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Two pounds of prepared pizza dough can be used instead of homemade dough. Plus: More Vegetable Recipes and Tips

If you find yourself preparing this rustic Mediterranean-style pizza in a place that doesn't have a rolling pin, you ...

A former film student, pastry chef Elizabeth Falkner went on to work in the kitchens of San Francisco's Masa'...

Plus: More Grilling Recipes and Tips

Carbohydrates—in ample supply in potatoes and pizza dough—raise serotonin levels in the brain, thus alleviating stres...

Stéphane Garnier, the head chef at Château de la Bourdaisière, uses the traditional Provençal oni...

As an easy way to add variety to her hors d'oeuvre course, Giada De Laurentiis uses at least two other pizza topp...

As an easy way to add variety to her hors d'oeuvre course, Giada De Laurentiis uses at least two other pizza toppings...

Most people are amazed when Marcia Kiesel grills pizza for them. And since there is no shortage of good fresh or froz...

For a crisp and chewy crust, be sure to bake the pizza on a stone that has been preheated for at least 30 minutes. It...

At lunch Paula Disbrowe serves this pizza with tomatoes and red onions marinated in vinegar and oil. She suggests fol...

Michael Tusk tops his pizzettas sparingly, as bakers in Italy do, to show off the crisp crusts. Here we've added extr...

Johanne Killeen and George Germon pioneered grilled pizzas at their Providence restaurant, Al Forno. The crust become...

To make this pizza, Jehangir Mehta borrowed the flavors of an old Parsi lamb dish that is typically served as a main ...

While Middle Eastern rather than Indian, hummus makes a delicious topping.

Plus: More Vegetable Recipes and Tips

In Italy, pizza rustica—a savory deep-dish pie with a crumbly pastry crust—is traditionally prepared during carnevale...

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