Pepperoni Pizza with Spring Onions and Garlic Scapes


We had some amazing pepperoni come in our Mantry box (I need to get more now) this is the pizza I came up with to honor it choke full of spring goodness.


  • 1 ball of pizza dough
  • Olive oil
  • 1 bag 4 cheese blend of white cheese  Trader Joe’s 
  • Thick slices pepperoni or regular 
  • 4 garlic scapes sliced thin
  • 4 spring onions sliced thin
  • 1/4 c mozzarella cheese, grated

Preheat oven to 500 with baking steel or pizza stone inside.

Roll out dough. Drizzle with olive oil, tops with garlic scapes, 4 cheese blend, pepperoni, onions and mozzarella.

Bake 5 – 8 minutes until crust is crispy and cheese is starting to brown.

Serves 4. 

Pizza with Gorgonzola, Arugula and Proscuitto

This pizza is amazing! Gorgonzola, sweet proscuitto and peppery arugula!

1 pizza dough
Olive oil
4 oz gorgonzola, crumbled
4 oz Proscuitto, torn into small pieces
4 oz arugula
Balsamic glaze

Preheat oven with baking steel or pizza stone for 30 minutes at 500 degrees.

Roll out dough. Drizzle with olive oil, top with Gorgonzola and proscuitto.

Bake until crust is crispy and Gorgonzola melts. Top with arugula and drizzle with balsamic glaze.

Shiitake Mushroom Pizza

Friday night is pizza night for several reasons; its a great way to use ingredients you bought but did not use, clean up is easy, and everyone loves pizza! This week I had a bag of gorgeous shiitakes left so this pizza was invented and devoured.

Pizza Dough
Olive oil
1 lb shiitake mushrooms, sliced 1/2 inch thick
2 TBSP dry sherry
1 TBSP lemon juice
2 cloves garlic, minced
2 c Gruyere, grated
1/4 c parsley, snipped
1/4 c chives, snipped
Truffle salt
Truffle oil

Preheat oven with baking steal or stone to 500 degrees

In a large non-stick skilled cook mushroom, sherry, lemon juice and garlic over medium heat for about 10 minutes, until starting to brown. Set aside.

Roll out dough. Spray or brush pizza crust with olive oil. Top with cheese, mushrooms, and herbs. Bake until crisp about 7 minutes. Top with trifle salt and a drizzle of truffle oil.

Serves 2 – 4.

Lamb Pizza or Sfiha

Yes I’m totally obsessed with the Jerusalem cookbook – every recipe is scrumptious!! This one is great for work meals – just reheat and eat.

1 lb ground lamb
1 onion, finely chopped
3 tomatoes, finely chopped
3 TBSP light tahini sauce
1 1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground allspice
1/4 tsp cayenne
1/2 c parsley, chopped
1 TBSP lemon juice
1 TBSP pomegranate molasses
1 TBSP sumac
3 TBSP pine nuts
2 lemons cut into wedges

1 2/3 c bread flour
1 1/2 TBSP powdered milk
1 1/2 tsp fast rising active yeast
1/2 tsp baking powder
1 TBSP sugar
1/2 c canola oil
1 egg
1/2 c warm water

For topping combine all ingredients except pine nuts and lemon slices in a bowl and set aside.

For dough:
Put flour, powdered milk, salt, yeast, baking powder and sugar in a large mixing bowl. Stir well to mix. Make a well in the middle, add oil, egg and water, stir well. When the dough comes together, knead for 3 minutes. Put in a bowl, brush with oil, cover and let rest for an hour.

Preheat over to 450.

Divid dough into 12 balls. Roll into circles about 1/16 inch thick. Cover and let rest 15 minutes. Place onto parchment lined baking sheets, top with lamb and let rest 15 minutes. Bake for 15 minted and serve topped with pine nuts and lemon slices.

Makes about 12.



I love this Mediterranean version of pizza. The spicy sauce with the sweet meat on a crispy flatbread topped with a little fresh parsley is amazing. it looks like a lot of work, but it’s really comes together quickly. You can find the spices on amazon, it’s worth the effort and in love Aleppo pepper on just about everything. Thanks Bon Appetit for the inspiration.

