Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan

This guy is all savoriness. It starts with shiitake mushrooms charred on the grill. Slices of sopressata get the briefest turn over the fire, then go on top of a pie with fresh mozzarella. On go the mushrooms, along with a fistful of coarsely shaved Parmesan cheese.

Grilled Pizza With Grilled Broccolini, Chilies, and Garlic

Broccolini or broccoli rabe with garlic and chilies is a classic flavor combination. In this recipe, I toss the broccolini in garlic oil before grilling it over hot coals, then apply it in whole pieces to the pie which also gets slices of fresh mozzarella and a scattering of fresh hot chilies.

Grilled Pizza Napoletana

The grill is one of the tastiest, fastest ways to get charred, crisp pizza at home during the summer.

Grilled Flatbread Pizza with Berries and Fontina

{sponsored} Fire up the grill! This Flatbread Pizza recipe, topped with juicy berries, creamy Fontina, and peppery arugula is perfect for summer entertaining!

Outdoor Pizza Oven Charred Broccoli Rabe and Anchovy Pizza

Char the broccoli rabe topping in the oven as it heats up.

Pizza With Cherry Tomatoes, Halloumi, Olives, and Mint

This pizza hits all the right notes, with briny olives and halloumi, fresh sweet cherry tomatoes, mozzarella cheese, and some fresh mint added right at the end.

Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella

Inspired by the Filettie pizza at San Francisco's Una Pizza Napoletana, this pie combines fresh mozzarella with cherry tomatoes, sliced garlic, extra virgin olive oil, and basil.

Corn and Tomato Pizza

This Corn and Tomato Pizza is the perfect pie for late summer and early fall when corn and tomatoes are plentiful. It features no knead pizza dough, béchamel, and mozzarella.

Outdoor Pizza Oven Burst Cherry Tomato, Shallot, and Herb Pizza

Use your outdoor pizza oven to make a vibrant burst cherry tomato sauce as it heats up for baking pies.

Cold Fermented Fontina, Parmigiano, and Oregano Pizza

Note: The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is not necessary. Regular bread flour (of even all-purpose flour) will work just fine. The dough will improve with age, though the peak performance...