challah pizzettes with swiss chard, lemon, and ricotta

Hello from the delightful state that is westbound jet lag, when waking up with the sun is easy as pie and pre-lunchtime productivity is at a height. Falling asleep tonight is going to be a breeze! To be honest though, I’m actually surprised that I even have jet lag because over the course of this past week in Amsterdam and Paris, we did not put an ounce of effort into adjusting to the time change. We danced to Yallah Yallah at the Melkweg until the sun came up and slept way past breakfast every day. We regularly ate dinner at 2am. Our method of traveling was a string of what Rob calls stream of consciousness days. That is, we planned nothing and did everything we wanted at the moment we wanted to do it. We sat for hours watching ducks in the Tuileries and climbed the adult jungle gym in the Vondelpark in the rain, we rode bumper cars and boats, and then royally freaked out when we discovered endless free chocolate samples at the Tony’s Chocolonely Superstore. On the way to eat Rijsttafel, we smelled pancakes and they smelled so good that we decided to eat those instead. In Paris we went to Rose Bakery every afternoon and Canal Saint-Martin every night, and I had a lot of ice cream cones. My new friend Catherine introduced me to Glace Bachirwhere Lebanese ice cream gets covered in bright green pistachios. So so so so so good. We had no restaurant lists, no schedules, no places we needed to be (except for when it was time for Rob to get married), and it was… fantastic. 10/10 would recommend this method of traveling. Especially with your old college homies, because there is something about wandering aimlessly around a city that feels extra nostalgic and school-kid-like. But most importantly: Congratulations, Rob and Hansaem, on getting hitched!!!!!! Thanks for having a wedding Paris! 🤗 (And, guys! My rhubarb rose jam made it safely all the way to their wedding!!)

Here are some photos of old fronds and good food:

Now let’s talk about these pizzettes! The idea for these was born during the brainstorming phase for the Girl Meets Farm episode that aired this past Sunday. We originally thought it might be fun to show a few different ways to use challah dough, and making mini pizzas was one way. We ultimately decided to go with just the garlic and onion challah, but I still really really wanted to make these for you because challah dough as pizza dough is fluffy, soft, and great. Texturally, it reads slightly more like a focaccia, but "pizzette" is such a cute word and calling it that makes it appropriate for Pizza Friday. (And with 4th of July tomorrow, today is basically a Friday!!!) These are topped with my current favorite pizza toppings of lemon, cheese, shittons of garlic, and green things. It’s an A+ mix of bitterness, creaminess, and acidity, and bonus: you get a slight sweetness from the challah dough. I feel like I’m cheating the Pizza Friday system when I use my pizza as a shovel for green vegetables, because you’re supposed to let loose on Pizza Friday… but just like anything that involves dough and cheese, you cannot go wrong with changing things up a bit, so if you’re not feeling the lemon and greens vibration, go wild and sub the chard for salty meat. Just let your biggest takeaway from this post be that challah dough as pizza dough is good. 

challah pizzettes with swiss chard, lemon, and ricotta

makes 8



1 packet (about 2 1/4 tsp) active dry yeast
3/4 c warm water
1/4 c (50g) + 1 teaspoon sugar
1 tsp kosher salt
3 1/4 c (423g) all-purpose flour, plus more for dusting (or sub up to 1 1/4 c (163g) for whole wheat flour)
2 large eggs
1/3 c (67g) flavorless oil, like canola or vegetable


Olive oil
12 oz (340g) swiss chard, stems and leaves separated, both coarsely chopped
Kosher salt
1/2 lemon, thinly sliced and deseeded
6 cloves garlic, thinly sliced
1/2 purple onion, thinly sliced
1 c (250g) whole milk ricotta
Crushed red
Flaky salt


To make the challah dough, in a medium bowl, combine the yeast, warm water, and 1 teaspoon sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top. 

Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the salt, flour, and remaining sugar. In a separate medium bowl, whisk together the eggs and oil.