1 TBSP olive oil
½ small onion, chopped
1 garlic clove, chopped
2 tsp red pepper flakes
1 14-oz. can whole peeled tomatoes
¼ c jarred roasted red peppers, chopped
2 tsp light brown sugar
2 tsp red wine vinegar
½ tsp ground cumin
Sale and pepper

1/4 c unsalted butter
1 small onion, finely chopped
4 garlic cloves, finely chopped
1 lb ground beef
1 tsp Aleppo pepper
1 tsp ras-el-hanout
½ tsp ground cumin
Salt and pepper

½ pound pizza dough, room temperature
Salt and pepper
1 c parsley leaves
1 TBSP lemon juice
Olive oil (for drizzling )

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and serrano chile and cook, stirring often, until beginning to brown, about 4 minutes. Add tomatoes, breaking them up with your hands, piquillo peppers, brown sugar, vinegar, and cumin; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring often and mashing with a potato masher (or a spoon), until thickened, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper to taste.

Heat butter in a large skillet over medium-high heat until golden brown, about 3 minutes. Add onion and garlic and cook, stirring often, until softened, 5–8 minutes. Add lamb, beef, Aleppo pepper, ras-el-hanout, and cumin; season with salt and pepper. Cook, breaking up with a spoon, until browned, 6–8 minutes. Transfer to a plate and let cool.

Place a rack in lower third of oven and preheat to 500°. Cut dough into 4 pieces. Working with 1 piece at a time and keeping remaining pieces covered, gently stretch dough into 12” rounds and transfer to parchment-lined baking sheets.

Spread each round of dough with a layer of tomato sauce; season with salt and pepper and top with a thin layer of meat mixture. Working in batches, cook lahmacun until crusts are browned and crisp, 10–12 minutes.

Toss parsley and lemon juice in a small bowl. Top each lahmacun with parsley mixture and drizzle with oil.

Cauliflower Pizza


For meatless Monday this week, I whipped up this mock pizza. The recipe is adapted from Eating Well. Hubby was a little reluctant about it, but ended up loving it. It does taste like pizza but you will need a fork. If you have issues with gluten this is a great substitute for the real thing.

1 medium head cauliflower, broken into small florets
1 TBSP olive oil, divided
1/4 tsp salt
3 Meyer lemons, peeled, seeded and segmented
6 oil-packed sun-dried tomatoes, drained and coarsely chopped
1/3 c green olives, sliced
1/3 c black olives, sliced
1 large egg, lightly beaten
1 c shredded mixed cheese
1/2 tsp dried oregano
1/2 tsp dried basil

Preheat oven to 450°F. Line a pizza pan or rimless baking sheet with parchment paper.

Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 TBSP oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.

Toss together tomatoes, lemon segments and olives in a bowl.

Add egg, cheese, basil and oregano to the cooled cauliflower; stir to combine.

Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.

Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon-olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top.

Cut into wedges and serve.

Serves 4.

White pizza with Proscuitto and olives


I love pizza it combines the two things I love the most bread and cheese! This week I used an amazing semolina dough then topped it with a garlicky ricotta cheese mixture, salty Proscuitto and cured olives – magnific! A couple tips – I SUCK at using a pizza peel, so I place a piece of parchment paper on it and assemble my pizza on the peel, then slice the parchment on the baking steel or pizza stone – so much easier.

1 ball of pizza dough
4 oz ricotta
2 cloves garlic, minced
1 TBSP olive oil
1/4 c parsley, chopped
8 oz fresh mozzarella, sliced thin
4 oz Proscuitto, ripped into bite size pieces
1/4 c cured black olive, halved
Parmesan cheese, shaved or finely grated
Truffle oil
Truffle salt
Aleppo pepper or red chili flakes

Preheat over to 500 with your pizza stone or baking steel inside.

Roll out pizza dough and let rest for 30 minutes. With the semolina crust i don’t really roll it, I massage it out leaving a rim.

Combine ricotta, garlic, olive oil and parsley.

Drizzle some truffle or olive oil over the crust, you just want enough to light coat the dough.

Top with ricotta mixture, mozzarella, Proscuitto and olives.

Slide into the over and bake for 8 – 10 minutes until the crust is nice and crispy.

Top with a drizzle of truffle oil, parm cheese, peppers and salt.

Serves 4.