This habanero oil from Chef Fermín Núñez of the Austin, Texas-based restaurant Suerte, is a great spicy post-bake pizza drizzle.

Learn to make the tomato sauce that serves as the base for the Northeastern Pennsylvania (NEPA) favorite Pan-fried Sicilian Pizza.

Martin Nordin pairs Jerusalem artichokes with nutty sprouts, homemade herb oil, and green peppercorns in this show-stopping pizza.

Hot honey has been pizza’s spiciest trend in recent years. It’s sweet, fiery and can be drizzled and dipped for all your pizza needs.

Swap out a sub for a slice with this take on the classic Philly Cheesesteak. Topped with thinly sliced steak, provolone, and sweet onion.

When Marinara met Mary: a vodka tomato base with salty, spicy notes of tabasco, bacon, and shavings of fresh celery.