Nancy Silverton’s simple passata di pomodoro recipe is a classic tomato sauce that’s delicious all year round.

Learn to make the tomato sauce that serves as the base for the Northeastern Pennsylvania (NEPA) favorite Pan-fried Sicilian Pizza.

This love letter to pizza includes the most controversial topping of all, paired with fiery candied jalapeños and pepperoni. 

This salty, sour, and slightly fermented tomato sauce is a unique post-bake drizzle for pizza and much more.

Pumpkin seed butter? Sour tomato sauce? Chanterelle mushrooms? On a pizza? Yes, please.

It’s hard to believe Detroit-style pizza’s cheesy indulgence and crisp, delicious edge could be improved upon, but this tangy, cold-fermented sourdough version from Rosehill Sourdough ups the flavour even more.

This easy-to-prepare Detroit-style recipe is a showstopping, cheesy treat that’s perfect for entertaining.

Go big or go home with this extra-loaded festive pizza. For the ultimate holiday pie or leftovers feast!