easy pizza recipe

Easy Thin Crust Pizza is thin but still perfectly foldable with a tasty and slightly crispy crust! A simple weeknight pizza dough made in 30 minutes!

Easy Thin Crust Pizza

Teaspoons Active Dry Yeast

Teaspoon Granulated Sugar

Cup Warm Water

Salt

Tablespoon Olive Oil

Cups All Purpose Flour

Cup Pizza Sauce

Cups Shredded Mozarella Cheese

Toppings As Desired

Tablespoons Butter

Teaspoons Garlic Powder

Preheat oven to 450 degrees.&nbsp; Lightly grease a pizza baking sheet and set aside.

In a large bowl or bowl of stand mixer, mix together the yeast, sugar, and warm water and allow to sit for 10 minutes until foamy.

Stir the olive oil and salt into the yeast mixture.&nbsp; Then, using the dough hook on your stand mixer, or a sturdy spoon if using a bowl, mix in the flour 1/2 cup at a time until the dough has started to pull away from the sides of the bowl.

If using a stand mixer, mix the dough with the dough hook for 3 minutes on medium speed until the dough has completely pulled away from the sides and is smooth.&nbsp;&nbsp;

If you are not using a stand mixer, place the dough onto a lightly floured surface and knead for 5 minutes until smooth.

Shape the dough into one ball, and slice in half evenly. At this point you can roll out both balls of dough for two 10 -12-inch pizzas. Or, store the remaining dough in the refrigerator for up to 5 days, or the freezer for up to one month.

Roll the dough out to 1/4 inch thickness on a lightly floured surface and transfer to prepared pan.&nbsp; Bake in preheated oven for 5 minutes.

While the pizza is in the oven, melt the two tablespoons of butter and stir in the garlic powder and salt.

Remove the pizza from the oven and top with your favorite sauce, cheese, and toppings as desired, leaving 1/2 inch of the crust without toppings.&nbsp; Brush the 1/2 inch edge of crust with garlic butter.

Place the pizza back in the oven and continue baking pizza 10-15 minutes until crust is golden and crispy, and cheese is melted.

When pizza and quesadillas meet, it's magic.

Pizzadilla

olive oil

flour tortillas

pizza sauce

garlic,

c. mozzarella

c. Parmesan

c. sliced pepperoni

Italian seasoning

parsley,

better than expected! I was looking for new recipes, and I came across this one, which I happened to have all the stuff for. Delicious and super quick to cook up. This would be a good one for tweens to learn, because it's easy for them to make themselves if they get hungry.

Kids loved it and also a great appetizer for a crowd!

I'm betting there is a lot more people who love pepperoni than not!  Why even go negative like that? Sounds like a great recipe for the Granddaughters and I this weekend! They LOVE pepperoni!

2 stars, didn't like, won't make again.  Sounds easy since it's mostly store-bought stuff, but with the frying, flipping & broiling it wasn't a snap to make.  Used 8" tortillas (medium?), 1/3 c pizza sauce was good amount, but I thought the 1/2 cup parmesan was too much, so cut back to 1/4 cup & it was still way too salty.  Made one w/pepperoni (my fave) and one w/sausage (hubby's fave), and neither version was helped by the extra garlic.

https://streaming.hearstdigitalstudios.com/fb1a9bf9-532a-4257-9bf2-7577464d1679/video_rover_16x9_1080p_hd_1543848209_34593.mp4

The easiest way to make pizza at home is to make it a quesadilla—seriously! The pizzadilla is the most genius food mash-up ever.

Pizzadilla Is The Best Of Both Worlds

Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.

Margarita Pizza

all purpose

baking powder

salt

0% Stonyfield Greek yogurt (not regular, drained if there's any liquid)

tomatoes

garlic (minced)

oregano

black pepper

mozzarella cheese (sliced thin and torn by hand)

basil (torn for topping)

extra virgin olive oil (optional

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).

Preheat oven to 450F. I like to use a pizza stone, and preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil.

Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).

Lay the dough out onto the oiled nonstick pizza dish or sheet pan.

Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through.

Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.

Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.


PRINT: https://www.skinnytaste.com/margherita-pizza/

Margherita Pizza

With fewer than 425 calories per serving, this 30-minute pizza is relatively healthy while tasting indulgent.

