Everyone loves pizza. This disc of dough is an incredible blank canvas to create innovative and crowd-pleasing pies. Loved by vegetarians, vegans, and carnivores alike, pizza isn't just a quick dinner dish anymore, or an on-the-go bite. Pizza is becoming a gourmet assemblage of delicious, top-of-the-line ingredients.
Our extensive collection of recipes includes pizza toppings ranging from our favorite vegetables to creative twists on meat substitutes. There are 14 pizza recipes and 4 topping ideas and guidelines on how to use them. The possibilities are just about endless.
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Meaty and flavorful mushrooms pair extremely well with cheese and sauce. Cook the mushrooms first to bring out their flavors and to avoid soggy pizza dough from the mushrooms' moisture.
Most of the cooking time goes to roasting garlic in the oven, but once they're cooked you're ready to put together your pie. Add fontina cheese, mushrooms, roasted garlic, Parmesan and chopped mint. Bake, adjusting your cooking time to the type of dough you're using.
Top with a mix of kale and radicchio with olive oil, lemon juice, salt, and pepper.
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Packed with flavor, sun-dried tomatoes have a concentrated sweet and savory kick that is hard to resist. This pizza calls for lavash, a type of flatbread that is soft and fluffy. Use naan if you can't find lavash.
Simply cover your flatbreads with chopped sun-dried tomatoes, olives, and goat cheese. Bake according to the type of bread (or dough) you're using.
Steam stem-less lacinato kale, sprinkle with salt, and drizzle with olive oil. Top your pizza with this quick salad.
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Perfectly baked right on top of the pizza dough, eggs add a richness that can't be beaten. Cubed and pureed sweet potatoes and Gouda cheese make a base for the eggs to be cooked in while the pizza bakes.
It's up to you to leave the pizzas until the yolk is fully cooked or remove them when it is still runny.
This breakfast pizza is a great main dish in a brunch. Serve with sauteed radicchio.
For a different take on a breakfast pizza, try a creamy spinach breakfast pizza, which uses pitas as the pizza crust with one cracked egg per pita. Sprinkle with salt and grate Parmesan cheese on top.
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A tomato-less pie filled with greens isn't your everyday pizza pie. Instead of tomatoes, there's a creamy base made from goat cheese, olive oil, milk or cream, dried oregano, salt, and ground black pepper. Asparagus and pea shoots add crunch to the pizza but it's the Fontina cheese that closes the deal.
Bake according to the dough or crust you're using. Sprinkle with Parmesan, drizzle with olive oil, and add pepper flakes for heat.Continue to 5 of 15 below.
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For a Greek and Italian-inspired pizza, use pesto and feta cheese as the base. Top with artichokes, sun-dried tomatoes, and olives, for a quick and flavorful pizza. In a pinch use naan or lavash flatbread.
Go fully Greek by skipping the pesto, adding red onions and cubed fresh tomatoes, and doubling down on the feta.
To keep things Italian, keep the pesto, sun-dried tomatoes, and Parmesan, but skip the feta or replace it with ricotta salata.
Serve your pizza with mixed greens and balsamic vinaigrette.
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Spring is the best time to enjoy asparagus and it's a wonderful pizza topping. In this asparagus pizza recipe, it's paired with baby arugula for a delicious and healthy seasonal dinner.
There's no need for sauce on this pizza as the ricotta cheese melts and creates a delicious base on top of the crust. Mozzarella and Parmesan cheeses, as well as red pepper flakes, finish it off wonderfully. Enjoy it on pizza night or serve it as an appetizer for a party or brunch.
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Eggplant is a nightshade vegetable (well, it's actually a berry) that is a great substitute for meat in vegan and vegetarian dishes thanks to its meaty texture. Broiled or grilled eggplant, tender and a little smoky, brings a lot of flavor to this cheesy pizza.
This recipe is as simple as they come. Buy pizza crust, pizza sauce, and shredded mozzarella cheese. Prep your crust with sauce, cheese and eggplant and bake until crispy.
