pizza

• 17 ways to jazz up a leafy green salad. — Kitchen Daily
• No-cook meals perfect for Summer. — TLC
• World leaders' favorite foods. — Mouthing Off
• The best places to eat barbecue in the world. — NY Daily News
• Must make: barbecued chicken pizza with caramelized onions. — The Kitchn
• How to open oysters with style.— Gilt Taste
• Speaking of oysters, here's how chef Alex Guarnaschelli likes to eat them. — The FN Dish
• A baked potato is like a blank canvas. — Food Republic
• It's getting real in the Whole Foods parking lot. — Eater
• The Shake Shack is officially headed to Philadelphia. — Grub Street Philly

Homemade pizza is in heavy dinner rotation around here; we love it! So does Lauren; she recently shared a newfound technique for dealing with difficult dough.

I have been alternating between Trader Joe's pizza dough and another brand. Every time I had used the wheat Trader Joe's pizza dough it was always a disaster: first the dough isn't as easy to stretch and no matter what I tried, flour or cornmeal, the dough inevitably stuck. This time I tried parchment paper underneath while baking. To my surprise it worked like a charm, I always pre-bake my crust before adding the toppings. This veggie pizza was a combination of mushrooms, onions, bell pepper, tomato, fresh mozzarella, a touch of jarred vodka cream sauce, and purple basil! Delicious and now I don't have to give up the wheat crust.

Do you make pizza? Upload your photos to the community!

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.

New to making your own pizza? So is Skorpio, but that didn't stop her from making her first-ever pie, complete with an all-natural sourdough crust.

This is my vegetarian pizza!  Quorn brand veggi chicken, organic broccoli, red peppers, onions, and olives as well as mozzarella and some cheddar.  Turned out awesome!

Want to share your latest creation? Then be sure to join our Savory Sights group in the YumSugar Community.

Lately, I've been obsessed with homemade pizza. It's my favorite food and now that I've discovered how easy it is to use Whole Foods dough (you don't need a rolling pin; it can be stretched simply with your hands!), I make it all the time. It's a great way to get rid of veggies, meat, and cheese that are in the fridge and comes together in 30 minutes. Inspired by a pie I saw in Everyday Food, I made this pizza with broccoli rabe, pepperoni, shallots, and fontina cheese. There's something about the bitterness of the greens that pairs wonderfully with the spicy pepperoni and salty cheese. It was absolutely scrumptious and hard not to eat the whole thing myself! Ready for the recipe? Read on.

We love homemade pizza, and after checking out the photos she shared with the community, it looks like Lauren does too!
After seeing Katie's Pizza Party, I had to make my own pizza pie for dinner last night! I had onions, arugula, and bell peppers on hand for my toppings. I sauteed the onions and the mushrooms while I prebaked my crust. Topped my prebaked crust with cheese, veggies, and a little dabble of sauce. Back in the oven it went until the cheese was melted and golden! Steamy hot and ready to cut!

Don't forget to upload your mouthwatering food images; we might just feature you here!

Have you cooked, eaten, or seen something amazing recently? Then share it with us! I recently hosted a last-minute pizza party, and I uploaded a few pictures to the community so I could share it with you. Want to be featured on YumSugar? You should do the same!

We've got a group called Savory Sights, where you can upload mouthwatering images of foods and drinks you've made, consumed, or just salivated over. Start sharing your photos now! There are lots of ways to participate, so read on to learn more and check out the rest of my photos from happy hour.

In her YumSugar Community group, The Dairy Free Diva Recipe Exchange, reader girlA discusses all things vegan. Here, she provides a wonderfully in-depth review of Bob's Red Mill Gluten Free Pizza Crust.

I've been wanting to try gluten-free pizza crust for quite some time now. I'd like to reduce to the amount of gluten I eat, so I was anxious to try this mix from Bob's Red Mill. The mix requires water, oil and eggs. However, it suggests using 2 tablespoons of flaxseed meal and water as an egg replacement. I used Ener-G Egg Replacer. The package also comes with a yeast packet. The crust makes 2 12″ pizzas, or one 26″ pizza. Since The Husband is in San Francisco for work, the Sixth Grader and me decided to make a couple of pizzas tonight.

Check out the rest of her thoughts after the break.

Making a pizza is a great way to incorporate seasonal veggies (like asparagus) into an easy meatless dinner. This uncomplicated pizza is topped with creamy ricotta, melted mozzarella, fresh asparagus, green garlic, and a zesty lemon vinaigrette.

I've found that the best way to get a crispy crust is to prebake the crust to a light golden color. Before I top the pizza with the fresh ingredients, I flip the par-cooked crust over. For perfectly uniform asparagus slices, I used the slicer blade on my cheese grater and it worked like a charm.

Unfortunately, my local grocer was out of full-fat ricotta, so I opted to use the low-fat version, but it definitely doesn't melt as well. If you want to add more veggies to your dinner, top the cooked pizza with wild arugula or Spring mix before drizzling the lemon vinaigrette. Give this seasonal meatless pie a try by reading more.

Tonight treat loved ones to a seasonal pizza! Homemade pizza is luxurious, but also quick and simple. The key is to find a good-quality, store-bought dough and use this as the base. Trader Joe's makes my favorite pizza dough, in both regular and whole-wheat, while Whole Foods makes one that's not too shabby, either. If you can't find it at a local market, most pizzerias will let you purchase dough.

This scrumptious pie is topped with asparagus, green onions, garlic, pancetta, and basil. There's no tomato sauce, so it's not a heavy pizza. It makes a wonderful meal with a light salad. Check out my recipe — that you can totally adapt to suit your liking and what ingredients you have on hand — after the jump.