If there is one thing everyone can agree on, it’s that pizza rocks! So go all out for pizza night with these amazing pizza recipes.
I know delivery is easy, but there’s something about homemade pizza that’s way more fun.
And let’s face it, most of us have no problem polishing off a pizza any night of the week.
Whether margarita is your jam or you like toppings heavy on the meat, pizza is the best food to suit everyone’s needs.
So to celebrate this favorite, I’ve narrowed down the list to the best 30 pizzas, so you can eat one each day of the month.
It wasn’t easy, but I think these pizza recipes touch on the best of every topping and style.
How To Make Delicious Pizzas From Scratch
Fennel and sausage pizza is what adulting is all about.
This grown-up version takes a classic topping like sausage and combines it with fennel for an artisanal delight.
To get a crispy crust, brush the dough with olive oil before topping.
You’ll also want to saute the Italian sausage first so it comes out fully cooked with everything else.
Give your pizza a fun and unique twist with a little Mexican flare. This clever dish is a tasty mashup of two of my favorite foods.
For the dough, keep it simple with store-bought crescent rolls. Top it with some savory ground beef, diced tomatoes, shredded cheese, and lettuce.
Of course, every pizza needs sauce. So for this taco supreme, you’ll use a combination of sour cream and cream cheese.
A discussion of regional pizza can quickly lead to a heated debate.
Some may claim the Chicago style is best while others are all about New York.
While I’m not here to cause an argument, I will say this Detroit pizza has something going for it.
The thick crust has the perfect texture that’s both crunchy and soft. Meanwhile, the toppings are a foolproof mix of cheese and pepperoni.
When I get asked what to serve with pizza, I sometimes say “salad”.
But salad on pizza? That’s too fun!
This one has the works with salami, pepperoncini, feta, Italian dressing, and more.
What I also love is there’s no need to whip up a side salad because this pizza covers it all.
Before you give this a pass, hear me out. I know it sounds odd, but sloppy Joes and pizza are a good combination.
Between the ground beef and Campbell’s tomato soup sauce, this is the ultimate comfort food.
Every now and then, I’ll get a hankering for white pizza.
As a tomato lover, I can’t explain this phenomenon, but all I know is that it’s delicious!
The top has a cheesy mixture of ricotta, mozzarella, and parmesan. A little bit of olive oil and garlic is all you’ll need for the sauce.
Looking for an easy Friday night dinner to go with an action-packed movie? Bust out the air fryer because it’s pizza roll time.
While I’d say this recipe is for the kids, adults love it, too.
All you’ll have to do is take your favorite type of pizza rolls, air fry for a few minutes, then, it’s movie time!
If you want to add a little extra pizazz to your white pizza, throw some spinach and artichokes on top.
You can also add roasted garlic instead of chopped to give it more depth.
I’m especially fond of a little heat on my white pizza, so I like to add a pinch of red pepper chili flakes.
Working with pizza dough can be frustrating at times, so give yourself a break with this easy French bread crust.
You’ll want to get the bread a little toasty before pilling on the toppings so it doesn’t turn out soggy.
This pesto pizza is my go-to choice. It’s fresh, tasty, and won’t weigh you down like some of its meaty friends.
While the dough is rising, you can whip up an ultra-fresh homemade pesto and slice your toppings.
On the opposite end of the spectrum is this barbecue bacon bliss.
Words can’t describe how utterly scrumptious this pizza is, so I’ll let the toppings do all the talking.
This perfect pie features caramelized onions, fresh mozzarella, thick maple bacon, and divine barbecue sauce.
For an extra special touch, try grilling this on the barbecue.
The contrast of fresh asparagus and salty bacon is a prime duo for a spring pizza.
To keep the flavors fresh, skip the heavy tomato sauce and brush the dough with some olive oil. I also like to throw some garlic in there, too.
Italian grandmas make a pizza nobody can top. So if you want legit pizza, go with this Sicilian recipe.
This Sicilian pizza features a thick crust that you form into a rectangular shape, making it great for a sheet pan dinner.
As for the toppings, you’ll want to stick with the classic union of marinara and mozzarella.
As the name suggests, this one’s all about the basil!
It’s got basil pesto, fresh basil, and even dried basil. If you want, you can even add some dried basil to the dough.
Between the sweet potatoes and kale, I think this pizza is ideal for fall.
You’ll want to thinly slice the potato and red onion, then bake them until crisp.
If you have a pizza stone, you’ll want to use it. This will help the pizza cook evenly so it turns out perfectly crisp.
Are you craving pizza but need to cut down on gluten? Use polenta as the crust.
You’ll make polenta per usual, then layer it out on a baking sheet. Then, you can add all your fixings and bake.
