Pizza can be a full dinner, a snack plate, or something small before the meal. Pick a slice-style option for the classic feel, or try a roll or bake when you want a different shape. You can use one for a casual dinner, a snack tray, or an appetizer spread without leaving the pizza theme behind.
Loaded Taco Pizza
Seasoned ground beef, refried beans, salsa, Mexican-blend cheese, and olives turn Loaded Taco Pizza into a full mashup dinner. The 30-minute recipe serves six, starting with an eight-minute par-bake before the toppings go on. Tomatoes, cilantro, sour cream, avocado, and red onion can be added after baking for fresh contrast. Cut it into regular wedges for dinner or smaller squares when serving it as a party appetizer.
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Spinach Pizza
Garlicky greens and a three-cheese filling give Spinach Pizza plenty of substance without relying on tomato sauce. The 30-minute recipe combines fresh spinach, ricotta, mozzarella, Parmesan, and artichoke hearts on store-bought dough, with enough for four servings. Its rectangular, sliceable format suits casual dinners or a party tray. Prep the filling earlier, then assemble and bake when the oven is hot.
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Tomato Pizza With Fresh Basil
Juicy heirloom and cherry tomatoes sit over marinara, fresh mozzarella, thyme, and oregano in Tomato Pizza With Fresh Basil. The recipe card lists five minutes total for the pizza-oven method and two servings, while a kitchen oven takes about eight to ten minutes to bake. Fresh basil goes on after cooking for a bright finish. Serve it when summer tomatoes need a simple main dish rather than another salad.
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Pizza Pinwheels
Flaky puff pastry wraps marinara, mozzarella, pepperoni, garlic powder, and onion powder inside Pizza Pinwheels. The roll chills before slicing into eight pieces, then bakes until golden, bringing the full recipe to one hour and four servings. That firming step helps each spiral keep its shape and makes the filling easier to divide. Serve the pinwheels warm with extra marinara for dipping at parties, lunches, or casual dinners.
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Tortilla Pizza
Thin tortillas turn Tortilla Pizza into a crisp, quick option that takes 10 minutes from start to finish. Pizza sauce, mozzarella, Parmesan, pepperoni-style slices, and torn basil cover two individual bases, making portioning easy. Because the crust needs no mixing or rising, this recipe works well for lunch, an after-school snack, or a small pizza night; add red pepper flakes at the table for optional heat.
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White Pizza
A seasoned ricotta layer replaces red sauce in White Pizza, giving every slice a creamy garlic base. This 25-minute recipe serves four and adds mozzarella, Parmesan, red pepper flakes, olive oil, and fresh basil to a prepared crust. The straightforward topping list keeps assembly manageable while still offering a distinct option besides tomato-based pies. Cut it into eight pieces for dinner, lunch, or a shareable snack board.
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Pesto Pizza
Herby basil pesto gives Pesto Pizza a green base under mozzarella, halved cherry tomatoes, and fresh basil. Using a pre-cooked crust keeps the total time to 20 minutes and yields four servings, so the recipe is easy to fit into a weeknight. The tomatoes add moisture and color without a long topping list. Slice it into triangles for dinner or squares when you need smaller pieces for a party spread.
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Margherita Pizza
Classic tomato, mozzarella, and basil keep Margherita Pizza focused on a short topping list and a clean finish. The recipe card lists seven minutes total and two servings for the high-heat pizza-oven method, with a kitchen-oven option that bakes in eight to ten minutes. Red pepper flakes and kosher salt are optional after cooking. This is the slice to make when pizza night calls for familiar ingredients without extra toppings.
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Pizza Bagels
Split bagels provide a sturdy, chewy base for Pizza Bagels, which bake in about 20 minutes and make six servings. Each half gets pizza sauce, shredded mozzarella, pepperoni-style slices, and chopped basil, with an English muffin swap listed in the notes. Their small size makes them useful for lunch, snacks, or mixed appetizer trays. Brush the bagels with olive oil before the sauce when a crisper surface is preferred.
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Mushroom Pizza
Earthy mushrooms and shallot spread across Mushroom Pizza with garlic oil, mozzarella, thyme, oregano, and fresh arugula. The 25-minute recipe serves two and uses half a pound of pizza dough, while the topping instructions keep the mushrooms thinly sliced for even cooking. Arugula is added after baking so it softens lightly from the heat. Pair it with a simple salad for dinner or cut smaller slices for a mixed pizza board.
