White Pizza with Ricotta and Garlic
A sauce-free pizza layered with garlic-infused olive oil, melty mozzarella, creamy lemon-zested ricotta, parmesan and a pinch of chili flakes.
Neapolitan, New York, Detroit, and cheesy khachapuri. Pizza and flatbread recipes for home ovens, with tips for a crisp, blistered crust.
A sauce-free pizza layered with garlic-infused olive oil, melty mozzarella, creamy lemon-zested ricotta, parmesan and a pinch of chili flakes.
A thick, airy rectangular pan pizza with crunchy caramelized cheese edges, pepperoni tucked under the cheese and stripes of warm tomato sauce on top.
A tall, buttery cornmeal crust packed with sliced mozzarella and Italian sausage, topped with chunky tomato sauce and parmesan, baked in cast iron.
Big, foldable New York-style slices with a crisp, chewy crust, a garlicky oregano tomato sauce, stretchy mozzarella and crispy cupped pepperoni.
A home-oven Neapolitan margherita with a cold-fermented, blistered crust, raw crushed tomato sauce, fresh mozzarella and basil.
Thin, crisp Turkish flatbreads spread with a spiced lamb, tomato and pepper topping, served rolled up with sumac onions, parsley and lemon.
Crisp flatbreads spread with fig jam and topped with fresh figs, tangy goat cheese, prosciutto, peppery arugula and a drizzle of honey.
Boat-shaped Turkish flatbreads filled with salty feta and melty mozzarella, brushed with egg, baked golden and finished with melted butter.
Golden folded pizza pockets stuffed with a creamy three-cheese ricotta filling, salami and ham, baked until crisp and served with warm marinara.
Georgian boat-shaped cheese bread filled with molten mozzarella and feta, crowned with a runny egg and a pat of butter to stir in at the table.
A tangy barbecue sauce base topped with shredded chicken, red onion, smoked gouda and mozzarella, finished with fresh cilantro.