To make pizza on a weeknight, try store-bought dough. The cooks at Christopher Kimball's Milk Street simplify the prep even further. Skip to content. All Sections. Subscribe Now. 61°F.

Store-bought dough brings homemade pizza into the realm of easy weeknight cooking. To simplify prep even further, we took a cue from rectangular focaccia-like Sicilian pizza and Roman pizza al taglio.

Place a pizza stone in the oven and preheat it to 425 degrees. Add the sausage to a skillet and cook over medium heat for 5-7 minutes. About halfway through, add the mushrooms.

Like the calzone, it's a sort of portable pizza - fillings are enclosed in dough and baked - but more often than not, stromboli is cylindrical. Skip to content. Close. Back ...

Bake until well browned and some of the cheese is bubbling through the slashes, 25 to 30 minutes. Using a wide metal spatula, transfer the stromboli to a cutting board and cool for 15 minutes. Use ...

Where is the best pizza in the U.S.? It’s a fascinating question, with 50 delicious answers. We’ve done the detective work to find the best pizza in every state, using a combination of local ...

Salami and Smoked Mozzarella Pizza. Start to finish: 40 minutes Servings: 4 to 6 2 tablespoons extra-virgin olive oil, plus more to serve. 28-ounce can whole peeled tomatoes, drained and crushed ...