pizza time!

Americans sure do love their pizza! Almost half of us dig into a pie at least once a week. And while takeout and delivery pizza still reign supreme, 19 percent of U.S. households have made pizza from scratch at home in the last three months. Here are five pizzas (yes, you can grill 'em!), from classic meaty to a little bit sweet.

garlicky white clam "apizza"

This is our version of the traditional thin-crust "apizza" created at Frank Pepe Pizzeria Napoletana in New Haven, Conn. They use fresh hard-shell littleneck clams; you can substitute an easier-to-shuck soft-shell variety, such as Manila, or use canned, drained clams. Go to for the recipe.

fig and prosciutto with taleggio

Inspired by Ayesha Curry's favorite pie, this pizza is a classic savory-sweet combo. If fresh figs are available, use them; otherwise, dried are fine. You can use Brie instead of Taleggio.

One hour before baking, place a pizza stone on rack in top third of oven. Preheat oven to 500°F.

On a lightly floured work surface, use your hands or a rolling pin to shape 8 oz room temperature refrigerated pizza dough into a 12-inch circle. Transfer dough to a pizza peel or rimless cookie sheet dusted with cornmeal.

Top with ½ cup shredded fontina cheese, 2 oz Taleggio cheese, cut into ½-inch pieces, 3-4 fresh or dried figs, quartered, and 3 oz thinly sliced prosciutto. Slide onto preheated baking stone. Bake

8-10 minutes or until crust is browned. Garnish with arugula. Drizzle with extra-virgin olive oil and balsamic glaze. Sprinkle with flake sea salt. Makes 1 (12-inch) pizza.

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