You know that feeling when pizza night arrives and you want something better than takeout? These 15 Pizza Recipes You Can Make at Home cover every craving. From a classic Margherita to a hearty Sicilian slice, you’ll find easy doughs, speedy sauces, and creative toppings you’ll actually want to taste again.
This list gives you step-by-step instructions, realistic prep and cook times, and helpful serving tips. You’ll see thin-crust tricks, a gluten-free option, a breakfast pizza, and family-friendly choices. Each recipe is designed for home cooks, with clear baking temps and visual doneness cues. Save this guide and pin your favorites for later. Ready to make pizza that smells like a pizzeria and tastes like home? Let’s get cooking.
1. Classic Margherita Pizza — Pizza Recipes You Can Make at Home
This Margherita keeps things simple and bright. Fresh tomatoes, torn basil, and creamy mozzarella deliver clean flavors and a tender chew. The crust is thin at the middle, with a puffy, blistered edge. It's perfect for weeknight pizza nights or a casual dinner with friends. Fans of classic Italian pizza will love the balance of tang, salt, and herb.
Prep time: 15 minutes. Cook time: 8–10 minutes.
Ingredients (homemade pizza crust)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F / 43°C)
- 3 1/2 cups all-purpose flour
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 cup canned San Marzano tomatoes, crushed
- 8 ounces fresh mozzarella, torn into pieces
- Handful fresh basil leaves
- 1 tablespoon olive oil (for finishing)
- Salt and black pepper, to taste
Instructions (pizza baking instructions)
- In a bowl, dissolve yeast and sugar in warm water. Let sit 5 minutes until foamy.
- Stir in flour, salt, and olive oil. Mix until a shaggy dough forms.
- Knead on a floured surface 6–8 minutes until smooth and elastic. Or use a stand mixer 4–5 minutes.
- Place dough in an oiled bowl, cover with a damp towel, and let rise 1 hour at room temperature until doubled.
- Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for 45 minutes.
- Divide dough into 2 balls. Stretch each into a 10–12 inch round on lightly floured parchment.
- Spread 1/2 cup crushed tomatoes per pizza. Season tomatoes with salt and pepper.
- Scatter torn mozzarella evenly. Bake 8–10 minutes until crust is golden and cheese bubbles; look for blistered char spots.
- Remove from oven, top with fresh basil and drizzle 1 tablespoon olive oil. Let rest 2 minutes before slicing.
How to Serve It
Serve on a wooden board for rustic appeal. Tear basil leaves over the top just before serving. Pair with a light Italian red wine or sparkling water with lemon. Store leftover slices in the fridge up to 2 days; reheat in a skillet to crisp the crust. Make-ahead: dough can be refrigerated overnight for deeper flavor. Perfect for summer garden dinners.
2. Pepperoni Pan Pizza (Deep Dish Style)
This pan-style pepperoni pizza has a thick, soft interior and a crisp bottom. Pepperoni edges curl and crisp, releasing spicy oil into the cheese. It's hearty and filling, great for family movie night. If you love a thick slice that holds toppings, this is for you. You’ll smell warm tomato and toasted crust as it bakes.
Prep time: 20 minutes. Cook time: 25–30 minutes.
Ingredients (deep dish pizza dough)
- 1 1/2 cups warm water (110°F / 43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 3 1/2 cups all-purpose flour
- 2 tablespoons olive oil, plus extra for skillet
- 2 teaspoons salt
- 1 1/2 cups pizza sauce
- 12 ounces shredded mozzarella
- 8 ounces pepperoni slices
- 1/2 cup grated Parmesan
- 1 teaspoon dried oregano
Instructions (easy pan pizza method)
- Bloom yeast in warm water with sugar for 5 minutes until foamy.
- Mix flour, salt, olive oil, and yeast mixture until a soft dough forms.
- Knead 5 minutes until smooth. Let rise 45–60 minutes until doubled.
- Preheat oven to 450°F (230°C). Oil a 12-inch cast-iron skillet.
- Press dough into skillet, creating a rim. Let rest 10 minutes.
- Spread pizza sauce, top with mozzarella, layer pepperoni, and finish with Parmesan and oregano.
