|
 |
Apple and Vanilla Custard Breakfast Pizza
This pizza often graces our breakfast table, but could easily be
served as a dessert pizza. If you're preparing ingredients for
this pizza in advance, soak the apple slices in water with lemon
to prevent browning.
Belling Ham Pizza
Wood Stone is located in
Bellingham, Washington, a beautiful coastal city that long ago
deemed the folks who live here "Ham-sters". In celebration of
the place we call home, we give you our very best Belling Ham
Pizza.
Benedict Pizza
At first blush, this pizza recipe seemed a bit exotic for
morning fare, but we've found an appreciative audience in this
sophisticated slant on the idea of pizza for breakfast. The
ingredients are the stuff of classic breakfasts--eggs, bacon,
bread--it's only in their preparation where things get
interesting. When we make this recipe in the test kitchen, we
like to dress it up by drizzling a bit of hollandaise sauce over
the eggs after the pizza comes out of the oven.
Bianca
Pizza
This elegant "white"
pizza has endless possibilities and variations. Pizza Bianca
becomes more exotic with the addition of infused oils, pancetta,
or a vibrant garnish of fresh arugula.
Classic Cheese Pizza
A
commitment to fresh dough, fresh sauce, and great cheese makes a
fantastic cheese pizza.
East Coast Pepperoni Pizza
Caramelized onions and fresh mozzarella
compliment this East Coast pepperoni pie.
East Side Pizza
A Wood Stone customer in Vancouver, Canada
introduced us to the East Side Pizza. When we tried the
delicious combination of meat and vegetable toppings, we knew we
needed to add it to our test kitchen menu.
Fresca
Pizza
The best time to make this pizza is in the
height of summer when vine-ripened tomatoes are bright with
color. Fresh, glistening summer tomatoes will make your Fresca
Pizza full of flavor.
|
Gargantuan Pizza
This massive pizza is a great one for staff
parties or community gatherings!
Grecian Garlic
Pizza
Roasted garlic is a rich addition to the classic Greek
ingredients on this pizza.
Hot Italian Pizza
Loaded with spicy meats and
classic Italian ingredients, this pizza is always a hit. We tend
to add basil leaves to our pizzas before they go into the oven
so all the ingredients have the opportunity to mingle, but some
folks prefer a more colorful pizza an opt to add the leaves
after the pizza has baked. Either way produces delicious
results.
Marinara Pizza
Neapolitan pizza holds the status of a "guaranteed traditional
specialty" in Italy, a status that allows for only three
official variants.
Margherita Pizza
Named for Italy’s beloved Queen Margherita di
Savoia, this tomato, basil, and mozzarella pizza was created in
1889 by pizzaioli Raffaele Esposito of Naples.
Salmon Breakfast Pizza with Caper Dill Cream Cheese
Wood Stone's Pacific Northwest location
affords us what we believe to be the finest salmon in the world.
Ours comes from the ecologically sound reefnet practices of
Lummi Island Wild.
High quality salmon is essential to the flavor of this pizza--if
it isn't available in your region, try substituting the fresh
salmon for smoked lox.
South of the
Border Pizza
Can a taco transform itself
into a pizza? Most certainly! Just abandon the taco shell in
favor of a great pizza crust.
Spicy Shrimp Pizza
The shrimp for this pizza is
already cooked, so we add cheese after the shrimp is arranged on
the pizza to help balance the baking process. This protects
the shrimp from becoming overcooked and tough, and ensures an
evenly cooked pizza.
Stuffed
Egg and Onion Pizza
Sister to the calzone, stuffed pizzas like
this one are plump with ingredients.
Vegetarian
Delight Pizza
This colorful vegetable pizza begins with
a pesto base.
Wood Stone Pizza Sauce
Our classic pizza sauce has a rustic texture and simple, quality
ingredients.
|
