Forget ordering in! Our remarkably simple recipes have this crowd-pleaser covered-from the perfect crispy crust to homemade sauces to 16 amazingly fresh topping combos!
Click here for step-by-step instructions on how to make our easy pizza dough.
Roasted Tomato Sauce
The secret to our outstanding tomato sauce: slow-roasting plump tomatoes with bell peppers and onions.
Click here for the recipe.
Homemade Ricotta
Our homemade ricotta is so rich and creamy that you'll never opt for the store-bought stuff again.
Click here for the recipe.
Fresh Herb Pesto
This mixture of herbs, pine nuts and cheese is so delectable that you'll be eating it on everything-bread, pasta and pizza all take well to this herbaceous sauce!
Click here for the recipe.
Arugula Salad White Pizza
Toss arugula and halved grape tomatoes with olive oil and red wine vinegar; season with salt and pepper. Wait until just before serving to top pizza. Also top with grated provolone, grated parmesan and dollops of homemade ricotta.
Clam and Pesto Pizza
Thaw and chop frozen clams. Toss with lemon juice and zest, plus olive oil and chopped parsley and oregano. Also top with fresh herb pesto and grated pecorino romano.
Bacon and Leek Pizza
Cook bacon until crisp. Using bacon fat, sauté thinly sliced leeks until softened. Add lemon juice to leeks and season with salt and pepper. Also top with roasted tomato sauce and grated fontina cheese.
Potato and Pesto Pizza
Bring a medium pot of salted water to a boil over high heat. Add thinly sliced Yukon gold potatoes and blanch for 2 minutes. Drain and let cool slightly. Toss with olive oil, plus finely chopped garlic and rosemary. Also top with thinly sliced red onions, fresh herb pesto and halved, pitted kalamata olives.
Sausage and Mushroom Pizza
In a skillet, brown sausage. Using a slotted spoon, transfer to a bowl and toss with chopped parsley. Add olive oil to the same pan and sauté shiitake and oyster mushrooms, seasoned with salt and pepper, until tender, about 6 minutes. Also top with grated asiago and dollops of homemade ricotta, and roasted tomato sauce.
Tomato and Basil Pizza
For roasted tomatoes, toss grape tomatoes with olive oil and kosher salt. Transfer to a parchment-lined baking sheet and roast in a preheated 400°F oven until tomatoes begin to caramelize and split, about 30 minutes. Also top with hand-torn mozzarella and fresh basil.
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