SEVEN PIZZA RECIPES TO MAKE AT HOME

RECIPES

Summer is just around the corner and what better way to spend the day than by making your own pizzas? These seven unique pizza recipes to make at home are full of delicious flavors and twists that you may not expect, and all but one of them are vegetarian.

Garden Greens Pizza

If you want to get more greens, this is a delicious way to do it. My favorite parts of this recipe are the delicious ricotta mixture and those pretty zucchini ribbons. I got a nice thin slice using this mandoline. I recommend drizzling the zucchini ribbons with a little lemon juice and a touch of salt for a delicious pop of flavor. It really brings the whole pizza to life. Read the full post.

GARDEN GREENS PIZZA

Adapted from Cooking Light

Ingredients

  • 12 ounces fresh pizza dough
  • 8 cups of water
  • 1 cup medium-thick asparagus spears, trimmed and cut diagonally in half
  • 1 cup sugar snap peas
  • 2/3 cup part-skim ricotta cheese
  • 1 garlic clove, minced
  • 3 ounces fresh mozzarella cheese, torn into pieces (3/4 cup)
  • 1 small zucchini, shaved lengthwise into thin ribbons using a mandoline (about 1 cup)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup torn fresh basil leaves
  • 1/8 teaspoon black pepper, plus more to taste

Instructions

  1. Place a pizza stone in the oven and preheat oven to 500 degrees F.
  2. Let pizza stone warm in the oven for about one hour.
  3. Roll dough into a 13-inch circle on a large piece of parchment paper and pierce with a fork.
  4. Place dough (on paper) in preheated stone for about 4 minutes.
  5. Bring 8 cups of water to a boil in a large saucepan.
  6. Add asparagus and peas and cook for 2 minutes.
  7. Drain and place asparagus and peas into ice water.
  8. Drain again and pat dry.
  9. Combine ricotta and garlic in a small bowl.
  10. Spread mixture over dough, leaving a 1/2-inch border.
  11. Top pizza with mozzarella, asparagus and peas.
  12. Bake for 10 minutes.
  13. Toss zucchini with lemon juice and salt.
  14. Remove pizza from oven and top with zucchini ribbons, lemon rind, basil and black pepper.

BLT Pizza

The sandwich doesn’t stand a chance against this BLT Pizza and Food52 agrees. Roasting the tomatoes with a sprinkle of this organic oregano takes the flavors up to a whole new level. Read the full post.

BLT PIZZA

Ingredients

  • 1 pound ripe tomatoes on the vine, sliced
  • 1 teaspoon dried Oregano
  • 1/2 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced fresh chives
  • 2 garlic cloves, minced
  • 4 bacon slices
  • 10 ounces of fresh pizza dough
  • Flour to help roll the dough
  • 2 ounces mozzarella cheese, sliced
  • 1 cup baby arugula

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place a pizza stone on the bottom rack.
  3. Arrange tomato slices on a baking sheet with parchment paper.
  4. Sprinkle tomatoes with oregano and black pepper.
  5. Bake for 20 minutes and remove tomatoes; keep pizza stone in oven.
  6. Arrange bacon slices on a different baking sheet.
  7. Bake for 15 minutes or until desired crispiness.
  8. Remove from oven and place on a paper towel-lined plate. Break into pieces after they've cooled.
  9. Increase oven temperature to 500 degrees.
  10. Combine mayonnaise, olive oil, chives and garlic in a small bowl.
  11. Using well-floured hands and a little flour on the counter, roll/pat dough into a 10-inch circle.
  12. Place rolled dough on pizza peel and pierce the dough with a fork.
  13. Transfer to preheated pizza stone and bake for 5 minutes.
  14. Carefully remove pizza stone and brush mayonnaise mixture over the crust leaving a 1-inch border. 15. Top with tomatoes and bacon and mozzarella slices.
  15. Bake 10 minutes or until cheese melts.
  16. Remove from oven and let cool about 5 minutes.
  17. Top with arugula and cut into slices.

Peach Chutney Pizza with Prosciutto

Don’t be intimidated by the ingredient list. Think sweet, salty and spicy all wrapped up into one pizza. My mouth is watering just thinking about this one. Read the full post.

