Pizza

This Ooni pizza with Portuguese sausage and sheep’s cheese has a smoky, spicy flavor that is great for pizza Fridays.

If you’ve run out of ideas on how to use up all that garden zucchini, look no further than this easy homemade pizza that’s topped with arugula pesto, shaved zucchini, fresh peaches, and creamy burrata cheese.

Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple. Impressive and infallible.

Pizza, pizza. Here it’s topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.

We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you’ll concur.

There’s no need for takeout when you can make this deep dish skillet pizza that’s laden with blistered tomatoes, pepperoni, and mozzarella.

Pizza night just got a little fancier with this flatbread that’s topped with crispy pancetta cubes, caramelized onions, pear slices, blue cheese, arugula, and balsamic vinegar.

Not only is this simple cheese and tomato pizza guaranteed to please everyone at the table, it’s easy enough that your kids can make it.

Sometimes you want to start your day with something filling that’s topped with veggies, cheese, and eggs. And a sprinkle of chili never hurt, either.

With dough at the ready, you can have a cheesy, spicy pizza in under half an hour. A true weeknight or late-night pick me up.

A superlative—and unconventional—white pizza with a sheen of béchamel, a trio of cheeses, and a magnificently thin and boldly charred crust. So long, takeout.

Andrew Janjigian, a wonder of the bread world, walks you through the best way to make a pizza on your grill. Start simple with a classic summer tomato pie.

One of the best red-sauced pizzas we’ve ever slung as well as one of the easiest. It just may ruin takeout pizza for you.

A terrifically easy (and, yes, slightly healthy) pizza that’ll satisfy your craving in no time, whether on a hectic weeknight or a lazy weekend.

Made with the simplest, freshest tomato sauce ever, two types of mozzarella, and everyone’s favorite topping. And it’s made on a plain old baking sheet. No fancy pizza stone required.

Serve this red onion and rosemary pizza as an appetizer or in a buffet. Your guests will appreciate the easy to make homemade Italian pizza dough.

The traditional Italian approach to pizza is one of restraint. We, uh, sort of took a few liberties with that. Okay. A lot of liberties. We don’t hear anyone complaining.

A pizza that takes white pizza up a level with several kinds of cheeses and mushrooms and a dough that’s a cinch to toss together.