Also called Pizza Rustica, Pizza Gain, or Pizza Chiena, you'll find this loaded pie at most Italian Easter meals.
Plus, the most Pittsburgh wedding promotion ever involves Primanti Bros., of course.
Pizza should not be an edible plate upon which to showcase an entirely different dish.
You don't need any fancy pizza equipment to enjoy this simple pie.
The man renting the room was banned for 17 years over the incident.
Crispy, flaky, cheesy, and the perfect cure for a hangover (or to snack on when you get home a bit tipsy).
Watch pizzas float like tiny UFOs through the International Space Station.
It's not the toppings that make this pie Greek, it's the crust (a bit oily and kind of chewy) and the way it's cooked (in a cast-iron skillet) that distinguishes it from the rest.
This "salad" is basically a pizza dressed up as a pasta. What's not to love?
Forget pasta salad's sad, boring reputation: This is pepperoni and mozzarella magic.
Make pesto out of (almost) anything, and then top your pizza with it.
During my travels on The Pizza Show, I’ve sampled and tested some of Chicago’s finest deep-dish pizzas. Here’s a quick crash-course on deep-dish anatomy.