pizza and sandwiches

Recipes ALL

Pizza & Sandwiches

Classic Cheese Pizza

Mozzarella, tomato sauce, and a chewy, bubbly, homemade crust — what more is there to say?

Pizza & Sandwiches

Soppressata Pizza with Calabrian Chiles and Hot Honey

Take a little soppressata, some chopped Calabrian chiles, and a drizzle of hot honey, and you'll end up with the pizza of the moment. Calabrian chiles, fiery chiles from Italy, add heat and a distinctly fruity flavor to this pie. The hot honey mirrors the flavors of the chiles, and adds a touch of sweetness.

Pizza & Sandwiches

Grandma Pie Pizza

Unlike a thin-crust Neapolitan-style pie, the thick, deliciously chewy crust of a classic grandma pie is easy to pull off at home. All you need is a sturdy, standard “half-sheet” rimmed baking sheet (steer clear of cookie sheets, which are smaller and less sturdy). Don’t stint on the oil for the pan—it helps create a gloriously crispy, golden crust. Spread with an oregano-spiked tomato sauce and topped with plenty of part-skim (not fresh!) mozzarella, this recipe delivers an old-school pizzeria experience at home.

Pizza & Sandwiches

Margherita Pizza

This classic pizza is easy to pull off at home. A flavorful make-ahead dough pairs with creamy mozzarella, fresh basil, and uncooked sauce to deliver big flavor.

Pizza & Sandwiches

Wild Mushroom Pizza with Homemade Ranch

It's important not to weigh your pizza down with too many toppings, which can make for a soggy pie, so this pizza only requires a small amount of wild mushrooms.

Pizza & Sandwiches

Chicago Tavern Style Pizza

Place dry ingredients in bowl of a 10-cup food processor fitted with a dough blade and pulse to mix. Scrape sides of bowl and pour in water and oil. Process (on dough setting if you have it), until dough forms a ball, 2 to 3 minutes. Process dough an additional 40 seconds and turn off machine. Let dough rest in food processor for 20 minutes. Remove dough from blade and process another 40 seconds. Remove dough from food processor, divide into 2 equal portions, and shape into balls.

Pizza & Sandwiches

Potato Pizza with Crème Fraîche and Bacon

It may seem like a crazy idea, but doubling the carbs on this pizza is one delicious way to serve up a pie. This pizza starts with the flavors of the classic Alsatian pizza, made with crème fraîche, caramelized onion, and bacon, and adds soft confit garlic cloves and thin slices of potatoes. A little greenery from kale and chives, and you've got an exceptional pizza to both look at and eat.

Pizza & Sandwiches

Smoky Breakfast Pizzas

Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra decadent with a combination of béchamel and smoked mozzarella. This easy version also gets a kick from smoked mozzarella, plus a drizzle of fresh basil oil for a pop of freshness.

Pizza & Sandwiches

Sausage and Ricotta Pizza with Castelvetrano Olives

The combination of the meaty, briny, vegetal flavors in this pizza hits so many satisfying notes that it is sure to be a hit at your table. The olives, peppers, sausage, and ricotta combine to bring sweet, savory, salty, and creamy notes to this pretty pizza.