Cacio e Pepe Pizza
At Sbanco restaurant in Rome, chef Stefano Callegari takes his time making this perfect pizza dough, topping it with the flavors of cacio e pepe pasta. He's also devised a clever trick: putting a bit of crushed ice on the dough as it goes into the hot oven to keep the center moist and tender while the bottom and edge become crispand crackling. It's worth noting that this recipe is largely about thedough--the topping, while delicious, is relatively scant
Cauliflower-Crust Pizza
Sturdy enough to slice, our cauliflower crust gets both flavor and structure from almond flour, eggs and a generous amount of freshly grated Parmesan. Use this crust as a canvas for all of your favorite pizza toppings
Grilled Pizza with Prosciutto, Blue Cheese and Walnuts
Have you ever grilled your pizza before? It’s a simple yet effective way of switching up pizza night, and because of the speediness of cooking directly on an open flame, your pie is ready to devour in just a few minutes.
Kale and Sausage Pizza
This super-healthy pizza pie combines the crisp, robust and hearty flavors of kale and sausage.
Pizza with Prosciutto and Sheep-Milk Cheese
To get a perfect, cracker-like crust, preheat your pizza stone on the oven rack for at least 30 minutes before baking your pizza.
Nancy Silverton's Tomato-Oregano Pizza
Nancy Silverton's outstanding Neapolitan-style pizza is topped with only tomato sauce and oregano.
Summer Squash Pizza with Goat Cheese and Walnuts
Zucchini and yellow squash can both be mild in flavor, but nothing about this tangy, herby pizza is bland. The summer squash is sliced into slender coins, then roasted in a hot oven until it’s lightly caramelized, bringing out its sweetness.
Roasted Chicken and Leek Pizza
Store-bought rotisserie chicken, with its juicy meat, makes a great topping for a fast pizza.
Three-Cheese Pizza with Caramelized Onions and Pimientos
Fontina, Roquefort, and Parmesan form the sassy cheese trio here. Their piquant flavor blends delectably with the pimientos and sweet golden onions.
Pizza Vesuvio with the Works
At Rustic, Francis Ford Coppola's new restaurant in Geyserville, Coppola's half-pizza, half-calzone is named for Italy's Mount Vesuvius.
Gorgonzola, Fig and Pancetta Pizza
Since this pizza has a lot going on—from creamy cheese to sweet figs—pair it with a refreshing lager, like Tasmania's James Boag's. A sparkling rosé would also work.
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