- Bake 25–30 minutes until cheese is golden and crust is deep golden brown. Bottom should sound hollow when tapped.
- Let cool 5 minutes before slicing to set the cheese.
How to Serve It
Cut into square slices directly from the skillet for rustic charm. Garnish with extra oregano or crushed red pepper. Serve with a crisp Caesar salad and cold beer. Store leftovers in refrigerator for 3 days; reheat in an oven at 350°F (175°C) to revive crust. Make dough ahead and refrigerate overnight for convenience.
3. Four-Cheese White Pizza (Ricotta & Garlic)
This white pizza balances creamy ricotta with nutty fontina and sharp Parmesan. Garlic and olive oil perfume every bite. The crust is tender with a slightly crisp edge. It’s perfect for cheese lovers or as a shareable starter. Expect rich, savory notes and a silky mouthfeel.
Prep time: 15 minutes. Cook time: 10–12 minutes.
Ingredients (white pizza with garlic)
- 1 batch pizza dough (see recipe 1) or 1 pound store-bought dough
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup shredded fontina
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley for garnish
Instructions (white pizza baking)
- Preheat oven to 500°F (260°C) with a pizza stone for 45 minutes.
- Roll or stretch dough to a 12-inch round. Place on parchment.
- Mix ricotta, half the Parmesan, garlic, olive oil, thyme, salt, and pepper.
- Spread ricotta mixture thinly across the dough, leaving a 1-inch rim.
- Sprinkle mozzarella and fontina evenly. Finish with remaining Parmesan.
- Bake 10–12 minutes until cheese is bubbly and edges are golden.
- Remove, sprinkle parsley, and let rest 2 minutes before slicing.
How to Serve It
Slice into wedges and serve on a slate board for contrast. Add a drizzle of chili oil for heat, or lemon zest for brightness. Pair with a crisp white wine or iced tea. Store leftovers in fridge up to 2 days; reheat in a skillet for a crisp base. Great alongside a green salad.
4. BBQ Chicken Pizza — Pizza Recipes You Can Make at Home
Sweet and tangy BBQ sauce replaces tomato here. Smoky grilled chicken and red onion add texture and bite. Cilantro or parsley brightens each slice. This pizza works for game day or backyard dinners. You’ll taste caramelized edges and a sticky sauce finish.
Prep time: 20 minutes. Cook time: 12–15 minutes.
Ingredients (BBQ pizza toppings)
- 1 batch pizza dough (or 1 pound store dough)
- 3/4 cup BBQ sauce, plus extra for brushing
- 2 cups cooked chicken, shredded (grilled or rotisserie)
- 1 cup shredded mozzarella
- 1/2 cup shredded smoked gouda (optional)
- 1/4 red onion, thinly sliced
- 1 tablespoon olive oil
- 1/4 cup cilantro leaves, chopped
- Salt and pepper, to taste
- 1 tablespoon lime juice
Instructions (BBQ chicken pizza steps)
- Preheat oven to 500°F (260°C) with a pizza stone or baking sheet.
- Toss shredded chicken with 1/4 cup BBQ sauce and lime juice.
- Stretch dough to a 12-inch round. Brush crust lightly with olive oil.
- Spread remaining BBQ sauce over the base, leaving a 1-inch rim.
- Scatter mozzarella and gouda, then top with sauced chicken and red onion.
- Bake 12–15 minutes until cheese is bubbly and edges are golden.
- Remove, brush crust with a little BBQ sauce, and sprinkle chopped cilantro.
- Let rest 2 minutes before slicing to keep toppings from sliding.
How to Serve It
Serve on a wooden board with extra BBQ on the side. Add pickled jalapeños for heat. Pair with a cold lager or iced lemonade. Leftovers store in fridge up to 3 days; reheat in a skillet to crisp the base. Good for casual outdoor meals.
5. Veggie Supreme Pizza (Loaded Vegetable Pizza)
This loaded veggie pizza has bold textures and fresh flavor. Roasted peppers, earthy mushrooms, and bright spinach make each bite varied. It’s a crowd-pleaser for vegetarians and those wanting a lighter option. Expect sweet, savory, and herbaceous notes with a crisp crust.
Prep time: 20 minutes. Cook time: 12–15 minutes.
