Try our easy recipes for pizzas topped with veggies, chicken, sausage, steak and other flavor combos that make a homemade pizza oh-so-worthwhile.
Chicken Tikka Pizza
Kesley Hansen
This flavorful, weeknight-easy pizza embraces shortcut ingredients like refrigerated dough, purchased tikka masala sauce, and cooked chicken.
Mushroom-Arugula Pizza
Carson Downing
Top purchased fresh pizza dough with fresh mushrooms and peppery arugula for an easy meatless main with loads of texture and flavor.
Thai Chicken Pizza
Carson Downing
You can’t go wrong with peanut sauce, right? This popular pizza from Millsap Farm is easy to make with leftover rotisserie chicken. If you like, add a garnish of fresh cilantro. You could use purchased pizza dough
Gouda and Red Onion Pizza
This pizza, an easy appetizer, features shredded Gouda and caramelized onions. The recipe comes from Gouda maker Oakvale Farmstead Cheese in London, Ohio.
Sweet Corn Pizza
Blaine Moats
Fresh corn adds sweet flavor and crisp texture to this easy pizza. The pesto practically melts into the warm crust for a flavor-packed base.
Feeling Fall Pizza
Carson Downing
Topped with a cornucopia of fall ingredients like roasted sweet potato, dried cranberries and pecans, this pizza recipe from Millsap Farm has a surprising cream cheese “sauce.” (Be sure to use lots of salt and pepper to balance the richness.) You could use purchased pizza dough, but we love the Millsap Farm Pizza Dough.
Squash Blossom Pizza with Honey and Ricotta
Blaine Moats
The voluptuous blossoms that eventually turn into zucchini, pumpkins or other squash have a delicate flavor—squashy, really—that plays well with herbs and mild cheese. Buy them at farmers markets or snip them in your garden to try on this beautiful, delicious pizza.
Roasted Poblano and Corn Pizzas
Blaine Moats
Roasting the vegetables is an extra step, but it adds incredible depth of flavor to this Latin-inflected pizza (and you have to heat up the oven anyway!). The recipe comes from the blog A Couple Cooks.
Pineapple Barbecue Chicken Pizza
We updated the modern-classic barbecue chicken pizza by adding sweet, juicy pineapple.
Homemade Pizza Dough
Nate Luke
For their farm-to-table Pizza Club events in Springfield, Missouri, Curtis and Sarah Millsap use this low-touch dough that requires little work aside from a long rest to develop the flavor and gluten. A touch of whole-wheat flour adds nutty flavor.
Mixed Mushroom Pizza
Sliced fresh mushrooms top this garlic- and rosemary-infused pizza. Fontina Valle d’Aosta cheese, found in specialty cheese shops, melts beautifully into the crust, contributing a sweet and mild earthy taste. Use morel mushrooms in the mix if they’re available.
Pizza with Kale Pesto and Fresh Tomatoes
Robert Jacobs
Heather Secrist uses kale in her pesto for this creation featuring fresh tomatoes. “Pesto can be frozen in ice cube trays for use throughout the year,” says Secrist, owner of Suncrest Gardens Farm in Cochrane, Wisconsin. “Once frozen, place the cubes in a freezer bag to pull out as you need them.”
Pizza with Goat Cheese, Corn and Green Salsa
Carson Downing
When life leaves you one lonely ear of sweet corn, make this pizza, topped with green salsa, corn and goat cheese. It’s a favorite at Millsap Farm’s Pizza Club parties.
Pizza with Sausage, Bacon and Potatoes
This prizewinning pizza is topped with a totally mouthwatering combo of thin-sliced potatoes, bacon, sausage and a delectable garlic-rosemary butter.
Chicago-Style Deep-Dish Pizza
Blaine Moats
True Chicago-style pizza is in some ways a closer cousin to a casserole than traditional regular-crust pizza. One slice is a whole meal!
Pizza with Vegetables, Sausage and Cheese
Carson Downing
Topped with marinated vegetables, sausage and four cheeses, this pizza recipe from Millsap Farm is hearty and oh-so-good. On the farm. they call it S.O.S. Pizza.
Veggie Pizza
Robert Jacobs
Tomatoes, zucchini, carrots and summer squash top this delicious vegetable pizza from Suncrest Gardens Farm in Cochrane, Wisconsin.
Sausage and Spinach Skillet Pizza
A hot cast-iron skillet mimics a pizza stone to create a crisp, evenly browned crust. We loaded our pizza with oozy red sauce and stretchy cheese. Fork and knife highly recommended.
Breakfast Pizza with Steak, Eggs and Goat Cheese
Blaine Moats
Eggs on pizza? Yes, please! The runny yolks mix deliciously with savory roast beef and tangy goat cheese. To make it a brunch, lunch or dinner, pair with a simple salad.
Blue Cheese and Balsamic Chicken Pizza
Topped with blue cheese, mushrooms, sun-dried tomatoes and a balsamic-spiked tomato sauce, this potent pizza has definite adult flavor.
Beef and Blue Pizza
Red onion, blue cheese, thinly sliced roast beef and chopped sweet pepper top a premade pizza crust for a quick and easy pizza dinner.
Eat-Your-Greens Pizza
We threw pizza convention out the kitchen window in this utterly delicious (and beautiful) recipe. Frozen puff pastry pinch-hits for traditional pizza dough, yielding a flaky, crisp crust. A salad’s worth of vegetables covers the top, along with just a bit of smoky ham and nutty Gruyere cheese. And say good-bye to marinara sauce. Instead, a drizzle of flavorful creamy garlic salad dressing moistens the pizza and adds big flavor.
