Pepperoni & Cashew Pizza by Peter Miller

This combination may sound strange, but it tastes wonderful! For that reason, because it's unusual and flavorful, this is always a hit at my pizza parties.

Pasta with Grape or Cherry Tomatoes by Nancy Miyasaki

This is a great pasta from an island off the coast of Italy that I adapted from Giada de Laurentiis. The roasting of the tomatoes and capers with the bread crumbs makes for flavorful and original pasta. I've served this with and without basil, and prefer it with basil though it is delicious either way.

Semolina Pizza Dough by Peter Miller

This is very similar to my NY Style Pizza Dough which John Spottiswood posted, but I think adding the Semolina dough gives it a little more texture and flavor. This is really good with tomato based pizzas.

Lowell’s Best Ever Granola copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Easy Pizza Crust by Kathy Armstrong

This recipe is a favorite of mine that my sister got from her in laws who have a restaurant. This always turns out well, so I thought I would share it. Will include also the Pizza sauce recipe and basic pizza assembly directs.