Ingredients (vegetarian pizza recipe)
- 1 batch pizza dough
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella
- 1/2 cup grated provolone or fontina
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 cup sliced cremini mushrooms
- 1 cup baby spinach
- 1/4 red onion, thinly sliced
- 10 black olives, halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions (vegetarian pizza instructions)
- Preheat oven to 500°F (260°C) with a stone or sheet.
- Sauté mushrooms in 1 tablespoon olive oil until browned, about 4 minutes. Season lightly.
- Stretch dough to 12 inches and place on parchment.
- Spread pizza sauce, sprinkle mozzarella and provolone.
- Arrange peppers, mushrooms, spinach, onion, and olives evenly.
- Bake 12–15 minutes until cheese melts and crust is golden.
- Check doneness: crust should be firm and slightly charred in spots.
- Let cool 2 minutes before slicing to keep toppings intact.
How to Serve It
Add a sprinkle of flaky sea salt and torn basil before serving. Pair with a crisp white wine or sparkling water with cucumber. Store leftovers refrigerated up to 3 days; reheat in oven at 350°F (175°C) for 8–10 minutes. Great for Meatless Mondays or light dinners.
6. Hawaiian Pizza with Pineapple & Ham
This Hawaiian pizza balances sweet pineapple with salty ham. Caramelized pineapple edges bring a touch of char. It’s playful and satisfying for people who love sweet-savory contrasts. Expect juicy bites and a crisp crust.
Prep time: 15 minutes. Cook time: 10–12 minutes.
Ingredients (sweet-savory pizza)
- 1 batch pizza dough
- 1/2 cup pizza sauce (optional) or 2 tablespoons olive oil
- 1 1/2 cups shredded mozzarella
- 8 ounces thinly sliced ham or Canadian bacon
- 3/4 cup pineapple chunks, drained
- 1/4 red onion, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper (optional)
- Salt and pepper, to taste
Instructions (Hawaiian pizza method)
- Preheat oven to 500°F (260°C) with a stone or sheet.
- Stretch dough to 12 inches. Brush lightly with olive oil if skipping sauce.
- Spread sauce or oil, then sprinkle mozzarella.
- Layer ham, pineapple, and onion evenly.
- Drizzle pineapple lightly with olive oil to encourage caramelization.
- Bake 10–12 minutes until edges brown and cheese bubbles.
- Remove and let sit 2 minutes before slicing.
How to Serve It
Finish with a dusting of cracked black pepper or chili flakes. Pair with a tropical fruit salad or cold cider. Store leftovers in fridge up to 2 days; reheat in oven to preserve texture. Great for casual weeknights and parties.
7. Prosciutto, Arugula & Burrata Pizza (Fancy Pizza for Guests)
This elegant pizza pairs salty prosciutto with creamy burrata and peppery arugula. It’s light yet flavorful and perfect for entertaining. The contrast between warm crust and cool burrata is delicious. If you want a refined pizza for guests, this will impress.
Prep time: 15 minutes. Cook time: 8–10 minutes.
Ingredients (Entertainer’s pizza)
- 1 batch pizza dough
- 1/2 cup tomato sauce or light olive oil base
- 1 1/2 cups shredded mozzarella
- 1 ball (4–5 oz) burrata
- 3–4 slices prosciutto
- 2 cups fresh arugula
- 1 tablespoon balsamic reduction
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Zest of 1 lemon (optional)
Instructions (prosciutto burrata pizza)
- Preheat oven to 500°F (260°C) with stone.
- Stretch dough to 12 inches. Spread a thin layer of sauce or brush with olive oil.
- Top with mozzarella and bake 8–10 minutes until golden.
- Remove and let pizza cool 1 minute. Tear burrata over the center.
- Drape prosciutto slices and scatter arugula.
- Drizzle balsamic reduction and olive oil, finish with lemon zest.
- Slice and serve immediately to preserve burrata creaminess.
How to Serve It
Serve on a warmed platter for contrast. Garnish with extra black pepper and lemon zest. Pair with a light Pinot Grigio or sparkling water. Eat immediately—burrata is best fresh. Leftovers don’t store well once burrata is added. Make pizza base ahead and add burrata when serving.