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Pizza Casserole
Penne pasta turns Pizza Casserole into a fork-and-plate bake rather than another handheld slice. The 55-minute dish serves eight and layers ground beef, onion, green bell pepper, marinara, Parmesan, mozzarella, and pepperoni in a 9-by-13-inch pan. It can also be assembled a day ahead before baking. Bring it out for a family dinner, potluck table, or any night when one casserole needs to cover the whole meal.
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Neapolitan Pizza
High heat gives Neapolitan Pizza its crisp base and quick cooking time, with the recipe card listing six minutes total for two servings. A 12-inch crust carries pizza sauce, fresh mozzarella, torn basil, and a drizzle of olive oil, keeping the topping load intentionally light. The pizza-oven method takes two to three minutes, while a home oven needs about eight to ten. Serve immediately when you want a classic, minimally topped pie.
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Pizza Rolls
Rolled pizza dough creates 24 spiral pieces in Pizza Rolls, with sauce, Italian seasoning, mozzarella, and pepperoni-style slices tucked into every round. The recipe takes 55 minutes, including a 30-minute chill, and serves eight. Brushing the cut rolls with olive oil helps the edges brown during baking. These work well for lunchboxes, movie snacks, or an appetizer plate where smaller portions are easier to pass around.
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Olive Pizza
Briny Kalamata olives lead the topping mix on Olive Pizza, joined by marinara, Parmesan, mozzarella, red onion, and arugula. The pizza-oven method brings the recipe card total to five minutes and makes two servings, with a 10 to 12 minute kitchen-oven option. Fresh arugula goes on after baking for contrast against the melted cheese. Choose this one for olive fans or add it to a pizza night with milder pies.
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Pizza Salad
Fresh greens replace the crust in Pizza Salad, a no-cook recipe that takes 10 minutes and serves six. Spring mix, cherry tomatoes, pepperoni-style slices, olives, bell pepper, mozzarella pearls, basil, Parmesan, and croutons are tossed with a homemade Italian dressing. The croutons bring back some of the crunch associated with a baked base. Use it for a quick lunch, a lighter dinner, or a side beside pasta and baked appetizers.
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Garden Veggie Pizza
Colorful layers of spinach, mushrooms, red onion, tomato, orange bell pepper, mozzarella, and pizza sauce cover Garden Veggie Pizza. The recipe card lists five minutes total and four servings for an Ooni-style cook, while a kitchen oven needs about eight to ten minutes. Patting the vegetables dry helps protect the crust from excess moisture. This pie is useful for using several produce drawer ingredients in one dinner without crowding each slice.
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Ooni Pizza Dough That Works Every Time
Yeast, warm water, olive oil, 00 flour, and salt form Ooni Pizza Dough That Works Every Time, a foundation for two 12-inch crusts. The recipe takes one hour and 40 minutes, including a 75-minute rise, and the card lists four servings. Dough can be refrigerated up to three days or frozen as risen dough balls. Make it when the base matters as much as the toppings and pizza night starts with scratch-made crust.
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Greek Pizza
Salty feta and Kalamata olives give Greek Pizza a distinct topping profile beside mozzarella, red onion, grape tomatoes, and red and yellow bell peppers. The recipe card lists five minutes total and two servings for the pizza-oven method, plus an eight- to ten-minute kitchen-oven route. Fresh parsley and olive oil finish the pizza after baking. Serve it with a crisp salad or yogurt-based dip when you want a loaded, colorful pie.
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Caprese Pizza
Ripe heirloom tomatoes, fresh mozzarella, basil, olive oil, and balsamic glaze keep Caprese Pizza close to the flavors of the familiar tomato salad. The recipe card lists five minutes total and two servings using a pizza oven, with an eight- to ten-minute kitchen-oven method. Balsamic glaze is drizzled on after the crust and cheese cook. Make this when good tomatoes are available, and a sauce-free slice fits the menu better.
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Flatbread Pizza
Four flatbreads replace risen dough in Flatbread Pizza, cutting the recipe card total to eight minutes and yielding four servings. Pizza sauce, fresh mozzarella, vine tomatoes, basil, and optional red pepper flakes keep the topping list familiar, while naan or pita can stand in for flatbread. The thin base makes this useful for quick lunches, appetizers, or individual pizzas. A kitchen oven option takes about 10 minutes when a pizza oven is unavailable.
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Detroit Style Pizza
Thick, airy dough and caramelized cheese edges make Detroit Style Pizza the strongest visual centerpiece in this collection. The three-hour recipe serves six, with most of that time devoted to rising and resting before a 12 to 15 minute bake. Brick cheese reaches the pan edges, pepperoni sits above it, and tomato sauce is spooned in rows. Slice the finished rectangle into squares for Friday dinner or a substantial party tray.
Get the Recipe: Detroit Style Pizza