When that craving for burgers calls, fire up your Ooni pizza oven: our cast-iron flame-cooked double smash burger is stacked with gouda cheese, pickle, red onion, lettuce and tomato, and served between sweet butter-toasted brioche buns.

In the annals of modern American pizza, there are few pizzaiolos as famous as Chris Bianco.

The story of the pizza goes something like this: On a break from running his eponymous restaurant, Bianco took a trip to Liguria, Italy and found himself charmed by a Parmesan and sesame seed focaccia.

Bianco realized that the sesame seeds he’d had in that Mediterranean port town were so good because they didn’t have to travel far from where they were grown to where they were eaten.

Bianco says his riff on the original focaccia from Liguria “is like playing a cover song; if you do it the exact same way, it won't have the same effect.” We took that as a tacit blessing to play with his creation.

We stuck with a thin dough base cooked at a high temperature and also kept the olive oil, rosemary, pistachio, and red onions.

Like Parmigiano Reggiano —the cheese on the pizza that inspired Bianco — Piave Vecchio is nutty and crystalline.

From Liguria, Italy to Phoenix, Arizona to Ooni’s US HQ in Austin, Texas to your kitchen, this simple focaccia may have changed a bit, but one thing is certain: It’s been a delicious journey.

Barbecue chicken pizza, the brainchild of Ed LaDou, the first pizza chef at Wolfgang Puck’s famed Los Angeles restaurant, Spago and the original California Pizza Kitchen’s menu developer, has been popular ever since LaDou conceived the idea in 1985.

While barbecue chicken pizza might feel like an obvious crowd-pleaser now, it was anything but when LaDou first created it.

The original recipe called for a barbecue sauce base covered in smoked gouda, chicken, red onions and coriander.