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Tarragon Pizza Bianca

Tarragon Pizza Bianca


  • 2 10-ounce tubes refrigerated pizza dough
  • 6 tablespoons extra-virgin olive oil
  • 4 teaspoons chopped fresh tarragon
  • 1 1/3 cups (packed) grated whole-milk mozzarella cheese
  • 1 medium fennel bulb, trimmed, very thinly sliced
  • 1 small zucchini, very thinly sliced
  • 1 small yellow crookneck squash, very thinly sliced
  • 2 tablespoons minced shallot
  • 4 ounces Brie, rind removed, cheese cut into 1/2-inch cubes

Recipe Preparation

  • Position rack in bottom third of oven; preheat to 425°F. Oil baking sheet. Unroll dough onto floured surface. Cut each rectangle in half. Roll each half to 7-inch round. Transfer rounds to prepared baking sheet. Brush 1 tablespoon oil over each round; sprinkle each with 1 teaspoon tarragon. Top with mozzarella and vegetables. Brush rounds with remaining oil. Sprinkle with shallot, salt, and pepper. Top with Brie. Bake until cheese is bubbling, about 14 minutes. Cut each into 6 wedges.

,Photos by Susan Gentry McWhinneyReviews Section

Ricotta Spinach Pizza Recipe

Let’s not forget about that garlic: you roast it straight in the skillet on low flame until golden and sweet. Then you add the spinach and let it wilt for just a minute. I actually eat that straight out of the pan like that for breakfast.

You should definitely cook the spinach before putting it on pizza, it just calls for that kind of texture.

Next up in the best ricotta cheese recipes. Ricotta Pizza! This dreamy, creamy pizza is an absolute must-make. This three cheese blend knocks it out of the park: creamy ricotta cheese, stretchy mozzarella and salty Parmesan. Then top it off with tangy artichokes, fresh basil and a honey drizzle. The intense savory with the sweet of the honey and the peppery herbs make it out of this world good! Here’s exactly how to replicate this beauty in the comfort of your own home.

Prepare the dough following our instructions you can also use ready pizza dough.
If you choose our dough recipe, you have less fat and calories. We have calculated the nutrition facts with our dough recipe.
Prepare the onions. Clean, wash and slice them finely. Put them in a saucepan together with 3 tablespoons extra virgin olive oil, wine and all the aromatic herbs. Season to taste with salt and cook over a low heat until cooking juice is well retired.
When the dough has risen, divide it into four pieces and transfer every portion to a baking sheet (oil them with the remaining olive oil). This amount of dough is enough for four 30 cm (12in) round baking sheets if you like crunchy pizza but if you prefer soft pizza use only two baking sheets.
Spoon the onions on the surface of every pizza and allow to rise about 20 minutes in a warm place.
Meanwhile preheat oven to 220°C (425°F) and cube the mozzarella. Bake the two pizzas for about 15 minutes then remove them from the oven and arrange the cubed mozzarella cheese over the top. Bake again for about 5 minutes. Cooking times are indicative everyone can adjust them to his oven.
Serve hot or warm.

If you want to learn how to make pizza dough very well, consult our step-by-step instructions. A rich sequence of photos explain to you how to prepare a perfect dough step-by-step.

Fig and blackberry bruschetta

Yotam Ottolenghi’s fig and blackberry bruschetta: once bitten, forever smitten. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay, assisted by Agathe Gits

Roast the fruit a day ahead, if you like, but don’t make the salsa or assemble the dish until just before serving: neither the nuts nor the bread like to sit around for too long, so make them as close to serving as you can. Makes four bruschetta, to serve four as a first course.

200g figs (about 5), quartered
120g blackberries
1 tbsp red-wine vinegar
½ tsp fennel seeds, lightly crushed
2½ tbsp olive oil
¾ tbsp honey
20g walnuts, toasted and roughly chopped
5g basil leaves, finely chopped
5g tarragon leaves, finely chopped
1 lemon – finely grate the zest of ½ to get ½ tsp, then juice to get ½ tsp
4 2cm-thick slices sourdough bread
80g pecorino, roughly crumbled or shaved

Heat the oven to 200C/390F/gas mark 6. Put the figs, blackberries, vinegar, fennel seeds, a tablespoon of oil and half a tablespoon of honey into a small baking dish that’s just big enough to hold everything snugly. Stir to combine, then bake for 20 minutes, until the fruit has softened and the liquid is bubbling. Remove from the oven and leave to cool.