PEACH CHUTNEY PIZZA WITH PROSCIUTTO

Adapted from Coastal Living Magazine

Ingredients

  • 1 pound peaches, peeled and cut into wedges
  • 1/2 cup dry white wine
  • 1/4 cup brown sugar
  • 2 tablespoons mustard seeds
  • 2 tablespoons cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon dried crushed red pepper
  • 3 tablespoons chopped fresh thyme, divided
  • 3 tablespoons flour
  • 1 pound refrigerated prepared pizza dough, at room temperature
  • 1.5 tablespoons olive oil, plus more for brushing
  • 3 ounces thinly sliced prosciutto
  • 1 cup very thinly sliced red onion
  • 4 ounces goat cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1.5 cups baby arugula

Instructions

  1. Heat grill to medium-high heat.
  2. Combine first 9 ingredients and 2 tablespoons thyme in a heavy saucepan over medium heat.
  3. Cook 20 minutes or until thickened, stirring often and breaking up peaches with the back of a spoon or fork.
  4. Let cool completely.
  5. Sprinkle flour evenly over a large baking sheet.
  6. Place pizza dough on baking sheet, and pat into circular shape.
  7. Brush grill grates with oil, and slide pizza dough onto grates.
  8. Grill, covered with grill lid, 2 minutes or until grill marks appear.
  9. Slide baking sheet under dough on grill, and reduce heat to medium.
  10. Spread dough evenly with peach chutney, leaving a 3/4-inch border.
  11. Top with prosciutto, onion, and goat cheese.
  12. Grill, covered with grill lid, 8 minutes or until cheese melts and crusts are lightly browned.
  13. Remove pizzas from grill, and sprinkle with black pepper.
  14. Brush edges of crusts with 1/2 tablespoon oil.
  15. Combine arugula and remaining 1 tablespoon oil in a bowl; toss gently to coat.
  16. Top pizza with arugula.

Tomato Ricotta Pizza

You don’t need to use thinly sliced tomatoes on pizza all the time. These chunky, juicy, roasted cherry tomatoes add a nice burst of flavor with the soft ricotta mixture. Don’t forget to use lots of basil. Read the full post.

TOMATO RICOTTA PIZZA

Adapted from Cooking Light

Ingredients

  • 2 cups cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 12 ounces fresh pizza dough
  • 3/4 cup part-skim ricotta cheese
  • 2 tablespoons refrigerated pesto
  • 1 garlic clove, minced
  • 2 ounces feta cheese, crumbled
  • 1/4 cup fresh basil leaves, torn

Instructions

  1. Place pizza stone in the oven and preheat oven to 500 degrees F.
  2. Allow pizza stone to heat in oven for about an hour.
  3. Combine tomatoes oil on a foil-lined baking sheet and roast for 7 minutes.
  4. Roll the dough into a 13-inch circle on parchment paper and pierce with a fork.
  5. Place dough on preheated stone and bake for 3 minutes.
  6. Combine ricotta, pesto and garlic together in a medium-sized bowl.
  7. Spread over the dough, leaving 1/2-inch border.
  8. Sprinkle with feta.
  9. Bake for 7-10 minutes or until the crust has a nice golden color.
  10. Top pizza with tomatoes and bake for another 4 minutes.
  11. Remove from oven and top with fresh basil.

Margherita Pizza (with Extras)

If you want to know my go-to pizza, this is it. And, I include a few different ingredients to make it extra special. Read the full post.

SIMPLE MARGHERITA PIZZA WITH EXTRAS

Ingredients

  • 1 bag of fresh pizza dough from your local market (makes two pizzas)
  • Flour for rolling out the dough
  • Red, green and yellow tomatoes, thinly sliced
  • Fresh mozzarella, torn into pieces
  • 1/2 red onion, thinly sliced
  • Fresh basil, whole leaves and some roughly chopped for garnish
  • Shredded Romano cheese
  • Olive oil
  • Salt & pepper to taste

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Sprinkle some flour on the counter.
  3. Roll out the dough. If you don’t have a rolling pin, use a chilled wine bottle to help roll the dough.
  4. Line a baking sheet with parchment paper and place rolled dough on top.
  5. Brush the dough with olive oil and add large basil leaves for the bottom layer.
  6. Add the sliced, fresh mozzarella and layer it on top of the basil. Space the slices out because it will spread as it heats.
  7. Add the sliced tomatoes to your liking.
  8. Brush the tops of the tomatoes with a little more olive oil.
  9. Add the sliced onion to your liking.
  10. Sprinkle shredded Romano cheese on top.
  11. Place pizza in the oven for 12-15 minutes, or until crust reaches desired crispiness.
  12. Remove from oven and let cool slightly before serving.