When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook, for 7-10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.

Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. It will take slightly longer if you’re using whole wheat flour. Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about an hour before shaping. 

Once the dough has just about completed its rising, preheat oven to 400ºf and line two baking sheets with parchment and set aside. In a large skillet, heat a tablespoon of olive oil over medium heat and cook the chard stems for about 4 minutes, until tender. Transfer the stems (and any oil from the pan) to a large bowl and combine with the chard leaves and a pinch of salt. Toss to coat the leaves in olive oil, adding an additional drizzle if needed. 

Divide dough into 8 balls and flatten them into rounds about 1/2” thick. Place them on the baking sheets about an inch apart. Brush with a thin layer of olive oil and then top each with lemon slices, garlic, onion, dollops of ricotta (sprinkle the ricotta with a pinch of kosher salt), a shower of parmesan, a big pile of chard, and a sprinkle of crushed red pepper. Sprinkle flaky salt around the edges. Bake until the challah is browned; begin checking for doneness at 16 minutes. Top with more parm if desired and enjoy!


pizzette photos by chantell and brett quernemoen!

day-after-thanksgiving rye steamed buns + friday links

ok so i have had just enough corn casserole to get me through the next few weeks until eggmama makes it again for christmas. how about you?? how was your thanksgiving?! do you own stock in stretchy pants yet? my thanksgiving was spent making lindsay lohan (oreo + peanut butter) pie and dancing around to on the town in front of the television as eggboy miraculously avoided a train wreck while making his first ever turkey (and stuffing and more stuffing and pie). i'm so proud of you, eggboy!!!

most of the things we ate were delicious: the corn casserole, tennessee's brussels sproutshawaii's mochi stuffing, and california's sourdough kale stuffing were my favorite. we are still deciding what we thought of the salty pluff mud pie. and i don't know if i had eaten too much by the time the grape salad was passed around, or if the sour creamy slimy appearance got to me... but i just couldn't do the grape salad. i'm sorry, grape salad, i wanted to like you. 

now it's snowing and i am back to working on my gingerbread village: i've assembled all of my buildings, i figured out how to make royal frosting icicles, and rudolf is taking a dip in a jolly rancher hot tub. mum kept asking where the sukkah was, but i opted for a huppa to be more relevant with the timing because holy eff, i am getting married in less than a month!!!!!!! ahh!!!

for my final west elm recipe, i have these day-after-thanksgiving rye steamed buns, which were inspired by the typical day-after-thanksgiving sandwich and milk bar's thanksgiving croissant! turkey, stuffing, and cranberry sauce, all cozy in a bun. so don't eat all of those leftovers yet, go proof some dough and steam some bao! get the recipe here.

friday links!!

instant ramen with american cheese 

"Do you ever dream up what the Big Gay Ice Cream menu would have looked like in 1621?"

emoji search at nyt cooking is the best early christmas present ever.

i miss hong kong!

this linda lomelino interview!! i love her so much.

ok, thanksgiving is over, i know, but i still want to make these stuffing dinner rolls.

it is a loaf of bread, it is a bagel. it is a bagel bread loaf. omg.

michelle's asian style thanksgiving though!!

this gingerbread cake is gonna get made today.

happy friday, everyone!!


p.s. i also did a fun little thanksgiving-y radio interview in the midst of my pie making, you can hear it here!

breakfast hasselback sweet potatoes + friday links

putting sriracha on it, spreading it with nutella, covering it with sprinkles... these are a few of the elite actions that i keep in my back pocket for when i need to a) salvage a dish that i royally screwed up, b) elevate something that would otherwise be just a little bit too basic, or c) recover from reading too much heavy news. to this list i would like to add: hasselbacking. so jolly, so easy to do, and it looks so cool! you can hasselback a lot of things: salami, zucchini, tomatoes. the original, of course, is the potato, so today over on the west elm blog, i have hasselbacked a sweet potato and added bacon and eggs to make it a perfect little pocket-sized brunch. go check it out!!

