This thin-style crust works best when you use a light hand with toppings. Because the crust does not rise, it’s important for textural success that you roll out the dough to the correct size—try using a 9-inch round cake pan for reference.
In this hearty pizza recipe, preheating the baking sheet mimics a pizza stone, and results in a crisp crust and short baking time.
Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
Provolone cheese holds pairs of corn tortillas together for quesadilla-style pizza bases. If you can’t find tomatillos, use thinly sliced Roma or cocktail tomatoes.
Serve this pizza with taco fixings such as sour cream, shredded lettuce, chopped tomatoes, and salsa. Choose a jarred prepared salsa on the pizza itself; fresh salsa from the refrigerated case can lead to a soggy crust.
Why rely on store-bought tomato sauce when you can make your own with summer tomatoes? Here, grilled, whole tomatoes are blended with seasonings for a speedy homemade sauce.
This simple pizza tastes great as it is, but you can jazz it up with any of your favorite toppings.
A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Alternate slices of orange and white sweet potatoes for extra color. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Grab a package of prepared dough and a jar of your favorite tomato sauce to make an easy pizza that gets gourmet flair from broccoli raab.
Jarred roasted red peppers create a speedy homemade sauce for these mini pizzas, but you can also roast your own red peppers to cut down on sodium.