8 Easy Semi-Homemade Pizza Recipes
Put down the phone, and don’t fill out the online order form — today, you’ll be making your own pizza pie with one of these eight recipes. The ease of ordering in is, of course, one of the biggest draws to phoning it in, and we’ve kept the factor of simplicity in mind. There is no need to fear time-consuming steps, because there is no kneading in any of the recipes. All use a pre-made pizza crust or dough, minimizing the time so you can get your pizza on the table and into hungry mouths quickly.
1. Strawberry, Basil, and Balsamic Pizza
People have been piling veggies on pizza for ages, so why not try adding a bit of fresh fruit instead? Cookie and Kate did just that, with a pizza that blends the flavors of strawberries, balsamic, basil, and two types of cheeses. The goat cheese can be substituted for more mozzarella, or feta, if desired. You’ll have leftover balsamic, and that can be stored in the fridge.
- 16 ounces prepared whole-wheat pizza dough
- 1½ cups (6 ounces) shredded mozzarella
- 5 ounces goat cheese
- 1½ cups (about ½ pound) chopped strawberries, leafy ends removed and sliced into ¼-inch thick rounds
- 1 tablespoon fresh basil; chiffonade into short little strips
- freshly ground black pepper
- ½ cup balsamic vinegar
- 2 tablespoons honey
Directions: Preheat your oven to 350 degrees Fahrenheit. Roll out your pizza dough into a 12- to 14-inch round on a floured surface. Top the pizza dough with the shredded mozzarella, big crumbles of goat cheese, and strawberries. Bake on a lightly oiled baking sheet (or on a pizza stone, if you have one) until the cheese is bubbling and golden, and the crust is crisp underneath, about 35-40 minutes.
Meanwhile, make the balsamic reduction. In a small saucepan, combine the vinegar and honey. Gently simmer the mixture on medium-low heat until it is reduced in volume by half (this should take about 10-15 minutes) and set aside.
Once the pizza is done baking, top it with a sprinkle of basil and freshly ground black pepper. Slice it and use a spoon to lightly drizzle balsamic vinegar on top. Serve!
2. Veggie Lovers Pizza
Okay, so we can’t totally break with tradition. Veggie-topped pizzas have certainly earned their place in the spotlight, and this version from Gimme Some Oven has you skipping the frozen dough for whole-wheat pita bread in order to make a quick, healthy meal.
- 4 pieces of whole-wheat flatbread (or pitas)
- olive oil
- handful of fresh basil, thinly sliced
- bite-size fresh marinated mozzarella balls (about 6-8 per pita)
- fresh grated Parmesan cheese
- 1 medium zucchini, diced
- 1 medium yellow crooked neck squash, diced
- ½ a red onion, diced
- 1 bell pepper (red, yellow, orange, or green), diced
- 2 Roma tomatoes, seeded and diced
- crumbled Italian sausage, about 1 cup (optional)
Directions: Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the diced zucchini, yellow squash, red onion, bell pepper, and tomatoes, and season with salt and pepper. Sauté for 5 minutes until cooked, then remove from heat.
Meanwhile, brush the tops of each pita bread with olive oil. Top with basil. Sprinkle the pita bread with the cooked zucchini, yellow squash, red onion, bell pepper, and tomatoes. Cut the mozzarella balls in half and sprinkle on top of the other toppings. Bake at 400 degrees Fahrenheit, or grill, until the pita is slightly crispy and the cheese is bubbly. Sprinkle with freshly grated Parmesan cheese, cut into wedges, and serve.
3. Pizza Vesuvio with the Works
Part pizza, part calzone, and entirely delicious, Francis Ford Coppola shared the recipe used by his restaurant, Rustic, with Food & Wine. If you do not have a pizza stone, Nosh On says to use an upside-down baking sheet instead, sliding the pizza on parchment paper.
