14 Pizza Recipes That Will Put Delivery to Shame
Anchovy Oil Pesto-and-Greens Pizza
When it comes to old school Neapolitan, do as the Romans do, and look to the anchovy. These little firecrackers of flavor are particularly great whirled into pesto with your requisite cheese, nuts, and fresh herbs. Layer the deeply savory (dare we say, revelatory) sauce with peppery greens and feta for a paradigm-changing pizza.
Grilled Peach Chutney Pizza with Prosciutto and Goat Cheese
A quick homemade chutney melds deliciously with tangy red onion and goat cheese.
White Pizza with Oyster Mushrooms and Gorgonzola
Ditch the traditional tomato base for a four-part harmony of cheeses—we’re talking buttery fontina, melty mozzarella, sharp Parmigiano-Reggiano, and nutty gorgonzola—and you’ll be a white pie convert. Topping-wise, you can’t go wrong with just a glisten of olive oil, but we suggest some sweet leeks and earthy, meaty oyster mushrooms.
Grilled Vegetable Pizza with Balsamic Reduction
We call for asparagus, zucchini, and yellow squash here, but you can choose your favorite veggies from the produce aisle.
Classic Cast Iron Pizza Pie
Nostalgic cast iron pies are back in style, like this cheesy, chewy example piled high with pepperoni, spicy Italian sausage, and extra mozz. The only thing missing from this throwback from the ‘80s pizza taverns of yore: some faux wood paneling, a red-checkered tablecloth, and maybe a stand-up arcade game in the corner.
Recipe: Classic Cast Iron Pizza Pie
Grilled White Pizza with Clams and Bacon
Chopped clams and crumbled slices of applewood-smoked bacon make for a delicious duo on this pizza.
Throw pizza protocol out the window with creamy, ricotta-like Cloumage from coastal Massachusetts and spicy Calabrian ‘nduja, a spreadable sausage similar to chorizo. A reserved smattering of clams adds just the right accent of brine and salt.
Recipe: Clam-and-’Nduja Pizza
Grilled Pesto Pizza with Chicken, Mozzarella, and Ricotta
Basil and plum tomatoes round out this all-star collection of toppings.
Thai Peanut Summer Squash Pizzas
Enjoy the abundant supply of summer squash atop our Thai Peanut Summer Squash Pizzas. Get a jump-start on preparation by buying pizza dough from your deli.
- Recipe: Thai Peanut Summer Squash Pizzas
Caramelized Onion, Prosciutto, and Arugula Pizza
Blue cheese, walnuts, arugula, prosciutto, and dried figs make for a delicious smörgåsbord of flavors.
Grilled Tomato-Basil Pizzettes
These mini Caprese-style pizzas get their great flavor from spending time on the grill—no sauce necessary!
- Recipe: Grilled Tomato-Basil Pizzettes
Mardi Gras Pizza
This recipe brings the taste of New Orleans right to your kitchen with shrimp and Andouille sausage in every bite.
- Recipe: Mardi Gras Pizza
Three Cheese-and-Spinach Pizza
Cooking the spinach with leek and garlic gives it an enormous amount of flavor and a great wilted texture.
- Recipe: Three Cheese-and-Spinach Pizza
Thai Chicken Pizza
Peanut butter is the secret ingredient for this Thai spin on an Italian classic.
- Recipe: Thai Chicken Pizza
Basic Pizza Dough
Follow these smart tips for the best pizzeria flavor at home.
- Check the label on the yeast (yes, it expires) and use warm water (about 110°). Cool water means a longer rising time, while hot water may kill the yeast.
- Make dough the day before for extra flavor and texture. Wrap and store in the refrigerator, or freeze up to three months. Thaw all day in the refrigerator, or at room temperature 30 minutes to an hour.
- Don't over-roll the dough. For a chewy, tender crust, gently roll or press the crust into shape with the tips of your fingers.
- Brush the edges of the crust with olive oil before baking for a little flavor and a beautiful golden color.
- Use a pizza stone for a crispy crust. Preheated in an oven, pizza stones help cook the bottom of the crust while the top gets hot and bubbly. If you don't have a pizza stone, cook pizza on a low rack, rather than the center.
- Buy a pizza peel. When dusted with flour, semolina flour, or cornmeal, these large wooden paddles make sliding pizza on and off a pizza stone a breeze.
- Recipe: Basic Pizza Dough