No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pizza dough

Explore 96 recipes, 1 gallery, 5 videos, and more

MORE

Pizza Two Ways

Time:30 mins
Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for baking sheets
  • 2 frozen pizza crusts
  • 6 roasted tomato halves, roughly chopped
  • 3/4 cup ricotta cheese
  • 1/2 cup shaved Parmesan
  • coarse salt and ground pepper
  • 3/4 pound small red new potatoes (about 7), very thinly sliced
  • 2 tablespoons fresh rosemary leaves
  • 1/4 to 1/2 cup fresh basil leaves, torn if large
expand

Roasted Fall Vegetable and Ricotta Pizza

Time:50 mins
Ingredients
  • Olive oil, for baking sheet and drizzling
  • Flour, for dusting surface
  • 1 pound store-bought pizza dough, fresh, or thawed if frozen
  • 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
  • 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
  • 1 cup part-skim ricotta cheese
  • 1 tablespoon fresh rosemary leaves, (optional)
  • Coarse salt and ground pepper
expand

Roasted Root-Vegetable Pizza

expand

Clam Pizza

expand

Brown Sugar and Pecan Sticky Buns

Time:55 mins
expand

Individual Heart Pizzas

expand

Onion Focaccia

Time:50 mins
expand

Pizza Margherita

Ingredients
  • 1 Basic Pizza Dough, divided into 6 pieces
  • 1/3 cup yellow cornmeal
  • 2 tablespoons extra-virgin olive oil
  • 1 Basic Italian Tomato Sauce
  • 1 pound fresh mozzarella, sliced thin
  • 36 fresh basil leaves, washed and dried
expand

Broccoli Rabe Pizza with Hazelnut Dough

expand

Focaccia with Dried Fruit and Rosemary

Time:50 mins
Ingredients
  • 1 recipe Quick Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen
  • All-purpose flour, for work surface
  • 1 1/2 cups dried fruit (such as raisins, cranberries, cherries, and chopped apricots or prunes)
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 tablespoons extra-virgin olive oil, plus more for bowl
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons apricot jam, melted
expand

advertisement

advertisement

advertisement

advertisement