Broccoli and Red Onion Flatbread

cornmeal, for dusting

flour, for dusting

pizza dough, thawed if frozen

lb. broccoli, tops cut into small florets

red chile, thinly sliced

red onion, thinly sliced

kosher salt

pepper

Want to make the easiest pizza imaginable? Puff Pastry Pizza is a delicious 30-minute meal! Learn how to make this easy pizza recipe with two different topping ideas for any night of the week.

Puff Pastry Pizza

puff pastry

mozzarella cheese

mini pepperoni

chicken

tomato sauce

BBQ sauce

Preheat the oven to 400°F. If it is...

Preheat the oven to 400°F. If it is not already, place the rack is in the middle of the oven.

Roll the puff pastry into a 12”x16” rectangle....

Roll the puff pastry into a 12”x16” rectangle. Slice into 6 rectangular pieces.

Add a little tomato sauce to eat rectangle....

Add a little tomato sauce to eat rectangle. Top with mozzarella and whatever protein you desire. (To make the BBQ chicken, toss the shredded chicken with the BBQ sauce and then place on top of the pizzas.)

Bake for 15-20 minutes, or until the pastry...

Bake for 15-20 minutes, or until the pastry has puffed and is golden brown.

Let cool for 5-10 minutes, then enjoy!

Cheesy, saucy, and just the right amount of greasy. This homemade Chicago deep dish pizza recipe is surprisingly easy to make at home.

Chicago-Style Deep Dish Pizza

Dried Yeast

Tsp Honey

“00” Flour

Unsalted Butter

White Onion

Garlic Cloves

Tsp Dried Oregano

Tsp Sugar

Passata

Basil

Sliced Mozzarella

Spicy Sausages

Sliced Pepperoni

Parmesan

In a large bowl, mix the yeast and honey into 220ml of warm water and set aside. Tip the flour and salt into another bowl, dice the cold butter and add to the flour mixture. Using your fingertips, rub the butter into the flour until it has the texture of fine breadcrumbs.

Tip the yeast mixture into the butter and flour and mix to a shaggy dough. Tip out onto a work surface and knead briefly until you have a smooth dough. Form into a ball and add to an oiled bowl, cover and let rise in a warm place until doubled in size. Alternatively, pop the dough into the fridge for 12-24 hours.

While the dough is rising, make the sauce. Finely dice the onion and finely grate the garlic. Grab a medium saucepan and set over a medium heat. Add a shot of oil and add the onion with a big pinch of salt.

Cook for 5-6 mins until translucent and softened. Add the garlic and dried oregano and cook for a further 2-3 mins. Add the sugar, tomatoes and a whole bunch of basil. Bring to a simmer and cook for 10 mins. Allow the basil leaves to break down and mix through the sauce, fishing out the stems at the end. Set the sauce aside.

Grab a round tin or cast iron pan that is roughly 25cm by 5cm. Turn the dough out onto a lightly oiled surface. Roll out until it is a circle measuring roughly 35cm across. Transfer to the pan and work into the corners and up the sides of the pan.

Layer the bottom of the dough with the sliced mozzarella so it is completely covered. Remove the meat from the sausage casings and pinch small amounts, dotting over the mozzarella, again, making sure there is an equal amount of meat over the pizza. Now ladle over your tomato sauce, covering the sausage.

Top the sauce with the pepperoni, be generous. Cover the whole lot with grated Parmesan and a shed load of black pepper. Drizzle with olive oil and slide into the oven for 35-40 mins.

Once baked, remove from the oven and allow to rest for 10 mins before slicing and serving.

The ultimate in pizza dough! Sourdough Discard Pizza Dough has amazing flavor without a long waiting time. Read our tips for a perfectly golden brown crust.

Sourdough Discard Pizza Dough

water (115º Fahrenheit) (172 grams)

Red Star Platinum Instant Yeast ((1 package))

sourdough discard (240 grams)

granulated sugar (12 grams)

salt (6 grams)

olive oil (30 grams)

cornmeal (24 grams)

bread flour (358 grams)

Put warm water the bowl of a stand mixer. Sprinkle the yeast over the top.

Add in the sourdough discard, sugar, salt, olive oil, cornmeal and flour.

In your stand mixer, mix them with the paddle attachment just until combined. Then put on the dough hook and knead for about 10 minutes.

Cover with plastic wrap and let rise in a warm place for 30 minutes or until almost doubled.

