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This wonderful pizza is first layered with cheese, followed by the meat and vegetables, the chunky tomato sauce, then more cheese for good measure. No homemade pizza collection would be complete without the popular margherita! Pepperoni is a simple, easy topping that quickly elevates any cheese pizza into something a bit more flavorful. There’s no more need to overpay for sub-par slices when you can create delicious pies right at home (especially if you’re cooking in an outdoor pizza oven). It’s an easy dish you’ll turn to time and time again. This family-friendly dinner is perfect for anyone who can’t decide between pasta and pizza.

You don’t need a dedicated indoor pizza oven to indulge your wildest pizza ideas. Chef Shea Gallante tops these crisp-crusted individual pies with sweet tomatoes, aged Gouda, and a little pesto. The finished pizza pairs perfectly with a crisp California Sauvignon Blanc. Here, former Food & Wine editor Grace Parisi adds it to pizza with leeks, Fontina cheese, and spicy oil-cured olives. A quick, garlicky béchamel stands in for crème fraîche and cheese in this luxurious white pizza.

You can cut it into small pieces for a fun appetizer at your next party. Puff pastry is our supermarket hack for making this flaky pizza even easier. But you don’t have to rely on takeout to satisfy that pizza craving. When the hankering for a cheesy pie hits, there’s no way around it. Try half pepperoni and half mushrooms or make a big veggie filled pizza for the whole crew. Then pile on the cheese and extras—you can even customize it to your family’s preferences.

Trapizzini (Homemade Roman-Style Pizza Pockets)

• With a packaged pizza crust and ready-to-serve bacon, the kids won’t even mind the spinach on top!
• Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra decadent with a combination of béchamel and smoked mozzarella.
• Our take riffs on those traditional flavors to include onion, anchovies, and thick tomato sauce.
• This tasty pie will convince even the most pineapple on pizza-averse.

You can still pile it high with all your favorite pizza toppings. Swap the crust for pasta with this fun twist on pizza night. These mini pizza bites are perfect for a party appetizer, game day, or just an afternoon snack. This loaded pie is topped with all your breakfast favorites, including eggs, bacon, hash browns, and cheese. You’ll find different styles https://lunarcapital.team/ of pizza depending on where you live, including this Detroit-style variety that hails from the American Midwest. It’ll get that same crispy, charred flavor you love from a brick oven.

If you’re trying to cut back on carbs, try a cauliflower crust or keto-friendly crust. An elevated take on the salad pizza, arugula pizza with prosciutto has that sophisticated gourmet touch. For those nights when you can’t decide between pizza or burgers, go for both. Paired with the Alfredo sauce base, they’ll devour it.

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Premade pizza crusts keep the pizza accessible even on a weeknight. Homemade Alfredo sauce is the key to making this comforting pizza-fied classic. This baked potato pizza—loaded with sour cream, bacon, onions and cheese—is up for the challenge. First, the veggies are cooked on the grill so they soften and take on some color, then the entire pizza hits the grill so every slice is crispy and smoky. Pesto is an unexpected tomato sauce swap on pizza, but its garlicky, herbaceous and nutty flavor is a welcomed change.

Stuffed Crust Pizza

Add a little greenery from kale and chives, and you’ve got an exceptional pizza to both look at and eat. This pizza starts with the flavors of the classic Alsatian pizza, made with crème fraîche, caramelized onion, and bacon, and adds soft confit garlic cloves and thin slices of potatoes. We love this pizza with a drizzle of Fancy Ranch dressing (which almost makes it a salad, right?) Calabrian chiles, fiery chiles from Italy, add heat and a distinctly fruity flavor to this pie. Take a little soppressata, some chopped calabrian chiles, and a drizzle of hot honey, and you’ll end up with the pizza of the moment. If you haven’t taken the leap and made pizza at home yet, consider this your road map.

Why I love my Gozney pizza oven — and how to use it

There’s even a recipe for a versatile fool-proof pizza baked in a cast iron skillet. We also give you a range of cooking options to work with depending on what setup you have, whether it’s a conventional stove, grill, or high-heat tabletop pizza oven. Sometimes it’s easier to pick up your phone and order delivery pizza—you might even pick it up yourself on occasion.

