Pizzas

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

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

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

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

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

Plus: More Grilling Recipes and Tips

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

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

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

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

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

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

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

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

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...