The polenta holds up surprisingly well as a crust.
This is good news because this pizza gets a heaping of fresh veggies like bell peppers, sun-dried tomatoes, and dandelion greens.
Naples is famous for its Neapolitan pizza.
This Italian-style pizza takes simple ingredients like cheese, tomato sauce, and basil and turns it into outright perfection.
The key? 00 flour.
What is 00 flour? Check out my post to find out!
When the surf’s up, the sun is out, and it’s been a fun day at the beach, I’ll get a craving for a slice of Hawaiian pizza.
This six-ingredient pizza is a fun treat that hits all the notes of sweet, savory, and carbs.
For all you bacon lovers, you’ll be happy to hear this one comes with regular bacon and Canadian bacon.
Don’t have time to wait for the dough to rise? Skip the flour and go with this polenta pizza instead.
Each slice is as thick as pie with a gluten-free polenta crust. While you could go with other toppings, I’m a fool for a classic Margherita.
Another great thing about this recipe is it can be ready in just 30 minutes.
Barbecue chicken wing lovers will go bonkers for this pizza. The dough is smothered in a tangy BBQ sauce, and so is the chicken.
Since the sauce is so full of flavor, you’ll want a cheese that compliments the richness without getting completely lost.
For this, mozzarella and gouda work nicely.
I also find it helps to brush the dough with olive oil and bake for a few minutes before loading everything on.
That way, it’ll turn out nice and crisp rather than soggy.
What I love about cast iron skillet pizza is you can cook it anywhere — in the oven, over a grill, even on a campfire.
Like a pizza stone, cast iron helps get a nice crisp crust. The trick, however, is to preheat the pan so everything cooks evenly.
From there, the toppings are as endless as your imagination!
Creamy goat cheese and sweet caramelized onions prove you won’t need to load up on the toppings. All you’ll need are a couple of quality ingredients.
If you want to add a little extra kick, saute the onions in a splash of balsamic vinegar. This will intensify the flavor with a sweet and tangy taste.
This recipe is particularly great for those who love easy flatbread pizzas.
Do you prefer buffalo wings to barbecue sauce? Well, then get a load of this spectacular concoction.
Shredded chicken gets a coating of buffalo chicken sauce, then it’s paired with a sharp blue cheese dressing, and blue cheese crumbles.
I’m a big fan of using Frank’s for the buffalo sauce but go with your brand of choice.
I know not everyone loves Brussels sprouts as much as I do, but I think even naysayers will dig this pizza.
Thinly slice your Brussels sprouts and coat them in olive oil so they’ll get nice and crispy.
You’ll also pair that with some balsamic drenched sauteed red onions.
You can then pile on the cheese or add a little sprinkle. It all depends on how ooey-gooey you want your pie.
Another seasonal favorite of mine is this butternut squash pizza. Butternut squash adds a festive touch that’s sweet, filling, and healthy to boot.
I love how squash tastes with caramelized onions.
You could roast the onions with the squash, but caramelizing them brings out their natural sugars in the most delicious way.
Once you get the squash roasted, the rest is pretty smooth sailing.
It should take you about 20 minutes or so to pull everything together from that point.
Why settle on just a couple of toppings when you can have it all? This enticing creation seriously has the works.
It has not only a trifecta of meat, but also onions, peppers, and mushrooms. The only thing that’s missing is a sprinkle of chili flakes, and you’re good to go.
While it may sound a bit boring, sometimes all I want is a simple cheese pizza with no extra fancy toppings, just straight-up cheese.
That’s when I turn towards this gem. It’s a New York-style pizza oozing with ricotta, mozzarella, and parmesan. That’s the perfect pizza trifecta if you ask me!
Go all-out Italian style with this shrimp scampi masterpiece. Whether it’s date night or a random weeknight, this 25-minute recipe is a solid choice.
What makes this pizza stand out from the rest is that the juicy shrimp are cooked in a garlic and white wine sauce.
It’s such a simple step that adds some extra zip to this gorgeous pie.
What if I told you that you can create a sensational, keto-friendly pizza without yeast or cauliflower?
I know it sounds impossible, but this recipe has it all sorted out.
You’ll have two different routes you can take. One is with almond flour, the other is with coconut flour.
Which you choose depends on the toppings of choice. I like my pizza more savory, so I stick with almond.
As much as I love cheese, I have to admit this stuff can give even the cheesiest of pizzas a run for its money.
The vegan parmesan is surprisingly good. It also doesn’t hurt that the toppings include sauteed onions and peppers.
However, the real key is finding the right seasoning. For this, you’ll want a ton of garlic as well as oregano and basil.
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