Pizza by the Seasons

"I remember Sarah casually grabbing handfuls of nettles from the side of the street we were walking on. When it showed up on the pizza we ate that night, I thought, ‘I guess there are no rules in this life, not even for pizza.’ Of course, it was the best pizza I’d ever had."—Miranda July, bestselling author of All Fours

“‘Authentic’ is one of the first things that comes to mind when I think of the great Sarah Minnick. Pizza by the Seasons reflects authenticity of place, purpose, and, of course, pizza. I’m so grateful to gain pages of insight into her gifts.”—Chris Bianco, chef and owner of Pizzeria Bianco

“A ‘lovely,’ enticing book from Sarah Minnick . . . her marvelous personal approach to vegetable-topped pizza and seasonal cooking is mouthwatering.”—David Tanis, acclaimed chef and food journalist

“There have been many books written about everyone’s favorite food, but Sarah Minnick’s exploration of pizza makes us realize how much more we can learn. Pizza by the Seasons dives deep into the artisanal culture of handcrafted pizza using locally sourced and foraged provisions.”—Tony Gemignani, 13-time world pizza champion and author of The Pizza Bible

“This book is bigger than pizza. Sarah gives us a way of thinking about vegetables, grains, cheese, the seasons, and how they all come together. Her combinations are creative and sometimes unexpected, but they always make sense.”—Joshua McFadden, author of Six Seasons: A New Way with Vegetables

“Unbound by tradition, Sarah Minnick has carved out her own path in the pizza world. Pizza by the Seasons is a thoughtful, inventive guide for any baker looking to elevate their pizza, and a true reflection of Sarah’s craft and values.”—Dan Richer, chef and owner of Razza and author of the New York Times bestseller The Joy of Pizza