Pizza Archive

Wednesday, June 18, 2008

pizza with red and yellow peppers

pepper pizza

I hope you’re not pizza-ed out yet–and if you are, can you tell me your secret?–because I’ve got two more coming this week. Wait, why is everyone leaving? Come back!

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Thursday, June 12, 2008

10 paths to painless pizza-making

10 paths to painless pizza-making

As you may have noticed, we’re kind of into pizza in the smitten kitchen. I mean, just a little. I can’t help it–in my mind, it combines the best things on earth: homemade bread, charred-edged ingredients, pairing well with a green salad and wine, and–the way I make it, at least–it never feels like a heavy meal.

Continued after the jump »

Wednesday, June 4, 2008

jim lahey’s potato pizza

jim lahey's potato pizza

Although I keep repeating to myself “I am not obsessed with Jim Lahey. I am not obsessed with Jim Lahey…” the fact is, most evidence these days points to the contrary.

Continued after the jump »

Sunday, April 27, 2008

jim lahey’s pizza bianca

jim lahey's pizza bianca

Much to most New Yorkers’ aggravation, television screens were added the backseat of most taxicabs last year, effectively poisoning the one place left in the city not already inundated with a constant media blitz. Whenever I get in one, and yes, the television is always on, I immediately hit mute, but then find that I’m watching the images broadcast on the back of the front seat and not this gorgeous city whizzing by and then usually force myself to turn it off completely and restore my view to the window, frustrated that the choice has to be so complicated. I don’t like them one bit.

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Friday, March 7, 2008

roasted acorn squash and gorgonzola pizza

roasted acorn squash and gorgonzola "pizza"

All right, this is just not pizza. I mean, maybe it is pizza-like or pizza-esque or even pizza-ish, but I have a terrifically hard time calling it pizza. In fact, when I saw Giada DeLaurentis make this on her Food Network show last weekend (I seem to have broken a seal with her, no?) all I could think was “that’s not pizza!” and then hmm, that would be a fun Sunday night dinner. So, I did the only rational thing: I decided to not call it pizza. In fact, as soon as I started to think of this as a flat bread, an open panini or an assembly of some of my favorite things, the deliciousness near-overwhelmed me.

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