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.

Get ready to revolutionize your morning with this incredible Sausage Gravy Breakfast Pizza! This isn’t just breakfast; it’s a ...

Pizza Man is another longtime go-to place for pizza in the city, and their menu calls the cheese, sausage, mushroom and onion combination a "Milwaukee." Pizza Man co-owner CJ Krawczyk says they ...

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 ...

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.

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 ...

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 ...