88 pizza recipes

Vidalia onion pizza on a cornmeal polenta crust, topped with kidney beans, peppers, mozzarella, and parmesan. Gluten-free, vegetarian, no yeast required.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Instead of having to tip the delivery boy, try this simple recipe that will have you making a delicious deep-pan pizza in no time at all!

Homemade pizza from scratch in 30 minutes using a food processor dough with fast-rising yeast, fresh tomatoes, mozzarella, and basil. Crispy cornmeal crust, no rise time needed.

Spicy Thai pizza with a brown rice and peanut butter crust, topped with a sesame-soy-cilantro peanut sauce, stir-fried broccoli, carrots, and mozzarella. A gluten-free fusion pizza.

Pasta stuffed pizza-style, jumbo pasta shells filled with shredded zucchini, torn pepperoni and Italian bread crumbs, baked under tomato sauce, mozzarella and Parmesan. A pizza-night mashup in shell form.

Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.

Garlic potato and garbanzo pizza: thin-crust homemade pizza with a Dijon mustard base, sliced potatoes, smashed chickpeas, browned garlic, and red pepper flakes. Vegan-friendly, no tomato sauce required.

Mexican pizza topped with crumbled chorizo, garlic, Monterey Jack and Muenster cheese, fresh cilantro, and salsa on a cornmeal-dusted bread dough crust.

Instead of ordering pizza, why not make your own with this simple and delicious recipe.

Chicago-style deep-dish pizza crust, Part 1: a cornmeal-laced yeast dough shaped with high walls and parbaked for 4 minutes. The foundation of authentic Chicago deep-dish at home.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Whole wheat pizza dough made with a blend of whole wheat and white flour for a nutty, chewy crust. Simple yeast dough that makes two crusts from scratch.

Pizza bread for the bread machine bakes pepperoni, mozzarella, parmesan, mushrooms, and oregano right into the loaf. Hands-off, no kneading, and the inside tastes like a pepperoni roll.

Brunch pizza topped with soft scrambled eggs, melted mozzarella and fontina, and cold smoked salmon with chives. An elegant weekend project that marries pizza technique with lox-and-bagel flavors.

Homemade sweet pepper and onion pizza on a whole wheat crust with fat-free mozzarella, mushrooms, and garlic. A lighter veggie pizza made from scratch with a crispy cornmeal-dusted base.