Easy Pizza Recipes

Ricotta Pizza with Fresh and Roasted Tomatoes

Ingredients and Method of Preparation

After baking, this pizza is topped with an abundance of colorful tomatoes -- it\\\\\\\'s practically a salad!

Ingredients

1 cup whole-milk ricotta 1 cup grated Parmesan (4 ounces)Salt and pepper 1 large egg, lightly beaten 1 pound pizza dough, thawed if frozen 4 tablespoons olive oil, divided 2 pints cherry or grape tomatoes 1 large tomato, preferably heirloom, cut into half-moons 2 tablespoons fresh oregano leaves, for serving

Directions

Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border. On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano.

Pizza Margherita

Ingredients and Method of Preparation

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce.

Ingredients

1 12-inch round of pizza dough, stretched 3 tablespoons tomato sauce (see note)Extra-virgin olive oil2 ¾ ounces fresh mozzarella4 to 5 basil leaves, roughly torn

Preparation

Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce. Scatter basil leaves over the top.Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.In a food processor, whiz together whole, drained canned tomatoes, a splash of olive oil and a sprinkle of salt. Keep leftover sauce refrigerated.

Cheeses Pizza

Ingredients and Method of Preparation

This is a pizza reimagining of the classic Roman pasta dish cacio e pepe, pasta served with only cheese and black pepper.

Ingredients

1 12-inch round of pizza dough, stretched 4 teaspoons heavy cream2 ounces fresh mozzarella1 ½ ounces fresh taleggioGround black pepper1 ounce Parmesan, finely grated

Preparation

Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.Drizzle the cream over the stretched dough. Break the mozzarella into large pieces and gently place these on the dough. Break the taleggio into pieces and do the same. Grind an exceptional amount of black pepper onto the surface of the pie, approximately 8 to 10 grinds.Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.Scatter the Parmesan over the pizza and serve immediately.

Green and White Pizza

Ingredients and Method of Preparation

Topping a freshly cooked pizza with a freshly dressed salad of baby greens is a marvelous weeknight meal

Ingredients

1 12-inch round of pizza dough, stretched2 ¾ ounces fresh mozzarellaExtra-virgin olive oilKosher salt½ ounce Parmesan, finely grated2 handfuls baby arugulaHalf a lemon, juiced

Preparation

Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.Break the mozzarella into small pieces and place them gently on the stretched dough. Drizzle lightly with olive oil and a pinch of salt and scatter the Parmesan over the top.Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and a further pinch of salt, or to taste.When the pizza is done, put the dressed greens on top of the pie and serve immediately.

A Plain Pizza Pie

Ingredients and Method of Preparation

Don\'t ever listen to the deadbeats who tell you that it’s hard to cook pizza, that it can’t be done at home. They\\\\\\\'re wrong. Your pizza may look a little funny. It may be ovoid, crackly in parts. It may have soft spots. But it will still be pizza, and it will still be delicious, and it is cheap to boot.

Ingredients

1 28-ounce can San Marzano tomatoes1 ball pizza dough (see above)8 ounces fresh mozzarella, cut into 1-inch cubes2 tablespoons basil leaves, thinly slicedExtra-virgin olive oil, to drizzleKosher saltFreshly cracked black pepperGrated Parmesan, to sprinkle

Preparation

At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.Drain the tomatoes over a fine-mesh strainer, reserving the liquid for another use. Break up the tomatoes and drain the juices, pressing them with a wooden spoon. The tomatoes should be fairly dry.Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the crushed tomatoes first, then the cheese, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Top with the basil, and season with olive oil, salt, pepper and Parmesan. Serve hot. Makes 1 pizza.

Pizza With Caramelized Onions, Figs, Bacon and Blue Cheese

Ingredients and Method of Preparation

Here is a recipe for pizza that calls to mind at least this mind — the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border.

Ingredients

2 tablespoons butter1 large Spanish onion2 teaspoons fresh thyme leaves2 bay leavesKosher salt4 thick slices bacon, cut into 1/4-inch thick batons1 ball pizza doughFlour, for dusting surface12 dried mission figs, stems trimmed, cut into quarters or small pieces¾ cup crumbled GorgonzolaExtra-virgin olive oil, to drizzleFreshly cracked black pepper

Preparation

At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.

Mussel Pizza

Ingredients and Method of Preparation

One bite of this and I’m transported to a seaside town in Italy or Provence. Keep some dough in the freezer and you can make this very quickly.