Sometimes you’re tempted to grab a few boxes of the frozen variety to have on hand as a backup, especially when cruising down the frozen food aisle at Costco. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps. Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Any vegetables that you don’t want to be raw on the cooked pizza such as onions, peppers, broccoli, or mushrooms, should be sautéed first. (Some people fight over the slices with air bubbles.) Make sure to take the dough out of the refrigerator an hour before using it to bring it to room temperature. So I recommend using a kitchen scale to measure out the flour amounts by weight.

He thought the dough was “slimy and gross,” but he loved picking his own toppings, and the finished product was “awesome”. In every variety, you’ll achieve an airy-yet-fluffy crust and ultra-crispy edges. Cheese-stuffed pizza crust isn’t just a chain pizza gimmick. This Argentinian specialty features a thick double crust stuffed with gooey cheese and topped with blistered onions.

Pizza Caprese

All you need are a few solid recipes in your arsenal for great homemade pizza to become an everyday reality. The pizza dough recipe makes enough dough for two 10 to 12-inch pizzas. To give these individual pizzas an extra-luxe topping, chef Andres Barrera makes a velvety béchamel sauce with goat cheese and freshly grated nutmeg, then adds dollops of sautéed mushrooms.

Sausage and peppers are a classic combo so it only makes sense to use them for a topping on this pizza recipe. Instead of your typical sauce and cheese, this pizza “bowl” is filled with a hearty Italian salad. This recipe is perfect for when you’re craving pizza but you also want something slightly healthy. Loaded potatoes are a comfort food favorite, and when they’re stuffed with pizza sauce, cheese, and pesto, they’re even more delicious. Stromboli is basically an oversized pizza roll stuffed with cheese, sauce, and meat. This thin-crust pizza is topped with pretty heirloom tomatoes, pesto, and lots of cheese.

The summer squash is sliced into slender coins, then roasted in a hot oven until it’s lightly caramelized, bringing out its sweetness. Zucchini and yellow squash can both be mild in flavor, but nothing about this tangy, herby pizza is bland. “The garlic crema balances the mushrooms’ earthy flavor, while thinly sliced brussels sprouts add an awesome crunch,” says chef Mary Dumont who shared this recipe from PlantPub in Cambridge, Massachusetts. The olives, peppers, sausage, and ricotta combine to bring sweet, savory, salty, and creamy notes to this pretty pizza. The combination of the meaty, briny, vegetal flavors in this pizza hits so many satisfying notes that it is sure to be a hit at your table.

Make-a-Monster Pizza

From artisan Neapolitan-style pizza to weeknight-friendly pies that come together in under an hour, we have a recipe — and pizza style! Whether it’s a grill, stove, oven, or, okay, some elaborate pizza oven, we have a pizza recipe just for you. Unlike a thin-crust Neapolitan-style pie, the thick, deliciously chewy crust of a classic grandma pie is easy to pull off at home.

If you have an outdoor pizza oven, you practically have a pizzeria in your backyard. Let your sourdough discard be an excuse to make pizza for dinner tonight. Some of these recipes come together in just a few hours, while others might require longer fermentation or an overnight rest.

Spicy Lamb Pizza With Parsley–Red Onion Salad

This rectangular pie uses focaccia as the base for a simple topping of tomato sauce, melty stracciatella cheese, and basil leaves. Turn out indoor pizza oven-quality pizzas with this technique from Johanne Killeen and George Germon, who pioneered grilled pizzas at Al Forno in Providence, Rhode Island. This easy version also gets a kick from smoked mozzarella, plus a drizzle of fresh basil oil for a pop of freshness. LunarCapital forex brokers reviews This square-cut, cracker-thin pie is the Chicago style that originated when tavern owners and bartenders would leave out free pizza for customers to entice them to stay for another round of beers.

