A crisp, golden crust is just the start for these creative dishes
Feel free to swap in other robust-flavored, somewhat sturdy greens such as Tuscan kale for the dandelion greens.
A Sunset reader loads up soft lavash bread with a rainbow-colored assortment of fresh vegetables and herbs. You can also use flour tortillas.
Recipe: Herbed Flatbread Pizzas
For this ingenious, one-pan recipe, first brown one side of pizza dough in a skillet on the stove, and slide it out and use the pan for the vegetable topping. Then return the dough to the pan toasted side up, add the toppings, and pop the pizza in the oven to finish cooking.
Recipe: Broccoli Rabe Skillet Pizza
Homemade cream cheese and masa dough and a colorful assortment of roasted vegetables make this special recipe totally worth your time when you have a few hours to enjoy in the kitchen.
Recipe: Provençal Tartlets
Photo by Leigh Beisch
The simple and tasty salt-and-pepper crust of this tart is worth making from scratch. If you do use a ready-made crust, pick one without sugar.
Recipe: Leek and Chanterelle Tart
Photo by Leigh Beisch; styling by Dan Becker
Flaky, cheesy, and–thanks to the addition of a few eggs–satisfying enough with just a side of salad.
Recipe: Flaky Feta Tart