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magazine cookingclub grilled pizza with pears fresh pecorino and walnuts
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(30)
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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.
5.0
(5)
Quick
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Forget cranking up the oven—these adorable little pizzas take only six minutes to cook on the stove.
5.0
(4.8)
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These stuffed buns are everything frozen pizza pockets dream of being.
5.0
(5)
Easy
Recipes
Plus, a tip for crispy—never floppy—crust.
4.0
(3.88)
Recipes
You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.
5.0
(4.78)
Recipes
The addition of homemade confit garlic—a 20-minute set-it-and-forget-it move—takes this fennel-forward pizza to the next level.
Recipes
Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.
5.0
(5)
Quick
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Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.
4.4
(4.44)
Easy
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Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.
5.0
(5)
Easy
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Our (semi-homemade, vegetarian) homage to California Pizza Kitchen's best pie.
5.0
(4.94)
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Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.
5.0
(5)
Easy
Recipes
Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.
3.5
(3.5)
Recipes
In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.
4.0
(4.18)
Quick
Recipes
Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.
3.4
(3.4)
Easy
Recipes
Marinate thinly-sliced mushrooms to create a simple, fresh salad.
4.5
(4.5)
Quick
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This is also great with maple syrup; you can use any kind of pear or apple, too.
4.0
(3.98)
Quick
Quick
Recipes
With slices of celery root and chefs’ new favorite cheese, scamorza, pizza night just got a lot more fun.
4.0
(4.12)
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Consumed columnist Matt Duckor, skeptical of white pies with tomatoes, has an epiphany at Roberta's
Easy
3.0
(3)
5.0
(5)
Recipes
For this baklava recipe, make sure the phyllo pastry is thawed before you begin working with it.
4.0
(4.14)