The pizza authority Anthony Falco, once czar of the oven at Roberta's in Brooklyn and now (literally!) an international pizza consultant, grew up in Austin, Tex., eating his great-grandmother's Sicilian...
Author: Sam Sifton
This simple recipe celebrates a 1980s classic invented by the American pizza genius Ed LaDou (whose fingerprints are also on Wolfgang Puck's famous smoked-salmon pizza). The pizza matches the flavors of...
Author: Tejal Rao
The grilled eggplant slices are equally good on their own, or use them instead of crusts for "eggplant pizzas" (see variation below). The slices have to be thick, so that you get a creamy interior with...
Author: Martha Rose Shulman
The clam pizza is thought to have been born in New Haven at Frank Pepe Pizzeria Napoletana, in the middle of the last century, and has since made its way south to New York City. My recipe honors no one...
Author: Sam Sifton
I use a perforated grill pan to cook sliced onions and other vegetables on the grill. They'll have a nice charred flavor and be just soft enough if you cook them before you put them on the pizza.
Author: Martha Rose Shulman