30 Easy Ways To Make Pizza

30 easy ways to make pizza

1. Margherita Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.



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2. Tomato Pie Make Margherita Pizzas without mozzarella or basil. Use extra oregano.

3. Quattro Stagioni Make Margherita Pizzas (No. 1); before adding cheese, top with olives, artichoke hearts, ham and sauteed mushrooms in 4 sections.

4. Puttanesca Make Margherita Pizzas chop 1 garlic clove, 6 anchovies, 1 tablespoon capers,1/4 cup olives and some parsley and scatter over the tomatoes before baking.

5. Roasted Pepper Make Margherita Pizzas add roasted pepper strips and red pepper flakes with the cheese.

6. New York-Style Press dough into an oiled 15-inch pizza pan. Drizzle with olive oil, then top with 1/2 cup tomato sauce and 2 cups shredded mozzarella. Bake, then garnish with pecorino, dried oregano and olive oil.

7. Pepperoni-Mushroom Make New York-Style Pizza top with sauteed mushrooms and sliced pepperoni before baking.

8. Sausage-Broccoli Rabe Make New York-Style Pizza with only 1 1/2 cups mozzarella. Add 2 crumbled raw sausages. Bake until just crisp, then top with 4 ounces bocconcini, sauteed broccoli rabe and jarred cherry peppers. Bake until the cheese melts.

9. Stuffed Crust Make New York-Style Pizza but before topping, place 8 string-cheese sticks along the edge and fold the dough over. Brush the stuffed crust with olive oil and sprinkle with dried oregano.

10. Meatball Press dough into an oiled 15-inch pizza pan. Top with olive oil, 1/2 cup tomato sauce and 6 ounces sliced fresh mozzarella. Bake until just crisp, then top with sliced cooked meatballs, pecorino, basil and olive oil and bake until browned.

11. Meat-Olive Make Meatball Pizza add 2 crumbled raw Italian sausages and 1/3 cup chopped Kalamata olives with the mozzarella.

12. Eggplant Make Meatball Pizza top with breaded and fried eggplant slices and ricotta instead of the meatballs.

13. Sicilian Press dough into an oiled rimmed baking sheet. Cover and set aside until doubled. Top with 3/4 cup tomato sauce and 2 cups shredded mozzarella; drizzle with olive oil and bake.

14. Pepperoni Make Sicilian Pizza with only 1 1/2 cups cheese; bake until just crisp. Top with 6 ounces sliced pepperoni and 4 ounces bocconcini, then bake until bubbly. Garnish with basil and pecorino.

15. Herb Stretch dough into a 15-inch round. Top with olive oil, salt and chopped thyme and oregano. Bake until crisp, then brush with more olive oil.

16. Fennel-Taleggio Make Herb Pizza top with sauteed fennel, 6 ounces sliced taleggio, 2 tablespoons chopped hazelnuts and grated pecorino before baking.

17. Baked Ziti Make New York-Style Pizza top with leftover ziti and more cheese before baking.

18. Smoked Mozzarella Make Herb Pizza top herbs with 1 minced garlic clove and 6 ounces sliced smoked mozzarella, then bake until crisp. Add 3/4 cup ricotta and grated Parmesan; bake until melted.

19. Squash-Pepper Stretch dough into a 15-by-9-inch rectangle. Top with paper-thin slices of butternut squash, caramelized onions, olive oil and red pepper flakes. Bake until crisp.

20. Zucchini Stretch dough into a 15-by-9-inch rectangle. Top with minced garlic, thinly sliced zucchini, olive oil and red pepper flakes. Bake until crisp. You can also use the zucchini as the dough.

21. Fig Squares Stretch dough into a 15-by-9-inch rectangle. Sprinkle with cardamom. Cut into small squares; top each with a fig half and a dollop of robiola. Bake, then top with caramelized onions.

22. Cajun Shrimp Stretch dough into two thin 9-inch rounds. Mix 3/4 cup tomato sauce and 1 tablespoon Cajun seasoning; spread over dough rounds and top with 1 cup shredded manchego. Bake until golden. Saute scallions, green bell pepper, celery and shrimp; season with red pepper flakes.

23. Clam Stretch dough into a 15-by-9-inch rectangle. Sprinkle with oregano and 1 cup shredded mozzarella, then bake until crisp. Top with 8 ounces chopped canned clams and 4 ounces sliced mozzarella; bake until melted.

24. Bianco Stretch dough into two thin 9-inch rounds; top with olive oil, salt, thyme, oregano and 1/2 cup robiola. Bake until crisp, then add 4 ounces each ricotta and bocconcini, olive oil and salt; bake until the cheese melts.

25. Tomato Bianco Make Bianco Pizzas add 1/4 cup sliced sun-dried tomatoes with the bocconcini. Top with basil.

26. BBQ Chicken Stretch dough into a 15-by-9-inch rectangle. Top with cooked chicken, 1/4 cup barbecue sauce, scallions, pickled jalapeños and 1 cup shredded cheddar. Bake until golden.

27. Verde Stretch dough into a 15-inch round; bake until crisp. Puree 1/4 cup each pistachios, basil, parsley and scallions with 1 cup arugula, 2 garlic cloves, 1/2 cup olive oil, salt and pepper. Spread over crust. Top with Parmesan and more arugula.

28. Onion-Corn Stretch dough into two thin 9-inch rounds. Spread each with caramelized onions. Top with thyme, corn, olive oil, salt and pepper. Bake until golden; garnish with basil.

29. Onion-Bacon Make Onion-Corn Pizzas Add 2 tablespoons diced raw bacon before baking. Top finished pizzas with arugula.

30. Apple-Cheddar Stretch dough into two thin 9-inch rounds. Brush each with olive oil and season with salt; top with 1 sliced apple, 1 teaspoon fresh thyme and 1 cup shredded cheddar. Bake until golden; top with crumbled bacon and maple syrup.