Brandon Gray

Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.

An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.

Cold, creamy yogurt and honey punched up with vinegar and black pepper turn simple grilled pineapple into a fresh, easy dessert.

Salting and straining ripe tomatoes extracts their flavorful juices; when combined with verdant basil oil, it makes a slightly sweet and vegetal salad dressing.

Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.

The addition of homemade confit garlic—a 20-minute set-it-and-forget-it move—takes this fennel-forward pizza to the next level.