Recipes Comfort Food Pizza + Calzones 25 Pizza Recipes to Perfect By Food & Wine Editors Updated on May 28, 2022 Share Tweet Pin Email Trending Videos Photo: Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis 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, as well as a 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 get the hang of these, you'll be a pizza-making pro. The 7 Best Pizza Ovens for Restaurant-Quality Pizza at Home 01 of 25 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. It's worth noting that this recipe is largely about the dough — the topping, while delicious, is relatively scant. Get the Recipe 02 of 25 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 03 of 25 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 04 of 25 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 05 of 25 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 06 of 25 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 07 of 25 Eggplant, Pesto, and Goat Cheese Pizza Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza. This recipe makes a hearty 14-inch pie — if you'd like to pair it with wine, go for a Sauvignon Blanc. Get the Recipe 08 of 25 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 09 of 25 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 10 of 25 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 11 of 25 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 12 of 25 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 13 of 25 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 14 of 25 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 15 of 25 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 16 of 25 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 17 of 25 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 18 of 25 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 19 of 25 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 20 of 25 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 21 of 25 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 22 of 25 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 23 of 25 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 24 of 25 Jerk Chicken Pizza Yekaterina Boytsova Whether you choose to make your own dough (which Nicole Russell, founder of Last Dragon Pizza in Far Rockaway, Queens, highly recommends) 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. You'll have some extra jerk marinade left over from this recipe—it's terrific for smoked or grilled chicken. Get the Recipe 25 of 25 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 Was this page helpful? Thanks for your feedback! Tell us why! Other Submit