30 Easy Homemade Pizza Recipes Your Family Will Love

A weekly pizza night is a long-standing tradition for a lot of families, and it’s easy to see why. Not only does it give you one menu item each week, but it’s a dinner that everyone looks forward to. Yes, even the pickiest of eaters can find a pizza they like!

There are so many different pizza doughs to work with, a wide variety of sauces, and the topping possibilities are endless. You can choose a vegetarian pizza, pile on a variety of meats, or just go with a classic cheese pizza.

Whatever you choose, it’s sure to be a winner. Each bite will be sure to steal a pizza your heart. 

Before you dive in, here are some pizza basics:

• How To Grill Pizza: Once you’ve tried this quick and easy method, you’ll wonder why you waited so long to start. It gives you the crispiest crust with a hint of smoky flavor that is out of this world.
• How To Use and Clean a Pizza Stone: Pizza stones are one of the best ways to get a crispy pizza crust, but you have to keep it clean. We’ll walk you through it step-by-step to ensure your pizza stone stays in top-notch shape for years. 
• The Best Flours for Homemade Pizza Dough by Pizza Crust Type: Yes, the type of flour you use for your pizza dough absolutely matters! This guide goes over the most common flours used and the results they’ll produce. 
• The Best Way to Reheat Leftover Pizza: The three words I recommend when reheating pizza: Ditch the microwave. This method is the absolute best way to reheat your precious leftover pizza!

Pickle Pizza

Contributor Grace Elkus says, "Avoid thick-sliced pickles, which will weigh the pizza down, as well as sliced homemade refrigerator pickles, which don’t adhere to the cheese as well. Otherwise, simply choose a pickle you like the taste of, then pat the slices dry between two layers of paper towels. If you have an extra minute, sort through and pick out the thinnest slices before assembling."

Meat Lovers’ Sheet Pan Pizza

Get ready to pile on those meat toppings! We suggest using Italian sausage, ham, and pepperoni, but feel free to experiment on your own.

Grandma Pizza

Senior Editor Laurel Randolph says, "While this homemade pizza is relatively simple to make, you do need time to proof the dough. Luckily, you can split up the labor and make the dough a day, says, or even weeks ahead with this recipe."

Easy No-Knead Pizza Dough

No need to knead! That’s the name of the game for this dough. You can use it immediately, let it rise in the refrigerator overnight for a deeper flavor, or even freeze it for later.

Cheeseburger Pizza

Contributor Marta Rivera says, "Shredding your sharp cheddar cheese at home is the best way to get that ooey-gooey melt on it. Pre-shredded cheese is coated in an anti-caking mixture that inhibits its full melting potential."

Homemade Naan (for Mini Pizzas)

Using naan for mini pizzas is sure to make everyone smile. It’s tender, soft, and makes for a delightful pizza crust. Make it a head of time and freeze for later.

Quick and Easy Red Pizza Sauce

We keep our sauce simple by simmering high-quality canned tomatoes. This recipe is easy to double or triple, and can even be frozen for later!

Chicken Alfredo Pizza

Contributor Annika Panikker says, "If you don’t have a pizza sheet/pan/pizza stone at home, I have used a baking tray by turning it upside down and placing it in the middle of the oven during the preheating process. It helps create a hot surface to cook the bottom of the pizza well."

Homemade Pepperoni Pizza

Everyone loves a good pepperoni pizza, but we upped the ante by chopping up half the pepperoni and adding it as a layer under the cheese.

Roasted Garlic White Pizza Sauce

This sauce is bursting with all the right flavors. Nutty Parmesan cheese is combined with garlic cloves, we’ve added a hint of cayenne for heat, and fresh lemon zest brightens up the flavor.

French Bread Pizza

Contributor Devan Grimsrud says, "The key to keeping French bread pizza from getting soggy is easier than you might think: toast the bread before adding toppings. Toasting serves two purposes: it creates a nice crisp surface against which to rub garlic to add flavor and allows the sauce to soak in gently without becoming a soggy mess."

No-Knead Whole Wheat Pizza Dough

We’ve upped the nutrition by using whole wheat flour! This recipe may look different than others because of the type of flour, but don’t worry. We’ve perfected the ratio to give you perfect pizza dough every time.

Classic Homemade Pizza & Pizza Dough

If you’re new to making pizza at home, start with this recipe. We give you a quick rundown of the best tips and tricks on how to make sure your pizza shines.

Homemade Pizza Bagels

Contributor Nick Evans says, "Do not over-sauce the bagels. Shoot for about a tablespoon of sauce per slice. Too much sauce will make it soggy."

BBQ Chicken Sheet Pan Pizza

All the right flavors of a summer BBQ are loaded onto this pizza. It’s a little sweet, a little tangy, and has the right amount of heat thanks to sliced jalapeños.  

Kimchi and Sausage Pizza

Contributor Cecila Hae-Jin Lee says, "Although a home oven isn’t quite hot enough to get that perfect crust, a pizza stone retains heat well and can help. Make sure to preheat your oven for at least 30 minutes, which can happen while you assemble the pizza."

Chicago-Style Deep Dish Pizza with Italian Sausage

This pizza is not for the faint of heart! It boasts a thick, buttery crust and is filled to the max with all sorts of gooey cheese. It’s sure to satisfy every pizza craving you’ve ever had.

Pizza Casserole

Contributor Hannah Zimmerman says, "Make it a vegetarian dish by leaving out the sausage and pepperoni or use a vegetarian sausage alternative."

Spicy Sausage Pizza

We kept the toppings simple on this pizza because the real star of the show is the hot honey dipping sauce. Dipping your crust in this sauce is the perfect way to end every slice of pizza!

Easy Summer Vegetable Pizzas

This pizza is fresher than fresh! It has crisp vegetables and comes together in under 20 minutes because it’s made with naan. It’s a vegetarian delight.

Easy Stuffed Stromboli

If you’re not a fan of sauce, stromboli is calling your name. Meat and cheese are wrapped up in pizza dough, and then sliced to serve. If there are some who’d like sauce, you can serve marinara, white sauce, or even ranch on the side.

Pepperoni Pizza Pockets

Things always taste better when they are mini, and these are no exception! They’re fun for a quick meal, especially when you use store-bought dough! Be sure to follow our tips and tricks for getting the crust perfectly golden brown.

Breakfast Pizza with Cheddar, Bacon, and Eggs

Contributor Sally Vargas says, "Once the pizza has baked for about 10 minutes, you will take it out of the oven and add the eggs. If you added the eggs at the beginning, they would become overcooked, and we want an egg with a runny yolk. But we’re not the egg police. If you want well-done eggs, just crack them on top at the beginning of baking."

Pepperoni Calzones

If you have pizza night often and want to switch it up a little, calzones are the way to go. We filled ours with creamy ricotta, mozzarella, and marinara sauce, but the sky is the limit with what you could stuff into calzones!

Cast Iron Skillet Pizza

Contributor Sheela Prakash says, "I recommend giving it a broil for one minute at the end of baking, just so the cheese browns in some spots, making the pizza that much more delicious."

"Cheater" Pizza Sauce

Contributor Meleyna Nomura says, "Jennifer Garner's 3-ingredient pizza sauce is so simple: add a can of whole tomatoes to a blender with a couple of glugs of extra-virgin olive oil and a big pinch of salt. Blend it all to combine, and it’s good to go."

Vegan Pizza

Senior Editor Sara Bir says, "This recipe shows you how to make homemade vegan mozzarella, but you don’t have to be a superstar and make your own vegan pizza cheese. You’re already rocking it by making homemade pizza. The meltiest shreds are Daiya Mozzarella Style Shreds."

Skillet Tortilla Pizza

Founder Elise Bauer says, "A cast iron skillet works best for the stovetop, as it has a more even distribution of heat and holds the heat well. Once the tortilla is bubbly, sprinkle on the cheese first, and then spread with sauce. This way the thin tortilla bottom is more likely to stay crisp."

Taco Pizza

Contributor Marisel Salazar says, "This pizza works best with 12-inch rounds; don’t be tempted to stretch it thinner. A thin crust can’t support the hearty topping of beans and taco meat as well."

Pizza Salad

Contributor Devan Grimsrud says, "This recipe serves 4 as a main dish and 8 as a side salad."