Preheat the oven to 550º Fahrenheit. (This takes about 30 minutes for our oven to heat to this high temperature, so plan accordingly.) If you have two baking stones, place one on each of two racks in the oven. The pizza will sit on the bottom one and there will be a stone on top also to cook the top of the pizza.

Place a large piece of parchment paper on a baking sheet (preferably one without sides). Sprinkle cornmeal on the parchment paper.

Note: This recipe is for one extra large pizza. You can split the dough into two and make two medium pizzas as well. If you do they won&#39;t take as long to cook.

Stretch the pizza dough out and press it lightly with your fingertips until it is the size and thickness you&#39;d like it. Don’t roll the dough with a rolling pin! This will pop all of the little air bubbles in the dough giving you a chewier, denser crust. If you want light and crispy, just press the dough with the pads on your fingertips.

Top with desired pizza toppings.

Slide the parchment paper with pizza off the pan and directly onto the lower pizza stone. Bake for about 14 minutes until golden brown and bubbly. This time will vary based on how thick the crust is and how large the pizza is so watch it closely.

Remove the pizza from the oven, slice and serve. Be careful....it will be VERY hot!

So incredibly delicious.  I make the dough in the bread maker and bake it on a huge pizza pan at 500 for abt 15 minutes.  I am sure it’s even better with pizza stone.  I am going to try freezing the dough so we can have it on weekdays.

Came out great! Makes a LOT of dough, I’ll have to note the weight for next time - I think a little under 2lbs. Froze some of it. But I’d definitely make again, it was easy and used up a good amount of discard, which I’m always looking for as I find throwing it away so wasteful. Tasted really good and cooked nicely and evenly - my store-bought one always gives me issues with staying flat while cooking as I prebake before adding toppings.

This is seriously the BEST recipe!!! Makes the yummiest pizza we have ever ate! My kids no longer want to order pizza out because "we can make it better." We try to make it every Friday after school.

I wouldn't change anything but I am curious if I can do this with only sourdough and not yeast? Like, if I use active starter can I bypass the yeast? Just curious, as I started the sourdough process to avoid using commercial yeast. Although, I am not opposed to continue buying it just for this recipe.

I don't have a pizza stone or a baking steel, so I appreciate your tip about using a lower temp and par baking. Thank you!!

With a sesame-topped crust! Be sure to make extra, there never seems to be enough to go around! 

Calabrian Chili Roasted Red Pepper Pizza

pizza dough

sesame seeds,

marinara sauce

Calabrian chili paste

fish sauce

provolone cheese

honey,

1. Preheat the oven to 450° F.2. On a lightly floured surface, push the dough out until it&#39;s thin (about a 10-12 inch circle). Transfer the dough to a baking sheet. Lightly brush the crust with olive oil, then sprinkle with sesame seeds. 3. Spread the marinara sauce and then the chili paste over the dough. Arrange the roasted red peppers on top. Add the fish sauce, if using, then sprinkle over the oregano. Add the mozzarella and provolone. 4. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and top with a pinch of dried oregano, then honey. Slice and enjoy!

Thank you so much!! I ended up using jarred roasted peppers to save the step, though I’m sure fresh would’ve been even better. Either way, this was a huge hit with my husband and I. We love spicy food and love pizza so this was a win-win!  I followed the directions exactly as is, for reference. Thanks for the recipe!

This is absolutely one of the best spicy pizza recipes. Thanks for sharing.

So delicious!! Greetings from Germany 👋🏼🥰

Ciao,

I would like to recommend a Calabrian pesto called Nduja. it's not vegan and super spicy!!!
HOT HOT HOT.
not sure available in US market.
N

Soooo good! 

The fish sauce really adds a unexpected umami. Followed recipe as written aside from adding chopped garlic. Yum!

Can't wait to make again

Autumn Naan Pizzas with caramelized shallots, pumpkin puree, ground sausage, crispy sage, and fontina cheese. These easy fall pizzas abound with seasonal flavors and come together in just 30 minutes.

Autumn Naan Pizzas

Tbsp. extra-virgin olive oil, divided

shallots

sausage

Naan breads

pumpkin puree

Fontina cheese

ricotta cheese

sage leaves

honey

Preheat oven to 425ºF.Heat 1 Tbsp. olive oil in a skillet over medium heat. Add shallots and cook until softened, about 4 to 5 minutes. Crumble sausage into pan and cook until browned, about 6 to 7 minutes.

