50 Easy Pizzas

Find ideas for 50 simple pizza toppings, from Food Network Magazine.

Pizza, For A Crowd, Main Dish, For Kids
Page 5 of 5

41. Hawaiian Stretch dough into a 15-inch round. Top with 1/2 cup each tomato sauce, shredded mozzarella and diced pineapple, 2 ounces sliced ham, and red pepper flakes; bake until golden.

42. Fresh Veggie Stretch dough into a 15-inch round; bake until crisp. Mix 8 ounces cream cheese, 1/2 cup sour cream, 2 tablespoons chopped basil and 1 minced garlic clove. Spread over crust. Top with chopped mixed fresh vegetables and shredded cheddar. Sprinkle with paprika.


43. Potato-Rosemary Stretch dough into a 15-by-9-inch rectangle. Top with olive oil, fresh rosemary, sea salt and 1 thinly sliced potato. Sprinkle with pecorino and bake until crisp.




44. Salad Make Bianco Pizzas (No. 24). Toss arugula with cherry tomatoes, olive oil, salt and pepper; pile on top of pizzas after baking.



45. Sweet Potato Make Potato-Rosemary Pizza (No. 43) with sweet potato instead of regular and sage instead of rosemary. Top with crumbled gorgonzola and pine nuts 5 minutes before it's done.

46. Salmon-Potato Make Potato-Rosemary Pizza (No. 43) without cheese; bake. Top with smoked salmon, creme fraiche, and chopped chives.

47. Chicago Press 2 pounds dough into an oiled and cornmeal-dusted 10-inch cake pan. Top with 2 cups each shredded mozzarella and tomato sauce, some cooked sausage and Italian seasoning. Bake at 425 degrees, 40 minutes.

48. Grape-Stuffed Stretch dough into two 12-by-7-inch ovals. Place one piece in an oiled pan and top with 1/2 cup halved grapes and 2 tablespoons sugar, then cover with the remaining dough and press to seal. Top with grapes, sugar, fennel seeds, salt and pepper. Bake at 450 degrees until golden.

49. Raisin-Stuffed Make Grape-Stuffed Pizza (No. 48); warm 1/2 cup raisins in brandy and use in place of the grapes. Top with rosemary instead of fennel.

50. Banana-Chocolate Stretch dough into four 6-inch rounds; brush with butter and bake until golden. Saute 3 sliced bananas in butter with 1 tablespoon sugar; add a splash of rum, then spoon over crusts. Drizzle with chocolate-hazelnut spread.

Photographs by Kana Okada