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Pizzas

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

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

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...

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

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

 Entertaining Tips from F&W Editors

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

Deconstructed nachos were the inspiration behind this fun pizza. Made with chili-spiced black-bean puree, tomatoes, o...

At Rustic, Francis Ford Coppola's new restaurant in Geyserville, Coppola's half-pizza, half-calzone is named for Ital...

Every winter, Green Aisle's backyard becomes a charcuterie cellar—the landlord strings homemade soppressata on the tr...

The secret to this crispy pizza: giving the dough lots of time to rise so it's pliant enough to stretch very thin. A...

"As a child, I hated pizza, especially the chewy kind they make in Tuscany, where I grew up," Piero Incisa de...

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