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Pizzas

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These healthy pizzas, topped with pungent grilled eggplant and two kinds of cheese, were inspired by those served at ...

Focaccia and pizza are traditionally drizzled liberally with olive oil. Here, the dough is lightly brushed with extra...

Parsley pesto makes a wonderful—and seasonally appropriate—change from basil and bakes up to a beautiful shade of gre...

Vary the toppings to make use of what's on hand—olives, sun-dried tomatoes, anchovies—but avoid cheese if y...

This recipe can also be made into two 12-inch pizzas. If you do not have a pizza stone or baking tiles, bake the calz...

Chef Charlie Palmer, 6-foot-4-inches tall, grew up on a farm in upstate New York and was a bruising high school lineb...

In these pretty and fragrant little pies, sheets of prepared phyllo replace the usual crust. The recipe, by Eric Ripe...

This recipe was inspired by Grace Parisi's mother, Fran, who tops her special Easter pizza rustica with lots of ham a...

Capicola is a spicy, tender Italian ham that is similar to prosciutto.

Dandelion greens, broccoli rabe, escarole and even baby beet greens all make great alternatives to Swiss chard. If yo...

Store-bought rotisserie chicken, with its juicy meat, makes a great topping for a fast pizza.

Grace Parisi tried fresh mozzarella and ricotta for this pizza, but was surprised to discover that the pie tasted bes...

Cooking pizza on the grill takes just a few minutes. Have all of your toppings assembled before you begin to grill th...

With its rich, savory filling and sweet pastry, this peasant dish uses the best of local ingredients: ricotta, made f...

Called socca in Nice and farinata in Genoa, this workingman's morning snack is traditionally baked in brick ovens in ...

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