Shh…we can’t tell you exactly what’s in the June issue yet but we have a feeling you’ll be craving pizza. Utterly simple—dough, sauce, cheese, toppings—pizza can be hard to make at home. There’s just something about the crust that is never quite right. But our June issue solves that problem when it drops May 24 and you’re going to want to make one of these pizza recipes. Go ahead, make it a pizza night.
Think of this Mediterranean flatbread as an upgraded version of a traditional Margherita pizza. Instead of plain, old, regular tomatoes, this Mediterranean flatbread pizza recipe calls for sundried tomatoes giving the pie an intense, slightly salty taste. Add in onion, basil and your favorite cheese and you have spring on a pizza. Get the recipe.
Carbonara Pizza Recipe
One bite of this carbonara pizza by chef Luciano Suatto of Las Vegas’s Salute Restaurant and you’ll feel like you’re in southern Italy. Made out of ricotta, pancetta and arugula and topped with a slow cooked egg and decadent guanciale, the simple, fresh ingredients blend perfectly for a luscious, delicious taste. You could even eat it for breakfast without feeling too guilty. Get the Recipe.
Sweet Corn Pizza Recipe
You’ll be wishing summer would hurry up and get here the second you taste the crisp dough topped with grilled sweet corn, ricotta, Carmen peppers, pancetta, calabrian chili oil and basil. It’s one of the signature dishes at Indaco in Charleston, SC from executive chef Michael Perez. The ricotta melts into creamy deliciousness and the basil, sweet corn and peppers is a farmers market lover’s dream. Get the Recipe.
Spicy Salami Pizza Recipe
Former Top Chef contestant Spike Mendelsohn has made a name for himself making casual, comfort food gourmet. This recipe for spicy salami pizza is no exception. Full of spices such as chili flakes, cilantro, parsley and even a dash of orange, this pizza is an easy appetizer that allows nibbling on gooey cheese, topped with salami before a main course. Get the Recipe.