Ingredients

16 to 20 black mussels (about 10 to 12 ounces)1 whole-wheat pizza dough (1/2 batch)3 tablespoons extra virgin olive oil2 large garlic cloves, minced or puréed¾ cup canned crushed or puréed tomatoesSalt and freshly ground pepper¼ cup chopped fresh parsleyDried red pepper flakesDried oregano½ ounce Parmesan, freshly grated (2 tablespoons)

Preparation

Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly opened, tap them with your finger, and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards – the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.Preheat the oven to 450 degrees, preferably with a pizza stone in it. Roll out the pizza dough and place on a peel or on a lightly oiled pan.Bring 1 cup water or white wine to a boil in a large saucepan, pot or lidded skillet, and add the mussels. Cover and steam until they open, 3 to 4 minutes, stirring the mussels after the first 2 minutes. Using tongs, transfer the mussels to a bowl and discard the water or wine from the pan. When the mussels are cool enough to handle, remove them from their shells and toss with 2 tablespoons of the olive oil, 1 of the garlic cloves, a pinch of red pepper flakes and half of the parsley.Stir the remaining garlic into the tomatoes and season to taste with salt and pepper. Brush the pizza dough, but not the rim, with the remaining tablespoon of olive oil. Spread the tomato sauce on the pizza and sprinkle with chili flakes and oregano or marjoram. Place in the hot oven and bake 10 minutes. Remove from the heat and arrange the mussels over the pizza. Pour on any marinade and return to the oven. Bake for another 10 minutes, or until the crust is brown and crispy on the edges. Remove from the heat, sprinkle with the remaining parsley and the Parmesan, and serve.Advance preparation: The pizza dough can be prepared, rolled out and frozen for a few weeks. The mussels can be steamed a few hours before making the pizza and refrigerated.

Pizza Rustica

Ingredients and Method of Preparation

You will love this recipe of rustica pizza. Easy and delicious!

Ingredients

For the dough

6 cups all-purpose flour, plus more as needed¼ teaspoon salt1 pound chilled salted butter, cut into large pieces5 large eggs, beaten

For the filling

12 ounces prosciutto, in 1/4-inch dice8 ounces boiled ham, in 1/4-inch dice8 ounces pepperoni, in 1/4-inch dice8 ounces soppressata, in 1/4-inch dice8 ounces mozzarella, in 1/4-inch dice8 ounces provolone, in 1/4-inch dice2 pounds ricotta4 ounces grated pecorino Romano10 large eggs, beaten1 teaspoon pepper1 large egg, beaten, for brushing crust

Preparation

For the dough

For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

Pizza on the Grill

Ingredients and Method of Preparation

Pizzas made on the grill are really more like topped flatbreads. They get plenty of direct heat, so the surfaces brown nicely, but not enough ambient heat, even with the lid closed, for a crumb to develop on the rim of the pizza.

Ingredients

8 grams (2 teaspoons) active dry or fresh yeast225 grams (1 cup) warm water5 grams (1 teaspoon) sugar12 ½ grams (1 tablespoon) extra virgin olive oil, plus additional for brushing the pizza crusts185 grams (approximately 1 1/2 cups) whole wheat flour125 to 185 grams (approximately 1 to 1 1/2 cups) unbleached all-purpose flour10 grams (1 1/4 teaspoons) salt¾ cup marinara sauce made with fresh or canned tomatoes5 to 6 ounces mozzarella, shredded if fresh, sliced if low-moistureFresh basil leaves

Preparation

In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water. Add the sugar and stir together. Let sit 2 or 3 minutes, until the water is cloudy. Stir in the olive oil.Using a stand mixer: Combine 310 grams (2 1/2 cups) of the flour and the salt, and add to the yeast mixture all at once. Mix together using the paddle attachment, then change to the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead for 8 minutes. Add flour as needed. Hold on to the machine if it bounces around. Turn out onto a clean work surface and shape the dough into a ball. The dough should be firm and slightly sticky. If you are kneading the dough by hand: Mmix together the yeast, sugar, water and olive oil as directed in a medium size or large bowl. Combine 310 grams (2 1/2 cups) of the flour and the salt. Fold in a cup at a time, using a large wooden spoon. As soon as you can scrape the dough out in one piece, turnscrape out onto a lightly floured work surface, and knead for 10 minutes, adding flour as necessary, until the dough is firm. Shape into a ball.Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for 1 to 1 1/2 hours, until doubled.Weigh the dough and divide into 3 equal balls. Shape each ball by cupping it between your hands, with the bottom of your hands touching your work surface, and moving the dough in a clockwise circle between your hands, working round and round the dough until it becomes a ball. Put the balls on a lightly oiled baking sheet, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes. At this point, the dough balls can be placed in a wide bowl and covered with plastic wrap, or in a re-sealable bag, and refrigerated for 1 to 2 days. You will need to punch them down again when you are ready to roll out the pizzas.Lightly flour the dough if it is sticky. While turning the dough, press down on its center from the heel of your hand to your fingertips, gradually spreading it out to an approximately 10-inch circle. You can also stretch the dough by pressing it out and laying it over a closed fist; with your other hand, rotate it around, balancing it on the fist, while you gently stretch it out with your fingers. Do not shape a raised rim; the entire circle should be flat. You can also use a rolling pin to roll out the dough.If not planning to grill right away, you can make these in advance and keep them in the freezer. Dust a piece of parchment with flour, semolina or cornmeal and place a rolled- out pizza shell on the parchment. Top with another piece of parchment and dust with flour, semolina or cornmeal. Stack the remaining two shaped pizza rounds between sheets of parchment, then wrap airtight in plastic and place in the freezer.