Arrange naan breads on a large rimmed baking sheet. Spoon pumpkin puree evenly over each bread, and sprinkle with a little dried oregano.Sprinkle Fontina cheese evenly over each bread, followed by sausage and shallot mixture. Spoon small dollops of ricotta cheese overtop.

Place sage leaves in a small bowl and drizzle with remaining 1 Tbsp. olive oil, rubbing oil into leaves. Scatter sage leaves over each naan pizza.Transfer pan to the oven and bake for ~15 minutes, until pizzas are golden and crisp. Drizzle each pizza with hot honey, and garnish with cracked black pepper.

My husband was super skeptical about pumpkin pizza when I told him I wanted to make it for our fall dinners. Sure enough, it came out incredible. You can totally make this on regular pizza dough too but it was actually amazing on naan! Would make this again not during fall.

These are so good. You go girl! Keep it up.

This is an instant favorite of mine.  So unique and flavorful, easy to make and a massive crowd pleaser.  Jamie, you nailed it again girl! 

Side note: goes great with a bottle of Sancerre

I just made these for dinner and it’s amazingly delicious. I love how Jamie’s recipes are simple and easy to follow. My husband even enjoyed the drizzle of hot honey. Another recipe added to our line up.

Low carb never tasted so good! Zucchini pizza casserole loaded with a meat sauce, mozzarella and pepperoni. Top with your favorite pizza toppings.

Low Carb Zucchini Pizza Casserole

zucchini

eggs

Parmesan cheese

garlic

spaghetti sauce*

pepperoni

Green pepper

Mushrooms

The success of this recipe partly depends on the zucchini. If the zucchini is frozen, allow it to drain well. I let mine sit in a colander for several hours draining. If the zucchini is fresh, sprinkle it with 1 teaspoon of salt, stir and let the zucchini sit in a colander for 20 minutes.

After the zucchini (either fresh or frozen) has drained, use a clean lint-free kitchen towel to squeeze any excess liquid from the zucchini. Squeezing out as much liquid as possible will help your casserole to not be watery.

Prepare the zucchini:

Spray a 9x13 baking pan with cooking spray. Preheat the oven to 400º Fahrenheit.

In a bowl, mix up the drained zucchini, eggs, cheeses, salt, garlic and Italian seasoning. Mix well.

Press the mixture into the bottom of the prepared pan evenly.

Bake for 20 minutes. The crust should be lightly browned.

Spread the meat sauce evenly over the crust. (Or the browned meat and sauce)

Then sprinkle the shredded mozzarella over the top.

Top with sliced pepperoni.

Bake for 20 more minutes or until the pizza is heated through and the cheese is melted. If you would like it slightly browned, put it under the broiler for 2-3 minutes, but watch it closely.

Let the casserole sit for 3 minutes before slicing and serving.

Make the casserole:

My family loved this recipe!  I added all the normal toppings plus Italian sausage and ground beef so it was very thick and delicious.  Thank you!!!

I love this recipe!  I think I made this like five times already.  Nobody’s been disappointed.  Even people that don’t like this recipe.

This was absolutely amazing! I have to eat GF and was craving pizza but didn’t want the hassle of making expensive GF crust. This totally satisfied my craving! This will on my rotation until garden season is done.

I made this for dinner ! It was a big hit ! It’s a keeper !

Top 13 easy pizza recipe recipes from across the web

The most viewed easy pizza recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Thin Crust Pizza

Pizzadilla

Margarita Pizza

Broccoli and Red Onion Flatbread

Puff Pastry Pizza

Chicago-Style Deep Dish Pizza

Sourdough Discard Pizza Dough

Sourdough Discard Pizza Dough

Calabrian Chili Roasted Red Pepper ...

Autumn Naan Pizzas

Low Carb Zucchini Pizza Casserole

The Best Spinach Artichoke Cheese W...

Pesto Pizza

Top 13 easy pizza recipe recipes from across the web

The most viewed easy pizza recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Thin Crust Pizza

Pizzadilla

Margarita Pizza

Broccoli and Red Onion Flatbread

Puff Pastry Pizza

Chicago-Style Deep Dish Pizza

Sourdough Discard Pizza Dough

Sourdough Discard Pizza Dough

Calabrian Chili Roasted Red Pepper ...

Autumn Naan Pizzas

Low Carb Zucchini Pizza Casserole

The Best Spinach Artichoke Cheese W...

Pesto Pizza

The most viewed easy pizza recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine