Go the extra mile for pizza night this week by making 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 precooked proteins, the whole family can whip up their own creation. To inspire you, 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.
Inspired by New York’s own Artichoke, this sheet pan pizza knocks it out of the park, thanks to a garlic olive oil base, lemon zest, and a heaping helping of arugula and other assorted herbs on top. And since it all happens on just one pan, cleanup is a snap!
Bold, hearty, and just a little saucy, this Buffalo chicken pizza features a dough topped with ranch dressing and three different kinds of cheese. We’re suckers for a thin crust, but for those who prefer their crusts extra thick, Half-Baked Harvest recommends upping the dough.
This Mexican pizza from Cooking Light is not like the ones you’ve seen before from fast foods spots. It’s topped with roasted butternut squash, poblanos and red onions that caramelize and char in the oven. Finished with fresh cilantro, crunchy pepitas, and crumbly queso fresco for a vibrant, unexpected pizza.
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.