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The Cookstr Weekly: Ten DIY Pizzas

July 24, 2013
tags: , ,
As we head into the heart of tomato season, it’s time to come to terms with the fact that you can only eat so many Caprese salads. So what to do with all those fresh, ripe tomatoes? Make pizza, of course! Not only is homemade pizza an excellent use of seasonal produce, it also makes a fantastic vegetarian or vegan option for the grill, as an alternative to processed soy-based burgers and dogs.
When I’m short on time, I’m certainly not above using some good pre-made pizza dough and loading it up with favorite toppings (sautéed mushrooms and onions, broccoli and extra garlic, in case you were wondering). Just make sure you don’t get overenthusiastic when piling them on – the dough will end up soggy.
Warmest regards,
Kara Rota
Editorial Director

  by George Geary

Anchovies! Onion! Olives! This pizza is heaven for an umami fan. It also makes a lovely appetizer, cut into small squares to snack on with wine. The flavor really relies on cooking the onions patiently, for about an hour, in water and olive oil until they’re truly tender. In the headnote, the author muses on the origins of this pizza recipe: “This is a specialty of Nice and the surrounding villages of Provence. On the Friday markets of Valbonne you can find the vendor selling slabs of this pizza for 1 euro right by the car park, a perfect location to get you before you get into the market.”

More Pizza Recipes from Cookstr

 Quick Pizza Dough by Kelly Rudnicki Chicken Caesar Pizza by Elizabeth Karmel and Bob Blumer

Skillet Leek Pizza by Cat Cora

 Cheeseless Pizza by Wolfgang Puck

 Pizza Provencal by Bonnie Tandy Leblang and Joanne Hayes 

Pizza with Dry-Cured Ham and Artichokes by Bruce Weinstein and Mark Scarbrough 

Whole Wheat Triple-Tomato Pizzas by Dave Lieberman and Anahad O’Connor 

Middle Eastern Pizzas with Lamb and Pine Nuts by Naomi Duguid and Jeffrey Alford

Ground Chicken Pizza by Jan Main

In Season: Greek Village Salad


In the nineteenth century, following the French ideal, the salad preferences of cosmopolitan Greeks turned to plates of pristine solo edibles. Not so in the countryside, where, as always, villagers were combining glorious arrays of fresh offerings from the garden. These fabulous mixes, particularly the one featuring that amazing new vegetable, the tomato, came to be known as “village” salads, horiatiki -from horio, for “village” – meaning rustic and rural. The designation was somewhat pejorative because it signaled a lack of refinement.

Now Greeks think quite the other way. They have rebounded to the love of their own rural heritage, and with it to their glorious village salad-which in fact has followed Greeks around the world. The Greek village-style salad crops up in restaurants from French to Indian, from Frankfurt to Singapore. In a village salad, the goods are a select choice of fresh pickings (tomatoes, bell pepper, cucumber, onions) coupled with some of the pantry’s best stock (olives, feta cheese, capers, oregano). The Greek-American version adds a few springy greens.”

– Susanna Hoffman

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