Pizza is one of the most popular foods in the world and has become something of a national obsession in the United States. Here, we present you with 47 pizza recipes that even your friend who can’t boil water can make. Don’t believe us? Check them out for yourself below!
Before diving into the giant pool of pizza sauce that awaits us, let’s introduce the basics. To actually make a pizza, you need a pizza stone, a baking steel, or an inverted baking sheet. To bake the pizza, place your vehicle of choice on the lowest oven rack while your oven preheats to 500 degrees (Fahrenheit).
To make a proper pizza dough, whisk three and three-quarter cups of flour with one and one-half teaspoons of salt. Make a well in the dough, and place one and one-third cups of water in it along with one tablespoon of sugar and one packet of yeast. When the mixture foams, add three tablespoons of olive oil and knead for about five minutes. Brush the entire thing with olive oil and let it sit and rise for about 90 minutes. Divide the dough into two balls, and use one pound of dough per recipe. Now, let’s begin!
Number Forty-Seven: Margherita Pizza
Stretch your dough into two nine-inch rounds. Add one-half cup crushed San Marzano tomatoes, dried oregano, salt, pepper, and olive oil on top. Bake the crust until golden. Add one-half pound diced mozzarella on top along with more salt and torn basil. Bake just until the mozzarella melts, drizzle with some EVOO and serve immediately.
Number Forty-Six: Tomato Pie
Make the Margherita Pizza above without any basil or mozzarella. Use extra oregano for a kick.
Number Forty-Five: Puttanesca Pizza
Make the Margherita Pizza, but add the following: one chopped garlic clove, six anchovies, one tablespoon capers, one-quarter cup olives, and parsley. Scatter the mixture over the tomatoes and bake.
Number Forty-Four: Roasted Pepper Pizza
Make the Margherita Pizza, but add roasted pepper strips when you add the cheese. Add some red pepper flakes as well if you like it spicy.
Number Forty-Three: New York-Style Pizza
Press the dough into a 15-inch pizza pan. Drizzle the dough with olive oil and add one-half cup tomato sauce and two cups of shredded mozzarella on top. Bake until crispy and top with pecorino cheese, dried oregano, and more EVOO.
Number Forty-Two: Pepperoni and Mushroom Pizza
Make the New York-Style Pizza, and add sauteed mushrooms and pepperoni. Then bake, and voila!
Number Forty-One: Sausage and Broccoli Rabe Pizza
Make the New York-Style Pizza, but only use one and one-half cups of mozzarella. Add two crumbled raw sausages on top, bake until crisp, then top with four ounces of sauteed broccoli rabe and jarred cherry peppers. Bake again until the cheese melts.
Number Forty: Stuffed Crust Pizza
Make the New York-Style Pizza. Before adding any toppings, line eight string cheese sticks along the edges of the dough. Fold the dough over the cheese sticks, brush the crust with olive oil and add dried oregano on top. As far as kid-friendly pizza recipes go, this one’s always a winner.
Number Thirty-Nine: Meatball Pizza
Press your dough into a 15-inch pizza pan (oiled). Add more EVOO on top along with one-half cup tomato sauce and six ounces of sliced fresh mozzarella. Bake until crisp and add pre-cooked meatballs, basil, pecorino cheese, and olive oil. Then bake until extra crispy.
Number Thirty-Eight: Eggplant Pizza
Make the Meatball Pizza, but instead of the meatballs, add fried eggplant and ricotta on top. The eggplant can be breaded and fried or just baked depending on your preference.
Number Thirty-Seven: Sicilian Pizza
Press the dough into an oiled and rimmed baking sheet. Cover and let sit until doubled in size. On top of the dough, place three-quarters of a cup of tomato sauce and two cups of shredded mozzarella. Drizzle with olive oil, bake, and cut into squares. As far as pizza recipes go, this one is iconic.
Number Thirty-Six: Classic Pepperoni Pizza
Make the Sicilian pizza, but only use one and one-half cups of cheese. Bake until crisp, add six ounces of pepperoni slices and four ounces of bocconcini – bake until it bubbles. Garnish slices with basil and more cheese.
Number Thirty-Five: Herb Pizza
Stretch dough into a 15-inch pie shape. Top with chopped thyme, chopped oregano, salt, and olive oil. Bake until crisp and top as desired. This is one of the simplest and yet rewarding pizza recipes of all time.
Number Thirty-Four: Baked Ziti Pizza
Make the New York-Style Pizza first. Then add baked ziti and more cheese on top. This is the best use of leftover baked ziti and is one of the most family-friendly pizza recipes that exists.
