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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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