Savor the aroma of fresh-baked goodness wafting through your kitchen tonight! Whether you crave classic comfort or creative toppings, our collection of 33 homemade pizza recipes offers something delicious for every taste. From quick weeknight dinners to weekend feasts, get ready to transform simple ingredients into extraordinary meals. Dive in and discover your new favorite slice—your pizza adventure starts here!
Classic Margherita Pizza
Keeping it simple yet spectacular, the Classic Margherita Pizza is a timeless favorite that celebrates fresh, high-quality ingredients. Let’s walk through each step together to create that perfect crispy crust and melty cheese combination. You’ll be amazed at how straightforward this classic can be when broken down methodically.
Ingredients
– 2 cups all-purpose flour (I like to use King Arthur for consistent results)
– 1 teaspoon active dry yeast (check the expiration date for best rise)
– 3/4 cup warm water (around 110°F – warm to touch but not hot)
– 1 teaspoon sugar (helps activate the yeast)
– 1 teaspoon salt (I prefer fine sea salt for even distribution)
– 2 tablespoons extra virgin olive oil (my go-to for flavor)
– 1/2 cup pizza sauce (San Marzano tomatoes make the best base)
– 8 ounces fresh mozzarella cheese (sliced into 1/4-inch rounds)
– 1/4 cup fresh basil leaves (torn by hand for better aroma)
Instructions
1. Combine warm water, sugar, and yeast in a small bowl and let sit for 5 minutes until foamy.
2. Tip: If your yeast doesn’t foam, it may be expired – start with fresh yeast for best results.
3. In a large mixing bowl, whisk together flour and salt.
4. Pour yeast mixture and olive oil into flour mixture.
5. Stir with a wooden spoon until a shaggy dough forms.
6. Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic.
7. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
8. Preheat your oven to 475°F with a pizza stone or baking sheet inside.
9. Punch down risen dough and divide into two equal portions.
10. Roll each portion into a 12-inch circle on a floured surface.
11. Tip: For a crispier crust, roll the edges slightly thicker than the center.
12. Transfer dough to a pizza peel or inverted baking sheet dusted with cornmeal.
13. Spread 1/4 cup pizza sauce evenly over each dough round, leaving a 1-inch border.
14. Arrange mozzarella slices evenly over the sauce.
15. Carefully slide pizzas onto preheated pizza stone or baking sheet.
16. Bake for 12-15 minutes until crust is golden brown and cheese is bubbly with slight browning.
17. Tip: Rotate pizzas halfway through baking for even cooking.
18. Remove from oven and immediately top with fresh basil leaves.
19. Let rest for 2 minutes before slicing.
Savor that first bite – the crisp yet chewy crust gives way to the bright tomato sauce and creamy mozzarella, while the fresh basil adds a peppery finish. For a creative twist, drizzle with a balsamic reduction right before serving, or add a sprinkle of red pepper flakes for those who enjoy a little heat. This pizza truly shines when shared straight from the oven with good company.
BBQ Chicken Pizza with Red Onions
Unbelievably simple yet packed with flavor, this BBQ chicken pizza combines smoky sweetness with savory goodness in every bite. Using pre-made dough keeps things easy for beginners while delivering restaurant-quality results. Let’s walk through each step together to create your new favorite pizza night staple.
Ingredients
– 1 lb pizza dough (I always let mine rest at room temperature for 30 minutes – it makes stretching so much easier)
– 1 cup shredded cooked chicken (rotisserie chicken works perfectly here for maximum flavor)
– 3/4 cup BBQ sauce (my go-to is a hickory-smoked variety for that authentic taste)
– 1 cup shredded mozzarella cheese (freshly grated melts better than pre-shredded)
– 1/2 medium red onion, thinly sliced (the vibrant color makes the pizza visually stunning)
– 2 tbsp olive oil (extra virgin gives the crust a wonderful richness)
– 1 tsp cornmeal for dusting (this little trick prevents sticking and adds crunch)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for at least 30 minutes.
2. Lightly dust your work surface with cornmeal to prevent the dough from sticking.
3. Stretch the pizza dough into a 12-inch circle, working from the center outward with your fingertips.
4. Brush the entire surface of the dough with olive oil using a pastry brush, reaching all the way to the edges.
5. Spread BBQ sauce evenly over the dough, leaving a 1-inch border around the edges for the crust.
6. Sprinkle shredded mozzarella cheese evenly over the sauce layer.
7. Distribute the shredded chicken evenly across the pizza surface.
8. Arrange the thinly sliced red onions in an even layer over the chicken.
9. Carefully transfer the pizza to the preheated pizza stone or baking sheet using a pizza peel or inverted baking sheet.
10. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly with slight browning spots.
11. Remove from oven and let rest on a cutting board for 3 minutes before slicing.
Beyond just delicious, this pizza delivers a perfect contrast of textures – crispy crust, melty cheese, and tender chicken. The caramelized red onions add a subtle sweetness that balances the smoky BBQ sauce beautifully. Try serving it with a simple side salad or drizzle with extra BBQ sauce right before serving for an extra flavor boost.
Spicy Pepperoni and Jalapeño Pizza
Zesty flavors await with this homemade spicy pepperoni and jalapeño pizza—perfect for those who crave a little heat in their comfort food. Let’s walk through each step together to create a crispy, cheesy masterpiece that’s sure to impress.
Ingredients
– 1 pound pizza dough (I like to let it rest at room temp for 30 minutes for easier stretching)
– 1/2 cup pizza sauce (homemade or your favorite jarred brand—I opt for one with a hint of garlic)
– 8 ounces shredded mozzarella cheese (freshly shredded melts better than pre-shredded)
– 4 ounces sliced pepperoni (go for the thicker cuts for a meatier bite)
– 2 fresh jalapeños, thinly sliced (remove seeds for less heat, or keep them for an extra kick)
– 2 tablespoons extra virgin olive oil (my go-to for brushing the crust)
– 1/2 teaspoon dried oregano (a sprinkle adds an herby depth)
– Cornmeal for dusting (just a light coat prevents sticking and adds crunch)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for at least 30 minutes—this ensures a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, being careful not to tear it; let it rest for 5 minutes if it shrinks back.
3. Lightly dust a pizza peel or inverted baking sheet with cornmeal to prevent sticking, then transfer the dough to it.
4. Brush the outer edge of the dough with 1 tablespoon of extra virgin olive oil to promote browning.
5. Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
6. Sprinkle the shredded mozzarella cheese uniformly over the sauce.
7. Arrange the sliced pepperoni in a single layer on top of the cheese.
8. Distribute the sliced jalapeños evenly across the pizza.
9. Sprinkle the dried oregano over the toppings for added flavor.
10. Carefully slide the pizza onto the preheated stone or baking sheet in the oven.
11. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
12. Remove the pizza from the oven using a peel or spatula, and let it cool on a wire rack for 2-3 minutes to set the cheese.
13. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the top before slicing.
A perfectly baked pizza emerges with a crisp, chewy crust that supports the melty cheese and spicy toppings. The pepperoni adds a savory saltiness, while the jalapeños provide a fresh, fiery contrast—ideal for serving with a cold beer or a side salad to balance the heat.
Veggie Supreme Pizza with Fresh Basil
Veggie supreme pizza with fresh basil is the perfect homemade meal that combines vibrant vegetables with aromatic herbs for a truly satisfying experience. Let me guide you through creating this delicious pie from scratch, ensuring every step is clear and achievable even for first-time pizza makers.
Ingredients
– 1 cup warm water (around 110°F – I test it with my finger to feel comfortably warm)
– 2 ¼ tsp active dry yeast (this little packet makes all the difference in a fluffy crust)
– 1 tbsp honey (my secret for helping the yeast activate and adding subtle sweetness)
– 3 cups all-purpose flour, plus extra for dusting
– 1 tsp salt
– 2 tbsp extra virgin olive oil (my go-to for both dough and drizzling)
– ½ cup pizza sauce (I prefer a simple crushed tomato base with minimal seasoning)
– 2 cups shredded mozzarella cheese
– 1 bell pepper, thinly sliced (any color works, but I love the sweetness of red)
– ½ red onion, thinly sliced
– 1 cup sliced mushrooms
– ¼ cup fresh basil leaves (torn by hand right before using for maximum aroma)
Instructions
1. Combine warm water, yeast, and honey in a large bowl and let sit for 5 minutes until foamy.
2. Tip: If your yeast doesn’t foam, it may be expired – always check the date before starting.
3. Add flour and salt to the yeast mixture and stir until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat your oven to 475°F with a pizza stone or baking sheet inside.