Number Thirty-Three: Squash and Pepper Pizza
Stretch dough into a rectangle that measures 15″ by 9″. Add nearly transparent slices of butternut squash, caramelized onions, red pepper flakes and olive oil on top. Bake until crispy and serve immediately.
Number Thirty-Two: Zucchini Pizza
Stretch dough into a rectangle that measures 15″ by 9″. Add minced garlic, paper-thin zucchini slices, olive oil, and red pepper flakes on top. Bake until crispy and serve immediately. As far as vegetarian pizza recipes go, this one is a winner.
Number Thirty-One: Cajun Shrimp Pizza
Stretch dough into two pies that measure approximately nine inches in diameter. Mix one tablespoon of Cajun seasoning with three-quarters of a cup of tomato sauce, and spread on top of the dough. Add one cup of shredded Manchego cheese on top and bake until golden. Add sauteed scallions, green bell pepper, shrimp, and celery on top and season with red pepper flakes. Serve immediately.
Number Thirty: Pizza Bianco
Stretch dough into two pies that measure approximately nine inches in diameter. Add thyme, oregano, olive oil, salt, and one-half cup robiola on top. Bake until crisp, then add four ounces of ricotta and four ounces of bocconcini on top. Add olive oil and salt, and bake until the cheese melts.
Number Twenty-Nine: Tomato Bianco Pizza
Make the Pizza Bianco first. Then add one-quarter cup sliced sun-dried tomatoes when you add the bocconcini. Garnish with basil after baking.
Number Twenty-Eight: Bianco Mortadella Pizza
Make the Pizza Bianco first. Add two ounces of sliced mortadella when the pizza is finished baking. As far as pizza recipes go, this one is incredibly rewarding.
Number Twenty-Seven: BBQ Chicken Pizza
Stretch the dough into a rectangle that measures approximately 15″ by 9″. Add cooked chicken, one-quarter cup barbecue sauce, scallions, pickled jalapeños, and one cup of shredded cheddar on top. Bake until crisp.
Number Twenty-Six: Pizza Verde
Stretch the dough into one big pie and bake until crispy. Puree one-quarter cup pistachios, one-quarter cup basil, one-quarter cup parsley, and one-quarter cup scallions with one cup of arugula, two cloves of garlic, one-half cup olive oil, salt, and pepper. Spread on the dough and top with arugula and freshly grated parmesan.
Number Twenty-Five: Onion and Bacon Pizza
Make the Onion and Corn Pizza first (number seven below). Add two tablespoons of diced raw bacon before baking the pizza. Garnish finished pizzas with arugula.
Number Twenty-Four: Onion and Ricotta Pizza
Make the Onion and Corn Pizza first (number seven below). Mix one-third cup ricotta with two tablespoons of chopped oregano, and spoon it over the corn before baking.
Number Twenty-Three: Apple and Cheddar Pizza
Stretch the dough into two round pies. Brush the dough with olive oil and salt, and add one sliced apple, one teaspoon fresh thyme, and one cup shredded cheddar on top. Bake until golden and garnish with crumbled bacon and maple syrup.
Number Twenty-Two: Breakfast Pizza
If you like eggs and you like pizza, then this is going to one of the best pizza recipes for you. Stretch the dough into four round pies that measure approximately six inches in diameter. Top each pie with diced raw bacon and bake until crispy. Crack an egg on top, add olive oil, salt, and pepper, and bake until the egg is set. Top with baby greens or arugula.
Number Twenty-One: Radicchio and Prosciutto Pizza
Stretch the dough into four round pies that measure approximately six inches in diameter. Add one-half of a sliced red onion, salt, pepper, and olive oil on top and bake until crispy. Add two ounces of sliced prosciutto and one-half of a head of shredded radicchio on top and bake for just one more minute before serving.
Number Twenty: Pepper Lattice Pizza
This has to be one of the most innovative pizza recipes. Press the dough into an oiled pan that measures 13″ by 9″. Spread caramelized onions over the dough. Gather sliced roasted red peppers and form them into a lattice; place the lattice on the dough. Sprinkle with olives and bake until crispy. Brush with olive oil and serve immediately.
Number Nineteen: Lamb and Feta Pizza
Stretch the dough into two round pies. Brush each pie with olive oil and top with two ounces of ground cooked lamb, caramelized onions, one-quarter cup feta cheese, and pine nuts. Bake until golden and garnish with mint and parsley.
Number Eighteen: Ham and Brie Pizza
Press dough into an oiled square pan that measures eight inches. Add two ounces of sliced ham, three ounces of sliced brie, and one-half of a green apple sliced thinly on top. Add salt, pepper, and olive oil, and bake until crispy.
