Archive for the ‘Pizza’ Category

Tasteful Tuesday: Five Spring Recipe Recommendations

Tuesday, March 19th, 2019

It’s officially the last day of winter, so for this week’s recipe blog post we’ve compiled five various recipes that are perfect for the springtime. Let us know if you try any of them out, and share your favorite spring recipe(s) in a comment below!

The Garden Hare 3-Tier ServerNo Bake Mini Cheesecake Trifles

We recommend using pastel food coloring to add even more spring freshness to this simple dessert.

Carrot Cake with Cream Cheese Frosting

A must for Easter, this timeless dessert recipe is one you’ll want to hang on to throughout the year.

Greek Vinaigrette

A homemade dressing for salads or as a marinade.

Tea Party Snacks

Cookies and cucumber sandwiches, anyone?

Spring Vegetable Pizza

The fresher the ingredients the better.

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Tasteful Tuesday: Spring Vegetable Pizza

Tuesday, March 20th, 2018

Happy Spring Equinox! We’re excited to see our vegetable and flower gardens grow, although with the expected snowstorm we may have to wait a little longer. Nonetheless, today we are sharing a veggie pizza recipe topped with spring vegetables (from the northeast). Enjoy!

Vegetable Garden Table Runner | Sturbridge Yankee Workshop

What you’ll need:

  • 1 pound pizza dough, room temperature
  • 1 cup ricotta cheese
  • 5 teaspoons basil pesto
  • 2 teaspoons olive oil
  • 1 cup broccoli florets, chopped
  • 1/2 cup carrots, peeled and chopped
  • 1/2 cup mushrooms, chopped
  • 1 cup greens (spinach or kale)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  1. Place a 13 x 18-inch baking sheet on the bottom rack of the oven. Preheat to 450°F.
  2. In a small bowl, combine the ricotta cheese and pesto. Set aside.
  3. Stretch or roll the pizza dough into a 13 x 18-inch rectangle. If the dough is sticky, lightly dust with all-purpose flour. Remove the preheated baking sheet from the oven and carefully place the dough on top.
  4. Brush dough with the olive oil. Spread the ricotta and pesto mixture in an even layer across the dough, leaving a border (1/2 or 3/4 of an inch) for the crust. Distribute the vegetables evenly across the dough, then sprinkle the cheese on top.
  5. Bake until edges are golden brown or until they reach the desired crispiness, about 17-19 minutes. Cool for about 5 minutes before cutting into the pizza, then serve.

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September Recipe Recap

Tuesday, September 26th, 2017

Homemade BBQ Chicken Pizza

As September winds down and we get ready for October, we’re taking a look back at the recipes we’ve featured over the past three weeks. Put these recipes to good use this week, and stay tuned as we move onward to October treats!

BBQ Chicken Pizza

We recommend using homemade crust as the base for this pizza, as well as saving a few slices as leftovers.

Chocolate MilkshakeChocolate Milkshake

We shared this recipe on Milkshake Day, but its creaminess and decadence will have you returning to the recipe even as the days get colder (it’s that good!).

Chicken, Potato and Wild Rice Soup

We actually compiled five hearty chicken recipes last week, but this soup recipe is perfect for fall as it contains simple ingredients that will warm you on the coolest of days.

What recipes did you try during the month of September?

Tell us in the comments below and share what you’ll be concocting during October – whether it’s candy, spooky cookies, Halloween party treats or a festive fall dish.

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