7. Punch down the dough and roll it out on a floured surface to a 12-inch circle.
8. Transfer dough to a parchment-lined peel or baking sheet.
9. Spread pizza sauce evenly over the dough, leaving a ½-inch border.
10. Sprinkle mozzarella cheese over the sauce.
11. Arrange bell pepper, red onion, and mushrooms evenly over the cheese.
12. Tip: Don’t overload with veggies – too many will make the crust soggy.
13. Drizzle 1 tbsp olive oil over the toppings.
14. Carefully slide the pizza onto the preheated stone or sheet.
15. Bake for 12-15 minutes until crust is golden and cheese is bubbly with browned spots.
16. Tip: Rotate the pizza halfway through baking for even cooking.
17. Remove from oven and immediately top with fresh basil leaves.
18. Let cool for 2 minutes before slicing.
Ultimate satisfaction comes from that first bite of this homemade masterpiece. The crisp-yet-chewy crust provides the perfect base for the melty cheese and vibrant vegetables, while the fresh basil adds a bright, aromatic finish that store-bought pizzas simply can’t match. Try serving it with a simple side salad for a complete meal that will have everyone asking for your recipe.
Four Cheese White Pizza
Gather your ingredients and let’s create a white pizza masterpiece that’s both elegant and comforting. This four-cheese version skips the tomato sauce to let the creamy, savory flavors shine through. Follow these steps carefully for a restaurant-quality result right in your own kitchen.
Ingredients
– 1 lb pizza dough (I always let mine rest at room temperature for 30 minutes for easier stretching)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 cup whole milk ricotta cheese (drain any excess liquid for a creamier texture)
– 1 cup shredded mozzarella cheese (I prefer low-moisture for better melting)
– ½ cup grated Parmesan cheese (freshly grated melts more evenly)
– ¼ cup crumbled Gorgonzola cheese (adjust to your blue cheese preference)
– 2 cloves garlic, minced (fresh is essential for that aromatic punch)
– 1 tsp dried oregano (rubbed between fingers to release more flavor)
– ½ tsp red pepper flakes (optional, but adds a nice subtle heat)
– Salt and freshly ground black pepper to taste
Instructions
1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a lightly floured surface, stretch the room-temperature pizza dough into a 12-inch circle.
3. Brush the entire surface with extra virgin olive oil, leaving a ½-inch border around the edges.
4. Evenly spread the drained ricotta cheese over the oiled dough using the back of a spoon.
5. Sprinkle the minced garlic evenly over the ricotta layer.
6. Distribute the shredded mozzarella cheese across the pizza surface.
7. Sprinkle the grated Parmesan cheese over the mozzarella.
8. Dot the crumbled Gorgonzola cheese evenly across the pizza.
9. Season with dried oregano, red pepper flakes (if using), salt, and black pepper.
10. Carefully transfer the assembled pizza onto the preheated pizza stone or baking sheet.
11. Bake for 12-15 minutes until the crust is golden brown and cheeses are bubbly and slightly browned.
12. Remove from oven and let rest for 3 minutes before slicing.
What emerges from your oven is a symphony of textures and flavors—creamy ricotta base, stretchy mozzarella, sharp Parmesan, and tangy Gorgonzola all harmonizing on a crisp crust. The garlic and oregano provide aromatic depth while the optional red pepper flakes add just enough heat to balance the richness. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the cheese’s creaminess, or enjoy it as is for the ultimate comfort food experience.
Hawaiian Pizza with Pineapple and Ham
Venturing into homemade pizza brings such joy, especially when crafting this tropical favorite that combines sweet and savory in perfect harmony. Let me guide you through creating a delicious Hawaiian pizza from scratch, ensuring every step is clear and achievable even for beginners.
Ingredients
– 1 pound pizza dough (I always let mine rest at room temp for 30 minutes—it makes stretching easier)
– 1/2 cup pizza sauce (homemade or your favorite jarred brand works great)
– 1 1/2 cups shredded mozzarella cheese (I prefer whole milk for its creamy melt)
– 1 cup diced ham (about 1/4-inch pieces for even distribution)
– 1 cup pineapple chunks, drained well (canned or fresh—both are delightful)
– 2 tablespoons olive oil (extra virgin is my go-to for brushing the crust)
– Cornmeal for dusting (just a sprinkle prevents sticking and adds crunch)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for at least 30 minutes.
