These Homemade Pizza Recipes Will Make You Forget About Delivery

“The Neo Margherita was one of the first pizzas I created at Pizzana,” Naples-born, California-based chef Daniele Uditi says. “While I’ll always love a classic margherita, I wanted to play with tradition and find a way to reinterpret it for an entirely new experience. The basil crumb topping ensures that every bite has an infusion of basil flavor, and we invert the construction so the tomato ‘sauce’ is actually a reduction featured on top of each slice.”

Pasta Carbonara gets reimagined in luscious pizza-form, complete with oozy egg and decadent guanciale.

This pizza showcases the best of the allium family–from the sharp top notes of fresh chives to the deep flavors of sautéed leeks.

“The Sole d’Oro is a tribute to Sungold tomatoes, one of my favorite varieties of tomatoes,” chef Daniele Uditi says. “They are a type of cherry tomato, but with a slightly tropical flavor that is really beautiful both raw and cooked. This pizza features both, along with zucchini blossoms and zucchini ribbons that add extra dimension.”

You can’t go wrong with a classic Margherita 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.

This is a great option for a veggie pizza—the broccoli rabe has a kick to it thanks to red pepper flakes.

Chandra Paton Shupe created her seasonal pizza after a trip to a farmers’ market for a friend’s Iron Chef-style cook-off party. “We grabbed everything that looked beautiful and tasty and put it all together.”

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.

Yes, you can make pizza at your campsite—or make this delectable pie at home to satisfy a pizza craving.

The interplay of salty cheese, rosemary, and pungent onion makes this pizza bold and flavorful.

This variety—its name translates as “capricious”—can be found throughout pizzerias in Italy and is topped with ham, mushrooms, mozzarella, and artichokes.

“My wife is Mexican, so I created the Elote pizza as a tribute to her and her heritage,” chef Daniele Uditi says. “I love that this pizza balances the smoky heat of chipotle in adobo with sweet corn and the salinity of fresh feta. While it’s an unexpected combination, to me it’s the perfect marriage of flavors.”

For this pie, it’s worth trying to find fresh smoked buffalo mozzarella with its lovely light texture. If you use smoked cow’s-milk mozzarella instead, trim off the rind if it’s tough.

Nettle leaves—that’s the part you eat—are richly flavored, with a soft texture like spinach, making them a unique pizza topping.

Notes: To make crusts up to 1 day ahead, bake, cool, and wrap airtight.

This recipe, and others like it, can be found in the article “These Homemade Pizza Recipes Will Make You Forget About Delivery.”