Top 10 Yummy & Unique Pizza Recipes




  • 1 lb. finger-thin asparagus spears
  • 8 oz. puff pastry
  • 2/3 cup crème fraîche
  • ½ teaspoon Dijon mustard
  • 2 tablespoons freshly grated
  • vegetarian Parmesan
  • 2 medium organic egg yolks
  • Sea salt and freshly ground
  • black pepper


  • Preheat the oven to 400°F. Bring a large pan of salted water to a boil. Cut the asparagus spears where they begin to become woody. Add to the pan, bring back to a boil and cook for 4 minutes. Drain and refresh in cold water. Remove and dry on a clean towel.
  • Roll the pastry thinly into a rectangle 16 by 8 inches and trim to neaten the edgesif you don’t have a baking sheet large enough, adjust the dimensions accordingly. Lay the pastry on the baking sheet. Blend the crème fraîche, mustard, Parmesan, 1 beaten egg yolk, and seasoning together in a bowl. Spoon this cream over the pastry, leaving 1 inch of pastry clean around the borders. Place the asparagus on top in a single layer. Beat the remaining egg yolk and paint the pastry borders. Bake the tart for 30 minutes.
  • Serve 5 minutes out of the oven, although it is excellent cold.




  • 1/3 cup chickpea flour
  • 1/3 cup water
  • 1 teaspoon oil
  • 1/8 teaspoon sea salt
  • Cooking spray


  • ¼ cup marinara sauce
  • ¼ cup chopped fresh spinach
  • ¼ cup shredded mozzarella
  • ¼ cup quartered cherry tomatoes
  • 1/8 teaspoon oregano


  • Whisk flour, water, oil and salt together until smooth.
  • Pour batter onto hot griddle misted with cooking spray.
  • Heat each side for 4-5 minutes (until crust starts to brown).
  • Flip crust once more and top with marinara sauce, spinach, cheese, tomato and oregano.
  • Heat for 3 minutes or until cheese melts.
  • OPTIONAL: Double ingredients to make two personal 8 inch pizzas.




  • About ¼ cup plus 1 tablespoon
  • extra virgin olive oil, divided
  • 20oz. refrigerated or frozen and thawed
  • pizza dough, white or whole wheat
  • 1 large zucchini, trimmed and thinly
  • sliced on the bias
  • ¼ teaspoon ground fennel seed
  • ¼ teaspoon dried oregano
  • ¾ teaspoon coarse salt, divided
  • 1/8 teaspoon crushed red pepper flakes
  • 9 grinds black pepper, divided
  • ¼ cup plus 1 tablespoon tomato paste
  • ¾ cup plus 2 tablespoons strained
  • canned tomatoes
  • ½ tablespoon finely chopped garlic 1 tablespoon finely chopped fresh
  • oregano leaves
  • 1 lb. smoked mozzarella, thinly sliced
  • Chile oil, for drizzling (optional)


  • Very lightly oil the inside of a medium-sized bowl with about ½ tablespoon oil, then
  • place the dough ball inside it. Cover with a dishtowel and let sit for 1 to 2 hours.
  • Meanwhile, heat 2 tablespoons oil in a 10 inch, heavy, nonstick sauté pan,
  • and heat over medium high. When hot, add the zucchini slices, fennel, dried oregano, ¼ teaspoon salt, the red pepper flakes, and 4 grinds pepper; sauté until tender, about 6 minutes, then set aside off the heat.
  • To make the sauce, add the tomato paste, strained tomatoes, garlic, fresh
  • oregano, ½ teaspoon salt, 5 grinds pepper, and 2 tablespoons olive oil to the bowl of a food processor or a blender. Purée until smooth, about 30 seconds.
  • (You should yield about 1¼ cups sauce.)
  • Heat the oven to 500°F. Lightly grease a baking sheet with ½ tablespoon oil.
  • Place the dough on top and use your fingers to stretch it into a 16 inch round
  • or large rectangle. Pour the remaining oil from the bowl on top and spread it over the dough with your fingers. Spread sauce evenly on top of the dough, leaving a ½ inch border on all sides (if you prefer your pizza saucy, use all of the sauce). Top evenly with the mozzarella and zucchini. Bake until the cheese melts and the dough is cooked through, about 10 minutes. Serve, drizzled with chile oil, if desired.
  • Serving Suggestions: Offer garden salad or sautéed corn alongside and sliced peaches with zabaglione for dessert.