2. Lightly dust a clean surface with flour and roll out the pizza dough into a 12-inch circle, about 1/4-inch thick.
3. Transfer the dough to a cornmeal-dusted pizza peel or inverted baking sheet for easy sliding.
4. Brush the entire surface of the dough with olive oil, leaving a 1-inch border around the edge for the crust.
5. Spread the pizza sauce evenly over the oiled dough, avoiding the crust area.
6. Sprinkle the shredded mozzarella cheese uniformly over the sauce.
7. Distribute the diced ham evenly across the cheese layer.
8. Scatter the well-drained pineapple chunks over the ham, ensuring they’re spaced for balanced bites.
9. Carefully slide the pizza onto the preheated stone or baking sheet in the oven.
10. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned at the edges.
11. Remove the pizza from the oven using a peel or spatula and let it cool on a cutting board for 2-3 minutes.
12. Slice into 8 pieces with a sharp pizza cutter or knife.
Lightly charred edges give way to a chewy crust that supports the gooey cheese, sweet pineapple, and salty ham in every bite. Serve it fresh from the oven with a side salad for a complete meal, or try adding a drizzle of hot honey for an extra kick that complements the tropical flavors beautifully.
Buffalo Chicken Pizza with Blue Cheese
Of all the game-day recipes I’ve tested over the years, this Buffalo chicken pizza with blue cheese remains a crowd-pleaser that balances spicy, tangy, and creamy flavors perfectly.
Ingredients
– 1 lb pizza dough (I always let mine rest at room temp for 30 minutes for easier stretching)
– 1 cup shredded cooked chicken (rotisserie chicken saves time and adds great flavor)
– 1/2 cup Buffalo sauce (Frank’s RedHot is my go-to for authentic tang)
– 1 cup shredded mozzarella cheese (whole milk melts beautifully)
– 1/4 cup crumbled blue cheese (I prefer the boldness of Maytag blue)
– 2 tbsp unsalted butter (melted, for brushing the crust)
– 1/4 cup finely sliced celery (for fresh crunch)
– 2 tbsp ranch dressing (homemade or your favorite brand)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Tip: Let the dough rest if it springs back—patience prevents tearing!
3. Brush the outer crust with melted butter for a golden, crispy finish.
4. Spread Buffalo sauce evenly over the dough, leaving a 1-inch border.
5. Sprinkle shredded mozzarella cheese over the sauce.
6. Toss shredded chicken with 2 tablespoons of Buffalo sauce and distribute it over the cheese.
7. Scatter crumbled blue cheese across the pizza.
8. Carefully transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and cheese is bubbly. Tip: Rotate halfway through for even cooking.
9. Remove from oven and let rest for 3 minutes—this helps the cheese set without making the crust soggy.
10. Drizzle ranch dressing over the top and garnish with sliced celery. Tip: Add celery just before serving to maintain its crisp texture.
Diving into this pizza reveals a perfect harmony: the spicy kick of Buffalo sauce mellows into the rich, tangy blue cheese, while the celery adds a refreshing crunch. Serve it sliced into wedges with extra ranch for dipping, and watch it disappear faster than the fourth quarter of a close game!
Mushroom and Truffle Oil Pizza
Oven-fresh and earthy, this mushroom and truffle oil pizza is a gourmet twist on a classic that’s surprisingly simple to master. Perfect for a cozy night in or impressing guests, it balances rich flavors with a crisp, golden crust. Let’s walk through each step together, just like in a cooking class.
Ingredients
– 1 pre-made pizza dough (I like to use store-bought for convenience, but homemade works too)
– 1 cup sliced cremini mushrooms (they have a deeper flavor than white mushrooms)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 1 cup shredded mozzarella cheese (low-moisture part-skim gives the best stretch)
– 1 tablespoon truffle oil (a little goes a long way—I prefer black truffle oil for its intensity)
– 1/4 teaspoon salt (I use fine sea salt for even distribution)
– 1/4 teaspoon black pepper (freshly ground adds a nice kick)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for at least 30 minutes—this ensures a crispy crust.
2. On a floured surface, stretch the pre-made pizza dough into a 12-inch circle, being gentle to avoid tearing.
3. Brush the stretched dough with 1 tablespoon of extra virgin olive oil, covering the surface evenly to prevent sogginess.
