It's Not Delivery, It's 22 Homemade Pizza Recipes

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[Photographs: J. Kenji López-Alt]

I miss a lot of things about living in New York: bustling streets, reliable public transportation, and, of course, pizza. Since moving to California my pizza consumption has dropped precipitously. That's probably good for my cholesterol, but I miss never being more than a few blocks from a slice. Rather than suffer through a life without pizza, I've had to take things into my own hands. Fortunately, we've got tons of pizza recipes, from New York-style and Neapolitan pies to French bread pizza done right.

Making great pizza at home isn't the easiest task. The dough, sauce, and cooking method can all be a little overwhelming. If you need some help, check out this quick guide for the tools you'll need to get going.

Meat

Pizza With Hot Soppressata, Mozzarella, Chilies, and Honey

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[Photograph: J. Kenji López-Alt]

The combination of cured meat, chilies, and hot honey isn't the most classic, but in recent years it seems to have become a standard at hip Neapolitan pizzerias. Our version, inspired by the one at Paulie Gee's, uses hot soppressata for an extra kick. Don't worry about it being too spicy, though—the honey keeps the heat in check.

Get the recipe for Pizza With Hot Soppressata, Mozzarella, Chilies, and Honey »

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

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[Photograph: J. Kenji López-Alt]

Neapolitan pizza is all the rage these days, but I'll always have a special place in my heart (and my stomach) for a good old New York-style pizza. If you're looking for something more unusual than a plain slice, try topping your New York pizza with coppa and bacon-cherry relish made with pickled cherry peppers, bacon, and sugar.

Get the recipe for New York-Style Pizza with Bacon-Cherry Pepper Relish and Coppa »

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

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[Photograph: J. Kenji López-Alt]

Want to get even more unconventional with your New York pizza? This cultural hybrid tops a cheese pizza with hot soppressata, funky kimchi, and intense maitake mushrooms. Kimchi and cheese might seem like a weird combination, but people have been eating them together since the Korean War. Make sure to drain the kimchi so the pizza doesn't get soggy.

Get the recipe for New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms »

Sicilian Pizza With Pepperoni and Spicy Tomato Sauce

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[Photograph: J. Kenji López-Alt]

Leaving New York has meant losing good pizza in general, but in specific I've been cut off from one of the best slices on the East Coast: the Spicy Spring from Prince Street Pizza. This recipe is as close as I can get to the spicy, cheesy, crispy-pepperoni-topped Sicilian masterpiece without getting on a plane—it's not quite the same, but it's pretty darn good.

Get the recipe for Sicilian Pizza With Pepperoni and Spicy Tomato Sauce »

The Best Meatball Pizza

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[Photograph: J. Kenji López-Alt]

We make this Italian-American mashup with the same recipe we'd use for regular meatballs, but we make the meatballs small enough to put on the pizza whole. If you save half a cup of the meatball mixture to cook with the sauce it'll taste almost like it was simmering all day.

Get the recipe for The Best Meatball Pizza »

Sausage and Radicchio Pizza

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[Photograph: J. Kenji López-Alt]

Radicchio is way too bitter for my tastes raw, but in a blazingly hot pizza oven it becomes sweet and nutty. The more restrained bitterness that remains is wonderful with sweet Italian sausage and fresh mozzarella. We put the sausage on the pizza raw, and as it cooks the fat renders out and flavors all the other toppings.

Get the recipe for Sausage and Radicchio Pizza »

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

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[Photograph: J. Kenji López-Alt]

Even in New Haven, home of the clam pie, most pizzerias have started using pre-shucked bivalves. It's understandable—whole clams seem like a pretty crazy pizza topping. But using unshucked clams means that you get to preserve all the juices, making for the most flavorful clam pizza possible.

Get the recipe for Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil »

Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan

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[Photograph: J. Kenji López-Alt]

If you're going to grill a pizza (and you absolutely should), you might as well grill the toppings too. Here that means grilling up shiitake mushrooms and soppressata and cooking them onto a pizza with fresh mozzarella, Parmesan cheese, and chives. If you're a fan of truffle oil, this wouldn't be a bad time to break it out.

Get the recipe for Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan »

Vegetarian

Grilled Pizza With Grilled Broccolini, Chilies, and Garlic

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[Photograph: J. Kenji López-Alt]

For a vegetarian take on grilled pizza we turn to the classic Italian combination of broccolini, garlic, and chilies. We cook the broccolini for a couple minutes until charred and tender and put whole pieces of it onto the pizza. Starting the dough on the grill before adding the toppings ensures it gets properly charred.

Get the recipe for Grilled Pizza With Grilled Broccolini, Chilies, and Garlic »

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

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[Photograph: J. Kenji López-Alt]

Winter isn't the best time to work with fresh tomatoes, but these days cherry tomatoes are pretty delicious all year. For this recipe we split them in half and throw them on the grill, then put them onto a pizza with asparagus (also grilled), tangy goat cheese, and crunchy Marcona almonds.