8. Buffalo Chicken Pizza with Blue Cheese
Spicy Buffalo sauce, tender shredded chicken, and tangy blue cheese combine for a bold pie. Ranch or blue cheese drizzle cools the heat. This pizza is a game-day favorite and great for feeding a crowd. You’ll taste a peppery kick and creamy finish.
Prep time: 20 minutes. Cook time: 10–12 minutes.
Ingredients (buffalo-style pizza)
- 1 batch pizza dough
- 3/4 cup Buffalo sauce (mild or hot)
- 2 cups cooked chicken, shredded
- 1 1/2 cups shredded mozzarella
- 1/2 cup blue cheese crumbles
- 1/4 small red onion, thinly sliced
- 1/4 cup ranch dressing (for drizzling)
- 1 tablespoon butter (melted, for tossing chicken)
- Celery sticks, for serving
- Salt and pepper, to taste
Instructions (buffalo pizza steps)
- Toss shredded chicken with 1 tablespoon melted butter and 1/4 cup Buffalo sauce.
- Preheat oven to 500°F (260°C).
- Stretch dough to 12 inches on parchment.
- Spread a thin layer of Buffalo sauce on the base.
- Top with mozzarella, sauced chicken, red onion, and blue cheese.
- Bake 10–12 minutes until cheese bubbles and crust is golden.
- Remove, drizzle ranch, and let rest 2 minutes before slicing.
How to Serve It
Serve with celery sticks and extra ranch. Pair with a cold beer or milk for heat relief. Store leftover slices in the fridge up to 2 days; reheat in oven at 350°F (175°C). Great for tailgates and casual gatherings.
9. Spinach & Pesto Pizza — Pizza Recipes You Can Make at Home
Bright basil pesto replaces tomato for this herb-forward pie. Wilted spinach and toasted pine nuts add texture. It’s fresh, aromatic, and perfect for lighter dinners. Fans of pesto and green flavors will love the vibrant scent and silky texture.
Prep time: 15 minutes. Cook time: 10–12 minutes.
Ingredients (pesto pizza)
- 1 batch pizza dough
- 1/2 cup basil pesto (homemade or store-bought)
- 1 1/2 cups shredded mozzarella
- 2 cups baby spinach
- 2 tablespoons pine nuts, toasted
- 1/4 cup shaved Parmesan
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Red pepper flakes, optional
Instructions (pesto pizza method)
- Preheat oven to 500°F (260°C) with stone.
- Toast pine nuts in a dry skillet until fragrant, 2–3 minutes. Set aside.
- Stretch dough to 12 inches. Spread pesto evenly.
- Sprinkle mozzarella, then add spinach and pine nuts.
- Drizzle olive oil over edges.
- Bake 10–12 minutes until cheese melts and crust is golden.
- Remove, top with shaved Parmesan, and let rest 2 minutes.
How to Serve It
Garnish with extra basil leaves and a squeeze of lemon for brightness. Pair with Sauvignon Blanc or iced tea. Store leftovers up to 2 days; reheat in a pan to revive crispness. This pizza is great in spring and summer when basil is fresh.
10. Sicilian Thick-Crust Square Pizza
This Sicilian pizza uses a thicker, airy dough with a crisp bottom. Sauce is applied on top of the cheese for classic texture. It’s great for feeding a crowd and holding lots of toppings. Expect a chewy interior and crunchy edges.
Prep time: 30 minutes. Cook time: 25–30 minutes.
Ingredients (Sicilian pizza dough)
- 3 1/2 cups bread flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (110°F / 43°C)
- 2 tablespoons olive oil, plus extra for pan
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 1/2 cups shredded mozzarella
- 1 cup pizza sauce
- 1 teaspoon dried oregano
- Grated Parmesan, for finishing
Instructions (Sicilian pan pizza)
- Bloom yeast in warm water with sugar for 5 minutes.
- Mix flour, salt, olive oil, and yeast solution until dough forms.
- Knead 6–8 minutes until smooth. Let rise 1 hour.
- Oil a 13×9-inch baking pan. Press dough into pan, stretch to edges.
- Let dough rest 20 minutes for a second rise.
- Preheat oven to 475°F (245°C).
