred bits around the edges.  The caramelized onions add a touch of sweetness while the creamy ricotta adds a bit of decadence.  So, so good.

Normally I would feel like I was cheating if I didn’t make my own dough as well, however with this pizza, both the pesto and ricotta are homemade so a store-bought crust didn’t seem so bad.  I’m also sure the twang of goat cheese would work nicely here but oddly enough, I didn’t have any in my refrigerator.  Use whatever summer vegetables you have on hand and don’t be shy about piling on the toppings!

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