50 Easy-to-Make Pizzas

Votes: 140

This recipe collection gives you ideas for making simple pizza toppings.

How to make pizza:

Place a pizza stone or inverted baking sheet on the bottom rack of the oven and preheat to 260°C.

Stretch one 450 gr. portion of dough on a floured pizza peel, large wooden cutting board, or sheet of parchment paper.

Top with desired toppings, then slide the pizza (with the parchment paper, if using) onto a baking sheet or baking stone. Bake until golden brown, about 15 minutes.

Pizza dough:

Combine 3 3/4 cups flour and 1.5 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar, and 1 packet yeast. When foam forms, stir in 3 tablespoons olive oil and knead until smooth, about 5 minutes. Brush the dough with olive oil, place it in a bowl, cover, and let rise until doubled in size, about 1 hour 30 minutes. Divide the dough into two 450g (16 oz) balls. Unless otherwise noted, use the 450g (16 oz) dough for this recipe.

No time? Buy dough at a pizzeria.

1. Pizza Margherita

Stretch the dough into two thin circles, each 9 inches in diameter. Brush each base with 1/2 cup tomato puree (San Marzano is best), sprinkle with dried oregano, salt, and pepper, drizzle with olive oil, and bake until golden brown. Sprinkle with 8 ounces (225 g) of diced mozzarella, torn basil leaves, and salt. Bake until the cheese is melted, then drizzle with olive oil.

2. Tomato Pie Pizza

Make pizza Margarita (No. 1) Without mozzarella and basil. Add more oregano.

3. Four Seasons Pizza

Make pizza Margarita (No. 1)Before adding the cheese, arrange the olives, artichoke hearts, ham, and sautéed mushrooms—different fillings—into four sections.

4. Pizza "Putanesca"

Make pizza Margarita (No. 1)Chop 1 clove of garlic, 6 anchovies, a tablespoon of capers, 1/4 cup of chopped olives, and some arugula. Before baking, arrange all ingredients on a tomato-greased baking sheet.

5. Pizza with baked peppers

Make pizza Margarita (No. 1)Add roasted pepper strips and red pepper flakes. Sprinkle with mozzarella cheese.

6. New York-style pizza

Spread the dough on a greased 15-inch pizza pan. Drizzle with olive oil, top with 1/2 cup tomato sauce and 2 cups coarsely grated mozzarella. Bake, then sprinkle with pecorino cheese, dried oregano, and drizzle with olive oil.

7. Pizza with pepperoni and mushrooms

Prepare New York-Style Pizza (No. 6)Before baking, top with sautéed mushrooms and sliced pepperoni salami.

8. Pizza with sausage and broccoli tops

Prepare New York-Style Pizza (No. 6) With only 1.5 cups of mozzarella. Top with 2 servings of crumbled uncooked sausage meat. Bake until the base is crispy, then top with 4 ounces of bocconcini mozzarella, sautéed broccoli tops, and preserved cherry peppers. Bake until the cheese is melted.

9. Pizza with rolled edges

Prepare New York-Style Pizza (No. 6), but before adding the filling, place 8 slices of cheese, cut into sticks, along the edge of the base and wrap them in the dough. Garnish with tomato slices and an egg. Bake until the eggs are set. Brush the base with olive oil and sprinkle with dried oregano.

10. Pizza with meatballs

Form the dough into a greased 15 x 6-inch pie pan. Drizzle with olive oil, spread with 1/2 cup tomato sauce, and top with 6 oz (170 g) of mozzarella. Bake until the crust is crispy, then top with sliced cooked meatballs, sprinkle with pecorino cheese, basil, and drizzle with olive oil. Bake until golden brown.

11. Pizza with meat and olives

Prepare Meatball Pizza (No. 10)Add the mozzarella cheese, crumbled Italian sausage meat, and 1/3 cup chopped Kalamata olives.

12. Eggplant pizza

Prepare Meatball Pizza (No. 10)Instead of meatballs, place fried (preferably breaded) eggplant slices and ricotta cheese.

13. Sicilian-style pizza

Form the dough onto a greased rimmed baking sheet. Cover and let rise until doubled in size. Spread with 3/4 cup tomato sauce, sprinkle with 2 cups coarsely grated mozzarella, drizzle with olive oil, and bake.

14. Pepperoni pizza

Prepare Sicilian Pizza (No. 13) With 1.5 cups of cheese. Bake until the base is crispy. Top with 170g of sliced pepperoni and 110g of bocconcini mozzarella. Bake until the cheese is bubbly. Sprinkle with basil and pecorino.

15. Pizza with herbs

Roll the dough into a 38 cm (15 in) circle. Drizzle with olive oil, sprinkle with salt, chopped thyme, and oregano. Bake until the crust is crisp, then brush with olive oil again.

16. Pizza with fennel and taleggio

Prepare Herb Pizza (No. 15)Before baking, top with toasted fennel, 170g Taleggio cheese, 2 tbsp chopped hazelnuts and grated Pecorino cheese.

17. Baked Ziti Pizza

Prepare New York-Style Pizza (No. 6)Before baking, top with the remaining ziti pasta casserole and more pecorino cheese.

18. Pizza with smoked mozzarella

Prepare Herb Pizza (No. 15)Top with herbs, 1 crushed garlic clove, and 170g of sliced smoked mozzarella. Bake until crispy. Add 3/4 cup ricotta and grated Parmesan. Bake until the cheese is melted.

19. Pizza with pumpkin and pepper

Stretch the dough into a 15 x 9-inch rectangle. Top with very thin slices of pumpkin, caramelized onions, drizzle with olive oil, and sprinkle with red pepper flakes. Bake until crispy.

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20. Zucchini Pizza

Stretch the dough into a 15 x 9-inch rectangle. Top with minced garlic, thinly sliced zucchini, drizzle with olive oil, and sprinkle with red pepper flakes. Bake until crispy.

21. Fig Cake Pizza

Stretch the dough into a 38 x 23 cm rectangle. Sprinkle with cardamom. Cut into small squares. Top each square with a little Brie cheese and a halved fig. Bake, topping with caramelized onions if desired.

22. Cajun Shrimp Pizza

Stretch the dough into two thin circles with a diameter of 23 cm. Season with 3/4 cup of tomato sauce and a tablespoon Cajun spice mixSpread the sauce over the crusts and sprinkle with 1 cup of coarsely grated Manchego cheese. Bake until golden brown. Sauté the white parts of the green onions, green bell pepper, celery, and shrimp. Season with red pepper flakes. Spread this mixture on the pizzas.

23. Pizza with vongole

Stretch the dough into a 15 x 9-inch rectangle. Sprinkle with oregano and top with 4 ounces (110 g) of sliced mozzarella. Bake until the crust is crispy. Top with 8 ounces (225 g) of chopped canned clams and another 1 cup (1 cup) of coarsely grated mozzarella. Bake until the cheese is melted.

24. Pizza Bianca

Roll the dough into two thin circles, each 9 inches in diameter. Drizzle with olive oil, sprinkle with salt, thyme, and oregano, and top with 1/2 cup Robiola goat cheese. Bake until the crust is crisp, then top with 4 ounces each of ricotta and bocconcini mozzarella, olive oil, and salt. Bake until the cheese is melted.

25. Pizza Bianca with tomatoes

Make pizza "Bianca" (No. 24) with bocconcini, adding 1/4 cup pesto sauce and sliced tomatoes. Sprinkle with basil.

26. Pizza Bianca with mortadella

Make pizza Bianca (No. 24)After baking, top with 55g of sliced mortadella.

27. Barbecue Pizza with Chicken

Stretch the dough into a 15 x 9-inch rectangle. Top with cooked chicken, 1/4 cup barbecue sauce, green onions, pickled jalapeños, and 1 cup coarsely grated cheddar cheese. Bake until golden brown.

28. Green Pizza

Stretch the dough into a 15-inch (38 cm) circle and bake the crust until crisp. Puree 1/4 cup each of pistachios, basil, parsley, and onion with 1 cup of arugula, 2 cloves of garlic, 1/2 cup of olive oil, salt, and pepper. Spread this mixture over the crust. Sprinkle with Parmesan and a little more arugula.

29. Pizza with onions and corn

Stretch the dough into two thin circles, each 9 inches in diameter. Top each with caramelized onions. Sprinkle with thyme, corn, and 1/3 cup ricotta, drizzle with olive oil, and season with salt and pepper. Bake until golden brown, then top with arugula.

30. Pizza with onions and bacon

Prepare Pizza with onions and corn (No. 29)Before baking, add 2 tablespoons of diced raw bacon. Sprinkle the finished pizza with parsley.

31. Pizza with onions and sun-dried tomatoes

Prepare Pizza with onions and corn (No. 29)Combine 2 tablespoons chopped oregano and 1/3 cup chopped sun-dried tomatoes. Spread over the corn before baking. Top the finished pizza with arugula.

32. Apple and Cheddar Pizza

Stretch the dough into two thin rectangles measuring 23 x 15 cm. Brush each with olive oil and season with salt. Top with sliced apple, a teaspoon of fresh thyme, and 1 cup of grated cheddar cheese. Bake until golden brown, sprinkle with bacon, and drizzle with maple syrup.

33. Pizza with bacon and eggs

Stretch the dough into four circles, each 15 cm in diameter. Brush the bases with sauce. Place the ham on top. Bake until the bases are crispy. Crack an egg into each base, drizzle with olive oil, and season with salt and pepper. Bake until the eggs are set. Sprinkle with fresh arugula.

