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magazine 2008 04 pizzas with prosciutto peas pea sprouts and gruyere
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(43)
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Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
4.7
(4.7)
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
5.0
(5)
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There is no higher calling of the humble Brussels sprout than this cheesy, crispy, can't-stop-eating sheet-pan pizza.
4.7
(4.67)
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Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.
5.0
(5)
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These stuffed buns are everything frozen pizza pockets dream of being.
5.0
(5)
Easy
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Plus, a tip for crispy—never floppy—crust.
4.0
(3.88)
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Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.
4.0
(3.91)
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Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.
4.4
(4.44)
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A classic crowd-pleasing side, creamed greens, is transformed into a meal in this savory pie. Cream of Mushroom Soup binds the filling and adds a boost of flavor without adding tons of ingredients and time. Serve with a side salad for breakfast, lunch, or dinner.
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Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.
3.4
(3.4)
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It’s okay to use frozen peas! We’ll never tell. We love ‘em.
4.7
(4.67)
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Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.
4.5
(4.53)
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You can't go wrong with cheese, cream, and pancetta.
4.0
(4.16)
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3.0
(3)
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3.4
(3.4)
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3.4
(3.35)
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Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.
3.0
(3)
Easy
5.0
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5.0
(5)
Easy
4.6
(4.58)