- ½ cup frozen artichoke hearts, thawed and sliced
- extra-virgin olive oil
- salt and freshly ground pepper
- ½ pound pizza dough, thawed if frozen
- all-purpose flour, for dusting
- ½ cup fresh ricotta (4 ounces)
- ¾ pound fresh mozzarella, cut into 1-inch cubes
- 2 ounces thinly sliced baked ham, cut into 1-inch strips
- 2 ounces salami, cut into 1-inch strips
- ½ teaspoon dried oregano
- ¼ cup plus 2 tablespoons marinara sauce
- 2 large crimini mushrooms, sliced ¼ inch thick
- 4 pitted olives, sliced ¼ inch thick
Directions: Set a pizza stone in the oven and preheat the oven to 500 degrees Fahrenheit. Let the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke hearts with oil. Season with salt and pepper.
On a floured work surface, roll or stretch the pizza dough out to a 12-inch round, about 1/8 inch thick. Roll the edge on half of the pizza 1/16 inch thick. Generously flour a pizza peel. Transfer the dough to the peel and lightly brush with oil. Top the thinner side of the dough with half of the artichokes, mozzarella, ricotta, ham and salami 3 inches from the edge. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara. Lift the 3-inch edge of dough over the filling and press to seal in the center of the round.
Spread the remaining ¼ cup of marinara over the dough, leaving a ½-inch border. Arrange the remaining artichoke hearts, mozzarella, ham, and salami over the marinara. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top. Sprinkle with the remaining oregano.
Slide the pizza onto the hot stone and bake for 8-10 minutes, until crisp and bubbling. Cut into wedges and serve.
4. White Four Cheese Pizza with Basil and Garlic
Bon Appetit‘s pizza, featured on Epicurious, is everything a cheese lover could want from a white pizza. Parmesan, mozzarella, goat, and ricotta cheeses melt together for bites of pizza bursting with cheese. It can also be made four hours ahead of time – if you do this, rewarm the pizza in a 350 degree Fahrenheit oven for 10 minutes before cutting.
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 (13.8-ounce) tube refrigerated pizza dough
- all-purpose flour
- 6 ounces fresh mozzarella cheese, cut into ¼-inch-thick slices, then coarsely chopped
- 3 ounces soft fresh goat cheese, crumbled
- ½ cup part-skim ricotta cheese
- 3 tablespoons freshly grated Parmesan cheese
- 3 tablespoons thinly sliced fresh basil
Directions: Position rack in center of oven and preheat to 450 degrees Fahrenheit. Brush 13-by-9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
Roll out pizza dough on lightly floured work surface to 14-by-10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving ½-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan.
Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic oil over pizza. Let stand 3 minutes. Cut pizza crosswise into 8 strips, then cut each strip crosswise into 4 pieces, for 32 pieces total. Sprinkle with basil. Transfer to platter and serve hot.
5. Egg and Avocado Breakfast Pizza
Pizza for breakfast is no longer reserved for the college crowd. With Cheeky Kitchen‘s recipe, you’ll not only get a slice of pie at the start of your day, but you’ll have a new way to serve bacon and eggs, too.
- 1 tube Pillsbury thin pizza crust
- 12 thick, precooked slices of bacon
- 10 cherry tomatoes, halved
- 6 eggs
- 1 avocado, sliced thin
- 2 tablespoons parsley
- 2 tablespoons olive oil
- salt and pepper
Directions: Preheat your oven to 400 degrees Fahrenheit. Open the Pillsbury pizza crust and spread it onto an ungreased baking dish. Drizzle 1 tablespoon of the olive oil onto your pizza crust. Lay the bacon pieces all over the crust.
Sprinkle tomatoes on top of the crust. Crack 6 eggs all around the pizza crust. Sprinkle with salt and pepper to taste. Bake in preheated oven for 15-18 minutes, or until the edges of the crust are golden brown and the eggs have cooked to your preference. Remove from the oven, place avocado slices all over the pizza, drizzle with final tablespoon of olive oil. Sprinkle with salt and pepper to taste, if desired. Enjoy!
6. Barbecue Chicken Pizza
Ready in only 30 minutes, this barbecue chicken pizza from Just a Taste will have dinner on the table in no time — and it’s a great use of rotisserie chicken. Leftover cooked chicken breasts could also be used.