34. Pizza with radicchio and prosciutto

Stretch the dough into four 15cm diameter circles. Top each circle with 1/2 a red onion, sliced into half rings, drizzle with olive oil, and season with salt and pepper. Bake until crisp. Top with 55g of thinly sliced prosciutto, 2 sliced nectarines, and 1/2 a head of shredded radicchio. Bake for another minute.

35. Pizza with pepper grill

Spread the batter into a greased 9 x 13-inch pan. Top with caramelized onions or spinach. Sprinkle with 8 oz (225 g) of ricotta cheese. Arrange strips of roasted red bell pepper on top in a lattice pattern. Sprinkle with olives and bake until the base is crisp. Brush with olive oil.

36. Provencal pizza

Prepare Pizza with pepper grill (No. 35), using anchovies instead of pepper.

37. Pizza with young lamb and feta cheese

Roll the dough into two thin circles, each 9 inches in diameter. Brush each with olive oil. Top each with caramelized onions, 2 ounces (55 grams) of browned ground lamb, 1/4 cup feta cheese, and a few pine nuts. Bake until golden brown, then sprinkle with parsley and mint.

38. Pizza with ham and brie cheese

Stretch the dough into a 30 cm diameter circle. Spread the base with tomato sauce. Top with 85 g of sliced Brie cheese, 55 g of sliced ham, and 1/2 of a thinly sliced green apple. Drizzle with olive oil, season with salt and pepper. Bake until the apples are tender.

39. Pizza with wild mushrooms

Stretch the dough into a circle 15 inches in diameter. Top with coarsely grated fontina, Romano, and mozzarella cheeses. Sauté 12 ounces (340 g) of wild mushrooms with 3 sliced garlic cloves in olive oil. Sprinkle this mixture over the dough, then add the ham, tomato slices, chopped hot green pepper, onion rings (optional), and olives. Bake until golden brown.

40. Pizza with artichokes

Stretch the dough into a 30 cm (12 in) circle. Brush with tomato sauce and sprinkle with thyme. Top with 1/2 cup coarsely grated Asiago cheese and grilled artichoke hearts. Sprinkle with spinach and basil leaves. Bake until golden.

41. Hawaiian pizza

Roll the dough into a 15-inch (38 cm) circle. Spread 1/2 cup tomato sauce over it, sprinkle with coarsely grated mozzarella and diced pineapple, top with 2 ounces (55 g) of sliced Canadian bacon, and sprinkle with red pepper flakes. Bake until golden brown.

42. Mexican pizza

Stretch the dough into a circle 15 inches in diameter. Spread the crust with mashed red beans and sprinkle with cheddar cheese. Bake until the crust is crisp. Combine 8 ounces of cream cheese, 1/2 cup sour cream, 2 tablespoons of chopped basil, and 1 minced garlic clove. Spread the mixture on the crust. Top with a mixture of chopped fresh vegetablesSprinkle with paprika.

43. Pizza with potatoes and rosemary

Roll the dough into a 38 cm (15 in) circle. Drizzle with olive oil, sprinkle with fresh rosemary and sea salt, and top with 1 thinly sliced potato. Sprinkle with pecorino cheese and bake until the crust is crispy.

44. Pizza with tomato salad

Make pizza Bianca (No. 24)Toss basil with cherry tomatoes, olive oil, salt, and pepper. After baking, top the pizza with the fresh salad.

45. Sweet potato pizza

Prepare Pizza with potatoes and rosemary (No. 43), using sweet potatoes instead of regular potatoes and sage instead of rosemary. Five minutes before finishing, sprinkle the pizza with crumbled gorgonzola and pine nuts.

46. Pizza with salmon and potatoes

Cook and bake Pizza with potatoes and rosemary (No. 43) Without cheese, instead, spread crème fraîche over the base after baking. Top with smoked salmon, pickled onion rings (optional), and chopped dill.

47. Chicago-style pizza

Form a 900g (2 lb) dough base into a greased and floured 25cm (9in) pie pan. Line with 2 cups of coarsely grated mozzarella and tomato sauce, crumble with some browned sausage, and season with Italian spice mix. Bake at 220°C (425°F) for 40 minutes.

48. Pizza with grapes

Stretch the dough into a 30cm diameter circle and place it in a greased baking dish. Top with 55g of ham, onion (optional), 110g of mozzarella cheese, 1/2 cup of halved grapes, and 2 tbsp of sugar. Sprinkle with fennel seeds, salt, and pepper. Bake at 230°C until golden brown.

49. Pizza with raisins

Prepare Pizza with Grapes (No. 48)Warm 1/2 cup of raisins in brandy and use them instead of grapes. Sprinkle rosemary on the pizza instead of fennel.

50. Banana-chocolate pizza

Roll the dough into four 15 cm diameter circles. Grease the bases with butter and bake until golden brown. Fry 3 sliced bananas in butter with a tablespoon of sugar. Add a splash of rum and arrange on the bases. Drizzle with chocolate-hazelnut spread.