Nothing beats the smell of freshly baked pizza in my kitchen—crispy crust, melty cheese, and endless topping options. Whether I’m craving something classic, meaty, veggie-packed, or bold with flavor, these homemade pizzas hit the spot. I’ve rounded up a variety of recipes that I love making for weeknight dinners or weekend treats.
Why I Love These Pizza Recipes
I enjoy these pizzas because they’re easy to make, versatile, and perfect for satisfying any craving. Whether I’m in the mood for something cheesy, meaty, or loaded with vegetables, I can mix and match ingredients to suit my taste. Plus, baking pizza at home lets me control the freshness and quality of every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cheese Pizza I spread tomato sauce over the dough, top it with mozzarella and parmesan, and bake at 220°C (430°F) for 12–15 minutes.
Pepperoni Pizza I add tomato sauce, then layer on mozzarella and pepperoni, baking at 220°C (430°F) for 12–15 minutes.
Margherita Pizza I top the dough with fresh tomato slices, mozzarella, and basil. After drizzling with olive oil, I bake it at 220°C (430°F) for 10–12 minutes.
Meat Lover’s Pizza I spread tomato sauce and add pepperoni, sausage, and mozzarella, baking at 220°C (430°F) for 14–16 minutes.
Eggplant Pizza I layer tomato sauce, roasted eggplant, mozzarella, and garlic over the dough, then bake at 220°C (430°F) for 12–15 minutes.
Veggie Pizza I spread the sauce and top it with bell peppers, onions, mushrooms, and mozzarella. Then, I bake it at 220°C (430°F) for 12–15 minutes.
Roasted Corn Pizza I spread pesto over the dough, add roasted corn, mozzarella, and parmesan, and bake at 220°C (430°F) for 10–12 minutes.
Pastrami Pizza I top the dough with pastrami, mozzarella, mustard, and pickles, then bake at 220°C (430°F) for 10–12 minutes.
Mediterranean Pizza I layer feta, olives, artichokes, sun-dried tomatoes, and mozzarella on the dough, drizzle with olive oil, and bake at 220°C (430°F) for 12–15 minutes.
Servings and timing
Each pizza serves 2–4 people depending on the size and appetite. I usually bake them at 220°C (430°F). Cooking times range from 10 to 18 minutes, depending on the toppings:
Light toppings: 10–12 minutes
Heavier toppings (like meats): 14–16 minutes
Variations
I like to change things up by using whole wheat or gluten-free dough. I sometimes replace tomato sauce with BBQ sauce or white sauce. For cheese lovers, I mix in gouda or blue cheese. And for a spicy kick, I add jalapeños or crushed red pepper.
Storage/Reheating
I store leftover pizza in an airtight container in the fridge for up to 3 days. When I want to reheat it, I use the oven at 180°C (350°F) for 8–10 minutes to keep the crust crispy. The microwave works in a pinch, but it softens the crust a bit.
FAQs
What’s the best dough to use for homemade pizza?
I prefer homemade or store-bought pizza dough that’s allowed to come to room temperature before stretching. This makes it easier to work with and gives a better crust.
Can I freeze leftover pizza?
Yes, I freeze slices in an airtight container or wrapped in foil. When reheating, I place them straight into the oven at 180°C (350°F) for about 10–12 minutes.
How do I keep the crust from getting soggy?
I preheat the oven and sometimes pre-bake the crust for a few minutes before adding toppings, especially with heavier or wetter ingredients.
Can I make these pizzas ahead of time?
Yes, I often prepare the dough and toppings in advance. I assemble the pizza just before baking to keep everything fresh.
What can I use instead of tomato sauce?
I like using pesto, olive oil and garlic, Alfredo sauce, or even hummus as a creative base for different flavor profiles.
Conclusion
These homemade pizza recipes are a staple in my kitchen. I love how customizable and satisfying they are, and making them at home always feels more rewarding than ordering takeout. Whether I want something simple like cheese pizza or more adventurous like Mediterranean or pastrami, there’s always a new combination to try.
