Easy Pizzas

Flip through ideas for simple and easy pizza toppings, from Food Network Magazine.

Photo By: Kana Okada

Photo By: Kana Okada

Photo By: Kana Okada

Photo By: Kana Okada ©Jamie Kimm

Photo By: Kana Okada

Photo By: Kana Okada ©Jamie Kimm

Photo By: Kana Okada

Photo By: Kana Okada

Photo By: Kana Okada ©Jamie Kimm

Margherita Pizza (No. 1)

Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.

Quattro Stagioli Pizza (No. 3)

Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. top with olives, artichoke hearts, ham and sauteed mushrooms in 4 sections, then sprinkle 1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.

Meatball Pizza (No. 10)

Press dough into an oiled 15-inch pizza pan. Top with olive oil, 1/2 cup tomato sauce and 6 ounces sliced fresh mozzarella. Bake until just crisp, then top with sliced cooked meatballs, pecorino, basil and olive oil and bake until browned.

Baked Ziti Pizza (No. 17)

Press dough into an oiled 15-inch pizza pan. Drizzle with olive oil, then top with 1/2 cup tomato sauce, leftover ziti and 2 cups shredded mozzarella. Bake, then garnish with pecorino, dried oregano and olive oil.

BBQ Chicken Pizza (No. 27)

Stretch dough into a 15-by-9-inch rectangle. Top with cooked chicken, 1/4 cup barbecue sauce, scallions, pickled jalapeños and 1 cup shredded cheddar. Bake until golden.

Onion-Ricotta Pizza (No. 31)

Stretch dough into two thin 9-inch rounds. Spread each with caramelized onions. Top with thyme, corn, olive oil, salt and pepper. Mix 2 tablespoons chopped oregano with 1/3 cup ricotta. Dollop over corn before baking. Bake until golden; garnish with basil.

Bacon-Egg Pizza (No. 33)

Stretch dough into four 6-inch rounds. Top each with diced raw bacon; bake until crisp. Crack an egg onto each crust and top with olive oil, salt and pepper; bake until the eggs set. Top with baby greens.

Potato-Rosemary Pizza (No. 43)

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.

Salad Pizza (No. 44)

Stretch dough into two thin 9-inch rounds; top with olive oil, salt, thyme, oregano and 1/2 cup robiola. Bake until crisp, then add 4 ounces each ricotta and bocconcini, olive oil and salt; bake until the cheese melts. Toss arugula with cherry tomatoes, olive oil, salt and pepper; pile on top of pizzas after baking.

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