From traditional parlor versions to upscale pies topped with gourmet ingredients, pizza is one of our favorite foods. Want to try a sure-fire hit? Try one of these top picks from the Cooking Light Staff.
Herbed Cheese Pizza
"The dough for this pizza is just perfect, and I love making the individual pizzas and freezing some (unbaked) for later. The toppings are incredibly simple but well chosen. Salty kasseri cheese works well with the cumin-spiced sauce, and a sprinkling of fresh parsley brightens the flavors."
Ann Taylor Pittman, Associate Food Editor
Pizza with Winter Squash and Bacon
"A wonderful cool-weather option."
Alison Ashton, Senior Food Editor
Caramelized Onion and Goat Cheese Pizza
"This pizza fits my busy after-school schedule. Using a pre-made crust and store-bought sauce makes this a speedy supper. The fresh basil and goat cheese add the punch, and the sun-dried tomatoes give it that little extra something that you don't get in frozen or delivery pizza. Most importantly, my son, Cory, likes it, too."
Maelynn Cheung, Managing Editor
My favorite pizza is a creation I call Chicken-Bacon-Ranch.
I usually use a thin prepared crust with a sauce of ranch dressing,
cracked black pepper and roasted garlic. My toppings are strips of
roasted chicken, crisp bacon, caramelized red onions, and a cheese
(usually mozzarella and parmesan).
Tip: Don't stack up the toppings in the middle or they will
weigh down the crust and it will be soggy in the middle."
SaBrina Bone, Test Kitchen staff
Growning up in the Drennen household, we always had pita pizza
night on Sunday. Each person would split a pita round in half,
spread it with commercial pizza sauce, and visit our "topping bar"
to load it up with peppers, onions, cheese, etc. It was always a
favorite of mine growing up, and it still is today. Because the
pita is so thin, it is less filing than a traditional pizza crust,
but just as tasty and crispy."
Mary Drennen, Test Kitchen staff
"I like to top pizza dough with fresh mozzarella, basil, thinly sliced tomatoes, salt, pepper, and olive oil. (It's your basic Margherita Pizza.) But what's nice is that you don't even have to make a sauce."
Kathleen Kanen, Test Kitchen staff
Chicago-Style Deep-Dish Pizza
"It's easy to prepare and unique in that it was made in a cast-iron skillet, and it's sooo cheesy! Every time it was tested or photographed, there was not a scrap left in the pan."
Tiffany Vickers, Test Kitchen Staff
Spinach, Caramelized Onion, and Bacon Pizza
"I've made this pizza several times, and there's practically no way you can mess it up. I've added sun-dried tomatoes, switched mozzarella for Parmesan, and used a store-bought crust?it always turns out tasty. I also like that the recipe features a white sauce, a nice change from the traditional red sauce."
Jennifer Middleton Richards, Online Editor