Crusts and Toppings Galore: Our Best Pizza Recipes

Classic. Timeless. A tried-and-true favorite. Absolutely perfect. There are so many ways to describe this simple tomato-mozzarella-basil pizza, but two words should do the trick—that's amore!

Thin and crispy, these pizzas are sure to disappear in a flash. Try any or all of the three toppings we outlined in this recipe: There's Spinach-Parmigiano-Pepper Flakes, Potato-Red Onion-Arugula, and Ricotta-Peas-Prosciutto, which is pictured here.

Similar to Sicilian-style pizza, this thicker pie is topped with an entire pound of mozzarella cheese, cremini mushrooms, and sliced pepperoni. Feel free to leave off the meat for a vegetarian meal.

Skip the sauce and let the cheese shine in this understated pizza topped with a duo of shredded Fontina cheese and fresh mozzarella.

One roasted chicken breast yields all the meat you need for two of these pizzas. The meat is tossed with barbecue sauce and teamed with sharp white cheddar and sweet red onions for an irresistible topping.

Pay homage to the flag with this festive pie! Blue potatoes and fresh mozzarella pearls form the "stars" while cherry tomatoes stand in for the "stripes."

Kids and adults alike will love this hearty pizza. Homemade meatballs and marinara top store-bought dough.

Cauliflower is blitzed in the food processor, then turned into a gluten-free pizza dough with an assist from an egg and two types of cheese—mozzarella and Grana Padano. The resulting golden crust is finished with more mozzarella, roasted cherry tomatoes, and fresh basil.

The vibrant colors and crisp texture of fresh vegetables like bell peppers and broccolini top the ultimate vegetarian pizza. We have a feeling that carnivores are going to want to dig in, too.

Put leftover rotisserie chicken to good use in this pie that builds a powerful, flavor-packed team of spicy tomatillo salsa, sour cream, Monterey Jack, and fresh corn kernels.

Make use of a bounty of hearty vegetables—such as shiitake mushrooms, lacinato kale, and red onions—with this colorful grilled pizza recipe. As for the cheese, get ready for a punchy combination of blue cheese and low-moisture mozzarella.

This skillet pizza recipe starts by sautéing mixed wild mushrooms with butter and shallots until the 'shrooms are golden brown. White wine and heavy cream are added, and then the whole mixture is spooned over fresh pizza dough topped with Fontina cheese.

You'll go heart eyes for this bright pink and red pizza that gets its color from thinly sliced soppressata and a tangy combination of homemade pickled onions and peppers. But the flavor doesn't stop there! We added a trio of cheeses—ricotta, Parmesan, and Monterey Jack—to finish it all off.

Inspired by the traditional French salad, this pizza—which is cooked on a baking sheet—is topped with thinly sliced potatoes, black olives, oil-packed tuna, haricots verts, red onions, and a sprinkle of baby arugula.

This vegetarian pizza recipe features an exciting combination of escarole, radicchio, and halved cherry tomatoes, plus capers and ooey-gooey provolone cheese slices.

This is no ordinary vegan pizza recipe—one half is covered with freshly puréed red tomatoes, while the other half is topped with puréed yellow tomatoes. It's a stunning visual contrast that everyone will enjoy.

Dress up this white pizza with thin slices of salty prosciutto, an irresistible melt-in-your-mouth treat that offers a taste of Italy.

Sunny yellow squash blossoms and zucchini crown these show-stopping pizzas. Crack an egg over the top in the last five minutes of baking to take them to the next level.

Combine the appetizer and main course with this creative pie. Sliced Italian meats, including mortadella and capocollo, top our favorite fast pizza dough alongside tangy pepperoncini, marinated green olives, and artichoke hearts.

A preheated cast-iron skillet is the key to getting a restaurant-quality crust in this weeknight-friendly pizza. Two types of cheese—ricotta and mozzarella—and good-for-you spinach and artichoke hearts complete the dish.

This recipe is an upgrade of one of the most timeless pies. A to-die-for white sauce is made from heavy cream, Parmigiano, garlic, and lemon. Top with dollops of ricotta, sliced mozzarella, and pepperoni, then finish off the final product with an extra drizzle of olive oil and a few cranks of black pepper.

This salad-inspired pizza is topped with baby arugula, sliced fennel, and shaved carrots after it has finished baking. It's quick, colorful, and absolutely delicious.

A fresh-tasting vegetarian pie like this is something we can eat again and again (and again!). Gouda is a surprising but fabulous choice instead of the usual mozzarella, and thin lemon slices offer a zesty punch bite after bite.

You don't need to travel to France for a taste of a bistro classic. Chopped anchovies, roasted peppers, capers, and parsley leaves top our classic pizza dough. Only three tablespoons of sauce are used in order to let all of the sharp, salty flavors shine.

Summer squash shines alongside feta cheese, Kalamata olives, and mint leaves in this stunning summer pie. Cut down on prep time by using store-bought pizza dough so that you can get dinner on the table in under one hour.

You've never seen a steak and egg entrée like this. Sautéed ground beef, crumbled feta, and white cheddar cheese are scattered on top of the pizza dough. Then comes the real magic—four eggs are cracked right into the meat mixture and baked until set.

Craving a deep-dish style pizza? That's where the cast iron skillet really shines. It not only creates a thicker crust, but an incredibly crispy one at that.

Crunchy fennel, bright purple radicchio, and peppery baby arugula on top of a classic dough is a wild mix of fabulous flavors. We've substituted cherry tomato halves in place of marinara sauce, because what's a salad without the juicy, bright red fruit?

Melt-in-your-mouth roasted eggplant joins garlicky Swiss chard, gooey provolone, and fresh oregano in this show-stopping skillet pizza.

Don't relegate Brussels sprouts to a side dish! They make an excellent pizza topping that's crispy, chewy, and completely addictive. Here, they're punched up with paper-thin lemon slices.

Like a pizza-cheesesteak hybrid! Medium-rare sirloin is teamed with sautéed peppers and onions and Monterey Jack on a golden crust.

A combination of blistered cherry tomatoes and juicy fresh heirlooms adds color and flavor to this white pizza.

Fresh asparagus and cherry tomatoes join two pantry ingredients—tangy marinated artichoke hearts and nutty Gruyère cheese—in this delicious pizza.

Seeking a dessert pizza? Look no further than this elegant whole-wheat number topped with ricotta, thyme, honey, and fresh figs.

Brushing the dough with herb oil as it grills gives this pizza tons of flavor. It's finished with fontina and two kinds of mozzarella.

A stash of whole-wheat pizza dough in the freezer is like money in the bank! You can pull it out any night of the week and make a quick, crowd-pleasing dinner. Here, the golden crust is topped with crushed grape tomatoes, peppery arugula, and nutty Pecorino Romano.

Transform everyone's favorite bar snack into a spectacular pizza. Don't forget the blue cheese, celery, and carrot garnish!