Crusts and Toppings Galore: Our Best Pizza Recipes

Photo: Lennart Weibull

There's something here for everyone. Put together a feast with meaty deep-dish styles, thin-crust vegetarian pizzas, and so much more.

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Sausage, Mushroom and Pickled Pepper Pizza 2
Lennart Weibull

When you use our simple pizza dough recipes (or a good store-bought one), making any of these pizza recipes is as easy as pie. Go classic with your toppings, or get creative, as we did, taking a cue from antipasto platters, popular salads, and so much more. The possibilities are endless, which means any night can be pizza night.

First and foremost, you'll need your base, so start with one of our basic pizza dough recipes. If you're planning to make pizza on a weeknight, we suggest making the dough the night before and storing it in the refrigerator. Then, let it work its magic. We've used it for the Sausage, Mushroom, and Pickled-Pepper Pizza, pictured here. The pie offers a little bit of everything. Take in the big pop of flavor and color from fresh basil, pickled cherry peppers, and shiitake mushroom caps. Fresh basil and a low-moisture mozzarella offset some of the sharp, savory toppings. Looking for more of a classic pizza recipe? Kids and adults alike will adore our recipe for a while cheese pizza with pepperoni. A trio of Parmigiano-Reggiano, mozzarella, and ricotta are the ultimate creamy combo for this sauce-less pie.

While those pizzas can cook on either a pizza stone or a baking sheet, we're also a fan of using a cast-iron skillet to make homemade pies. By cooking the pizza dough in this pan, the crust becomes golden brown and so crispy. When you're craving breakfast for dinner, try our steak and eggs-inspired pie, so you can see for yourself just how magical cooking in a cast-iron skillet is.

From thin crust to deep dish, vegetarian to meat lover's, our pizza recipes are sure to make you say, "Mamma Mia, that's amore!"

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Classic Margherita Pizza

classic margherita pizza
Paola + Murray

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!

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Roman-Style Thin-Crust Pizzas

roman thin-crust pizza with prosciutto, ricotta, and peas
Paola + Murray

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.

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Grandma-Style Pizza

grandma-style pizza
Paola + Murray

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.

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White Pizza


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

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BBQ Chicken Pizza

bbq chicken pizza
Bryan Gardner

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.

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Flag Pizza

american flag themed pizza
Aaron Dyer

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."

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Deep-Dish Meatball Pizza

Johnny Miller

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

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Cauliflower Crust Pizza Margherita

cauliflower pizza
Bryan Gardner

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.

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Vegetable Lovers' Deep-Dish Pizza

vegetable lovers' deep-dish pizza
Paola + Murray

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.

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Cheesy Chicken-and-Corn Pizza

cheesy chicken-and-corn pizza
Lennart Weibull

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.

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Grilled Vegetable Pizzas

grilled vegetable pizzas
Christopher Testani

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.

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Wild Mushroom Skillet Pizza


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.

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White Pizza with Pickled Onions and Peppers

Christopher Testani

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.

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Nicoise-Salad Pizza

Nicoise-Salad Pizza
Roland Bello

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.

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Escarole, Provolone, and Cherry-Tomato Pizza

Escarole, Provolone, and Cherry-Tomato Pizza
Roland Bello

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

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Two-Tomato Pizza

Roland Bello
Tomato pizza

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.

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Prosciutto Mozzarella Pizza

Prosciutto Mozzarella Pizza
Roland Bello

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

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Squash-Blossom Pizzas


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.

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Antipasto-Platter Pizza

Antipasto-Platter Pizza
Lennart Weibull

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.

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Artichoke-and-Spinach Skillet Pizza

Armando Rafael

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.

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Pepperoni Three-Cheese White Pizza

Pepperoni Three-Cheese White Pizza
Lennart Weibull

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.

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Sausage-and-Fontina Pizza

sausage and fontina pizza

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.

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Broccoli, Lemon, and Gouda Pizzas

Broccoli, Lemon, and Gouda Pizzas recipe
Yuki Sugiura

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.

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Pan-Bagnat Pizza

Pan-Bagnat Pizza individual slices on grey board
Lennart Weibull

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.

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Zucchini and Caramelized-Onion Pizza

zucchini and caramelized-onion pizza
Sidney Bensimon

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.

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"Steak and Egg" Skillet Pizza

"Steak and Egg" Skillet Pizza
Justin Walker

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.

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Skillet Pizza Diavola

skillet pizza diavola
Paola + Murray

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.

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Tricolor-Salad Pizza

Tricolor-Salad Pizza
Lennart Weibull

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?

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Skillet Pizza with Eggplant and Greens

Anna Williams

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

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Brussels Sprout-Lemon 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.

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Steak Pizza with Peppers and Onions


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

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Ricotta Pizza with Fresh and Roasted Tomatoes

Andrew Purcell

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

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Spring Vegetable Pizzas


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

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Pizza with Fresh Figs, Ricotta, Thyme, and Honey

Pizza with Fresh Figs, Ricotta, Thyme, and Honey
Marcus Nilsson

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

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Three-Cheese Pizza


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.

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Whole-Wheat Pizzas with Pecorino, Arugula, and Tomatoes


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.

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Buffalo Chicken Pizza

Romulo Yanes

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

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