Pizza

The following recipe was inspired by pissaladière, the Niçoise tart that features a similar topping.

Roasted poblano chilies add a wonderful smoky flavor to this pizza; however, if they are not available in your area just omit them from the recipe.

Healthy bonus: Vitamin C and beta-carotene from the squash

One of our favorite convenience products--packaged pizza crust--is put to excellent use in this recipe, which transforms readily available ingredients into a unique party snack or a fast and easy main course.

Serve with: Crudités dipped into creamy Italian dressing. Dessert: Sliced apricots drizzled with anisette liqueur.

"This favorite was inspired by my wife's penchant for sweet onions and mine for bitter greens," says Joe Archibald of Kensington, Connecticut. "The creaminess of the chèvre is set off nicely by the tartness of the vinegar." Active time: 20 min Start to finish: 1 1/2 hr

Chris Bianco, the owner of Pizzeria Bianco, in Phoenix, makes our favorite pizza dough. He showed us his technique for our October 1999 issue, and we've been building on it ever since. Here, we've adapted his recipe slightly to make it work on the grill. This recipe is an accompaniment for Grilled Pizza Margherita .

You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.

This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.

A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.

Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.

The addition of homemade confit garlic—a 20-minute set-it-and-forget-it move—takes this fennel-forward pizza to the next level.

Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.

Plus, a tip for crispy—never floppy—crust.