Go the extra mile for pizza night this week and make your own at home! Believe it or not, it’s easier than you think. With the help of a few convenience ingredients like store-bought pizza dough, jarred marinara sauce and pre-cooked proteins, the whole family can whip up their own creation. To get you inspired, here are a few homemade pizza recipes that we are drooling over. Note that some of these recipes call for making your own dough. If you have the time, this is absolutely worth the effort! If not, find a quality grocery store or specialty food market and seek out their premade dough.
The key to this Wild Mushroom Pizza from What’s Gaby Cooking is to caramelize the mushrooms before they go on the pizza. For a golden color and crispy delicious edges, mushrooms should be cooked in a roaring hot pan until they smell nutty and toasty and are browned in spots.
This gorgeous pizza from Half Baked Harvest is the epitome of spring! The crust is smeared with homemade (or store-bought!) pesto and then topped with olives, spinach and marinated artichokes. After getting golden brown and crispy in the oven, the pie is finished with creamy fresh burrata, a bright salad of herbs and arugula, and a sprinkling of toasted pine nuts.
Instead of a thick white cream sauce, chef Michael Scelfo of Waypoint in Boston keeps this Clam Pizza light and bright with a parsley relish. To finish it off? More fresh herbs and a drizzle of fresh lemon juice. This cheesy clam pie is decadent, but won’t weigh you down.
Inspired by our favorite weeknight pasta, this Cacio e Pepe Pizza from Food & Wine is simple, but so satisfying. If you’re going to make your own dough, this is an easy recipe to try your hand at (and so worth the work). The toppings are minimal, making this pie all about the crust.
Grandma-style pizzas are all about the crust. There should be plenty of air bubbles in your dough prior to baking. This will give you that light spongy interior and extra-crisp edges. Try out this homemade dough from Bon Appétit Magazine with this killer topping combo of sweet and spicy soppressata, shaved fennel and sliced chilies. Oh, and plenty of cheese.