31 Pizza Recipes to Master
Cacio e Pepe Pizza
在罗马的Sbanco餐厅,厨师Stefano Callegari花时间制作这种完美的披萨面团,并加上Cacio E Pepe Pasta的口味。他还设计了一个聪明的技巧:在热烤箱中放入面团上,将一点点压碎的冰放入热烤箱中,以保持中心湿润和柔软,而底部和边缘变得酥脆和crack啪作响。值得注意的是,这个食谱主要与面团有关 - 馅料虽然美味,但相对较少。
1的31
花椰菜比萨饼
年代turdy enough to slice, our cauliflower crust gets both flavor and structure from almond flour, eggs and a generous amount of freshly grated Parmesan. Use this crust as a canvas for all of your favorite pizza toppings.
2的31
Grilled Pizza with Prosciutto, Blue Cheese and Walnuts
Have you ever grilled your pizza before? It’s a simple yet effective way of switching up pizza night, and because of the speediness of cooking directly on an open flame, your pie is ready to devour in just a few minutes.
3的31
Kale and Sausage Pizza
This super-healthy pizza pie combines the crisp, robust and hearty flavors of kale and sausage.
4的31
Pizza with Prosciutto and Sheep-Milk Cheese
To get a perfect, cracker-like crust, preheat your pizza stone on the oven rack for at least 30 minutes before baking your pizza.
5的31
Nancy Silverton's Tomato-Oregano Pizza
Nancy Silverton's outstanding Neapolitan-style pizza is topped with only tomato sauce and oregano.
6的31
年代ummer Squash Pizza with Goat Cheese and Walnuts
Zucchiniand yellow squash can both be mild in flavor, but nothing about this tangy, herby pizza is bland. The summer squash is sliced into slender coins, then roasted in a hot oven until it’s lightly caramelized, bringing out its sweetness.
7的31
Roasted Chicken and Leek Pizza
年代tore-bought rotisserie chicken, with its juicy meat, makes a great topping for a fast pizza.
8的31
Three-Cheese Pizza with Caramelized Onions and Pimientos
9的31
Pizza Vesuvio with the Works
AtRustic, Francis Ford Coppola's new restaurant in Geyserville, Coppola's half-pizza, half-calzone is named for Italy's Mount Vesuvius.
10的31
Gorgonzola,无花果和披萨披萨
由于这种披萨有很多事情发生了很多事情 - 从奶油奶酪到甜美无花果,因此用清爽的啤酒(如塔斯马尼亚州的詹姆斯·鲍格(James Boag's))涂上了它。闪闪发光的桃红葡萄酒也将起作用。
11的31
Pizza with Charred Cherry Tomatoes and Pesto
These crisp-crusted individual pies are a much more elegant version of the pizzas at Mama Mia's in New York's Dutchess County that Shea Gallante grew up making. Here, he tops them with sweet tomatoes, aged Gouda and a little pesto.
12的31
Portobello-Mushroom and Red-Pepper Pizza
Depending on the size of the appetites around your house, this substantial pizza with its meaty portobello mushrooms serves two very hungry people or four if it’s accompanied by a big salad. If you don’t have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.
13的31
Eggplant, Pesto, and Goat-Cheese Pizza
Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza. This recipe makes a hearty fourteen-inch pizza; you be the judge whether it serves two or four.
14的31
Turkish Ground-Lamb Pizzas
At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead. To make the pizza even more substantial, bake it with an egg on top; the runny yolk is terrific with the whole-wheat crust.
15的31
Fennel-and-Sweet-Onion Pizza with Green Olives
At Harry’s Pizzeria, Miami chef Michael Schwartz uses brown ale and whole-wheat flour to flavor his chewy crust. Toppings can range from potato and house-cured bacon to this pie, made with Pernod-braised fennel, caramelized onions and Trugole, a semisoft Italian cheese that melts beautifully.
16的31
年代hrimp-and-Chorizo Pizza with Escarole and Manchego
“I don’t know if I invented this combo, but since I don’t remember stealing it from anyone, I’ll take the credit,” says Michael Schwartz of his ingeniouspizzatopping of shrimp, escarole, tangy Manchego and spicy chorizo. He gets his chorizo (the firm kind; the soft one would make the pizza too greasy) from Miami’s El Palacio de los Jugos marketplace.
18的31
年代pring Onion and Salami Sheet-Pan Pizza
When making sheet-pan pizza, bring the dough to room temp before shaping. This ensures the gluten is relaxed and the dough doesn’t shrink from the pan edges.
19的31
鱿鱼披萨藏红花蒜泥蛋黄酱
Michael Emanuel (an alumnus of Berkeley’sChez Panisse) tops this pizza with an irresistible mix of Provençal flavors: salty-sweet roasted squid, creamy aioli and crushed red pepper (French piment d’Espelette would also work well). The remaining aioli can be used as a dip for vegetables or a spread forsandwiches.
20的31
年代avoy-Cabbage-and-Sunchoke Pizzas
这款令人难以置信的披萨上面放着黄油炖的卷心菜,糖果泥,酥脆的煎饼和粘糊糊的emmental奶酪。
21的31
Mushroom–and–Goat Cheese Béchamel Pizzas
为了给这些单独的披萨超越豪华的馅料,安德烈斯·巴雷拉(Andres Barrera)制作了柔软的贝加梅尔酱,配山羊奶酪和新鲜磨碎的肉豆蔻,然后添加一团炒蘑菇。
22的31
年代quash and Potato Pizzas
年代lices of summer’s last squash and fall’s first potatoes drizzled with a peppery Tuscan-style olive oil make an incredible topping for this thin-crust pizza.
23的31
年代callop-and-Bacon Pizza
A quick, garlicky bechamel stands in for creme fraiche and cheese in this luxurious white pizza.
24的31
Roman Pizza
这个矩形派使用佛卡夏的基地a simple topping of tomato sauce, melty straciatella cheese and basil leaves. It’s unusually crisp, because it’s drizzled with olive oil before baking.
25的31
Tomato, Zucchini and Salami Pizza
This crisp pizza from blogger Katie Quinn Davies is the ideal summer pie, with toppings that include both zucchini and zucchini blossoms.
26的31
Grilled Lemon Pizzas
用预割馅饼的馅饼加入馅饼,切成薄片的柠檬意味着柑橘在披萨准备就绪时实际上融化了。
27的31
Breakfast Pizza
Pizza is always a solid choice at breakfast time, and this particular pie, topped with sausage, eggs and cheddar cheese, is always a hit. If you wish, you could add or substitute leftover cooked greens or roasted vegetables, sliced ham or crisp bacon.
28的31
Buckwheat Crust Pizza with Roasted Vegetables
荞麦粉为这种滋养和美味的无麸质披萨提供了基础。再加上您最喜欢的烤蔬菜,在健康的工作日晚餐中。
29的31
年代ummer Margherita Pizzas
The tomatoes go on after the pizza cooks with mozzarella, so you get both oozy cheese and fresh, sun-ripened flavor.
30的31
烤芦笋比萨饼和gremolata
The heat of the grill can wilt the freshest toppings, so Daniele Uditi spoons something bright—a blend of fresh herbs, crushed red pepper and garlic—over the pizza once it comes off the grate.