Eric Lee

I've never met a pizza I didn't like and am always looking for new and unusual toppings, so when I received a recipe from Chef Eric Lee of Simi Winery for lamb sausage pizza, it went on the top of my must-make list. With the roasted red pepper sauce, slightly spicy sausage, and tangy feta cheese, it's a nontraditional but super flavorful pizza. Once you make the romesco, the pizza comes together quickly. Cook at high heat for maximum crispness. If you're a fan of lamb, you've got to try this pizza! Here's the recipe.

Romesco sauce is, in my opinion, one of the most underrated sauces out there. The traditional dish, which is native to Spain's Catalonia region, is a mixture of almonds, garlic, oil, and roasted red peppers. I don't have it that often, but when I do, I always wonder why I don't eat it more! It has a gorgeous color, thick texture, and slightly sweet nutty flavor. Think of it as a red pesto and use on pizza, atop grilled fish or chicken, or tossed with pasta. I'm making it a point to serve romesco more often; to do the same, get the recipe after the jump.

Still don't know what to serve on Sunday? How about grilled red, white, and blue pizzas?! This festive and fabulous idea comes from Chef Eric Lee of Simi Winery's Landslide Terrace Pizza Cafe in Healdsburg, CA. While you could enjoy these pies at the cafe, they are fun to make at home and absolutely delicious.

The red pizza is the most classic, with tomato sauce, mozzarella, and a BLT garnish. The white pizza celebrates the ingredients of the season with a fresh corn, zucchini, and leek topping. The blue is the most exotic, with Peruvian purple potatoes, blue cheese, and caramelized onions.

Get started a day in advance on preparing the toppings, then all you have to do during the barbecue is grill the dough and finish the pies. Serving the pizzas as a trio is an excellent conversation starter; each of my guests were eager to say which was their favorite. I loved them all! For the recipes, keep reading.