Make pizza night a weekly tradition with these 52 seasonal pizzas paired with salads for a complete meal — from the award-winning author of Bread Toast Crumbs and creator of the popular blog Alexandra’s Kitchen.

“I dare you to flip through Ali’s easy-to-follow farm-fresh recipes and not feel inspired to plan your first pizza night immediately.” — Jenny Rosenstrach bestselling author of Dinner: A Love Story and The Weekday Vegetarians

Making great pizza isn’t complicated. Whether you’re using a kitchen oven a grill or an outdoor pizza oven it all starts with the dough.

In Pizza Night Alexandra Stafford presents four simple doughs — thin-crust pan Neapolitan-style and gluten-free (plus sourdough variations) — and easy techniques for perfecting your crust. From there you can create a variety of delicious pizzas including Detroit-Style Pizza for a Crowd Classic Margherita Pizza and Winter White Pizza with Garlic and Herbs. You can make it the same day or ahead; make it extra cheesy and decadent or go the healthy road — pizza-making easily adapts to busy schedules and tastes and requires little in special equipment.

Arranged seasonally each pizza is paired with a salad from a springtime Salami and Red Onion Pizza with Calabrian Chiles and Hot Honey served with an Arugula Salad with Prosciutto and Parmesan to a fall Broccoli Rabe and Smoked Mozzarella Pizza accompanied by a Farm Share Harvest Slaw to a summery Roasted Hatch Chili Pizza with Corn and Oaxaca with a Melon Cucumber and Mint Salad. To end your meal on a sweet note there are also a handful of simple desserts to choose from (Loaf Pan Tiramisu One-Bowl Lemon Ricotta Pound Cake). Pizza Night serves up a year’s worth of delicious inspired and satisfying pizzas and salads.