Serve with a hearty salad of warm goat cheese.
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If you have the chance to make this pizza on a grill this is a total treat. However, baking a regular crust in the oven isn't too far from perfect, so choose your preferred cooking method and roll up your sleeves.
Many people with tomato allergies can't enjoy a "red" sauce pizza, but this one has a smoky pumpkin sauce as the base instead. Top with a quick arugula salad and slices of salty Pecorino cheese.Continue to 9 of 15 below.
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Fugazza is an Argentinian-style pizza that has no cheese. A focaccia-type crust is topped with sauteed onions and oregano. But Fugazzetta does have tons of cheese. Choose your favorite, just don't miss on this South American treat.
Thinly sliced onions become sweet and flavorful after a sauté on the stovetop.
Serve as an appetizer, or with a hearty salad with pears and blue cheese if you're serving the cheese-less version.
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Fresh figs make for a surprisingly good pizza topping, especially when combined with a sharp cheese like Manchego or Parmesan and peppery arugula.
Grill your pizza dough if you're up for the challenge, or heat in the oven if using pre-made pizza crust. Grill fresh figs for 2 minutes, but be careful because the high sugar content of the fruit burns fast!
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Vegetarian "sausage" is a flavorful pizza topping, especially when paired with artichokes and a drizzle of pesto. The recipe calls for vegan cheese but that can be swapped out for dairy cheese if desired. A tangy fresh cheese would be perfect, like farmer cheese.
The saltiness of the toppings really favors a sweet side salad like this kale fruit salad.
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Lightly broil asparagus spears, and mix goat cheese with lemon zest and olive oil. Spread the cheese on crisp and hot naan, top with asparagus, and fresh basil. Add pepper flakes for a hot addition.
This easy naan bread has everything you need on top, but if it's served among many brunch dishes, make a sweet naan to pair it with. Think of warm naan with mascarpone, chopped dried figs, a drizzle of honey, and sliced toasted almonds. The sweetness of the honey and dates really complements the savory and tangy asparagus-goat cheese combo.Continue to 13 of 15 below.
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This unusual dessert pizza uses pre-packed crescent rolls as the pizza dough. Roll out the rolls in pizza shape and bake for 10 minutes. Let the crust cool off a little and spread a mixture of vegan cream cheese, apple juice, and sugar. Arrange berries on top. Add any fruit of your liking, like bananas or peaches.
This dish can be served as a dessert with a dollop of vegan ice cream, or cut in little pieces as a tea time treat.
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Warm Nutella and fresh fruit on top of a warm and crunchy pizza crust is the perfect end for a pizza party night. Cook your pizza dough for 10 minutes and brush with butter. Generously spread Nutella on top and top with slices of banana and strawberries. Bake for an additional 5 minutes.
For extra sweetness use whipped cream to top the whole pie, or place a scoop of vanilla ice cream on each of the slices.
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Check out a few more pizza toppings that you can mix and match for your next pizza party:
- Zucchini blossoms, the summertime flowers that grow on zucchinis, are wonderful on top of a pizza. Bake a pizza crust with a mix of two or three cheeses, drizzle with olive oil before serving, and top with blossoms.
- Artichoke hearts, marinated, water-packed, grilled or in oil, are all great on a pizza. Be sure to drain the canned and jarred varieties and to properly cook fresh artichokes before using them.
- Marinated peppers broiled (or burnt on an open fire), peeled, and marinated make for a super tasty vegetarian pizza topping. Raw, sliced bell peppers also make a good topping when you need some crunch.
- Apples are an unusual topping but don't dismiss this sweet and tangy fruit just yet. Bake a pizza crust with Brie and Camembert. Make a quick salad of arugula, salt, and olive oil. Slice a Granny Smith apple with peel on and top your pizza with arugula and thin apple slices. The crunch and sweetness of the fruit are just amazing combined with the creaminess of the cheese. Pears, like the Anjou variety, are also delicious additions.