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magazine 2008 04 pizzas with prosciutto peas pea sprouts and gruyere
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Recipes
(43)
Recipes
Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
4.7
(4.7)
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
5.0
(5)
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There is no higher calling of the humble Brussels sprout than this cheesy, crispy, can't-stop-eating sheet-pan pizza.
4.7
(4.67)
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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.
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(5)
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These stuffed buns are everything frozen pizza pockets dream of being.
5.0
(5)
Easy
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Plus, a tip for crispy—never floppy—crust.
4.0
(3.88)
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Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.
4.0
(3.91)
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Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.
4.4
(4.44)
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A classic crowd-pleasing side, creamed greens, is transformed into a meal in this savory pie. Cream of Mushroom Soup binds the filling and adds a boost of flavor without adding tons of ingredients and time. Serve with a side salad for breakfast, lunch, or dinner.
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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)
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It’s okay to use frozen peas! We’ll never tell. We love ‘em.
4.7
(4.67)
Articles
(215)
Restaurants
At Brooklyn’s F&F Pizzeria, Chad Robertson, Chris Bianco, and The Franks come together for one hell of slice shop.
Alex Delany
Restaurants
From Neapolitan-style pies with Mexican flavors to New York slices loaded with oxtails, chefs are reshaping pizza to represent their cultures and our collective appetite for creative new approaches.
Elazar Sontag
Cooking
You never get tired of pizza. You’ll never get tired of Pizza Beans.
Ali Slagle
Restaurants
Chef Brandon Gray breaks down one of his pop-up’s most popular pies: the bold, flavor-packed Colors.
Elyse Inamine
Restaurants
Slices or pie? Fold or no fold? Perfect pizza beverage?
Alex Delany
Julia Bainbridge
Videos
(256)
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
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Join Chris Morocco, Brad Leone, Kendra Vaculin, Melissa Miranda, Chrissy Tracey, and Rachel Gurjar as they return to the Bon Appétit test kitchen to transform pizza dough into six diverse offerings. From savory to sweet and back again, one of these ideas is sure to help you take pizza dough to delectable new places.
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Join Bon Appétit as we spend a day on the line with chefs Jacob Serebnick and Julian Geldmacher, co-owners of Ceres Pizza, a standout pizzeria located in New York City's Lower East Side. Jacob and Julian first crossed paths while working together at a 3-Michelin-starred restaurant. They later followed their passion to launch Ceres Pizza, built from the ground up with no outside investors–just a shared dream to create exceptional, handcrafted pizza.
Director: Ian Stroud
Director of Photography: Carlos Araujo
Editor: Jared Hutchinson
Talent: Jacob Serebnick
Senior Creative Producer: Mel Ibarra
Line Producer: Jamie Rasmussen
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Camera Operator: Justin Newman
Assistant Camera: Mickey Staten
Sound Recordist: Rachel Suffian
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
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Try our quick and healthy dilly beans and peas on ricotta toast recipe!
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Making pizza at home allows for endless topping options. With this recipe we pair brussels sprouts and salami for a tasty Fall dinner.