A calzone has many of the perks of pizza. Easy and crowd pleasing, it's a good vehicle for using up odds and ends in the fridge. It also has some happy...
Author: Melissa Clark
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until...
Author: Martha Rose Shulman
Homemade pizza is meant to be imperfect, Sam Sifton argued in 2009, in bringing this recipe to The Times. "Your pizza may look a little funny," he wrote....
Author: Sam Sifton
Eating this dish is like eating a salad and a pizza at the same time.
Author: Martha Rose Shulman
Author: Florence Fabricant
If you can't get your kids to eat peppers in a salad, you might try this pizza. Even without tomato sauce, this is still a red pizza.
Author: Martha Rose Shulman
Author: Moira Hodgson
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza. Fennel is an excellent source of vitamin C and...
Author: Martha Rose Shulman
Author: Florence Fabricant
Don't ever listen to the deadbeats who tell you that it's hard to cook pizza, that it can't be done at home. They're wrong. Your pizza may look a little...
Author: Sam Sifton
Author: Nancy Harmon Jenkins
"The Batali Brothers Cookbook," published in 2013, includes recipes from Benno and Leo Batali, whose father, Mario, also contributed to the book, editing...
Author: Julia Moskin
Author: Moira Hodgson
The calzone, like the pizza, is a crowd-pleaser, and a excellent vehicle for using up odds and ends in the fridge. This version, which is filled with lemony...
Author: Melissa Clark
Author: Moira Hodgson
One bite of this and I'm transported to a seaside town in Italy or Provence. Keep some dough in the freezer and you can make this very quickly.
Author: Martha Rose Shulman