Pizza doesn’t have to be piled with a bunch of toppings and a sea of sauce to taste great. This unique yet simple pizza is big on flavor. For a Meatless Monday, this simple pizza is the way to go. Big ...

Fresh French bread is halved and topped with pizza sauce, a variety of veggies that have been caramelized and creamy fontina cheese. Baked until golden brown, this is a great option for dinner during ...

I’m not going to lie, grilling pizza is not an easy task. It takes a bit of patience and quite a bit of practice, and if your grill is too hot you can easily burn the dough (and if it’s not hot enough ...

Serves 6 as a main dish, 12 as an appetizer 1/2 cup extra virgin olive oil, divided 7 cups sliced or roughly chopped cremini mushrooms or a mixture of wild mushrooms 1 cup julienned shallots 1 1/2 ...

Pizza dough: Combine the yeast with ¼ cup of lukewarm water and ¼ cup of flour. Mix to a smooth paste, cover with a towel, and leave to rise for 30 minutes. Mound the remaining flour on a cool, dry ...

If you think you’ve run out of ways to capitalize on asparagus season, perhaps you haven’t tried the spears on pizza. This is topped with a tangle of asparagus shavings that hide oozy fontina and red ...

Expert chef Mario Batali joined "GMA" to show off some delish late night dishes. March 6, 2009 — -- Sometimes after a long day you just want to kick back, settle in and taste the sweet taste of a ...

1. In a small bowl, mix 2 tablespoons of the warm water, sugar and 1 ½ teaspoons of the flour. Sprinkle in yeast and stir gently to dissolve yeast. Let stand until foamy, about 10 minutes. 2.

Preheat grill to medium. Brush a rimmed baking sheet with 1 tablespoon oil. Using your hands, stretch dough into a 10-by-12-inch rectangle on baking sheet. Lightly brush top of dough with remaining ...

Instructions: Prepare outdoor grill for covered, direct grilling on medium-low. Cut dough into 4 equal pieces. On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece of dough to ...