Gallery: 32 Hot, Cheesy Pizza Recipes We Love

Basic New York-Style Pizza Dough
Basic New York-Style Pizza Dough

Thin-crusted New York-Style pizza is an offshoot of Neapolitan dough that's designed to be cooked in a slightly cooler-burning coal-fired or gas-fired oven.

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[Photograph: J. Kenji López-Alt]

Basic Neapolitan Pizza
Basic Neapolitan Pizza

This is one of the three basic pizza doughs you should know. If you can find it, use strong Italian-style bread flour. This is a lean dough made from nothing but flour, water, salt, and yeast.

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[Photograph: J. Kenji López-Alt]

Basic Square Pan Pizza
Basic Square Pan Pizza

This is a Sicilian-Style dough. It uses a lot of oil to achieve a crispy fried-ness in the crust.

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[Photograph: J. Kenji López-Alt]

New York-Style Pizza Sauce
New York-Style Pizza Sauce

This is the mother of all American pizza sauces. It has a slightly sweet, intense tomato flavor that also works well over pasta.

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[Photograph: J. Kenji López-Alt]

New England Greek-Style Pizza
New England Greek-Style Pizza

Greek-style pizza starts with standard pizza dough enriched with a bit of olive oil that makes for a shatteringly crisp crust. Top it with a cooked sauce scented with oregano and finish it off with a heavy dose of salty, melty cheese.

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[Photograph: J. Kenji López-Alt]

Homemade Philadelphia Tomato Pie-Style Pizza
Homemade Philadelphia Tomato Pie-Style Pizza

This pizza is comprised of relatively flat bread, tomato, a bit of cheese, cut into flat slices before serving that is akin to saucy focaccia. The crumb is tender enough that it makes this pizza the perfect candidate for cold-pizza-eating.

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[Photograph: J. Kenji López-Alt]

Crispy Bar-Style Pizza
Crispy Bar-Style Pizza

Bar-style pizza has a very thin base to accommodate for a generous amount of beer in the belly. Its crisp, crunchy, slightly chewy bottom is oily without being greasy and has a notable lack of crust.

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[Photograph: J. Kenji López-Alt]

Extra-Crispy Bar-Style Tortilla Pizza
Extra-Crispy Bar-Style Tortilla Pizza

As with the traditional bar-style pizza, this one is all about the crispy crust. The use of flour tortillas in place of the crust saves you time stretching and rolling your own dough.

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[Photograph: J. Kenji López-Alt]

Charred Kale Pizza with Garlic
Charred Kale Pizza with Garlic

If you're dining by yourself, why not indulge in cheesy, garlicky pizza? The kale gives way to a sweet, garlic-infused base.

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[Photograph: J. Kenji López-Alt]

Pizzadilla (Quesadilla Pizza)
Pizzadilla (Quesadilla Pizza)

This pizzadilla is essentially a pizza stuffed with more pizza. You begin by layering pizza sauce and cheese onto a tortilla, adding another tortilla, and finishing with another layer of sauce, cheese, and toppings.

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[Photograph: J. Kenji López-Alt]

The Best Pumpkin Pizza
The Best Pumpkin Pizza

Pumpkin, apples, and sage come together for a sweet-savory pizza. You get pizzeria-quality charred edges by using a preheated baking steel under the broiler.

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[Photograph: J. Kenji López-Alt]

Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds
Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds

Asparagus grilled until charred and tender-crisp, sliced Marcona almonds, and chopped basil grace the top of textural pizza. Fresh goat's cheese makes for a tangy, creamy base.

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[Photograph: J. Kenji López-Alt]

Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan
Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan

Everything on this pizza screams savory: mushrooms, cured meat, parmesan. A turn on the grill gives it a crispy, smoky crust.

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[Photograph: J. Kenji López-Alt]

Grilled Pizza With Grilled Broccolini, Chilies, and Garlic
Grilled Pizza With Grilled Broccolini, Chilies, and Garlic

Broccolini gets tossed in garlic oil before a quick spot on the grill. Together with chilies and fresh mozzarella, it makes a classic combo.

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[Photograph: J. Kenji López-Alt]

Skillet Pizza With Broccolini and Mushrooms
Skillet Pizza With Broccolini and Mushrooms

An easy and flexible pizza that comes together in less than 20 minutes and requires no special tools. Make sure your mozzarella is at room temperature so it melts faster.

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[Photograph: Yasmin Fahr]

The Best English Muffin Pizza
The Best English Muffin Pizza

This is like the classic English Muffin pizza of your youth, amped up. It's got that same ooey gooey, cheesy appeal, but it's also suitable for grown-ups.

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[Photograph: J. Kenji Alt-Lopez]

Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella
Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella

The cherry tomatoes intensify in flavor in the oven and become tender enough to meld with the salty cheese. The basil on top singes gently for a slight charred flavor.

