I know I'm committing a grave seasonal recipe faux pas here by combining a spring ingredient (we're in the middle of asparagus season!) with a late summer product, but dammit, we've gotten so good at cherry tomatoes that they're sweet and flavorful pretty much all year round.
The Pizza Lab
This guy is all savoriness. It starts with shiitake mushrooms charred on the grill. Slices of sopressata get the briefest turn over the fire, then go on top of a pie with fresh mozzarella. On go the mushrooms, along with a fistful of coarsely shaved Parmesan cheese.
Broccolini or broccoli rabe with garlic and chilies is a classic flavor combination. In this recipe, I toss the broccolini in garlic oil before grilling it over hot coals, then apply it in whole pieces to the pie which also gets slices of fresh mozzarella and a scattering of fresh hot chilies.
The ultimate English muffin pizza made with a fresh tomato sauce and crisp pepperoni.
A sauce-less pizza with a sweet and savory topping of mozzarella, goat's milk feta, and quartered figs, all drizzled with olive oil and honey.
Lightly bitter radicchio sweetens as it chars, complementing the flavor of Italian sausage in this Neapolitan-style pizza.
Pizza with vodka sauce is a richer, creamier, spicier alternative to traditional tomato sauce pies.
Pesto, mozzarella, and ricotta on a pizza.
Matzo pizza can be bland and soggy. Our recipe solves that problem by using a two-step cooking process that guarantees an extra-crisp, flavorful crust.
Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs.
Foolproof no-knead pan pizza dough topped with zucchini and summer squash along with red onions, thyme, and pistachios.
Ok, so maybe it's a bit of a carb overload, but potato on pizza is truly great, especially when the potato slices brown and crisp around the edges and the dollops of mashed potato come out crusted and golden, like these ones do.
Vegan pizza for a crowd! This recipe, based off of Sicilian sfinzione is a crowdpleaser with the bold flavors of olives, sun dried tomatoes, and caramelized onions under a crisp bread crumb topping.
This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired.
These sweet and spicy peppers make a perfect pizza topping or sandwich ingredient.
A basic recipe for party-style Sicilian square pizza dough.
A basic Neapolitan-style pizza dough.
A basic New York-style pizza dough.
[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at...
[Photographs: J. Kenji Lopez-Alt] This pizza may sound heavy, but it comes out light, crisp, and airy. Easily one of the best, tastiest ways to cook pizza at home without a wood-burning oven. Note: Use high quality fresh mozzarella or...