Pizzas

Fresh Tomatoes, Parsley, Oregano, and Point Reyes Blue

April 18, 2013

Chopped fresh tomatoes marinated in a bath of olive oil, garlic, fresh herbs and salt form the foundation of this simple and delicious pizza topping. Adding a sprinkling of Point Reyes Blue Cheese, an award-winning raw milk cheese, makes this a sublime pizza that comes together in minutes.

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Fromage Blanc, Smoked Salmon, Fresh Dill, Squeeze of Lemon

April 18, 2013

This is one of our favorite brunch pizzas, but it is a great option for any meal. Fromage blanc is similar to creme fraiche, but is made with milk instead of cream. Simply spread the fromage blanc on a cooked crust, add smoked salmon, fresh dill and a squeeze of lemon and dig in!

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San Marzano Tomato, Mozzarella, Oregano, Spicy Coppa Salame

April 18, 2013

Spicy coppa salame is a tender smoked meat that adds the perfect richness and heat to this delicious pizza topping. Combined with San Marzano tomatoes, fresh mozzarella and a sprinkling of oregano, this pizza is sure to draw rave reviews at your next gathering.

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Fresh Rosemary, Parmigiano, Olive Oil

April 18, 2013

The French Prince of Gastronomy, Curnonsky, said “In cooking as in all arts, simplicity is the sign of perfection.” This holds true in this simple, but delicious pizza topped with fresh rosemary, Parmigiano and olive oil. This is a great appetizer pizza that stimulates the taste buds and takes only seconds to prepare.

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Mozzarella, Guanciale, Egg, Pecorino, Chives, Freshly Ground Black Pepper

April 18, 2013

The perfect breakfast pizza! Guanciale is an unsmoked, cured meat that has a distinct flavor and silky mouth feel. Combined with two cheeses, fresh chives and topped with an egg, this pizza gets any day off to a great start, and the fact that it takes only minutes to prep and bake should make it even more appealing to the cook.

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Fontina, Gouda, Braised Mushrooms

April 18, 2013

A duo of cheeses combined with fresh mushrooms braised in white wine and fresh herbs make this a mushroom lover’s delight. You can use any variety of mushrooms from a simple crimini to wild foraged chanterelles or boletes. Limitless possibilities make this a pizza you will come back to again and again.

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San Marzano Tomato, Provolone, Chorizo, Roasted Peppers

April 18, 2013

You can use either Spanish chorizo or Mexican chorizo in this tasty pizza topping, either way, you’ve got a winner. Roasting the peppers gives them a sweet smokiness that plays off the spiciness of the sausage and pares perfectly with provolone and San Marzano tomatoes. This is a cooking school favorite that we never tire of making and serving to our students and guests.

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San Marzano Tomato, Mozzarella, Prosciutto Cotto, Artichokes, Mushrooms, Red Pepper Flakes

April 18, 2013

This is a hearty pizza that delivers a lot of flavor. Prosciutto cotto is Italian ham, and combined with tangy San Marzano tomatoes, artichoke hearts, mushrooms and fresh mozzarella, this pizza hits all the right notes. It will satisfy the veggie lovers, as well as giving those who can’t image a pizza without meat something to rave about.

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Marinated Sliced Eggplant, Crumbled Goat Cheese, and Olive Oil

April 18, 2013

Marinating eggplant in a simple vinaigrette of olive oil, vinegar, fresh herbs and salt and pepper gives a depth of flavor that really makes this simple pizza shine. Crumbled goat cheese and a drizzle of olive oil make this Mediterranean-influenced pie one of our favorite vegetarian pizzas.

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Cheese Varieties Glossary

April 18, 2013

There are endless varieties of cheese made all over the world and from an array of sources including cows, goats and sheep. Some are hard, some soft and creamy. Here’s a sampling of some of our favorites.

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