27 Easy Homemade Pizza Recipes Your Family Will Love (2025)

Updated February 17, 2025

• Pickle Pizza

  

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  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

  

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  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

  

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  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

  

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  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.

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• Cheeseburger Pizza

  

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  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)

  

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  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

  

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  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

  

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  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."

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• Homemade Pepperoni Pizza

  

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  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

  

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  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

  

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  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."

• 

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  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.

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• Homemade Pizza Bagels

  

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  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

  

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  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

  

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  Contributor Cecila Hae-Jin Lee says, "Although a home oven isn’t quite hot enough to get that perfect crust, apizza stoneretains 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

  

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  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.

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• Pizza Casserole

  

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  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

  

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  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 Stuffed Stromboli

  

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  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

  

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  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.

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• Pepperoni Calzones

  

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  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

  

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  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

  

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  Contributor Meleyna Nomura says, "Jennifer Garner's 3-ingredient pizza sauce is so simple: add a can ofwhole tomatoesto 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

  

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  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 areDaiya Mozzarella Style Shreds."

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• Skillet Tortilla Pizza

  

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  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

  

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  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

  

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

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