16 of Our Cheesiest, 5-Star Pizza Recipes — Perfect for National Pizza Day
Celebrate this super-important "holiday" with a fan-favorite slice — the reviews don't lie!
You cooked and commented up a storm; we listened. Just in time for February 9th, a.k.a. National Pizza Day, a.k.a. the day that you can (and should) eat as much pizza as possible, here's a round-up of the most "liked" pizza recipes on Food Network. Five stars or bust. The upper crust, if you will.
Wingless Buffalo Chicken Pizza (above)
Rachael Ray knows a thing or two about saucy, cheesy creations. Case in point: this gorgeous pie, which has 228 five-star reviews. Readers love it because it's fast, easy and mega-flavorful. One fan says she's made it so many times she's learned the recipe by heart (now that's saying something). The comfort food mashup combines Monterey Jack cheese for extra ooey-gooey meltiness plus blue cheese crumbles for classic wing flavor.
Jeff Mauro has a confession to make: this pizza is his most favorite pizza of all time. Of all time! It's no wonder readers describe it as "pure perfection" and "10 stars." For the uninitiated, Detroit-style pizza has a thick crust that's crispy (almost fried) on the bottom. It's topped with cheese, sauce and thick pepperoni that curl in the oven. Once you go Detroit, you never go back.
Why buy a mediocre cauli crust when you can make crisp, flavorful one at home? Many first timers to DIY-ing mentioned that it was, err, easy as pie. Ree Drummond's recipe uses all sorts of tricks to achieve non-soggy results, from drying out the riced florets in the microwave to wringing them out in a kitchen towel. Plus, there's grated Parmesan in the crust which crisps up in the oven.
Love is in the air. Yep, "in love" is the term fans use to describe their feelings for Tyler Florence's red sauce pizza. Instead of using a stone, Florence pre-heats a baking sheet and coats it with olive oil to fry the bottom of the crust. Then, he tops it off with a quick-cooked tomato sauce and lobes of mozzarella. Trust us, you'll be going in for thirds.
Meet the mega meatball pizza: the pie she told you not to worry about. Why yes, it is swathed in 1.5 pounds of seared and saucy ground sirloin. And Parmigiano-Reggiano. And mozzarella. Trust us, she sees it regularly.
Pizza bagels, who? A whole-wheat English muffin is more our speed these days. Ellie Krieger's recipe is so easy and satisfying that many of our readers commented they make it practically every day for breakfast. Pro-tip: assemble the pizzas, pop them in the oven and hop in the shower. Ten minutes later when you're done, they'll be ready for you.
Chef Name: Giada De Laurentiis Full Recipe Name: Pizzette with Gorgonzola, Tomato and Basil Talent Recipe: Giada De Laurentiisâ Pizzette with Gorgonzola, Tomato and Basil, as seen on Food Networkâs Everyday Italian FNK Recipe: Project: Foodnetwork.com, SUMMER/APPETIZERS/PASTA Show Name: Everyday Italian Food Network / Cooking Channel: Food Network,Chef Name: Giada De Laurentiis Full Recipe Name: Pizzette with Gorgonzola, Tomato and Basil Talent Recipe: Giada De Laurentiis’ Pizzette with Gorgonzola, Tomato and Basil, as seen on Food Network’s Everyday Italian FNK Recipe: Project: Foodnetwork.com, SUMMER/APPETIZERS/PASTA Show Name: Everyday Italian Food Network / Cooking Channel: Food Network
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved.
Pop quiz: what do you call a baby bite-size pizza? You guessed it: a pizzette! Giada's version is a fan-favorite for dinner parties because it's quick and easy, thanks to store-bought dough. Plus, they're garnished with Gorgonzola, meaning you can set them out at room temperature for an hour without worrying about melty cheese getting cold.
Deep dish pizza can be intimidating to make, but Food Network Kitchen brings you a simplified, parred-down recipe. Fun fact: There's pepperoni hiding under all of that cheese and sauce. Laying it down first helps the crust remain crisp because it acts as a moisture barrier. Now that's our kind of science!
Throw your pizza on a grill, Bobby Flay-style, and you don't need any pizza oven. The scorching grates will char the dough, helping you achieve the same smoky flavor and leopard spotting. Readers who've made the recipes many times say they love ricotta mixture with basil vinaigrette (isn't your mouth watering?).
You won't find this unique pie in any pizzeria. The crust gets loaded with a mixture that tastes exactly like chicken parm sub topping, and everything is finished with a generous amount of Parmesan cheese. Reviewers remarked that this recipe is a family favorite, so we wouldn't be surprised if you're tempted to add it to your weekly dinner rotation.
When nothing else will do but a crust that snaps like a cracker, turn to this beauty. It's thin and crisp — and topped with just enough veggies to make you feel like you're eating a salad (until you reach a thick slab of fresh mozzarella, that is). Paired with a crunchy-tangy side, it makes a perfect lunch or light dinner.
If you've struggled with cauliflower pizza crust, this low-carb pizza dough alternative is a winner. Cooked spaghetti squash is incredibly easy to work with and crisps up gorgeously in the oven. Plus, people who have made it marveled that it tastes remarkably like real-deal pizza dough.
Pineapple on pizza: yay or nay? (psst, readers say yay). The classic pizza gets a major upgrade with whole fresh pineapple rings instead the chunks from a can. Plus, there's a neat technique incorporated where you stretch the dough on parchment paper and then slide the whole pizza (parchment and all) onto the stone for zero mess.
It's hard to see under all of that cheese and sausage, but there's an entire bunch of kale on top of this pie. Thank you, Molly Yeh, for letting us pretend that we're actually eating a healthy dinner. Cooking the pizza in a cast iron skillet makes for an extra crunchy crust that fans practically die for.
Sometimes, you feel like making dough and sauce from scratch. Other times, you're more in the mood for pizza to magically appear on the dinner table. Yeah, you could order takeout, or you could make these 30-minute pizzas which start with store-bought pita and end with mozzarella cheese, plenty of fresh veggies and all your cravings satisfied.
The flavors of your favorite charcuterie board meet a thin crust pizza, and everything is right in the world. To quote one review: "It was so good people were closing their eyes while eating it." Plus, it's easy. And it takes just 35 minutes. Need we say more?