Pizza has been made in a pan before; this is not a brand-new concept in the culinary world. However, for some of you this may be new (like it was for me), and there are also many great tips along the way. Let’s start with a question: Why pan pizza? Great question! For me the answer is simple: It’s the easiest and cheapest way to make a pizza that is more similar to the Italian-style pizza. The best pizza I have ever had was (obviously) in Italy, but then I discovered a place in Israel that was as good if not better, La Piedra. I learned a lot from their style of toppings and the different dishes they make. The pizza in these recipes do not use homemade dough or sauce and it’s not a brick oven, but it does accomplish tasting slightly similar to those amazing pizzas that come out of their ovens. The crust gets a nice crispy char from the direct heat and it takes very little skill to make the dough thin since it’s being formed in a pan. I find this to be one of the better food hacks. I hope you enjoy! For the toppings used here I tried to create pies that you don’t often find in pizzerias. Obviously you can top your pie with whatever you like— mushrooms, peppers, onions, broccoli, vichulu vichulu. But if you’re feeling adventurous, give these a try; you may be pleasantly surprised. Or if you’re like my wife you may say, “I like it, but I like classic sauce and cheese pizza better.”