4. In a bowl, toss the sliced cremini mushrooms with the remaining 1 tablespoon of extra virgin olive oil, salt, and black pepper until coated.
5. Sprinkle the grated Parmesan cheese over the oiled dough, followed by the shredded mozzarella cheese, leaving a 1-inch border for the crust.
6. Arrange the seasoned mushrooms evenly on top of the cheese layer.
7. Carefully transfer the assembled pizza to the preheated pizza stone or baking sheet using a pizza peel or inverted baking sheet.
8. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned at the edges.
9. Remove the pizza from the oven and let it cool on a wire rack for 2 minutes to set the cheese.
10. Drizzle the truffle oil over the hot pizza just before serving to preserve its aromatic flavor.
Perfectly crisp with a chewy bite, this pizza boasts an earthy depth from the mushrooms and a luxurious finish from the truffle oil. Serve it sliced with a side salad for a complete meal, or enjoy it as is for a truly indulgent treat.
Prosciutto and Arugula Pizza
Kicking off our culinary adventure, let’s create a prosciutto and arugula pizza that balances savory, peppery, and fresh flavors perfectly. This recipe guides you through each step methodically, ensuring even beginners achieve restaurant-quality results. Prepare your workspace, and let’s begin crafting this delightful dish together.
Ingredients
– 1 pound pizza dough (I like to use store-bought for convenience, but homemade works too)
– 1/2 cup pizza sauce (opt for a high-quality brand with minimal additives)
– 8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick pieces (room temperature helps it melt evenly)
– 2 ounces prosciutto, thinly sliced (I prefer imported Italian for its delicate saltiness)
– 1 cup fresh arugula (washed and dried thoroughly to prevent sogginess)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1/4 teaspoon red pepper flakes (adjust based on your heat preference)
– All-purpose flour for dusting (just a light sprinkle to prevent sticking)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Lightly dust a clean surface with all-purpose flour to prevent the dough from sticking.
3. Stretch the pizza dough into a 12-inch circle, working from the center outward to maintain an even thickness.
4. Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edges for the crust.
5. Arrange the sliced mozzarella cheese in a single layer over the sauce.
6. Carefully transfer the assembled pizza onto the preheated pizza stone or baking sheet.
7. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
8. Remove the pizza from the oven and let it cool on a wire rack for 2 minutes to set.
9. Top the baked pizza with the thinly sliced prosciutto, distributing it evenly.
10. Scatter the fresh arugula over the prosciutto.
11. Drizzle the extra virgin olive oil over the top in a circular motion.
12. Sprinkle the red pepper flakes evenly across the pizza for a hint of spice.
Perfectly combining crisp, chewy crust with creamy mozzarella, the salty prosciutto and peppery arugula add vibrant contrasts. Serve it immediately while warm, perhaps paired with a light salad for a complete meal that highlights its fresh, balanced flavors.
Seafood Pizza with Shrimp and Scallops
Diving into seafood pizza brings coastal flavors right to your kitchen. This shrimp and scallop version combines tender seafood with a crispy crust, perfect for a gourmet twist on pizza night. Let’s walk through each step methodically to ensure success.
Ingredients
– 1 pound pizza dough (I always let it rest at room temp for easier stretching)
– 1/2 cup pizza sauce (homemade or your favorite jarred brand works)
– 8 ounces large shrimp, peeled and deveined (thawed if frozen for even cooking)
– 6 ounces sea scallops, patted dry (dry surfaces ensure a nice sear)
– 1 cup shredded mozzarella cheese (I prefer whole milk for better melt)
– 2 tablespoons extra virgin olive oil (my go-to for richness)
– 1 teaspoon minced garlic (freshly minced adds the best flavor)
– 1/4 teaspoon red pepper flakes (adjust for a hint of heat)
– Salt and black pepper to taste (I use fine sea salt for even distribution)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. On a floured surface, stretch the pizza dough into a 12-inch circle, aiming for an even thickness to avoid soggy spots.
3. Brush the dough with 1 tablespoon of olive oil to create a barrier that keeps the crust crisp.
4. Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle the shredded mozzarella cheese over the sauce in an even layer.
6. In a bowl, toss the shrimp and scallops with the remaining olive oil, minced garlic, red pepper flakes, salt, and black pepper.