eggboy and i are off to chicago for a bit! we'll be celebrating stoopie's birthday, having our first of two thanksgivings (!!!), and i'll be going inside of the tv to be a jennie-o turkey girl! it does not involve me dressing like a turkey, unfortunately, but i will be demonstrating some fun thanksgiving sides and desserts on air. i can't wait! i'm nervous and excited and praying that i don't accidentally tell the anchor to please toss this salad. so if you live in chicago, tune in on monday and tuesday morning! i'll be tweeting exact channels and air times.

have a great weekend everyone!!!! 

friday links!!!

this guy opened a rogue trader joe's in vancouver and i really want to do the same in grand forks.

hi, look at this massive squishy egg nest. if anyone should have it, eggboy should, right???

go to this post for the ramen donuts, stay for josh's joshness. 

i would like a winter ball to wear this convertible pouffy dress to, please and thanks.

these maple oozy gooey butter cake bites. i could see myself eating entire batch in one sitting.

i'm a sucker for temporary tattoos these days.

ariko inaoka's photos, how beautiful are they??? i especially love the erna and hrefna series.  

ellen made my red velvet macaroon cake in miniature tiered form!!!!

this brussels sprout & hazelnut gratin looks sooo perfect.

kelsey has a new elk friend + fig pull-apart bread (!!!!)

coconut oil pie crust!

mandy's new series, "the shit i eat when by myself," is so real and fantastic. 

my friend talia has an entire radio show about pizza and i've spent the week listening to the backlog and i love it so much.

can all of my ice cream cones come with little bunny cookies and christmas trees?


cranberry cornbread parfaits + friday links

today i finally unpacked from my new york trip. i found: smashed halvah, socks i assumed were eaten by the washing machine, a t-shirt from sammy's roumanian that i promptly gave to eggboy, and a whole bunch of clothes that should have been hanging up for the past two weeks. oops! so that's where i'm at. and this weekend i plan on continuing to get my shit together/become a grown-up/not eat any more fried cheesy pickles because i had my first wedding dress fitting yesterday and i don't wanna talk about it/etc. what do you all have planned for the weekend???

here's a recipe for cranberry cornbread parfaits that i did for west elm's blog! it's an easy peasy brunch recipe and a way to use up thanksgiving leftovers, all layered up in a rustic jar of glee. i'll be over on the west elm blog all month with fun thanksgiving brunch recipes, so start your brunch club engines, ladies and gents!!

friday links!

i thought i was going crazy because for the first time in months (years?) i recently found myself not wanting to go on pinterest. my feed was acting all pooey! it turns out i'm not the only one that felt that way, and luckily there is a solution for getting your pinterest feed back to normal!!!

 tahini and za'atar made two appearances together this week!! such lovebirds, they are. here they are with brussels sprouts and here they are with squash.

everything bagel cheese. i repeat: everything bagel cheese.

do you guys ever use silicone lids?? i never gave them a second thought, but then gir sent me some of their lids and i've used them 238743896340984 times since. i do not remember life before them.

i'm still working my way through all of the outrageous recipes that exploded onto the internet for jessica's baby shower. there is a list of all of them with links here!

hey, this salad is tossed with bacon fat.

this recipe for banh mi rolls is making my little middle-of-nowhere sandwich life complete.

this remixed version of sufjan's "the human plague" is the prettiest.

a crazy look behind the scenes at parody twitter accounts.

michelle made my funfetti cake and covered it with her perfect (malted!) chocolate frosting and i want to stick my head in it, ostrich-style.

why yes, i *would* like to fry a whole head of cauliflower and then smother it in tahini sauce. like right now.

savory muffins, savory waffles, give me all the savories, plz.  

happy weekend, everyone!!!


p.s. there is still time to enter my aloha giveaway!!!