- 1 pound store-bought or homemade pizza dough
- cornmeal for dusting baking sheet
- ½ cup store-bought barbecue sauce, divided
- 1 cup diced rotisserie chicken
- 1 cup shredded mozzarella cheese
- ⅓ cup thinly sliced red onions
- chopped cilantro, for garnish
Directions: Preheat oven to 500 degrees Fahrenheit. Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and ¼-inch thick. Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.
In a medium bowl, toss together the diced chicken with half (¼ cup) of the barbecue sauce. Spread the remaining ¼ cup of barbecue sauce on the dough, leaving a ½-inch border around the edges. (Depending on the shape of your pizza, you may want to add more sauce.)
Sprinkle the mozzarella cheese atop the barbecue sauce, and then evenly distribute the coated chicken atop the cheese. Scatter the red onions atop the chicken. Bake the pizza for 10-12 minutes, rotating it halfway through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, sprinkle it with chopped cilantro, slice, and serve.
7. Grilled Cheeseburger Pizza
Breakfast pizza is a new way to serve bacon and eggs, and this Taste of Home pizza is a twist on the cheeseburger. First, you’ll grill hamburger patties, and then you’ll grill the pizza for a meal that will keep the kids (and adults!) coming back for more. Picky eaters on your hands? Skip the added vegetables for a plain cheeseburger pizza.
- ¾ pound ground beef
- 1 cup ketchup
- 2 tablespoons prepared mustard
- 1 pre-baked 12-inch pizza crust
- 1 medium tomato, thinly sliced
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 small sweet onion, thinly sliced
- ½ cup dill pickle slices
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 cup shredded lettuce
Directions: Shape beef into three ½-inch-thick patties. Grill, covered, over medium-hot heat for 5 minutes on each side or until a meat thermometer reads 160 degrees Fahrenheit and meat is no longer pink. Cut burgers into ½-inch pieces; set aside.
Combine ketchup and mustard; spread over crust to within 1 inch of edges. Top with tomato, onion, pickles, and cheeses; sprinkle with salt and pepper. Place pizza on a 16-inch square piece of heavy-duty foil. Prepare grill for indirect heat. Grill pizza, covered, over medium indirect heat for 12-15 minutes, or until cheese is melted and crust is lightly browned. Let stand for 5 minutes before slicing. Sprinkle with lettuce.
8. Cast-Iron Skillet Brussels Sprouts and Bacon Pizza
For a fuss-free, crispy pizza, turn to E is for Eat’s cast-iron recipe. Even if you aren’t a fan of Brussels sprouts or bacon, you’ll want to take note of the method. Since the pizza goes into a piping-hot cast-iron skillet, it only needs 3 minutes to cook.
- 1 Pillsbury thin pizza crust
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 4 slices thick cut bacon, chopped
- 10 Brussels sprouts, thinly sliced
- 2 pinches red pepper flakes
- 2 cups shredded mozzarella cheese
Directions: On a well-floured pizza peel or wood-cutting board, unroll pizza dough and shape into the same size as your skillet. (Trim or stretch dough if needed.) Arrange oven rack to highest level (making sure your cast-iron skillet will fit.) Place cast-iron skillet on the stove and heat on high for 10 minutes.
In a separate pan, heat olive oil and sauté garlic for 60 seconds or until fragrant. Spread olive oil-garlic mixture onto prepared dough. In same pan used to cook the garlic, fry bacon pieces until cooked through and crispy. Remove and drain on paper towels, leaving bacon grease in the pan. Add Brussels sprouts to the pan and fry until slightly tender and charred in places. Season with a pinch or two of red pepper flakes. Remove from pan and drain on paper towels.
Sprinkle dough with shredded cheese and top with Brussels sprouts and bacon. Once cast-iron skillet is ready, carefully slide prepared pizza onto the skillet. Allow it to cook for 60 seconds, and then, using pot holders, transfer to the pre-heated oven under the broiler. Allow to cook for 60 seconds, and then rotate 180 degrees and cook another minute. Remove from the oven and allow to cool for a minute or two. Slice and serve immediately!