Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza. This recipe makes a hearty fourteen-inch pizza; you be the judge whether it serves two or four.
Depending on the size of the appetites around your house, this substantial pizza with its meaty portobello mushrooms serves two very hungry people or four if it's accompanied by a big salad. If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.
To get a perfect, cracker-like crust, preheat your pizza stone on the oven rack for at least 30 minutes before baking your pizza.
Fontina, Roquefort, and Parmesan form the sassy cheese trio here. Their piquant flavor blends delectably with the pimientos and sweet golden onions.
We've always secretly liked scooping up a bite of salad with a piece of pizza, and lately the idea of mounding dressed greens on top of pizza has caught on with hot chefs, too.
Topped with fennel-scented Italian sausage, sliced fontina, and strips of sun-dried tomatoes, a prepared pizza shell from the supermarket becomes an irresistible supper, needing nothing more than a simple green salad on the side.
This delicious grilled pizza is topped with fresh ricotta, runny eggs and spigarello, a leafy green that tastes a lot like broccoli. It’s available at farmers’ markets and some greengrocers, but Tuscan kale is a fine substitute.
