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RecipeNo-Cook Pizza Sauce
Use this sauce for on pizza, in calzones, or as a dipping sauce for stromboli. If using for stromboli, make at least 1 day ahead so that the flavors can meld, but don’t…
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RecipePinsa with Peaches, Honey, and Walnuts
Grilled Roman pinse can be just as wonderful at the end of a meal as they are for a main course. Be sure to choose firm peaches that hold up…
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RecipePinsa Romana Dough
This recipe is the base dough for all pinse. Prepare the toppings before you grill the dough. They go on immediately after the dough comes off the grill. For gluten-free…
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RecipeCracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil
This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.
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RecipePissaladière
This recipe comes from my friend Rosa Jackson, who teaches cooking in Nice, her hometown, and Paris, her former hometown. It's for what Rosa calls "a treasured Niçoise street food,…
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RecipeGluten-Free Pizza Dough for Grilling
Because gluten-free dough is especially delicate and sticky, it can be a challenge to drape it directly onto the grill grate, the way you would with regular pizza dough. This…
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RecipeGluten-Free Grilled Margherita Pizza
The original pizza was created by an Italian baker from Naples in honor of Queen Margherita. The red, white, and green ingredients were his homage to the Italian flag. The…
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RecipePizza Dough for the Grill
Figure one to two balls of dough per person. Make two separate batches if you need more dough.