- Sprinkle mozzarella evenly, then spoon sauce in ribbons on top. Sprinkle oregano.
- Bake 25–30 minutes until edges are deep golden brown and bottom is crisp.
- Let cool 10 minutes before cutting into squares.
How to Serve It
Serve warm from the pan for a rustic vibe. Garnish with grated Parmesan and a drizzle of olive oil. Pair with a simple salad and robust red wine. Leftovers keep well refrigerated up to 3 days; reheat in oven for a crispy base. Great for potlucks.
11. Margherita with Homemade No-Knead Crust (Pizza Recipes You Can Make at Home)
This version uses a no-knead dough for minimal hands-on time. It yields a bubbly, chewy crumb and crisp exterior. The flavors are classic: tomato, mozzarella, basil. It's ideal if you want great pizza with less effort. Expect a tender interior and blistered top.
Prep time: 10 minutes + 18–24 hours rising. Cook time: 8–10 minutes.
Ingredients (no-knead pizza dough)
- 3 cups all-purpose flour
- 1/4 teaspoon active dry yeast
- 1 1/4 teaspoons salt
- 1 1/4 cups cold water
- 1 cup crushed tomatoes
- 8 ounces fresh mozzarella, torn
- Handful fresh basil
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions (no-knead method)
- Stir flour, yeast, and salt in a bowl. Pour in cold water and mix until shaggy.
- Cover and let rise 18–24 hours at room temperature; dough will double and be bubbly.
- Preheat oven to 500°F (260°C) with a stone.
- Turn dough onto floured surface, divide, and stretch into rounds.
- Top with crushed tomatoes and mozzarella.
- Bake 8–10 minutes until crust is blistered and cheese bubbles.
- Remove, add fresh basil, drizzle olive oil, and rest 2 minutes before serving.
How to Serve It
Serve immediately for best texture. Store leftover dough in fridge up to 3 days or freeze for later. Reheat slices in a hot skillet to crisp. This no-knead option is perfect when you plan ahead for weekend pizza nights.
12. Cauliflower Crust Pizza (Gluten-Free Option)
This cauliflower crust pizza gives a lighter, gluten-free base with a crisp edge. It’s tender inside and holds toppings well. Great for people avoiding gluten but wanting pizza flavor. Expect a mild, toasty base with crisp cheese edges.
Prep time: 20 minutes. Cook time: 15–18 minutes.
Ingredients (gluten-free cauliflower crust)
- 1 medium head cauliflower, riced (about 3 cups)
- 1/2 cup grated Parmesan
- 1/2 cup shredded mozzarella
- 1 large egg, room temperature
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pizza sauce
- 1/2 cup shredded mozzarella for topping
- Toppings of choice (e.g., sliced tomatoes, basil)
Instructions (cauliflower pizza crust)
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment.
- Pulse cauliflower florets in a food processor until rice-like. Microwave 4–5 minutes, then cool.
- Squeeze excess moisture from cauliflower in a clean towel until dry.
- Mix cauliflower, Parmesan, mozzarella, egg, oregano, salt, and pepper.
- Press mixture into a 10–11 inch round on parchment, forming a 1/2-inch rim.
- Bake crust 12–15 minutes until golden and firm to touch.
- Add pizza sauce and mozzarella toppings; bake another 3–5 minutes until cheese melts.
- Let cool 5 minutes before slicing to set crust.
How to Serve It
Serve with fresh basil and a drizzle of olive oil. Keep refrigerated up to 3 days; reheat in oven to maintain crispness. This crust is best eaten the same day but can be par-baked and topped later. Pair with a bright salad.
13. Pesto Shrimp & Sun-Dried Tomato Pizza
Pesto, shrimp, and sun-dried tomatoes create a savory-seafood twist. The shrimp add juicy seafood flavor while pesto brings herbaceous depth. This pizza is great for a date night or a lighter dinner. Expect bright citrus notes and tender shrimp.
Prep time: 20 minutes. Cook time: 10–12 minutes.
Ingredients (seafood pizza)
- 1 batch pizza dough
- 1/2 cup basil pesto
- 8–10 medium shrimp, peeled and deveined
- 1 cup shredded mozzarella
- 1/4 cup sun-dried tomatoes, sliced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions (pesto shrimp pizza)
- Toss shrimp with olive oil, garlic, lemon juice, salt, and pepper.
