Food Recipes Dinner Pizza & Calzones 27 Pizza Recipes to Perfect Use fresh, high-quality ingredients and our foolproof dough recipes for homemade pizza that beats dining out or ordering delivery any day of the week. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on February 27, 2024 Trending Videos Close this video player Photo: Bella Graves If you haven't taken the leap and made pizza at home yet, consider this your road map. We have step-by-step instructions for classics like Margherita, Grandma Pie, and plain cheese pizza that delivers "perfection on a plate." Cacio e pepe pizza is a fun riff on the signature Roman pasta, while breakfast pizza proves that you can absolutely eat pizza for every single meal. (And since dessert pizza exists too, why wouldn't you?) Once you're a pizza-making pro, put these go-to pizza recipes in rotation. The 7 Best Pizza Ovens for Restaurant-Quality Pizza at Home 01 of 27 Classic Cheese Pizza Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis Sometimes all you want at the end of the day is a simple cheese pizza. This recipe turns simple into sublime with the addition of an exceptional pizza dough, low-moisture mozzarella cheese, and an easy to make tomato sauce that hits all of the right sweet and savory notes to marry all of the flavors in this pie. Add a simple garnish of fresh herbs, and you've got perfection on a plate. Get the Recipe 02 of 27 Soppressata Pizza with Calabrian Chilies and Hot Honey Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis Take a little soppressata, some chopped calabrian chiles, and a drizzle of hot honey, and you'll end up with the pizza of the moment. Calabrian chiles, fiery chiles from Italy, add heat and a distinctly fruity flavor to this pie. The hot honey mirrors the flavors of the chiles, and adds a touch of sweetness. Get the Recipe 03 of 27 Grandma Pie Pizza Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland Unlike a thin-crust Neapolitan-style pie, the thick, deliciously chewy crust of a classic grandma pie is easy to pull off at home. All you need is a sturdy, standard "half-sheet" rimmed baking sheet. Don't stint on the oil for the pan — it helps create a gloriously crispy, golden crust. Get the Recipe 04 of 27 Margherita Pizza Bella Graves This classic pizza is easy to pull off at home with fresh ingredients. Miriam Weiskind's flavorful dough comes together through careful kneading before slowly rising in the refrigerator for one — and up to five — days, making it the perfect, make-ahead pizza base. Paired with creamy mozzarella, the freshly snipped basil and uncooked sauce deliver big flavor. Get the Recipe 05 of 27 Wild Mushroom Pizza with Homemade Ranch Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis It's important not to weigh your pizza down with too many toppings, which can make for a soggy pie, so this pizza only requires a small amount of wild mushrooms. Choose whatever looks best at the market. We love this pizza with a drizzle of Fancy Ranch dressing (which almost makes it a salad, right?) Get the Recipe 06 of 27 Tavern-Style Sausage and Giardiniera Pizza Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco This square-cut, cracker-thin pie is the Chicago style that originated when tavern owners and bartenders would leave out free pizza for customers to entice them to stay for another round of beers. The small pieces can fit on a bar napkin and shouldn't spoil one's dinner. Get the Recipe 07 of 27 Potato Pizza with Crème Fraîche and Bacon Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis This pizza starts with the flavors of the classic Alsatian pizza, made with crème fraîche, caramelized onion, and bacon, and adds soft confit garlic cloves and thin slices of potatoes. Add a little greenery from kale and chives, and you've got an exceptional pizza to both look at and eat. Get the Recipe 08 of 27 Smoky Breakfast Pizzas Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra decadent with a combination of béchamel and smoked mozzarella. This easy version also gets a kick from smoked mozzarella, plus a drizzle of fresh basil oil for a pop of freshness. Get the Recipe 09 of 27 Jerk Chicken Pizza Yekaterina Boytsova Whether you choose to make your own dough or buy it from the store, this pizza, called "Kiss Mi Converse!" at Last Dragon, is destined for greatness. A homemade jerk marinade inspired by Russell's Jamaican family takes center stage, giving rich flavor to the chicken topping, while the black olives, yellow peppers, and crossed scallion greens aren't just delicious — they're a salute to the Jamaican flag. Get the Recipe 10 of 27 Hawaiian Pizza with Pineapple and Salami Bella Graves Pork and pineapple are a dream combination in this homemade salty-sweet pizza. Pizza pro Miriam Weiskind's twist on pineapple-topped pie uses Genoa salami in place of ham — paired with creamy mozzarella and an oregano-scented uncooked tomato sauce, it is sure to convert any pineapple pizza skeptics. Get the Recipe 11 of 27 Sausage and Ricotta Pizza with Castelvetrano Olives