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Bake the crust in advance, then add the toppings when friends arrive. 

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From: Food Network Magazine
Related To:
Pizza Restaurants

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Easy Homemade Pizza

With a prebaked pizza crust, you can top your pizzas to order. Try Food Network Magazine's easy dough recipe and choose your toppings. Read through Food Network Magazine's make-ahead pizza tips before you get started.

Prebaked Pizza Crust

You can bake the crust up to 8 hours ahead: Let it cool, then loosely wrap the whole baking sheet in plastic. (If you need only one pizza, wrap half of the unbaked dough in plastic and freeze up to 1 month. Thaw in the refrigerator overnight, let rest for 4 hours at room temperature and drizzle with olive oil before stretching.)

Get the Recipe: Prebaked Pizza Crust

Roasted Red Pepper Pizza   

This may look like an ordinary red sauce pizza, but the vibrant red topping is actually a spicy red pepper spread. Buffalo mozzarella is the preferable cheese for this one. 

 

Get Ahead! You can make the pepper spread up to 4 days ahead; cover and refrigerate. 

Get the Recipe: Roasted Red Pepper Pizza

Potato-Fennel Pizza with Taleggio

Skip the sauce and cover your pie with creamy, garlicky mashed potatoes instead. Thinly sliced fennel balances the creaminess from the Taleggio and potatoes.

 

Get Ahead! You can make the mashed potato mixture up to 2 days ahead; cover and refrigerate. 

Get the Recipe: Potato-Fennel Pizza with Taleggio

Arugula Pesto Pizza with Zucchini

Toasted hazelnuts, baby arugula and capers make a different and delicious pesto you'll want to spread on everything — not just pizza.

 

Get Ahead! You can make the pesto up to 1 week ahead; cover and refrigerate. 

Get the Recipe: Arugula Pesto Pizza with Zucchini

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