Fig and Serrano Jam Pizza with Goat Cheese

Would you ever consider adding Fig and Serrano Jam to a pizza? Well, you should. This is a perfect fall pizza when figs are plentiful at the markets. I recommend adding sliced jalapeños for an added kick against the sweet caramelized onions. Read the full post. 

FIG AND SERRANO JAM PIZZA WITH GOAT CHEESE

Ingredients

  • 10-12 ounces fresh pizza dough
  • 3 medium sweet onions, sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons goat cheese, crumbled
  • 2 cups fresh arugula
  • 5-6 fresh figs, sliced
  • Olive oil
  • Kosher salt
  • Freshly ground pepper
  • Fig & Serrano Jam (see recipe)
  • 1 jalapeño, sliced, if desired

Instructions

  1. Place a pizza stone on the middle rack in the oven.
  2. Preheat oven to 450 degrees F and let pizza stone warm for 1 hour.
  3. Roll pizza dough into a 10-12 inch circle, or shape of your choice and pierce with a fork.
  4. Place dough on a sheet of parchment paper. This helps with transferring the pizza on and off of the pizza stone.
  5. Place butter and onions in a cast iron skillet over medium heat.
  6. Stir the onions every 5-10 minutes to be sure they are cooking evenly and not getting burned. They will start to soften and become translucent.
  7. After 30 minutes, the onions will start turning light brown and will start to caramelize. Continue checking the onions and stirring for about 50 minutes to an hour until onions are caramelized.
  8. Remove the onions from the heat.
  9. Spread Fig & Serrano Jam over the pizza dough.
  10. Next, scatter the caramelized onions over the pizza dough.
  11. Add 1-2 tablespoons of goat cheese sprinkled over the pizza dough.
  12. Bake in the oven for 10 minutes or until the crust is crisp.
  13. Remove from oven and let cool for 5 minutes.
  14. Toss the arugula with olive oil, salt and pepper and sprinkle over the pizza.
  15. Add sliced figs and sprinkle with additional goat cheese, if desired.

Notes

If pizza is too sweet, add additional slices of jalapeño.

 

Cilantro Basil Pesto Flatbread with Roasted Tomatoes

Cilantro Basil Pesto Flatbread with Roasted Tomatoes

Can pesto be anymore awesome? It’s so easy to make and goes with everything! I added it as a base to this roasted tomato and fresh mozzarella flatbread and all I can say is WOW. Read the full post.

CILANTRO BASIL PESTO FLATBREAD

Ingredients

For the Pesto:

  • ½ cup fresh basil
  • 1½ cups fresh cilantro (save some sprigs for garnish)
  • ½ teaspoon fresh ginger
  • ½ cup olive oil
  • ¼ teaspoon salt
  • 1 large garlic clove
  • ½ teaspoon lemon juice

For the Flatbread:

  • Pre-made pizza dough rolled out
  • 1-2 tomatoes, sliced
  • Fresh mozzarella 
  • Olive oil
  • Dried oregano
  • Salt & pepper

Instructions

For the Pesto:

  1. Blend all ingredients in a Vitamix until desired consistency.
  2. Serve with pasta, meats or pizza.

For the Flatbread:

  1. Heat oven to 425 degrees F.
  2. Place sliced tomatoes on a foil-lined baking sheet.
  3. Sprinkle with dried oregano, salt and pepper.
  4. Roast the tomatoes for about 7-10 minutes. 
  5. Remove tomatoes from the oven. 
  6. Lightly brush the rolled flatbread dough with olive oil.
  7. Pierce the dough with a fork to prevent dough bubbles from forming in the oven.
  8. Place the dough on a medium-hot grill or on a baking sheet in the 425 degree oven.
  9. Bake for about 5-6 minutes.
  10. Remove from oven and brush generously with pesto.
  11. Add the sliced tomatoes and fresh mozzarella.
  12. Continue to heat for another 5 minutes or until the cheese is nice and melted. 
  13. Remove from oven and let cool for about 5 minutes before slicing. 

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All images ©Regan Baroni 2018.

  1. Miranda says:

    These all look amazing. May have to wait till the hubby leave town and try them with the ladies due to the fact he thinks veggie pizza is blasphemy. haha

    • reganbaroni00 says:

      They’re all so good, Miranda! Your hubby won’t even miss the meat! 😉 Cheers! Thanks so much for commenting!

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