Pizzas

This incredible pizza is topped with buttery braised cabbage, pureed sunchokes, crisp pan-fried sunchokes and gooey E...

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Paul Kahan serves dishes like spicy pork rinds at his Chicago restaurant, The Publican, but he was game to create a h...

Cookbook author Eugenia Bone marinates frozen artichokes overnight in olive oil with garlic, herbs and lemon juice be...

Michael Emanuel (an alumnus of Berkeley's Chez Panisse) tops this pizza with an irresistible mix of Provençal fl...

Zucchini and yellow squash can both be mild in flavor, but nothing about this tangy, herby pizza is bland. The summer...

Jacques Pépin makes quick pizzas with pita bread, lavash or flour tortillas. The possibilities are endless, from...

Andrew Green is obsessive about pizza: He's kept journals on the different ways he's tried making it until he hit on ...

To give these individual pizzas an extra-luxe topping, Andres Barrera makes a velvety béchamel sauce with goat c...

"I don't know if I invented this combo, but since I don't remember stealing it from anyone, I'll take the credit," sa...

Chef Way A staple at Todd English's Olives restaurants is his much-lauded house-made flatbread, topped with sticky-sw...

The name Chicago comes from the Algonquin word chicagoua, which some historians say means "ramp"—a wild ...

These crisp-crusted individual pies are a much more elegant version of the pizzas at Mama Mia's in New York's...

E. Michael Reidt's favorite new toy at The Huntley hotel, a superhot wood-burning oven, helped him solve a perpetual ...

Letting the dough rest in the refrigerator overnight, Grace Parisi found, results in a chewy crust with a slight tang...

For their delectably crusty and chewy pizzas, Top Chef contestants Betty Fraser and Cliff Crooks adapted a bread reci...