Skip the cardboard box and make your own perfect pie from one of these great recipes
This sweet little San Francisco pizzeria makes a Margherita that'll bring tears to your eyes. Now you can have it without
having to catch a flight.
Recipe: Pizzetta 211 Margherita Pizza
Pizzeria Delfina’s dough, adapted for baking in a home oven, is the best we’ve ever tried―smooth and supple. The secret lies
in how you stretch it.
Recipe: Make pizza like a pro
Pasta Carbonara gets reimagined in luscious pizza-form, complete with oozy egg and decadent guanciale.
Recipe: Delfina's Carbonara Pizza
Straight from the tiny Berkeley pizzeria from which it's named, this pizza showcases one of owner Keith Freilich's favorite
Recipe: Emilia's Sausage, Mushroom, and Red Pepper Pizza
Coppa, sometimes called capicola, is a delicious dry-cured meat made with pork neck or shoulder and eaten very thinly sliced.
Feel free to switch out the coppa for your favorite type of cured meat.
Recipe: Coppa, Ricotta, and Arugula Pizza
The interplay of salty cheese, rosemary, and pungent onion makes this pizza bold and flavorful.
Recipe: Bianca Pizza
Use mozzarella for a melting texture and good cheesy flavor without a lot of fat.
Recipe: Broccoli Rabe Skillet Pizza
Kale's hearty texture holds up to the high heat needed to create a crisp pizza crust. Its deep flavor is a great match for
spicy chorizo and bold manchego cheese.
Recipe: Kale, Chorizo, and Manchego Pizza
Yes, you can make pizza at your campsite--or make this delectable pie at home to satisfy a pizza craving.
Recipe: Camp Pizza with Caramelized Onions, Sausage, and Fontina
Nettle leaves—that’s the part you eat—are richly flavored, with a soft texture like spinach, making them a unique pizza topping.
Recipe: Nettle Pizza
Culinary worlds collide to delicious effect in this fusion of Asian and Italian tastes.
Recipe: Ginger Chicken Pizza
This Italian classic comes paired with our best pizza dough and sauce recipes, which you can use as a base to make your own
Recipe: Margherita Pizza
Use leftover barbecued chicken and store-bought pizza crust for a quick meal, or make from scratch for a unique homemade treat.
Recipe: Barbecued Chicken Pizza
Give a twist–literally–to traditional pizza with this recipe from Santa Barbara's Italian eatery, Trattoria Grappolo.
Recipe: Rollino Veneto (Pizza Rolls from Venice) with Tomato-Basil Salad
Salty prosciutto is balanced with tender bites of sweet figs in this elegant topping combination.
Recipe: Fig and Prosciutto Pizza
Start with simple bread dough, then choose from a variety of topping combinations for this fun outdoor dish.
Recipe: Barbecued Pizza
Use regular or whole-wheat pocket bread as the foundation for this appetizer or snack that's ready in less than 15 minutes.
Recipe: Chutney Pizzas