7. Arrange the seasoned shrimp and scallops on top of the cheese, spacing them out for even cooking.
8. Carefully transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and seafood is opaque.
9. Remove from the oven and let it rest for 2 minutes before slicing to allow the cheese to set.
Resulting in a delightful combination, the pizza boasts a crispy crust with juicy, tender seafood and a hint of garlic heat. Serve it sliced with a side salad for a balanced meal, or enjoy it as a standout appetizer at gatherings—it’s sure to impress with its vibrant flavors and textures.
Pesto Chicken Pizza with Sun-Dried Tomatoes
Just imagine the aroma of fresh basil and garlic wafting through your kitchen—this pesto chicken pizza with sun-dried tomatoes brings restaurant-quality flavor right to your home table with surprisingly simple steps.
Ingredients
– 1 lb pizza dough (I always let mine rest at room temp for 30 minutes—it makes stretching so much easier)
– 1/2 cup basil pesto (homemade or store-bought, but go for one with real Parmesan)
– 1 cup cooked shredded chicken (rotisserie chicken saves time and adds great flavor)
– 1/4 cup sun-dried tomatoes in oil, drained and chopped (the oil-packed ones are more tender)
– 1 1/2 cups shredded mozzarella cheese (I like part-skim for less grease)
– 2 tbsp extra virgin olive oil (my go-to for brushing the crust)
– Cornmeal for dusting (prevents sticking and gives a nice crunch)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch circle.
3. Sprinkle cornmeal on a pizza peel or inverted baking sheet to prevent sticking.
4. Transfer the stretched dough to the prepared peel.
5. Spread the basil pesto evenly over the dough, leaving a 1-inch border.
6. Top with shredded chicken and chopped sun-dried tomatoes.
7. Sprinkle mozzarella cheese over the toppings.
8. Brush the exposed crust with extra virgin olive oil.
9. Slide the pizza onto the preheated stone or sheet and bake for 12-15 minutes.
10. Rotate the pizza halfway through baking for even browning.
11. Remove when the crust is golden and cheese is bubbly with slight browning.
Zesty and satisfying, this pizza boasts a crisp crust with a cheesy, herbaceous center. The sun-dried tomatoes add a sweet-tangy punch that pairs perfectly with a simple side salad for a complete meal.
Greek Pizza with Feta and Olives
Welcome to a delicious twist on pizza night that brings the flavors of the Mediterranean right to your kitchen. Whether you’re a beginner or a seasoned cook, this Greek pizza with feta and olives is straightforward and rewarding to make. Let’s dive into the methodical steps to create this savory masterpiece.
Ingredients
– 1 pound pizza dough (I always use store-bought for convenience, but homemade works too)
– 1/2 cup pizza sauce (go for a high-quality brand with no added sugars)
– 1 cup shredded mozzarella cheese (freshly shredded melts better than pre-shredded)
– 1/2 cup crumbled feta cheese (I love the tanginess of authentic Greek feta)
– 1/4 cup sliced Kalamata olives (pitted ones save time and avoid surprises)
– 1 tablespoon extra virgin olive oil (my go-to for its rich flavor)
– 1 teaspoon dried oregano (crush it between your fingers to release more aroma)
– 1/4 teaspoon red pepper flakes (optional, but adds a nice kick if you like heat)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for at least 30 minutes; this ensures a crispy crust.
2. On a floured surface, stretch the pizza dough into a 12-inch circle, handling it gently to avoid tearing.
3. Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edges for the crust.
4. Sprinkle the shredded mozzarella cheese over the sauce, covering it completely.
5. Distribute the crumbled feta cheese and sliced Kalamata olives on top of the mozzarella.
6. Drizzle the extra virgin olive oil over the pizza for added flavor and to help browning.
7. Sprinkle the dried oregano and red pepper flakes evenly over the top.
8. Carefully transfer the pizza to the preheated pizza stone or baking sheet using a pizza peel or the back of a baking sheet.
9. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
10. Remove the pizza from the oven and let it cool on a wire rack for 5 minutes before slicing.
Perfectly baked, this pizza boasts a crisp crust with a cheesy, savory topping that’s elevated by the briny olives and creamy feta. Serve it hot with a side salad for a complete meal, or get creative by adding a drizzle of tzatziki sauce for an extra Greek flair.
Conclusion
Hungry for pizza perfection? This roundup offers endless inspiration for delicious homemade pies. Try a recipe tonight, leave a comment with your favorite, and share the love on Pinterest. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