Get the recipe for Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds »

Pizza With Cherry Tomatoes, Halloumi, Olives, and Mint

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[Photograph: J. Kenji López-Alt]

Halloumi, tomatoes, and olives aren't exactly an unheard of pairing, but you probably haven't seen them on pizza. That's partly because halloumi is a tricky pizza topping—it doesn't melt like you want pizza cheese to, so it's best to think of it like another topping and scatter it on top of a bed of mozzarella.

Get the recipe for Pizza With Cherry Tomatoes, Halloumi, Olives, and Mint »

Pizza With Zucchini, Feta, Lemon, and Garlic

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[Photograph: J. Kenji López-Alt]

Zucchini is another difficult pizza topping: it's incredibly watery, so if you try to cook it on a pizza it'll end up un-browned and soggy. The solution is to salt the zucchini and squeeze out as much moisture as possible. Once the zucchini's ready, pair it with mozzarella, feta, and thin slices of garlic and lemon.

Get the recipe for Pizza With Zucchini, Feta, Lemon, and Garlic »

Pizza With Mushrooms, Mozzarella, and Truffle

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[Photograph: J. Kenji López-Alt]

Sliced mushrooms are about as common as pizza toppings come. There's nothing wrong with putting fresh mushroom slices on a pizza, but for the deepest mushroom flavor you should pair them with rich, well-browned duxelles. The brandy-spiked duxelles act like a sauce, so skip the tomatoes and keep this one all-mushroom (plus mozzarella, of course).

Get the recipe for Pizza With Mushrooms, Mozzarella, and Truffle »

Charred Kale Pizza With Garlic

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[Photograph: J. Kenji López-Alt]

If you've ever had kale chips, you know how sweet and crispy the brassica gets when exposed to high heat. Baked kale is tasty on its own, but it's even better on a pizza with nutty Gruyère and stretchy mozzarella. Par-cooking the dough is a must, or else the kale will be burnt before the crust is done.

Get the recipe for Charred Kale Pizza With Garlic »

Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella

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[Photograph: J. Kenji López-Alt]

This simple Neapolitan pizza is topped with split cherry tomatoes, sliced garlic, basil, and mozzarella. The heat from the oven softens the raw tomatoes and singes the basil. We add a layer of San Marzano under the cheese to help soften the crust and drizzle the pizza with extra-virgin olive oil before cooking.

Get the recipe for Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella »

The Best Pumpkin Pizza

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[Photograph: J. Kenji López-Alt]

It's not exactly pumpkin season, but this recipe is worth keeping in your back pocket until fall. We make it with pumpkin in two forms: sautéed in butter and roasted and mashed. The intense pumpkin purée stands in nicely for tomato sauce, and we reinforce the fall flavors with apple and sage.

Get the recipe for The Best Pumpkin Pizza »

Vodka Pizza

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[Photograph: J. Kenji López-Alt]

On the surface, there's not much more to vodka sauce than taking a standard red sauce and adding cream and vodka. But because those additions make the sauce richer and sweeter, be sure to add a little more salt and a lot more red pepper flakes than you might otherwise.

Get the recipe for Vodka Pizza »

Foolproof Pan Pizza

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[Photograph: J. Kenji López-Alt]

Not interested in a pizza recipe that calls for lots of work and special equipment? Our pan pizza only requires a cast iron skillet and 15 minutes of active time (and that includes making the dough from scratch). The hearty no-knead, no-stretch dough can handle almost anything you throw at it, so don't be scared to go wild with the toppings.

Get the recipe for Foolproof Pan Pizza »

Pizza-Like Objects

Extra-Crispy Bar-Style Tortilla Pizza

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[Photograph: J. Kenji López-Alt]

When you want pizza in a hurry, there's no better option than this bar-style version. We use a tortilla as the crust, which bakes up extra crispy in a cast-iron skillet. We top the pizza with tomato sauce, grated mozzarella and parmesan, basil, and olive oil. You can add other toppings too, but the thin crust can only hold up to so much.

Get the recipe for Extra-Crispy Bar-Style Tortilla Pizza »

Pizzadilla

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[Photograph: J. Kenji López-Alt]

Our bar-style tortilla pie already bears a resemblance to a quesadilla, so we decided to go a step further and combine the two snacks. To do so we start by making a pizza-flavored quesadilla with pizza sauce and mozzarella cheese, cooking it in a skillet until the bottom is crispy. Then we flip it over and top it just like our regular tortilla pizza.

Get the recipe for Pizzadilla »

The Best French Bread Pizza

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[Photograph: J. Kenji López-Alt]

A throwback to the grade school cafeteria, this French bread pizza is probably a little better than the ones of your youth. We flatten the bread out with a baking sheet and melt on a little cheese before adding the sauce to protect it against sogginess. Despite the name, you don't want to make this with a real baguette—go for a soft, squishy supermarket "French" loaf.

Get the recipe for The Best French Bread Pizza »

The Best English Muffin Pepperoni Pizza

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[Photograph: J. Kenji López-Alt]

The English muffin pizza is another pizza-like object that might conjure up childhood memories. We make ours with a simple fresh tomato sauce and toasted English muffins (which hold up to the sauce better). Pepperoni is a great topping, but par-cook it in a skillet before assembling the pizzas—the pizzas cook too quickly for the pepperoni to crisp up properly otherwise.

Get the recipe for The Best English Muffin Pepperoni Pizza »