Name: Gardener's Pizza
Yield: Makes enough dough for a double date, or 2 date nights {4 pizzas or 2 large ones}
Ingredients: Generous pinch of sugar; 1 1/4 cups/300 ml warm water {about 110°F/45°C}; One 1/4-oz/7-g package active dry yeast; 2 tbsp extra-virgin olive oil, plus more for drizzling; 2 cups/255 g bread/strong flour; 1 to 1 1/4 cups/175 to 200 g whole-wheat/wholemeal or white whole-wheat/wholemeal flour; 1 tsp fine sea salt; Cornmeal or semolina flour; 4 to 6 oz/115 to 170 g cheese, such as shredded or fresh mozzarella, burrata, or fresh ricotta; 2 garlic cloves, very thinly sliced; 2 to 4 handfuls fresh veggies such as sliced tomatoes, arugula/rocket, sorrel, shaved zucchini/courgette, kale, Swiss chard, corn, or mushrooms; Handful of fresh herbs, such as basil, opal basil; Parmigiano-Reggiano cheese; Extra-virgin olive oil; Fine sea salt; Freshly ground black pepper

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Gardener's PizzaSara Remington

{sauceless} When we found out our dear friends Katie and Parker got engaged, we packed up our pizza dough and big bag of greens from our garden and headed to their place for an impromptu celebration that's become a tradition in both our homes. Though the best pizza dough takes a little preparation {it gets more supple as it sits overnight}, a pizza topped with little more than fresh farmers' market finds can be thrown together on the fly like a grand game of Twister, with everyone's arms cutting, slicing, patting, and rolling in a tangle that is soon to become a very good dinner.

Sip: Snappy and crisp Sauvignon Blanc from New Zealand

Get Yeast Smart

If you've never worked with yeast before, or if you don't have a thermometer to test the temperature of the water, try this: Dip your finger in the warm water. It should be about slightly warmer than your body temperature, or in other words, about like a very hot bath. To double check your judgment, sprinkle just a few grains of yeast over the water. If they soften and puff into the water, the temperature is likely just right. Add the remaining yeast and set aside until foamy {like shaving cream} and softened, about 5 minutes.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.