Easy Pizzas

By Food & Wine
Updated May 03, 2017
© Nicole Franzen
Easy-to-make pizza recipes, with toppings ranging from portobello-mushroom and red-pepper to sun-dried-tomato, sausage, and Fontina.
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1 of 7

Eggplant, Pesto, and Goat-Cheese Pizza

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Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza. This recipe makes a hearty fourteen-inch pizza; you be the judge whether it serves two or four.

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2 of 7

Portobello-Mushroom and Red-Pepper Pizza

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Depending on the size of the appetites around your house, this substantial pizza with its meaty portobello mushrooms serves two very hungry people or four if it's accompanied by a big salad. If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.

3 of 7

Pizza with Prosciutto and Sheep-Milk Cheese

© Con Poulos
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To get a perfect, cracker-like crust, preheat your pizza stone on the oven rack for at least 30 minutes before baking your pizza.

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4 of 7

Three-Cheese Pizza with Caramelized Onions and Pimientos

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Fontina, Roquefort, and Parmesan form the sassy cheese trio here. Their piquant flavor blends delectably with the pimientos and sweet golden onions.

5 of 7

Clam Pizza with Salad Topping

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We've always secretly liked scooping up a bite of salad with a piece of pizza, and lately the idea of mounding dressed greens on top of pizza has caught on with hot chefs, too.

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Sun-Dried-Tomato, Sausage, and Fontina Pizza

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Topped with fennel-scented Italian sausage, sliced fontina, and strips of sun-dried tomatoes, a prepared pizza shell from the supermarket becomes an irresistible supper, needing nothing more than a simple green salad on the side.

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7 of 7

Grilled Pizza with Greens and Eggs

© Nicole Franzen
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This delicious grilled pizza is topped with fresh ricotta, runny eggs and spigarello, a leafy green that tastes a lot like broccoli. It’s available at farmers’ markets and some greengrocers, but Tuscan kale is a fine substitute.

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