Number Seventeen: Wild Mushroom Pizza
Stretch the dough into one large pie. Saute 12 ounces of wild mushrooms and three cloves of sliced garlic in olive oil and scatter the mixture over the dough. Top with one-half of a cup of shredded fontina, one-half of a cup of Romano, and one-half of a cup of mozzarella and bake until golden.
Number Sixteen: Artichoke Pizza
Stretch the dough into one large pie. Brush with olive oil and top with one cup of shredded asiago cheese along with one cup of grilled and halved artichoke hearts. Sprinkle thyme on top and bake until crispy.
Number Fifteen: Hawaiian Pizza
One of the most iconic and polarizing pizza recipes, this one is sure to start a conversation. Stretch the dough into one large pie. Top with one-half of a cup of tomato sauce, one-half of a cup of mozzarella cheese and one-half of a cup of diced pineapple along with two ounces of sliced ham. Sprinkle red pepper flakes on top and bake until golden.
Number Fourteen: Fresh Veggie Pizza
Stretch the dough into one large pie and bake until crisp. Combine eight ounces of cream cheese, one-half of a cup of sour cream, two tablespoons chopped basil and one clove of minced garlic. Spread the mixture over the crust, top with your choice of fresh vegetables and some shredded cheddar cheese. Bake until crispy and garnish with paprika.
Number Thirteen: Potato and Rosemary Pizza
Stretch the dough into a large rectangle. Add EVOO, fresh rosemary, sea salt and one thinly sliced potato on top. Sprinkle with pecorino cheese and bake until crispy.
Number Twelve: Salad Pizza
Make the Bianco Pizza first. Combine arugula, cherry tomatoes, olive oil, salt, and pepper. Bake the pizza and add the arugula mixture on top before serving.
Number Eleven: Sweet Potato Pizza
Make the Potato and Rosemary Pizza first. Use sweet potato in place of the regular potato, and use sage instead of rosemary. Add crumbled gorgonzola and some pine nuts about five minutes before the pizza finishes baking.
Number Ten: Smoked Mozzarella Pizza
Make the Herb Pizza first. Then add one clove of minced garlic and six ounces of sliced smoked mozzarella on top. Bake until crisp, add three-quarters of a cup of ricotta and grated parmesan on top, and then bake until everything is melted.
Number Nine: Pissaladiere Pizza
Make the Pepper Lattice Pizza first. Instead of peppers, use anchovies to make the lattice.
Number Eight: Clam Pizza
Stretch dough into a rectangle that measures 15″ by 9″. Sprinkle oregano on top along with one cup of shredded mozzarella and bake until crispy. Add eight ounces of chopped clams and four ounces of sliced mozzarella on top, and bake until the cheese melts.
Number Seven: Onion and Corn Pizza
Stretch the dough into two pies and spread caramelized onions on top. Add corn, olive oil, thyme, salt, and pepper on top as well. Bake until golden crisp and garnish with basil.
Number Six: Meat and Olive Pizza
Make the Meatball Pizza, but add two crumbled raw Italian sausages on top along with one-third cup chopped Kalamata olives. Add the sausage and olives when you add the mozzarella.
Number Five: Fennel and Taleggio Pizza
Make the Herb Pizza first. Add sauteed fennel, six ounces of sliced taleggio, and two tablespoons of chopped hazelnuts before baking. Garnish with grated pecorino before serving.
Number Four: Chicago Pizza
Chicago pizza is notorious, but it’s one of the world’s most classic pizza recipes. Press two pounds of dough into a 10-inch cake pan that has been oiled and dusted with cornmeal. Add two cups of shredded mozzarella and two cups of tomato sauce along with cooked sausage and some Italian seasoning. Bake for approximately 40 minutes at 425 degrees Fahrenheit and serve immediately.
Number Three: Grape-Stuffed Pizza
Stretch dough into two ovals that measure approximately 12″ by 7″. Put one oval in an oiled pan and cover with one-half of a cup of grapes and two tablespoons of sugar. Cover with the other oval of dough and seal them together. Top the dough with more grapes, sugar, fennel seeds, salt, and pepper. Bake until golden.
Number Two: Raisin-Stuffed Pizza
Make the Grape-Stuffed Pizza first. Warm up one-half of a cup of raisins in your choice of brandy, and use that in place of the grapes. Top with rosemary instead of fennel seeds before serving.
Number One: One of the Most Delicious Pizza Recipes – Ultimate Dessert Pizza
Stretch the dough into four round pies that measure approximately six inches in diameter. Brush the pies with butter and bake until golden. Saute three bananas (sliced) in butter along with one tablespoon of sugar. Add one tablespoon of rum before spooning the mixture onto the pies. Drizzle with Nutella and serve while piping hot. Thanks for reading!