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[Photograph: J. Kenji Alt-Lopez]

Pizza With Figs, Mozzarella, and Goat's Milk Feta
Pizza With Figs, Mozzarella, and Goat's Milk Feta

Goat's milk feta is extra tart and makes for a nice contrast to the figs' sweetness. The addition of buffalo mozzarella gives the base a smooth, creamy edge.

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[Photograph: J. Kenji Alt-Lopez]

Sausage and Radicchio Pizza
Sausage and Radicchio Pizza

A stay in an extra-hot oven turns radicchio meltingly tender and slightly sweet. Chunks of fennel sausage bring as sweet porkiness that balances nicely with the radicchio.

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[Photograph: J. Kenji Alt-Lopez]

Ramen Crust Pizza
Ramen Crust Pizza

All the usual pizza fixings are gently cradled in a bed of crispy, crunchy ramen. The ramen absorbs the oil in the pan and comes out nearly deep-fried.

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[Photograph: J. Kenji Alt-Lopez]

5-Minute Flatbread Pizza with Prosciutto, Arugula, and Mozzarella
5-Minute Flatbread Pizza with Prosciutto, Arugula, and Mozzarella

This recipe cheats on the traditional skillet pizza by using a pre-made flatbread. It's quick and easy and makes a perfect personal pizza.

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[Photograph: Yasmin Fahr]

Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil
Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil

Clams may seem like an odd choice for a pizza topping, but give them a chance. The clam juice leaks around and mixes up with the cheese, olive oil, herbs, pepper flakes, and garlic, and it's especially good with fresh clams.

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[Photograph: J. Kenji López-Alt]

Vodka Pizza
Vodka Pizza

The recipe will make extra sauce that can be stored in a sealed container in the refrigerator for up to one week. The spice in this sauce along with the back-of-the-throat heat that the alcohol provides gives this pizza serious punch.

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[Photograph: J. Kenji López-Alt]

New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms
New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms

This pizza may sound like it has a lot going on- tangy fermented kimchi, spicy soppressata, and meaty mushrooms- but it all works beautifully. All of the intense flavors end up balancing one another out in a perfect pizza harmony.

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[Photograph: J. Kenji López-Alt]

New York-Style Pizza with Bacon-Cherry Pepper Relish and Coppa
New York-Style Pizza with Bacon-Cherry Pepper Relish and Coppa

This pizza requires the use of a KettlePizza and a Baking Steel. It is a cheesy New York-style pizza with a crust that is perfectly poofy with an airy, tender, moist crumb.

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[Photograph: J. Kenji López-Alt]

Pizza with Pesto, Ricotta, and Mozzarella
Pizza with Pesto, Ricotta, and Mozzarella

This white pizza gets a sharp, green bite from the pesto. It feels light and fresh, despite all the gooey cheese.

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[Photograph: J. Kenji López-Alt]

Easy Pan Pizza With Zucchini, Red Onion, and Pistachios
Easy Pan Pizza With Zucchini, Red Onion, and Pistachios

If you're a vegan, that doesn't mean you can't indulge in a good slice of pizza. The layered zucchini and squash are cooked long enough that they lose most of their moisture, either to the dough underneath or to the air of the oven.

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[Photograph: J. Kenji López-Alt]

Easy Pan Pizza With Potato, Onion, and Rosemary
Easy Pan Pizza With Potato, Onion, and Rosemary

Potatoes and rosemary are two elements that give this vegan pizza heft and savory depth. It's not exactly healthy, but since when is pizza meant to be healthy?

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[Photograph: J. Kenji López-Alt]

Foolproof Pan Pizza
Foolproof Pan Pizza

This pizza has a thick, crisp crust that is drowned in molten sauce and melty cheese. This recipe is intended to be made with dry (aged) mozzarella cheese, the yellowish variety that comes in firm blocks.

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[Photograph: J. Kenji López-Alt]

Caramelized Broccoli and Red Onion Pizza
Caramelized Broccoli and Red Onion Pizza

Broccoli actually makes an excellent pizza topping. The key is to cut it into very small pieces, toss them in oil, then spread them out so that they can immediately start dehydrating as soon as they hit the oven.

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[Photograph: J. Kenji López-Alt]

Easy Pan Pizza With Sun-dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs
Easy Pan Pizza With Sun-dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs

There's so much going on here, you'll probably miss the fact that this pan pizza is vegan. The panko breadcrumbs tossed in oil give it an extra crunch for textural interest.

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[Photograph: J. Kenji López-Alt]

The Best French Bread Pizza
The Best French Bread Pizza

French bread pizza is hard to resist- garlic-scented, oozy, toasty, cheese-covered, sauce-smothered bread. Be sure to get soft Italian or French bread, not a hearty baguette.

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[Photograph: J. Kenji López-Alt]