Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: Why a seasonal pizza should be your dinner, tonight.
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Pizza night is a regular occurrence in my household, though they are never the cheese-and-meat laden pies from my college days. The preferred type of pizza in my house -- as well as in my cookbook -- are ones that show off seasonal produce in a simple and tasty way. The velvety squash and crispy crunch of crust, scattered with some chilies and a squeeze of lemon, is exactly how I want to spend my Friday night (paired with a husband, couch, and good movie, of course).
1 pound pizza dough (or less if you prefer a thinner crust) 1 cup fresh cherry tomatoes Kosher salt and freshly ground pepper 1 tablespoon olive oil 1/2 acorn squash (about 8 ounces), peeled and very thinly sliced (with a mandolin, ideally) 1 garlic clove, sliced 1 red chile, such as Fresno, sliced 2 ounces provolone picante, coarsely grated Lemon wedges, for serving 2 tablespoons sliced basil Salad for serving, if desired
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photo by Caroline Wright
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.