CREDIT: PHOTO BY CHRISTOPHER TESTANI / FOOD STYLING BY TORIE COX / PROP STYLING BY AUDREY DAVIS The combination of the meaty, briny, vegetal flavors in this pizza hits so many satisfying notes that it is sure to be a hit at your table. The olives, peppers, sausage, and ricotta combine to bring sweet, savory, salty, and creamy notes to this pretty pizza. Get the Recipe 12 of 27 Grilled Pizza with Prosciutto Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Turn out pizza oven-quality pizzas with this technique from Johanne Killeen and George Germon, who pioneered grilled pizzas at Al Forno in Providence, Rhode Island. Get the Recipe 13 of 27 Spring Onion and Salami Sheet-Pan Pizza Greg DuPree When making sheet-pan pizza, bring the dough to room temperature before shaping. This ensures the gluten is relaxed and the dough doesn't shrink from the pan edges. Get the Recipe 14 of 27 Choucroute Pizzas Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Dijon mustard and tangy fermented sauerkraut cut through the creamy richness of melted Fontina and mozzarella, while salty pistachios add a pleasant crunch to this Alsatian choucroute garnie–inspired pizza. Get the Recipe 15 of 27 Roman Pizza Peter Frank Edwards This rectangular pie uses focaccia as the base for a simple topping of tomato sauce, melty stracciatella cheese, and basil leaves. It's unusually crisp, because it's drizzled with olive oil before baking. Get the Recipe 16 of 27 Cacio e Pepe Pizza © Con Poulos At Sbanco restaurant in Rome, chef Stefano Callegari takes his time making this perfect pizza dough, topping it with the flavors of cacio e pepe pasta. He's also devised a clever trick: putting a bit of crushed ice on the dough as it goes into the hot oven to keep the center moist and tender while the bottom and edge become crisp and crackling. Get the Recipe 17 of 27 Summer Squash Pizza with Goat Cheese and Walnuts CREDIT: © JAMES BAIGRIE Zucchini and yellow squash can both be mild in flavor, but nothing about this tangy, herby pizza is bland. The summer squash is sliced into slender coins, then roasted in a hot oven until it's lightly caramelized, bringing out its sweetness. Get the Recipe 18 of 27 Breakfast Pizza Abby Hocking Pizza is always a solid choice at breakfast time, and this particular pie, topped with sausage, eggs, and cheddar cheese, is always a hit. If you wish, you could add or substitute leftover cooked greens or roasted vegetables, sliced ham, or crisp bacon. Get the Recipe 19 of 27 Grilled Asparagus Pizzas with Gremolata © Ingalls Photography The heat of the grill can wilt the freshest toppings, so chef Daniele Uditi spoons something bright — a blend of fresh herbs, crushed red pepper, and garlic — over the pizza once it comes off the grate. Get the Recipe 20 of 27 Vegan Wild Mushroom Pizza Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell "The garlic crema balances the mushrooms' earthy flavor, while thinly sliced brussels sprouts add an awesome crunch," says chef Mary Dumont who shared this recipe from PlantPub in Cambridge, Massachusetts. Get the Recipe 21 of 27 Fennel and Sweet Onion Pizza with Green Olives © JOHN KERNICK Miami chef Michael Schwartz makes this pizza with Pernod-braised fennel, caramelized onions, and Trugole, a semisoft Italian cheese that melts beautifully. Get the Recipe 22 of 27 Mushroom and Goat Cheese Béchamel Pizzas CREDIT: © CEDRIC ANGELES To give these individual pizzas an extra-luxe topping, chef Andres Barrera makes a velvety béchamel sauce with goat cheese and freshly grated nutmeg, then adds dollops of sautéed mushrooms. Get the Recipe 23 of 27 Nancy Silverton's Tomato-Oregano Pizza © Lauren Volo Chef Nancy Silverton's outstanding Neapolitan-style pizza is topped with only tomato sauce and oregano. The recipe yields nine eight-inch pizzas. Get the Recipe 24 of 27 Portobello Mushroom and Red Pepper Pizza CREDIT: © SARA FORTE This substantial pizza features meaty portobello mushrooms and bright red bell peppers, simply paired with fresh salted mozzarella, grated Parmesan, and fresh basil. If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza. Get the Recipe 25 of 27 Scallop and Bacon Pizza CREDIT: © CON POULOS A quick, garlicky béchamel stands in for crème fraîche and cheese in this luxurious white pizza. Get the Recipe 26 of 27 Roasted Chicken and Leek Pizza CREDIT: © DANA GALLAGHER Store-bought rotisserie chicken, with its juicy meat, makes a great topping for fast homemade pizza. Here, former Food & Wine editor Grace Parisi adds it to pizza with leeks, Fontina cheese, and spicy oil-cured olives. The finished pizza pairs perfectly with a crisp California Sauvignon Blanc. Get the Recipe 27 of 27 Pizza with Charred Cherry Tomatoes and Pesto © Marcus Nilsson Chef Shea Gallante tops these crisp-crusted individual pies with sweet tomatoes, aged Gouda, and a little pesto. The cherry tomato topping can be made one day in advance and refrigerated overnight — just bring it to room temperature before using. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit