While our pizzas run the gamut when it comes to tasty toppings, one thing they all have in common is how quickly they will disappear.
Pizza may be a takeout staple in many households but, once you try our delicious recipes, you may think twice the next time
you're about to dial your favorite pizza joint. Dinner time just got a whole lot yummier—and healthier too.
Our first pie is savory and satisfying. The sliced sweet onion this recipe calls for helps balance the bold, briny olives in this pizza. Omit olives from the recipe to make it more appealing to younger palates.
View Recipe: Pepperoni, Onion, and Olive Pizza
Watch: How to Use a Pizza Stone
Because this classic Neapolitan-style pizza is so simple, it depends on quality ingredients: Use the best fresh mozzarella
and basil you can find.
View Recipe: Pizza Margherita
Pecorino Romano is a cheaper alternative to Parmigiano-Reggiano and will also work well on this pizza.
View Recipe: Spicy Sausage and Mushroom Pizza
If you need to make this pizza in a hurry, speed up the process of warming the dough by microwaving chilled dough at HIGH
for 1 minute; let stand, covered, 10 minutes; then roll out.
View Recipe: Bacon, Tomato, and Arugula Pizza
For an airy crust, shape the dough by hand rather than a rolling pin. Picky eaters? Lose the oregano to give the dish more
View Recipe: Chicken and Herb White Pizza
Premium ricotta—like Calabro brand, which has a creamy texture and rich, full flavor—makes a big difference in this recipe.
View Recipe: Four-Cheese Pizza
Seafood lovers will rave about this unique twist on classic grilled pizza. Grill homemade pizza crust dough over high heat
until blistered, then top with littleneck clams that have been sautéed with shallots, garlic, and dry white wine. If you're
short on time, use canned whole baby clams instead.
View Recipe: Garlicky Clam Grilled Pizza
The crisp cracker crust of this pizza makes a pleasing contrast to the velvety soft salmon.
View Recipe: Smoked Salmon Thin-Crust Pizza
This Chicago-style classic features pepperoni, America's favorite pizza topping.
View Recipe: Pepperoni Deep-Dish Pizza
A sprinkling of bright, sweet mint complements the smoky grilled vegetables in this dish.
View Recipe: Veggie Grilled Pizza
Look for apricots that are slightly underripe so they'll stand up to the heat, or you can substitute two medium peaches. We
like the smooth texture and intense flavor of imported Parma prosciutto in this dish.
View Recipe: Apricot and Prosciutto Thin-Crust Pizza
Make a thin and crispy pizza in under 30 minutes with refrigerated pizza dough, plum tomatoes, mozzarella and basil.
View Recipe: Quick Pizza Margherita
Move the oven rack to the lowest level for a crisp crust on the pizza. Just before serving, top with the arugla mixture.
View Recipe: Artichoke and Arugula Pizza with Prosciutto
Leftover grilled lamb and sweet onions are combined with feta cheese and pepperoncini peppers on a store-bought crust for
this Aegean-style pizza.
View Recipe: Greek Lamb Pizza
You can also try using fresh dough. Look to your local pizzeria for homemade dough, as many will sell theirs for only a few
View Recipe: Arugula Pizza with Poached Eggs
Ditch the tomato sauce and give pizza a makeover by topping with fresh peach slices and two types of cheese. A drizzle of
tangy balsamic reduction provides the perfect balance to the sweet summer fruit.
View Recipe: Peach and Gorgonzola Chicken Pizza
With an extensive list of vegetables rounding out the ingredient list and creamy dollops of ricotta sprinkled atop, this pizza
will be irresistible from the first bite.
View Recipe: Roasted Vegetable and Ricotta Pizza
Purchase fresh pizza dough from your supermarket's bakery section. Or you may be able to swing by your favorite pizza parlor
and pick some up.
View Recipe: Pizza Supreme
Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto,
cheese, and walnuts.
View Recipe: Pear and Prosciutto Pizza
Spicy chorizo is the star of this pizza. But, don't underestimate melty manchego's supporting role.
View Recipe: Manchego and Chorizo Pizza
For a kid-friendly pie, substitute fresh mozzarella for the blue cheese.
View Recipe: BBQ Chicken and Blue Cheese Pizza
Sweet and savory chicken apple sausage tastes divine when paired with sweet onion and fennel.
View Recipe: Chicken Sausage, Sweet Onion, and Fennel Pizza
Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an
easy yet inventive meal. Rubbing the pizza crust with a halved garlic clove imparts lots of flavor with little effort and
no chopping. You can substitute cooked chicken for turkey.
View Recipe: Turkey Alfredo Pizza
Executive Food Editor, Ann Taylor Pittman, gives this pizza rave reviews: "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."
View Recipe: Herbed Cheese Pizza
"People who think they don't like beets often become converts after sampling this tasty pizza," says former Senior Food Editor
Alison Ashton. Roast several golden beets at once, and enjoy the extras with salads, on sandwiches, or as a snack with crusty
bread and goat cheese.
View Recipe: Roasted Beet Pizza (Pizza alla Barbabietola Arrostito)