Gallery: 32 Hot, Cheesy Pizza Recipes We Love

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]