By Jeremy Repanich

Published on December 8, 2016

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Photography by FOOD 52

The Perfect Crust

You can’t have a great pizza without the right crust. Premade, frozen shells just won’t do the trick, so it’s worth using fresh dough as the base of your pie. However, if you don’t have time to make it yourself, the fresh pizza dough at Trader Joe’s is pretty good, especially considering it only costs a buck.

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Photography by KARIS’ KITCHEN

We Got the Beet

Beets on top of a pizza sounds a bit strange, but when you pickle the root veg, it really cuts through its earthiness and adds a touch of acidity that also brightens the kale. Your adventurousness will be rewarded.

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Photography by SPOON FORK BACON

Pizza for Breakfast

Plenty of us have woken up to eat cold pizza from the night before. But this version, loaded with bacon and potatoes O’Brien, will be a pizza you’ll want specifically at breakfast time.

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Photography by RECIPE RUNNER

Pear, Prosciutto and Gorgonzola Pizza

The sweetness of the pears, the funkyness of the gorgonzola, and the saltiness of the ham combine harmoniously to make a bold and delicious pie.

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Photography by A BEAUTIFUL PLATE

The Origin of Pizza

In Naples, Italy, the pizza is no fuss. No stuffed crust, no garlic butter dipping sauce, and no processed cheese. The margherita, the classic Neapolitan pie, is about the union of San Marzano tomatoes and fresh mozzarella on a blistered crust to make something more delicious than the sum of its parts.

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Photography by WISHES AND DISHES

Chicago Deep Dish

Real talk: Deep dish pizza is not for everyone. The Windy City’s signature pie is rich and dense with a buttery crust and an obscene amount of cheese. But for those who love Chicago-style, it’s oh so worth it.

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Photography by J. KENJI LOPEZ ALT/SERIOUS EATS

Sicilian Pepperoni Pizza

Unlike its pizza brethren on the mainland of Italy, Sicilian pies have thick crusts that resemble foccacia more than pizza dough. This recipe is an ode to greasy, delicious squares served at Prince Street Pizza in New York City.

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Photography by OLIVIA’S CUISINE

Potatoes on a Pizza

If you’ve never had thinly slice potatoes on your pizza, it’s time you changed that. The soft texture of the potato contrasts really well with the chewiness of the crust while creating a flavor foundation that allows bacon and rosemary to shine.

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Photography by HALF BAKED HARVEST

Pizza with a Cajun Kick

Shrimp on a white pie is always a good idea, but this recipe has an added dimension of heat. The shrimp are seared in cajun spices, and a dollop of guacamole—added after the pizza comes out of the oven—cools things down.

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Photography by SUGAR SPUN RUN

Chocolate Chip Dessert Pizza

Is there anything pizza can’t do? We’ve already shown that it can be a great breakfast food, but this chocolate-filled recipe shows it can be dessert, too.