25 pizza flay Recipes

store-bought pizza dough, canola oil, for brushing, mascarpone cheese, honey, plums, cut in wedges and grilled, raspberries, blackberries, sugar , for dusting

store-bought pizza dough, olive oil, for brushing and drizzling, kosher salt and freshly ground black pepper, fresh mozzarella, sliced 1/4-inch thick, roma tomatoes, sliced 1/4-inch thick, handful fresh basil leaves

butter, light brown sugar, ripe peaches, halved and pitted, pizza dough, rolled and grilled on both sides, dulce de leche , warmed in small pot on grill grates, creme fraiche, toasted slivered almonds, cinnamon sugar, mint leaves , torn

italian hot sausage, red onion , cut into 1/4-inch thick slices, yellow pepper, cored, seeded and quartered, red pepper, cored, seeded and quartered, olive oil, salt and pepper, recipe favorite pizza dough, rolled into 4 (6-inch) rounds, grated fontina cheese, milk ricotta, extra-virgin olive oil, chopped fresh oregano, basil vinaigrette , recipe follows

active dry yeast (2 1/4 tsp), warm water (105 to 115 degrees f), unbleached all-purpose flour , plus additional for kneading and dredging, salt, olive oil, plus 1 tsp for greasing the bowl, cilantro pesto , recipe follows, buffalo mozzarella, thinly sliced, grilled shrimp , recipe follows, fresh cilantro leaves, for garnish, fresh cilantro leaves, fresh parsley leaves, garlic cloves, coarsely chopped, pine nuts, grated parmesan, olive oil, salt and freshly ground black pepper, shrimp, peeled and deveined, olive oil, salt and freshly ground black pepper

quick-rise dry yeast, warm water (90 degrees f), vegetable oil, olive oil, plus more to oil the pans, yellow cornmeal, all-purpose flour, kosher salt, unsalted butter, slightly softened

pizza dough, heavy cream, mozzarella knots, shredded, ham, onion, thinly sliced, fresh lemon juice, loosely packed baby arugula, freshly ground black pepper

pizza dough, heavy cream, mozzarella knots, shredded, pancetta, zucchini, thinly sliced, herbed cream cheese

pizza dough, canned tomatoes ( recommended : san marzano), hand crushed, buffalo milk mozzarella, sliced, extra-virgin olive oil, to serve, fresh basil leaves, for garnish

ball prepared pizza dough (bought fresh from pizzeria or frozen from market), extra-virgin olive oil, plus more for drizzling, salt and freshly ground pepper, grated parmesan, red pepper flakes, or more to taste, chopped fresh oregano leaves, fresh basil leaves, for garnish

semolina flour , for dusting, pizza dough , stretched into a 12-inch circle, recipe follows, canola oil, spanish onion, finely diced, garlic , smashed to a paste, serrano chile, finely diced, red pepper flakes , to taste, tomatoes, kosher salt and freshly ground black pepper, clover honey , if needed, chopped fresh flat-leaf parsley, fresh mozzarella cheese, thinly sliced, whole milk low-moisture mozzarella cheese, grated, broccoli rabe, chopped, blanched and dried, white anchovies, fried egg , for serving, parmigiano-reggiano, grated, for garnish, fresh parsley, chopped, for garnish, fresh thyme , picked, for garnish, warm water (100 degrees f to 110 degrees f), sugar, dry yeast, all-purpose flour, plus more for work surface, salt, extra-virgin olive oil, plus more for coating bowl

grilled asparagus, fresh basil leaves, plus chopped for garnish, garlic, chopped, pine nuts, extra-virgin olive oil, salt and freshly ground black pepper, grated pecorino romano, fontina cheese, thinly sliced, prepared pizza shell (recommended : boboli)

active dry yeast (2 1/4 tsp), warm water (105 to 115 degrees f), unbleached all-purpose flour plus additional for kneading and dredging, salt and pepper, olive oil, plus 1 tsp for greasing the bowl, robiolo cheese, at room temperature, buffalo mozzarella, thinly sliced, white truffle oil

active dry yeast (2 1/4 tsp), warm water (105 to 115 degrees f), unbleached all-purpose flour plus additional for kneading and dredging, salt and pepper, olive oil, plus 1 tsp for greasing the bowl, robiolo cheese, at room temperature, buffalo mozzarella, thinly sliced, white truffle oil

active dry yeast (1 1/4-oz envelope), warm water (105 degrees f to 115 degrees f), unbleached all-purpose flour, plus more for dusting, preferably organic, fine sea salt, olive oil, plus more for the bowl, kosher salt and freshly ground black pepper, taleggio cheese, rind removed and cut into thin slices, fresh ricotta cheese, grated parmigiano-reggiano, baby arugula, white truffle oil, for garnish

kosher salt, light brown sugar, granulated sugar, crushed black peppercorns, whole side salmon , pin bones removed, warm water (105 degrees f to 115 degrees f), active dry yeast (1 1/4-oz envelope), unbleached all-purpose flour, plus more for dusting, preferably organic, fine sea salt, extra-virgin olive oil, for brushing, canola oil, for brushing, creme fraiche, chopped mixed fresh herbs ( dill, chervil, chives, parsley), plus more whole herbs for garnish, grated lemon zest, kosher salt and freshly ground black pepper, capers in brine, rinsed, red onion, thinly sliced, special equipment : alder woodchips, soaked in cold water for 4 hours

active dry yeast (2 1/4 tsp), warm water (105 to 115 degrees f), unbleached all-purpose flour , plus additional for kneading and dredging, salt, olive oil, plus 1 tsp for greasing the bowl, cilantro pesto , recipe follows, buffalo mozzarella, thinly sliced, grilled shrimp , recipe follows, fresh cilantro leaves, for garnish, fresh cilantro leaves, fresh parsley leaves, garlic cloves, coarsely chopped, pine nuts, grated parmesan, olive oil, salt and freshly ground black pepper, shrimp, peeled and deveined, olive oil, salt and freshly ground black pepper

active dry yeast (2 1/4 tsp), warm water (105 to 115 degrees f), unbleached all-purpose flour plus additional for kneading and dredging, salt, plus more for sprinkling, olive oil, divided, plus more for brushing dough, ancho chili powder, white anchovy caesar salad , recipe follows