September pizza party by Ashley Rodriguez for west elm

Ashley Rodriguez has a passion for food that’s simple, seasonal, and delicious. And we’re a little bit obsessed with the jaw-dropping results that she shares on Not Without Salt, her award-winning blog.

We asked Ashley to put her personal spin on homemade pizza to help us celebrate our new collection of west elm Market kitchenware – and she came back with 2 seasonal recipes that are perfect for September!

Read on for Ashley’s early Autumn pizza party…

Beautiful late summer tomatoes by Ashley Rodriguez for west elm

Tomato, Corn and Dill Pizza with Ricotta

“Sweet, heavy and fragrant tomatoes of late summer are thinly sliced and arranged around the dough creating its own fresh sauce as the pizza sits in a hot oven and the juices bubble into the ricotta. In this version we grilled corn on the cob and topped the pizza with its sweet kernels. You can skip the grilling step if you’d like and still have a pizza that boasts some of this season’s finest flavors by using freshly shucked kernels.”

September pizza party by Ashley Rodriguez for west elm

    12 oz pizza dough ball
    ½ cup fresh ricotta
    1 thinly sliced garlic clove
    4 oz thinly sliced heirloom tomatoes (2-3 med/large tomatoes)
    ⅓ cup grilled corn kernels (1 ear)
    ¼ cup roughly chopped fresh dill

1. Preheat your oven to 450 degrees. Use a pizza stone if you have one.
2. Roll out (or hand-stretch) your dough into a rough 12” round. Cover the dough with the ricotta and layer on the thin slices of garlic. Layer on the tomato slices then sprinkle on the corn.
3. Bake in a hot oven until cooked through and deeply golden in parts, 10-15 minutes, rotating once halfway through the cooking time.
4. Finish with fresh dill.

September pizza party by Ashley Rodriguez for west elm

September pizza party by Ashley Rodriguez for west elm

Mushroom, Sausage and Pickled Peppers

“We live just down the street from Delancey Pizza, the well-known and well-loved restaurant by Brandon Pettit and Molly Wizenberg of Orangette. Recently my husband and I devoured a version of this pizza. It is earthy, hearty and with the pickled peppers you get a bright pop of heat and tang.”

September pizza party by Ashley Rodriguez for west elm

    12 oz pizza dough ball
    1 tablespoon olive oil
    2 cloves garlic, thinly sliced
    ½ cup mushrooms, thinly sliced
    5-6 oz fennel sausage, crumbled and browned
    3 oz fresh buffalo mozzarella, torn into quarter sized chunks
    ¼ cup pickled peppers (I love Mama Lil’s brand)

1. Preheat your oven to 450 degrees. Use a pizza stone if you have one.
2. Roll out (or hand-stretch) your dough into a rough 12” round. Drizzle with olive oil and layer on the thin slices of garlic. Layer on the mushroom slices, fennel sausage, mozzarella and pickled peppers.
3. Bake in a hot oven until cooked through and deeply golden in parts, 10-15 minutes, rotating once halfway through the cooking time.

September pizza party by Ashley Rodriguez for west elm

ashley rodriguez

Ashley Rodriguez is an ex-pro pastry cook and the blogger behind Not Without Salt, the winner of Saveur’s Best Food Blog Award in 2013. You can follow Ashley’s food adventures on Instagram, Twitter, and Pinterest.

Photos: Ashley Rodriguez

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Cyd

September 9, 2013

We love doing pizzas on the grill this time of year – I definitely need to try the tomato, corn and dill pizza. It looks amazing!

Samantha @ aussi belle

September 10, 2013

I love the sound of that ricotta pizza!

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September 27, 2013

[…] here as much as I normally am you may be happy to find me in a couple of other great locations. Like West Elm for example, where I gathered my dearest friends under the arms of an apple and plum t… And this lovely pickled green bean salad with tomatoes and […]

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