Better Homes & Garden Pizza and Pasta magazine is full of new and classic recipes highlighting the iconic duo. Looking to try a new crust? We’ve highlighted a variety of options including a basic pizza crust and Grandma’s crust, as well as a flatbread and focaccia option. No need to buy sauce; there’s a basic pizza sauce and a basil pesto sauce that put purchased sauce to shame. And what’s a pizza without the toppers? Have some fun giving one (or all) of our creative pizza toppers a try. There’s even a clean-out-the-fridge recipe that everyone loves. Let’s not forget about the other favorite dish—pasta. Strand, tubular, baked and stuffed dishes: The hardest choice will be deciding what to make first. Under pressure to get dinner on the table quickly? Check out the Instant Pot pasta options and the pasta pronto recipes, perfect any night of the week…now that’s amore.
Better Homes and Gardens
Make Your Own Marinara • This sauce has a secret …it’s the San Marzano tomatoes! This variety of tomato—named after the region in Italy where it’s grown in nutrient-rich volcanic soil near Mt. Vesuvius—is similar to a roma tomato but with a sweet, less acidic flavor that transforms this sauce.
DIY Pasta • Sure, picking up a box of dried pasta is convenient—but when you have the time, there’s a better way. Our made-from-scratch recipe uses only 5 ingredients but boasts richer flavor and more tender texture than the boxed stuff.
Pizza Basics • Whether you’re a newbie or a pro, here are few tricks to help you up your pizza-prep game.
Pizza On-Trend • Step aside, pepperoni and sausage. These toppings are for more-sophisticated palates with eatery-style flavors, textures, and ingredient combos.
Pizza … Folded & Rolled • As it turns out, pizza is just as good when it’s folded in half to make calzones or rolled up tight to make stromboli. What looks like an unassuming pocket is packed with deliciously unique filling combos.
Let’s Deep Dish • Deep-dish pizza is in a class by itself, with that extra-thick, perfectly crisp signature crust (thanks to a pour of oil in the dough). Add the high-stack toppings on these four versions to balance out that layer of breadiness in just the right way.
Flatten It Out • Stretched into an oval shape and piled with fresh toppings, our flatbread dough is the thinner, crispier cousin to traditional pizza dough.
Savor the Sour • Calling all sourdough lovers! We’ve found another innovative use for your active starter: pizza dough. It results in a crust with deeper, more complex flavors than any other dough you’ve tasted.
Kitchen Sink Pizza • Pizza crust is an empty canvas just waiting for artistic expression. Create your masterpiece using any leftovers or extras you have on hand. Try our combos or mix and match your own.
Grandma Knows Best • For those who aren’t in the know, Grandma-style pizza has a thin, rectangular crust—a Long Island specialty. These pizzas were invented by first-generation Italian immigrants looking for new ways to make an old-world favorite (sans a pizza oven). If you have to eat a humble pie, this is the best way to do it!
School Lunch Pizza • Take a step back in time to reminisce about the most exciting day of the school week: cafeteria pizza day! This re-creation is just as satisfying as we remember—soft crust, thin layer of sauce, melted-but-not-blistered cheese, and big-ol’ rectangle slices.
Pasta, Stat! • When you’ve got a busy day on the calendar, pencil in one of these quick pastas for dinner. Clocking in at 35 minutes or less, they prove that fabulous food doesn’t have to take all night to make.
Lasagna Love • Layers upon layers of noodles, sauce, and cheese team up to create the ultimate one-pan comfort food. Make the classic version, customize to try new flavors, or try our low-fuss...
