Food Network Magazine wants to know about your favorite slice. Vote below on your preferred crust, sauce and cheese type. You’ll even get to estimate how many slices of pizza you could eat in one sitting (if weight gain and health weren’t factors, of course)! See how your opinions stack up in a future issue.
This isn’t just your average pizza night. Sure, we’ve got some must-try basics, like an easy tomato sauce from The Pioneer Woman, but wait until you see what Rachael Ray has to offer when it comes to creative pizza-flavor combinations. Check out classic and all-new ways to reinvent the crust-sauce-topping game.
Dough: There are a few ways to get started with dough.
We’re close to turning the corner from winter to spring, and there’s no better kitchen tool to get you through the last dregs of the cold days and long nights than a Dutch oven. We fell in love with Hillary Davis’ book Le French Oven to keep our kitchens cozy and our winter plates full of stick-to-your-bones dishes.
Davis takes the Dutch oven (or “the French oven,” as she calls it) and helps it reach its full potential as a kitchen workhorse. The book features savory and hearty soup and stew recipes, of course, but also dishes you might not associate with a Dutch oven, including the droolworthy Easy Pizza for Two pictured above. “When we think of Dutch/French ovens, we think of stews or soups. But they are superb at baking. I make bread and pizza in mine on a regular basis,” Davis told us. Read on below to get the recipe for this pizza.
Hear from Davis below as she shares her do’s and don’ts for cooking with a Dutch oven, and find out what she enjoys cooking most in her own Dutch ovens.
If you’re doing it right, you aren’t confining your pizza intake to dinner alone. We’ve got five satisfying breakfast pizzas that change the game (no cold pizza leftovers here!), so you don’t even have to wait for your delivery person to start his or her shift to get your fix. Down them as your first meal of the day, or eat breakfast for dinner. Either way you do it, you’ll be winning at this whole life thing from your very first meal of the day.
You won’t go hungry if you follow Ree Drummond’s lead. Her Breakfast Pizza, featured in Food Network Magazine, involves zesty homemade salsa, thick-cut peppered bacon, bell peppers, shredded hash browns and mozzarella cheese. Right before putting it into the oven, she cracks fresh eggs onto the pizza, and then bakes it all until the eggs are set and soft.
Homemade pizza in 30 minutes — yes, it’s possible, and it’s shockingly easy to pull off. The key to any speedy pie is a ready-to-go pizza dough so you’re not waiting on the yeast to rise. After that, it’s all about layering the sauce and toppings and baking it for just a few minutes.
In this go-to recipe for Broccoli Pesto Pizza, a store-bought whole-wheat dough provides the crust for this fuss-free pie, while a blanket of no-cook broccoli-basil pesto serves as the base layer of flavor on top. When it comes to the cheese, opt for a creamy, crumbly goat cheese for a welcome tangy bite in place of the usual mozzarella, and add fresh tomato slices for brightness. After just a quick bake in the oven, finish this top-rated pizza by sprinkling it with nutty Parmesan, fragrant basil and red pepper flakes for subtle heat.
If I were to ask you what America’s favorite comfort food is, there are those among you who would probably guess macaroni and cheese, chocolate, burgers and fries, or even popcorn.
All of those are good, solid guesses, but according to a recent survey conducted by the Harris Poll, none of them is the correct answer. In actuality, Americans’ favorite comfort food is …
It’s time to broaden your pizza horizons and think beyond the pie. Picture your favorite kind of slice. Then imagine all those awesome fixings encased in a gooey cheese dip served with crusty bread or layered in a hearty lasagna. There’s no rule limiting pepperoni to a triangular slice. How you enjoy all the awesome elements of pizza — cheese, carb, tomato sauce and toppings — is up to you. Here are some of our favorites.
If you like your pizza with the works, you’ll love this dip filled with pepperoni, sauteed onions, bell peepers and black olives. It’s best served deep-dish style straight out of the skillet next to lots of garlicky toasts.
The day before Thanksgiving means travel, traffic — and, for many families, takeout. Cooking another meal the night before the impending feast isn’t high on many of our priority lists, which explains why the Wednesday before Thanksgiving is one of the biggest pizza nights of the year across the country.
This year, skip the national delivery chains and wow out-of-town guests with a pie from the best pizza joint in your neck of the woods. Some of them even deliver. Here are some of our personal favorites from coast to coast. Plus, check out Food Network Magazine’s 50 States, 50 Pizzas for worthy pies from every state. Read more
Are you a pizza dabber? You know, a person who pats the grease off a nice bubbly slice of ‘za with a napkin or a paper towel to render it drier, less slick.
Anyone who isn’t a dabber certainly knows one. But did you ever stop to wonder just how many calories dabbing that oozy stuff off your slice really saves you?