- Preheat oven to 500°F (260°C).
- Sear shrimp in a hot skillet 1–2 minutes per side until just opaque; remove.
- Stretch dough to 12 inches and spread pesto thinly.
- Sprinkle mozzarella, arrange shrimp and sun-dried tomatoes.
- Bake 10–12 minutes until crust is golden.
- Garnish with fresh basil and a squeeze of lemon. Rest 2 minutes before slicing.
How to Serve It
Serve with lemon wedges and a green salad. Pair with a crisp Pinot Grigio or sparkling water. Store leftovers in fridge up to 2 days; reheat gently to avoid overcooking shrimp. Perfect for spring and summer evenings.
14. Breakfast Pizza with Eggs, Bacon & Cheddar
This breakfast pizza swaps tomato for a light herb oil and features runny eggs for richness. Crispy bacon and sharp cheddar add savory depth. It’s perfect for brunch weekends or a special morning. Expect warm, savory, and slightly runny yolks.
Prep time: 15 minutes. Cook time: 12–14 minutes.
Ingredients (breakfast pizza)
- 1 batch pizza dough
- 2 tablespoons olive oil
- 1 cup shredded cheddar
- 4 slices bacon, cooked and crumbled
- 2–4 large eggs, room temperature
- 1/4 cup scallions, chopped
- Salt and pepper, to taste
- 1 teaspoon chopped fresh chives (optional)
Instructions (breakfast pizza steps)
- Preheat oven to 475°F (245°C) with stone.
- Cook bacon until crisp, drain, and crumble.
- Stretch dough to 12 inches and brush with olive oil.
- Sprinkle cheddar and bacon, leaving center area for eggs.
- Bake 7–8 minutes until cheese begins to melt.
- Remove and crack eggs onto pizza, spacing evenly.
- Return to oven and bake 4–6 minutes until whites set and yolks reach desired doneness.
- Remove, season with salt, pepper, scallions, and chives. Let sit 1 minute before slicing.
How to Serve It
Serve warm with coffee or a mimosa. Fresh arugula on top adds peppery contrast. Store leftover base and reheat; eggs don’t keep well after refrigeration. Make-ahead: precook bacon and shred cheese to speed assembly.
15. Calzone (Folded Pizza Pocket with Ricotta & Salami)
A calzone is a portable folded pizza packed with ricotta, salami, and mozzarella. It’s perfect for lunches, picnics, or handheld dinners. The crust is golden and slightly crisp while the filling stays creamy. Expect warm, gooey cheese and savory cured meat.
Prep time: 20 minutes. Cook time: 18–20 minutes.
Ingredients (calzone filling)
- 1 batch pizza dough (makes 4 calzones)
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella
- 6–8 slices salami, chopped
- 1/4 cup grated Parmesan
- 1 egg, beaten (for egg wash)
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup marinara, for serving
- Olive oil, for brushing
Instructions (calzone assembly)
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Mix ricotta, mozzarella, Parmesan, salami, oregano, salt, and pepper.
- Divide dough into 4 balls and roll to 8-inch circles.
- Spoon filling onto one half of each circle, leaving a 1-inch border.
- Brush border with beaten egg, fold dough over, and crimp edges to seal.
- Brush tops with olive oil and make a small vent in each calzone.
- Bake 18–20 minutes until golden brown and puffed. Internal filling should be hot; test with thermometer 160°F (71°C).
- Let cool 5 minutes before serving with warm marinara.
How to Serve It
Serve calzones with warm marinara for dipping. Garnish with chopped parsley and grated Parmesan. Store refrigerated up to 3 days; reheat in oven at 350°F (175°C) for 10–12 minutes. Great for packed lunches and portable dinners.
You now have 15 pizza options to satisfy any craving. These Pizza Recipes You Can Make at Home span classic Margherita pies, thick Sicilian slices, gluten-free alternatives, and even breakfast and calzone favorites. Try one this week, and pin the ones you love for later.
Which pizza are you making first? Share your photos with friends or invite them over—pizza tastes best shared.
