Tag: pizza

One Recipe, Two Meals: French Bread Pizzas

by in Family, Recipes, November 7th, 2016

One Recipe, Two Meals: French Bread PizzaHave you ever thought about taking a huge ol’ loaf of French bread, slicing it up into eight mini halves, and turning them into the most-delish batch of kid-friendly pizzas and adult-friendly pizzas ever? (That was the longest sentence ever.)

Well, here you go! It’s ridiculously simple, especially the kid version. We’ve got your favorite jarred pizza sauce, mini pepperoni and shredded mozzarella. That’s all. It’s like kid-utopia food.

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A Pizza That Looks and Tastes Like a Pumpkin

by in Recipes, Shows, October 29th, 2016

Pumpkin Crust Halloween PizzaYou’ve seen the Halloween treats that look like pumpkins, like this cheese ball and this soup. And you’ve surely seen the recipes that taste like pumpkin, like this pasta and these spice buns. But it’s rare that a recipe will be both: served in a cute pumpkin package, with all of the warm spice you know and love in a typical pumpkin treat. That’s where this next-level recipe from Jeff Mauro comes in. On this morning’s all-new episode of The Kitchen, he introduced a too-cute pizza that tasted just as impressive as it looked, in all its pumpkin glory. Read on below to learn how he did it and get the family-friendly recipe.

Jeff’s Pumpkin-Crust Halloween Pizza (pictured above) gets its fall flavor from — you guessed it — the crust. When mixing up his yeast dough, Jeff adds a hefty dollop of pumpkin puree, which lends a subtle orange tint to the crust and also a mild flavor. As for the toppings, cheese lovers, this one is for you. His decadent combo of ricotta and mozzarella delivers ooey-gooey results, while the butternut squash pieces and basil garnish are used to create a full pumpkin effect (and boost the taste) right on top of the savory pie.

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Chefs’ Picks: Chicago Pizza

by in Restaurants, October 2nd, 2016

Pizza from Lou Malnati's
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Pizza lovers who are partial to Chicago’s signature pie are very particular about where to indulge their devotion to this thick-crust tradition. Loyalties run as deep as the rich layers of sauce, cheese and toppings that compose the pies themselves, which are so filling that just a slice or two is enough to satisfy. Even the most high-end chefs have been known to give in to their cravings for this comforting dish that has a cult-like following. Here some chefs from Chicago and elsewhere share their favorite spots for a slice of deep-dish in the Windy City.

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Is Pizza the Key to Workplace Productivity?

by in News, September 8th, 2016

Is Pizza the Key to Workplace Productivity?Oh, pizza. You vexing vixen. You mealtime minx. You saucy (cheesy, crusty) food fatale. Is there nothing we wouldn’t do to devour you, piece by piece?

Researchers have found that the promise of pizza can prompt people to be more productive at work — even more than cash incentives can. In an experiment outlined in his forthcoming book, Payoff: The Hidden Logic That Shapes Our Motivations, and highlighted in New York magazine, Dan Ariely, professor of psychology and behavioral economics at Duke University, offered workers at an Israeli semiconductor manufacturer one of three incentives for completing a certain amount of work in a given day: a cash reward, a voucher for a free pizza or a big pat on the back from the boss. (Some workers served as the control group and received no promise of a reward at all — poor schlubs.)

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Chefs’ Picks: NYC Pizza

by in Restaurants, August 27th, 2016

Pizza from Pizza Beach
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

New York City may be many things to many people, but there’s no denying it’s a pizza town. The first commercial pies made on American soil were baked in a Manhattan oven at Lombardi’s Pizza in 1905. And today on nearly every street in the five boroughs you can find a shop slinging slices slicked with sauce, smothered in cheese and adorned with virtually any topping imaginable. New Yorkers are passionate about pizza, and chefs are just as committed — maybe even more so — to their favorite spots for a slice in the Big Apple. Here, the pros dish on their top pizza picks.

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Tricolor Salad Pizzas — Meatless Monday

by in Recipes, August 22nd, 2016

Tricolor salad pizzasIf your usual salad routine has you feeling uninspired (and maybe a little bored), look no further for a craveable solution: pizza. Yes, that’s right. Salad meets pizza. In this Tricolor Salad Pizza recipe from Food Network Magazine (pictured above), Ellie Krieger tops a cheesy crust with classic salad fixings, like greens and tomatoes, for a lightened-up dish that has all the gooey indulgence of a takeout pie, plus some welcome fresh additions. She starts with store-bought pizza dough, on which she melts a trio of cheeses: mozzarella, Parmesan and ricotta. She then mixes peppery arugula, crisp endive and juicy grape tomatoes with balsamic vinegar for a colorful, healthful topping.

Get the recipe: Tricolor Salad Pizzas from Food Network Magazine

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Grilled Pizza Beats Baked Pizza Every Time

by in Recipes, August 1st, 2016

You’d have to be crazy to diss pizza fresh from the oven. But give a za some time to crisp up on a fiery grill — just enough to melt the cheese, char the crust and emboss it with blackened grill marks — and you’ve taken your pie game to the next level. If you’ve never grilled pizza before, check out our step-by-step instructions for How to Make Grilled Pizza. Or pull out all the stops with a Grilled Pizza Bar, an easy summer party idea that will prove to your friends and family why grilled pizza trumps oven-baked every time.

To make his Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta (pictured above), grill master Bobby Flay starts by charring pizza dough crust over some sizzling-hot grates, then adds grated fontina, hot Italian sausage, and grilled peppers and red onions. But his secret ingredient is dollops of fresh ricotta mixed with fresh chopped oregano. Read more

Whole-Wheat Cherry Tomato Zucchini Pan Pizza — Meatless Monday

by in Recipes, July 11th, 2016

Whole Wheat Cherry Tomato and Zucchini Pan PizzaWe love the freshness and abundance of July produce, but finding creative uses for all those veggies can feel daunting sometimes. While large tossed salads are a great go-to, you don’t always have lots of lettuce on hand (and, face it: we can eat only so many salads), and that’s where pizza steps in.

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Take Food Network Magazine’s Pizza Poll

by in Food Network Magazine, Polls, June 6th, 2016

Pizza SliceFood Network Magazine wants to know about your favorite slice. Vote below on your preferred crust, sauce and cheese type. You’ll even get to estimate how many slices of pizza you could eat in one sitting (if weight gain and health weren’t factors, of course)! See how your opinions stack up in a future issue.

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DIY Pizza Night Like You’ve Never Seen It Before

by in Recipes, April 5th, 2016

Pizza DoughThis isn’t just your average pizza night. Sure, we’ve got some must-try basics, like an easy tomato sauce from The Pioneer Woman, but wait until you see what Rachael Ray has to offer when it comes to creative pizza-flavor combinations. Check out classic and all-new ways to reinvent the crust-sauce-topping game.

Dough: There are a few ways to get started with dough.

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