Grilling the pizza

Prepare a hot grill. You will be placing the pizza directly over the heat. Next to the grill, sSet up a bowl of olive oil, some paper towels and tongs or a grill brush, next to your grill. Have your toppings ready. Lightly dust a baker’s peel or a rimless baking sheet with flour, cornmeal or semolina. Take your shaped pizzas from the freezer if you have stored them there. Place one on the peel or baking sheet.When the grill is hot, oil the rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill – the vents should be closed —-- and set the timer for 2 minutes.Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn’t burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of tomato sauce (no more than 1/4 cup) and shreds or slices of mozzarella. Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza; if the cheese hasn’t melted, leave for a few more minutes. If the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Arrange fresh basil leaves on top, cut into wedges and serve.

Polenta Pizza With Pancetta and Spinach

Ingredients and Method of Preparation

This pizza could be considered dinner or lunch fare, but it makes a hearty first meal of the day.

Ingredients

¼ cup extra virgin olive oil, more for pan½ cup milk, preferably wholeSalt1 cup coarse cornmealFreshly ground black pepper1 small onion, chopped½ cup (about 4 ounces) chopped pancetta1 pound spinach, washed, trimmed and dried1 to 1 ½ cups Gorgonzola cheese, crumbled

Preparation

Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.Variation: Before you put polenta in oven, top it with thin slices of fresh mozzarella, two or three thinly sliced Roma tomatoes or a bit of tomato sauce, and a handful of fresh basil leaves.

Pizza Marinara with Tuna and Capers

Ingredients and Method of Preparation

This pizza tastes like Southern Italy. The hot red pepper flakes are especially nice, but don’t overdo it. Just a light sprinkle will give the pizza a little heat.

Ingredients

1 (14-ounce) can tomatoes, finely chopped and drained in a strainer for 1 hour, or 3/4 cup fresh tomato sauce (page 000)2 garlic cloves, minced (1 if using fresh tomato sauce, which is already seasoned)Salt to taste1 can olive oil-packed light (not albacore) tuna1 12- to 14-inch pizza crust1 teaspoon thyme leaves, chopped1 teaspoon minced fresh rosemaryHot red pepper flakes1 tablespoon capers, drained and rinsed thoroughly with cold water½ sweet red pepper, cut in thin strips1 tablespoon extra virgin olive oil

Preparation

Place a pizza stone, if you have one, on the middle rack of the oven. Preheat the oven to 450°.If using drained canned tomatoes, season with half the garlic and salt to taste.Break up the tuna in a bowl with a fork and add the remaining garlic and half the thyme and rosemary.Spread the tomatoes or tomato sauce over the pizza. Distribute the tuna over the tomato sauce. Sprinkle on the remaining thyme and rosemary, the pepper flakes, capers, and strips of sweet red pepper. Drizzle on the olive oil.Place the pizza pan on the stone in the hot oven. Bake 10 to 15 minutes, until the crust is brown. Remove from the heat, cut into wedges (I use kitchen scissors for this), and serve.

Gluten-Free Pizza

Ingredients and Method of Preparation

This pizza has a full-flavored, crackerlike crust with a pleasing if slight chew.

Ingredients

7 grams flaxseed meal (about 1 tablespoon)500 grams gluten-free flour blend about 4 cups, purchased or homemade1 ½ teaspoons kosher salt15 grams active-dry yeast (about 4 teaspoons)¼ cup extra virgin olive oil, more as neededCornmeal for dusting2 garlic cloves, peeled and sliced paper-thin½ cup grape tomatoes, halved lengthwise⅓ cup roughly chopped olives½ pound regular or buffalo mozzarella, sliced½ cup grated parmesan cheeseCrushed red chile flakes to tasteFlaky sea salt, optional

Preparation

Pour 2 tablespoons boiling-hot water over flaxseed. Whisk quickly until you have a thick paste. Cool.In a stand mixer fitted with a paddle attachment, combine the flour and salt.In a separate small bowl, gently stir together the yeast and olive oil with 1/2 cup warm water. Let it rest a few minutes to activate the yeast. Add the flaxseed to the dry ingredients and mix for 10 seconds. Pour the yeast-oil-water mixture into the dry ingredients. With the mixer on medium, mix for a few moments, until the dough comes together into a soft ball around the paddle and feels soft and pliable. If the dough feels too dry, add a little more warm water in small amounts until the dough feels soft and pliable. Let the dough rise in a warm place for 1 hour. Meanwhile, heat the oven to 450 degrees, with a rack in the upper third. If you have a pizza stone, put it on the rack and let it heat. If not, sprinkle a pizza tray or baking sheet with gluten-free cornmeal. Divide the dough in half. Roll out each piece between two pieces of parchment paper into 1/4-inch thick rounds. (Put one in the refrigerator while baking the first.) Remove the top parchment layer, and gently flip the dough onto the pizza stone or baking tray. Remove the other piece of parchment paper. Crimp the edge if you like. Brush the top with olive oil until the dough has started to crisp up and brown at the edges, 8 to 10 minutes. Remove the crust from the oven and add half the garlic slices, grape tomatoes, olives, mozzarella, parmesan and Chile flakes. Drizzle with olive oil and bake for about 8 minutes, until the cheese is melted and bubbling. Drizzle with more oil and, if you like, flaky salt. Repeat with remaining dough and toppings.