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Pizzas

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This is the ultimate summer pizza, topped with lots of grated summer squash and piquant peperoncini, along with sausa...

"Think fried rice meets pizza," says Chicago chef Grant Achatz, who makes this crazy-fun dish for dinner with his kid...

This pizza-like tart, pissaladière, is a specialty of Nice, France. The traditional toppings include caramelized...

Curtis Stone makes a fragrant garlic-rosemary oil, which he brushes onto the dough before baking and serves as a dip ...

This simple, smart recipe uses the ingredients in a classic muffuletta sandwich (salami, ham, provolone, roasted pepp...

Chef Will Torres first grills his flatbreads for great charred flavor, then finishes by cooking in the oven at the la...

This delicious German riff on the classic Alsatian flatbread features Black Forest ham instead of the more traditiona...

Nancy Silverton's outstanding Neapolitan-style pizza is topped with only tomato sauce and oregano. Slideshow: More P...

Chef Charlie Hallowell—a Chez Panisse alum—makes the dough for his colorful flatbreads, topping them with a fresh tom...

"Avanzi means ‘leftovers,' in Italian," says Matt Jennings, who often made this pizza on Fridays with his host family...

Andrew Zimmern first created this Pissaladière recipe with his dad when he was 15 as a hat tip to a version they...

These two-bite vegetarian snacks are perfect wine-party food—the tender kale and umami-rich mushrooms are delicious w...

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