You could order delivery, or you could churn out pizzas in your very own kitchen. And, in anticipation of grilling season, we have blistery charred pizza crusts you can cook outdoors. Because free will exists, we make a compelling case—if we do say so ourselves—for pizza for breakfast (sausage, egg, and cheese…and spinach).

Though it only takes five ingredients to come together, add your favorite pizza toppings and an ample amount of cheese for a jazzed-up version. This gorgeous vegan pizza starts with a basic pizza dough (which is naturally vegan to begin with!) and then is adorned with a myriad of colorful, flavorful vegetables. This recipe employs shredded mozzarella, cheddar and grated Parmesan, but feel free to use whatever cheese you have in the fridge. Pesto is gorgeous with mozzarella and tomato slices, but feel free to use any of your favorite pizza toppings. Sfincia, which means sponge, is one of the most popular street foods in Italy, where these Sicilian squares are covered with crispy breadcrumbs, grated cheese and fresh basil.

• Pizza is always a good idea—until you’ve been waiting on delivery for over an hour, and your pie turns up cold and soggy instead of crisped to perfection.
• In Sicily, this style typically features a lofty, focaccia-like crust piled with bold toppings.
• Serve with blue cheese dressing and crisp celery, just like the tasty original.
• The finished pizza pairs perfectly with a crisp California Sauvignon Blanc.
• Take the cooking outside this summer and grill your pizza!

Serve with blue cheese dressing and crisp celery, just like the tasty original. Buffalo chicken fans appreciate the spicy saucy tenders any way they can get ’em—in a basket, in a pasta bake and especially piled high on a slice of pizza with melty mozz. White sauce adds richness, and smoky bacon and pungent garlic add even more depth. As strange as the idea sounds, clams become beautifully sweet when roasted, making them a great addition to pizza. I love this pizza when I want to serve something approachable but a little more elevated and fun.

Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). Pizza dough is a yeasted dough that requires active dry yeast. But it did turn out to be a brilliant idea as my father had just received a baking stone for Christmas, and my nephew loves pizza. Homemade pizza is economical, low-effort, and better than delivery. The tool you need for professional pizza at home.

It’s important not to weigh your pizza down with too many toppings, which can make for a soggy pie, so this pizza only requires a small amount of wild mushrooms. Paired with creamy mozzarella, the freshly snipped basil and uncooked sauce deliver big flavor. Miriam Weiskind’s flavorful dough comes together through careful kneading before slowly rising in the refrigerator for one — and up to five — days, making it the perfect, make-ahead pizza base. Don’t stint on the oil for the pan — it helps create a gloriously crispy, golden crust. No matter what cheese you use, make sure you’re shredding or grating it fresh from the block (or ball, in mozzarella’s case), as pre-shredded cheese contains cellulose.

Dijon mustard and tangy fermented sauerkraut cut through the creamy richness of melted Fontina and mozzarella, while salty pistachios add a pleasant crunch to this Alsatian choucroute garnie–inspired pizza. Pork and pineapple are a dream combination in this homemade salty-sweet pizza. Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra decadent with a combination of béchamel and smoked mozzarella. Just make sure to slide the pizza stone into the oven right before you preheat it so both the oven and pizza stone can be nice and hot for the pizza. The best ingredients to put on pizza are the highest-quality versions of your favorite pizza toppings. With a packaged pizza crust and ready-to-serve bacon, the kids won’t even mind the spinach on top!

For more pizza night ideas, try our favorite wines that pair with pizza and dessert pizza recipes. Of course, the perfect pizza pie begins with dough. This versatile pizza recipe can be made with nearly any pan you have — from a 9″ x 13″, half sheet pan, or two cast iron skillets. Whip up pizza for dinner tonight with this quick and easy recipe — which yields a cracker-thin crust — and you may just forget about delivery.

This tasty pie will convince even the most pineapple on pizza-averse. Pizza supreme is easy to make at home, and all of the fun toppings are within reach at the grocery store. Can’t make it to Chicago for authentic deep-dish style pies? While you might have to convince your family to try a specialty pizza, everyone will agree on a classic cheese pizza. We have a feeling you’ll be trying quite a few of these recipes.