Skip takeout and indulge in these delectable slices instead! Whether you call it a flatbread or a pizza, make your own dough or use store-bought, these homemade pizza recipes are a real crowd-pleaser. Which one will you make this week?
Scroll down for perfect pies the whole family will love!
Flatbread Pizza
David Chang and Priya Krishna are all about the no-recipe recipe, so beware— there’s no specifics on how much of each ingredient to add. This pizza recipe from their Cooking at Home book is worth every bite of salty, crunchy pepperoni and delicious dough.
Check out the recipe for the Flatbread Pizza here.
Source: Excerpted from Cooking at Home by David Chang and Priya Krishna. ©2021 David Chang. Photography by Horatio Baltz. Illustrations by Stanley Chow. Published by Clarkson Potter Publishers, an imprint of Random House, a division of Penguin Random House. New York. Reproduced by arrangement with the Publisher. All rights reserved.
Tomato, Bacon and Blue Cheese Pan Pizza
Camilla Wynne shared this recipe in our magazine after experimenting with no-knead pizza dough during the many Covid lockdowns. She ended up making a deep-dish version of a pizza she loved from New York, but says you shouldn’t be afraid to buy store-bought dough if it will save you time.
Check out the Tomato, Bacon and Blue Cheese Pan Pizza recipe here.
Source: House & Home December 2021
Grilled Potato, Leek & Gorgonzola Flatbread Pizza
From Trish Magwood’s 2021 book My New Table , this flatbread is all about making quick, easy and delicious pizza. Trish says she’ll often use pre-made naan or frozen dough for the crust, and invites her guests to get creative with their pizza toppings.
Get the recipe for the flatbread here .
Source: Recipes courtesy of trishmagwood.ca and excerpted from My New Table by Trish Magwood. ©2021 Trish Magwood. Photography by Ksenija Hotić. Published by Appetite by Random House, a division of Penguin Random House Canada. Reproduced by arrangement with the Publisher. All rights reserved.
Cauliflower Pizza With Mozzarella, Kale & Lemon
Anything that comes from Australian food personality Donna Hay ’s kitchen is a treat for the senses, and this healthy and hearty pizza is no exception. The cauliflower crust is a great gluten-free alternative!
Get the recipe for Cauliflower Pizza With Mozzarella, Kale & Lemon .
Source: Recipes from Life in Balance by Donna Hay ©Donna Hay Pty Ltd 2015. Photographs ©Chris Court, Willem Meppem 2015. Published in Canada by HarperCollins Publishers Ltd. All rights reserved.
Squash, Provolone & Sage Pizza
The piquant cheese tempers the butternut’s sweetness, while earthy sage ties the flavors together. Other sharper cheeses, such as Gruyère or Italian Fontina, can be used instead of provolone.
Get the recipe for Squash, Provolone & Sage Pizza .
Photographer: Donna Griffith
Source: House & Home March 2014
Designer: Food styling by Ashley Denton; Prop styling by Stacey Smithers
Roman-Style Puttanesca Pizza
It’s hard to believe a cheeseless pizza can be this good. A thin crust topped with olives, capers and anchovies, it’s the perfect predinner pie. White anchovies (or boquerones) are cured in vinegar then packed in oil. They’re far less salty than typical anchovies and can be found at better fishmongers.
Get the recipe for Roman-Style Puttanesca Pizza .
Photographer: Donna Griffith
Source: House & Home March 2014
Designer: Food styling by Ashley Denton; Prop styling by Stacey Smithers
Rapini & Sausage Pizza
This stunning white pizza is piled with bitter greens, spicy sausage, sharp onion and fiery chilies. If you’re a vegetarian, substituting eight pitted black olives for the sausage will yield equally delicious results.
Get the recipe for the Rapini & Sausage Pizza .
Photographer: Donna Griffith
Source: House & Home March 2014
Designer: Food styling by Ashley Denton; Prop styling by Stacey Smithers
Margherita Pizza
The queen of pizzas features vibrant tomato sauce, gooey mozzarella and a licorice whip of basil. Fresh mozzarella is not ideal for this recipe, as it will become too watery as it heats. Low-moisture melts slower and has just the right texture.
Get the recipe for Margherita Pizza .
Photographer: Donna Griffith
Source: House & Home March 2014
Designer: Food styling by Ashley Denton; Prop styling by Stacey Smithers
Smoked Scamorza, Bresaola & Arugula Pizza
This tomato-and-cheese disc is topped with a superb salad of cured beef, peppery leaves and shaved Parmigiano. Bresaola is salt-cured beef tenderloin, which can be found at Italian delis and gourmet food shops. Prosciutto, speck or fennel salami would all work well in its place.
Get the recipe for Smoked Scamorza, Bresaola & Arugula Pizza .
Photographer: Donna Griffith
Source: House & Home March 2014
Designer: Food styling by Ashley Denton; Prop styling by Stacey Smithers
Grape Tomato & Ricotta Cream Roman-Style Pizza
One of the charming qualities of many Roman-style pizzas is that they can be topped after they come out of the oven and can be served both hot or cold. This pizza takes advantage of the refreshing flavor contrast created by the cooked tomatoes and melted cheese and the topping of freshly dressed greens and soft ricotta cream.
Get the recipe for Grape Tomato & Ricotta Cream Roman-Style Pizza .
Source: Excerpted from Perfect Pan Pizza: Square Pies to Make at Home from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia by Peter Reinhart. Copyright © 2019 by Peter Reinhart. Photographs copyright © 2019 by Johnny Autry. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.
Pizza With Pesto & Fresh Mozzarella
“Pizza night is always popular at my house,” says chef Chuck Hughes. “I have a four- and six-year-old, so when the pandemic hit, every second day was pizza night! We made it inside, outside in the rain, on a boat, and for breakfast, lunch and dinner. This is the kids’ version, perfected over months of delicious confinement.”
Get the recipe for Pizza With Pesto & Fresh Mozzarella .
Photographer: Chuck Hughes
Source: House & Home January/February 2021
Farm Stand Peach Pizza
This pie is the epitome of summer with fresh peaches, zucchini, tomatoes and squash. Salty feta and white cheddar cheese take it to the next level!
Get the recipe for Farm Stand Peach Pizza .
Photographer: Jack Mathews
Source: From The Love and Lemons Cookbook Copyright © 2016 by Jeanine Donofrio. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.
Grilled Flatbread With Parsley Pesto, Tomatoes & Goat Cheese
Chewy, smoky and piled with fresh bounty, this pizza rustica from chef Lynn Crawford takes the edge off during cocktail hour. This recipe calls for fresh pizza dough, which is generally sold in 1 1⁄2-lb. bags — just divide the dough into three and freeze one of the portions for another use.
Get the recipe for Grilled Flatbread With Parsley Pesto, Tomatoes & Goat Cheese .
Photographer: Virginia Macdonald
Source: House & Home August 2013
Designer: Styling by Sasha Seymour