The Tiniest, Fanciest Pizzas

[One-bite hors d'oeuvres, the secret to a successful family-owned business, and more.]( If you are unable to see the message below, [click here]( to view. [Epicurious]( COOK THIS NOW --------------------------------------------------------------- [Zucchini, Potato, and Fontina Pizzettas]( [Zucchini, Potato, and Fontina Pizzettas / Photo by Anders Overgaard]( [Facebook]( [Twitter]( [Pinterest]( [Google Plus]( Because when you call it a pizzetta, it's totally okay to have an extra slice. [View Recipe]( THE DAILY ROUND-UP --------------------------------------------------------------- Our best recipe collections and seasonal tips [Caviar and Creme Fraiche Tarts / Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi]( [28 Elegant One-Bite Hors d'Oeuvres]( [View Gallery]( [Photo courtesy of Todaro Bros.]( [This Family-Owned Grocer Has Stayed in Business for Over 100 Years, Even After a Supermarket Opened Across the Street]( [View Gallery]( [Photo by Romulo Yanes / Photograph by Romulo Yanes]( [The Secret to Making Better Pizza at Home]( [View Gallery]( TRENDING RECIPES --------------------------------------------------------------- [1]( [Maple Old-Fashioned]( --------------------------------------------------------------- [2]( [Pasta with Squash and Brown Butter]( --------------------------------------------------------------- [3]( [Our Favorite Macaroni and Cheese]( --------------------------------------------------------------- [4]( [Calzones with Chorizo and Kale]( --------------------------------------------------------------- [5]( [3-Ingredient Caramel Apple Tart]( --------------------------------------------------------------- [Exclusive Offer to Subscribe to Bon Appetit magazine for just $12]( FOLLOW EPICURIOUS! [Epicurious on Facebook]( [Epicurious on Twitter]( [Epicurious on Pinterest]( [Epicurious on Google+]( For all the latest recipes and expert tips at any time! This email was sent to you by epicurious.com. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@email2.epicurious.com, to your address book. To view our Privacy Policy click [here](. To unsubscribe click [here](. Copyright © 2017 Condé Nast. All rights reserved. Sent from Condé Nast Digital, 1 World Trade Center, 33rd Floor, New York, NY 10007 Attn: E-mail Coordinator