All posts filed under: Pizzas

Squash-Rosemary Flatbread

You know in cartoons how they animate the aroma of something delicious by drawing a long white steamy-looking thing, and then it turns into a hand, leading the character by the nose with its index finger, motioning, as if to say, “this way…” towards the tasty dish? Well, if there were any food that could do that in real life, this flatbread would be it. Seriously, if you want to make friends with your neighbors, just start sauteing rosemary and red onions, and you’ll have a knock—or furious pounding—at the door in no time. This is one of my all-time favorites. It’s great for a small dinner party, or as an appetizer for a cocktail party. Enjoy! M Squash-Rosemary Flatbread Serves 4 to 6 | Vegan Prep time: 15 min | Cook and serve time: 30 min Ingredients: Your favorite pizza crust recipe or ready-made dough 3 tablespoons + 1 teaspoon olive oil 1/2 red onion 1 medium-sized delicata squash 2 teaspoons chopped rosemary 1/2 teaspoon salt Garlic garbanzo bean sauce: 1 (14 ounce) can garbanzo …

La Fiamma’s Sofia Pizza

There’s a pizza place called La Fiamma in my hometown of Bellingham, WA, that makes my all-time favorite pizza—it’s called The Sofia. I snooped on their website to get the ingredients, and have done my best to recreate the recipe. Not quite as good as the original, but close enough for those nights where 80 miles is just a little too far to go for a slice. La Fiamma’s Sofia Pizza Four Servings, Prep and Freeze Prep time:  1 hour 15 min  |  Cook and serve time: 10 min Make a double batch of this recipe: Pizza Dough III. I prefer pizzas with thin crust, so I roll my dough out as much as possible. If you like thick crust, consider making a triple batch. That’ll probably leave you with one or two extra crusts that you can freeze, plain. For a quick bite on a lazy weekend afternoon, just top with some pesto and sliced tomatoes and bake straight from the freezer. NOTE: You can also use pre-made dough—get enough for 2, 12- to 14-inch …