Fast Focaccia Pizza

Fast Focaccia Pizza on a board ready to slice. That Focaccia Pizza
I think we all remember the bread-baking phenomenon that happened during the height of the pandemic. Most of us were up to our elbows in sourdough just out of sheer boredom. While all of that was going on, you may have missed the rise (no pun intended) of focaccia production that happened simultaneously.

Fresh homemade focaccia is ridiculously good. There is an episode of Samin Nosrat’s Salt Fat Acid Heat on Netflix that shows her making focaccia while on location in Italy which is the epitome of performance art. And a sure-fire way to bring on hunger.

Focaccia on its own is wonderful but focaccia as a base for pizza can be on a whole other level. One of my boys is the lone fan of fluffy pizza in a family of New York style devotees so he rarely gets the high-carb pizza that he loves because he is always outnumbered. Focaccia pizza is a great compromise. It’s hard to not like focaccia. To be clear, focaccia pizza is not the same as a deep-dish pizza. Using pizza dough to make focaccia will not give you the same results.

What you decide to put on your focaccia pizza before you bake it is entirely up to you. Just remember that less is more so that you can taste the amazing flavor of the focaccia as well as the toppings. Pro tip: add a layer of mozzarella before you add your sauce. This will keep the focaccia from getting too soggy.

Fast Focaccia Pizza Recipe
Adapted from Anne Burrell and The Food Network
Yields 8 to 10 servings Read more…

Pizza Antica Margherita Pizza

Photo of Pizza Antica Margherita PizzaAn exciting spin on frozen pizza.
Pizza Antica Margherita Pizza tastes like it’s from an artisan pizza spot—and it is now available to make in your own kitchen. This thin-crust artisan pizza is not your typical frozen pie.

Pizza Antica combines the centuries-old traditions of Italian Read more…

Easy Calzones

Image of Easy Calzones hot out of the ovenPizza Envy
Let’s face it. In the world of hand-stretched dough with sauce and cheese, pizza gets all the glory. It is the worldwide face of Italian comfort food. Glossy ads in magazines. Snappy jingles on TV. But what about the other options? Who is willing to stand up and give pizza’s siblings the recognition they deserve? Where is the love for the calzone?

You don’t always see a calzone on the menu at a pizza place. I mean, I get it. Why go through the process of building a pizza only to fold it over and throw it in the oven? Why take that extra step? Why not just throw it in as is?

I will tell you why. Because it tastes good.

I am that person who is extra when it comes to her pizza. I like extra cheese, extra sausage, and, though I prefer a thin crust, I like my pizza edges extra fluffy and kinda burnt. A calzone can give me that. And the best part is that it is small enough that I don’t have to share. This baby is all mine…

Even better? A calzone can be done in your oven. No fancy pizza ovens needed. (Though a pre-heated pizza stone would be an added bonus.)

It’s up to you whether you decide to put the tomato sauce in your calzone or use it as a dip on the side. You can do it either way. I’ve done both and I am not sure if I prefer one method over the other. However, if you are doing mini versions dipping is better…

Below is our basic recipe for Easy Calzones. You can customize it as you see fit.

Easy Calzones Recipe
Adapted from Natasha’s Kitchen
Yields 8 servings

Calzones are great for dinner or a weekend lunch. You can stuff them with your favorite pizza toppings like—sausage, cheese, olives, and veggies. We cut one or two small vent holes in the top of the calzone to help the crust cook through. It makes for a crispier calzone—no soggy dough. Read more…