Pizza Recipes

Two kinds of mozzarella plus creamy fontina and a little fresh parsley top this cheesy grilled pizza. No grill? no problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

Stick to two or three toppings for the most delicious pizzas; here, we call for anchovies, onions, and garlic.

Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint. Each slice strikes the perfect balance between sweet and salty.

The thick, focaccia-like dough is a great blank canvas for mushrooms and pepperoni here but also works well with other toppings: Swap in crumbled raw sausage, partially cooked chopped bacon, anchovies, and sliced fresh vegetables like peppers, onions, and tomatoes.

Lemon on a pizza? Teamed with red onion and two Italian cheeses (Piave and fontina), it makes a uniquely delicious topping. Martha made this recipe on "Martha Bakes" episode 1104.

You can substitute all-purpose flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel, a flat, shovel-like tool. Prepare pizza on the peel, and with a firm flick of the wrist, slide pizza onto a preheated baking sheet or pizza stone.

No gluten, no problem! Riced cauliflower bound with an egg and two flavorful cheeses makes an excellent pizza crust.

Everyone will love the chewy, golden crust in this pan-pizza made in a cast-iron skillet. Diavola, which is Italian for deviled, is a nod to the fresh jalapenos on top -- the spicy chiles cut through the richness of the sausage, mozzarella, and feta.

Forget the standard marinara. This grilled pie combines savory and sweet with caramelized peaches, oozing mozzarella, salty prosciutto, and fragrant basil.

These easy weeknight pies are full of surprises. Grill a bushel of produce—mushrooms, zucchini, red onion, and kale—and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella to bring a mix of funk and gooeyness. Then, since we've already bucked tradition, skip the marinara and drizzle your pizzas with a simple mustard vinaigrette instead. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you're having salad for dinner.

A creamy mushroom topping fills this deep, crusty pizza. Martha made this recipe on Martha Bakes episode 608.

Every meatball-lover will adore this deep dish pizza. A pie plate and store-bought dough are all the keys you need to have a great pizza night at home.

On a hot grill these pizzas cook up quick. Grilling them one at a time ensures just the right amount of char on each.

Escarole is a sturdy, pleasantly bitter green. You can use spinach, if you prefer.

Recreating your favorites from the local pizza parlor is easy, and usually much healthier.

Brussels sprouts make for a crispy, chewy pizza topping. Lemon slices, ever so slightly caramelized, add zing.

Pitas can be more than just pockets! Let the flatbread shine with this quick and unconventional meatless recipe.

Fontina cheese adds a lot of flavor, but if you can't find it, use whole-milk mozzarella.

Try this shiitake mushroom pizza for a family-friendly meal any night of the week.

Keep the heat outdoors with this grilled pizza topped with sweet fennel and onions. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

In a departure from the standard pizza toppings, grilled dough is spread with basil pesto and scattered with shrimp, sliced tomatoes, and shaved Parmesan. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

Make this easy grilled pizza with a foolproof dough, simple tomato sauce, fresh mozzarella cheese, and basil. No grill? Simply cook the dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

With store-bought dough and leftover roast chicken or a rotisserie chicken at hand, you can have this easy, cheesy enchilada-inspired pizza on the table in about an hour.