This Fred’s at Barneys is an easy pizza recipe, featured in Marie Claire in a “food in 15 minutes” section it sounded promising. Using either store bought or my Fifteen Minute Pizza Dough recipe, simply roll the dough into two 12-inch circles, and top with the cheeses and basil and bake 10 -15 minutes, drizzle with a sweet and lovely 12-year aged Balsamic Vinegar–veloce! Check out my printable recipe card for the specifics.

The pizza has a thin, crispy crust, with the soft chewiness of the melted mozzarella, then the texture of the creamy garlic-infused ricotta. The drizzle of the aged balsamic must not be ignored, it is the sweet finish to top the pizza. Please enjoy this simple little jewel from my home to yours via Bijouxs.

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Tarragon Pizza Bianca - Recipes

  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Serving: Serves 04

Herb and Garlic Pizza Bianca

In Italy, pizza bianca literally means "white pizza". That is, served without tomato paste. It makes a wonderful start to a meal. You can serve it as is, as we suggest (with rocket and prosciutto) or even with dip. A great addition when you are having Italian fake out!

Recipe Tester Feedback: "This reminded me of garlic naan bread. Tasted delicious warm and would serve great with a dip when cold." - Brea

No: Egg / Nuts
Contains: Gluten / Dairy

Preparation Time 5 minutes + 30 minutes chilling time
Cooking Time 15 minutes
Serves 4
Can be frozen before or after cooking

Creamy pasta with Jarlsberg® and crayfish

  • 1 egg
  • 2 egg yolks
  • A little lemon zest
  • Juice of 1/2 lemon
  • 1 handful of fresh tarragon
  • Salt and pepper
  • 20 g butter
  • 100 g Jarlsberg® cheese
  • 1 handful of fresh tarragon

Cook the pasta according to the instructions on the pack. Whisk together 1 egg, 2 egg yolks, and the zested peel and juice of 1/2 lemon. Roughly chop the tarragon and stir it into the egg mixture.

Add salt and pepper to taste.

When the pasta has cooked, strain off the water. Add the butter to the pasta pan and allow to melt into the pasta. Then add the egg and herb mixture and stir carefully. Grate the Jarlsberg® cheese over the hot pasta, turning it carefully so that the cheese is evenly distributed.

Serve with fresh-fried scampi or crayfish tails.

For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.

5. Pasta

5.1 Lasagne alla Bolognese (Emilia-Romagna, Northern Italy)

A pasta dish typical of the Emilia-Romagna region, it is unlike most lasagna recipes in the United States because it doesn’t have mozzarella. Instead, it uses lasagna sheets, ragu bolognese meat sauce, and creamy besciamella sauce.

5.2 Carbonara (Rome, Central Italy)

It is a pasta recipe that is originally from the Apennine hills, near Rome, in central Italy. It basically consists of pasta, eggs, cheese, and pancetta. According to celebrity chef and cookbook author Lidia Bastianich, it was a favorite dish of shepherds.

5.3 Pasta alla Norma (Sicily, Southern Italy)

Quite a famous Sicilian pasta dish, it is made with tomatoes, fried eggplants or aubergines, basil, and grated ricotta salata cheese. Its name is in reference to the opera entitled “Norma” by Vicenzo Bellini.

A perfect blend of taste treats!

Main Course: Veal chop with compound butter made with Quarter Moon Farm Black Garlic Powder and tarragon.

Side dishes: Brown rice and mixed garden salad of tomato, radish, and melon.

Thank you to Jess and Adam for these great menus. To all our valued customers, keep ’em coming!

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Watch the video: Eπική Pizza. TheEaters (December 2021).