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magazine pizza with fontina potatoes and tapenade
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(55)
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A French take on pizza, featuring tapenade, sliced Yukon Gold potatoes, and red pepper, as well as real imported Fontina.
Easy
Recipes
Plus, a tip for crispy—never floppy—crust.
4.0
(3.88)
Recipes
Buy the dough from your local grocery store or try asking at your favorite pizzeria, often they will sell the dough to you.
Recipes
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)
Easy
Recipes
An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.
3.5
(3.5)
Easy
5.0
(5)
Recipes
The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.
4.4
(4.38)
Easy
Recipes
This weeknight pizza introduces the topping you didn’t know you were missing: creamed corn. Blitzing raw corn kernels with ricotta, Parmesan, heavy cream, and olive oil creates a quick and lush creamed-corn sauce. Spicy, salty, and smoky pepperoni complements the creamy sauce, while smoked mozzarella brings an even deeper dimension to the pizza (but regular mozzarella also works). Be sure to top the finished pizza with plenty of bright basil for a super-fresh hit. Although this recipe works best with fresh corn, thawed frozen corn is a fine substitute.
4.7
(4.67)
Recipes
These stuffed buns are everything frozen pizza pockets dream of being.
5.0
(5)
Quick
3.6
(3.56)
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)
Recipes
Reserve any leftover chile oil for drizzling over grilled fish, vegetables, or greens.
5.0
(5)
Easy
Quick
Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.
4.3
(4.33)
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3.4
(3.4)
Recipes
We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.
Quick
5.0
(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)
5.0
(5)
Recipes
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4.0
(4)