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An Italian pizza that historically could only be made in a wood burning oven using flatbread with only three ingredients; buffalo mozzarella cheese, red tomatoes, and green basil.

The dough that serves as a base for the pizza that is prepared, formed into a circular, square or rectangular shape, baked and then topped with pizza ingredients.

A round, square or rectangular type of bakeware that is used to hold pizzas as they bake in an oven....

Any of the ingredients added over the pizza and the pizza crust. Often, a tomato sauce is spread over the crust and then one or several ingredients, such as cubed meats, ground meats, pepperoni sausage slices, Canadian bacon, Italian sausage, seafood such as anchovies or shrimp, vegetables such as peppers, or fruit such as pineapple, may be added as a topping.

A traditional Italian food, known as Pizza Ripiena, which is most often served during the Easter holiday.

A large, almost oval-shaped wooden or metal contoured sheet, which is used to hold a pizza when placing it into and removing it from an oven.

A baked dish originating in Italy, which consists of a flat, round, crispy leavened dough covered with a layer of sauce and a layer of one or more toppings, such as meat, seafood, vegetables, and fruit, which is often topped with a layer of cheese.

A curved or circular cutting blade with a handle that serves as a cutting tool to cleanly slice pizza, lasagna, flatbread crusts, brownies, and other similar foods into smaller pieces.

A type of Italian yeasted flat bread made with white flour that is similar to a crispy pizza crust. It has a delicious peppery flavor and a crunchy, cracker-like texture.

A large, flat stone used for baking breads and pizza. It can be placed in an oven and preheated as the oven preheats.

A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

A type of sandwich that is traditionally made with pizza dough, thin sliced meats such as pepperoni, genoa salami and capocollo, combined with cheeses such as mozzarella and provolone.

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking.

dry cured ham, dry-cured ham, cooking dry cured ham, dry cured ham recipe, how to cook dry cured ham...

Ham capocolla is made from the ham rather than the pork shoulder butt, which capocolla is made from....

A ham that is wet cured with honey consisting of at least one half of the sweetening ingredient used in the curing mix.

A whole or half ham from the leg primal cut that has only the leg bone remaining. The hip or shank bone has been removed, making it easier to carve.

A variety of hams that are considered to be part of a family of "specialty hams". Hams such as Kentucky, Smithfield, or Virginia are country hams that are dry cured, salted heavily,and then generally aged for 6 months to a year.

This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham.