Recipes with pizza dough

Artichoke and leek pizza: fresh baby artichokes braised with pancetta, onions, and sweet leeks, piled onto thin-crust pizza with mozzarella and Parmigiano-Reggiano. A restaurant-worthy springtime slice that looks and tastes like Rome.

Two kinds of cheeses, fresh summer squash, and basil pesto are topped on the pizza and grilled on your BBQ; quick, easy and delicious pizza takes no time.

Cheese and tomato pizza layered with fresh basil, mozzarella, fontina, smoked gouda, and romano on a homemade crust. A four-cheese weeknight classic ready in 30 minutes.

Grilled black bean pizza swaps tomato sauce for a smoky black bean spread, then piles on Monterey Jack, roasted peppers, tomatoes, olives, and pickled jalapeños. A Southwest take on grilled summer pizza.

Grilled vegetable pizza with fresh mozzarella, cherry tomatoes, red onion, olives, and capers finished with peppery arugula. Fire-kissed crust from the grill, never the oven, for smoky char and crisp edges.

Brunch pizza topped with soft scrambled eggs, melted mozzarella and fontina, and cold smoked salmon with chives. An elegant weekend project that marries pizza technique with lox-and-bagel flavors.

Homemade stuffed crust pepperoni pizza: refrigerated dough rolled with string cheese tucked into the edge, topped with sauce, pepperoni, and mozzarella. Pizza Hut copycat, ready in under an hour.

California vegetable pizza on whole wheat crust topped with broccoli, artichoke hearts, olives, tomatoes, and green peppers. A cheeseless vegetarian pizza that's all about the veggies.

Greek pizza topped with tomatoes, thin zucchini, tangy feta, black olives, and oregano on a crisp crust. A lighter, vegetarian pizza with bright Mediterranean flavors, ready in 30 minutes.

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

Chipotle pizza with a smoky adobo topping instead of tomato sauce. Mashed canned chipotles in adobo, garlic, olive oil, mozzarella, and a hit of parmesan. A six-ingredient pizza with real backbone.

Easy focaccia bread made from store-bought pizza dough, brushed with olive oil and topped with your choice of herbs, garlic, or sun-dried tomatoes.

Pizza roll-ups made with pizza dough spread with ground turkey, mozzarella, and Italian seasoning. Sliced pinwheels baked until golden. Freezer-friendly and perfect for lunch boxes.

Easy focaccia using store-bought pizza dough kneaded with chopped onion, diced tomato, and herbs, then brushed with butter near the end of baking. Bakery-style flatbread on the table in about 30 minutes.

Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.

Tomato-cheese calzones stuffed with melty mozzarella, tangy goat cheese, salami, and sundried tomatoes, folded into golden, individual pizza pockets. A gourmet twist on the classic calzone, baked until well-browned.