  • 3 cups lightly packed baby spinach leaves
  • 4 oz. part-skim mozzarella cheese
  • (1 cup shredded)
  • 6 sun-dried tomato halves
  • 8 fresh basil leaves 1 large ripe tomato
  • 1 tablespoon cornmeal
  • ½ lb. whole-wheat pizza dough, thawed
  • if frozen
  • Cooking spray
  • ¾ cup part-skim ricotta cheese
  • 1 large egg white


  • Preheat the oven to 450°F.
  • Finely chop the spinach and shred the mozzarella. Finely chop sun-dried tomatoes and cut the basil into ribbons. Slice the ripe tomato into thin half-moons.
  • Sprinkle a work surface with the cornmeal. Using your hands and/or a rolling pin, stretch the dough into a 10 by 16 inch rectangle. Spray a baking sheet with cooking spray and transfer the dough.
  • Spread the ricotta along the middle of the dough, leaving a 3 inch border on each long side and a ½ inch border on the top and the bottom. Sprinkle the spinach and sun-dried tomatoes over the cheese. Arrange the tomato slices on top, then top with the mozzarella and basil. Whisk the egg white and brush it along each side of the dough. Fold the two short sides of the dough over the filling then roll the whole thing up lengthwise like a jelly roll. Press with your fingers to seal the top and bottom firmly. Position the roll so it is seam side down (diagonally if needed to fit).




  • 3 dried Mission figs
  • ½ cup dry red wine
  • 2 tablespoons raw walnut pieces
  • All-purpose flour
  • 1 (6 oz.) ball
  • 2 tablespoons extra virgin olive oil ½ small head radicchio, shredded (about ¼ cup)
  • 2 oz. Taleggio or another pungent cheese,
  • cut into small pieces


  • Preheat the broiler with the rack set 5 inches from the element or flame. If you are using a cast-iron skillet or griddle pan for the pizza, set it over medium-high heat until it gets smoking hot, about 15 minutes. Transfer the skillet (turned upside down) or griddle pan to the broiler.
  • Put figs in a small skillet set over medium heat, pour in the wine, and bring to a boil. Turn off the heat and let the figs soak for at least 30 minutes. Drain, then chop into ½ inch pieces. Toast the walnut pieces in a dry skillet over medium- high heat, 3 to 4 minutes. Transfer to a plate, let cool, and then coarsely chop.
  • To shape the dough, dust a work surface with flour and put the ball of dough on
  • it. Sprinkle with flour and knead a few times until the dough comes together.
  • Add more flour if necessary. Form it into an 8 inch round by pressing from the center out toward the edges, leaving a 1 inch border thicker than the rest.
  • Open the oven door and quickly slide out the rack with the cooking surface on it.
  • Pick up dough and quickly transfer it to the cooking surface, being careful not to touch the surface. Drizzle 1 tablespoon of oil onto the dough, scatter the walnut pieces on top, then radicchio, then chopped figs, and then cheese. Slide rack back into oven and close door. Broil pizza until crust has puffed up around the edges, pizza has blackened in spots, and cheese has melted, 3 to 4 minutes.
  • Remove pizza with a wooden or metal peel or a square of cardboard, transfer it to a cutting board, and let it rest a few minutes. Drizzle remaining 1 tablespoon of oil on top, cut the pizza into quarters, transfer it to a plate, and eat.




  • 1 recipe Pizza Dough
  • 2 cups tomato purée (straight from a jar, or
  • whole tomatoes from a 28 oz. can, puréed)
  • 1 clove garlic, smashed
  • 1 teaspoon dried oregano 1 teaspoon tomato paste
  • ½ teaspoon salt (Note: taste the purée
  • before adding, particularly if it was
  • processed with salt)
  • Ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2 cups shredded mozzarella cheese ½ cup grated Parmigiano-Reggiano
  • Optional but really nice:
  • ½ bunch (about 2 cups) arugula,
  • cleaned and dried
  • ½ lemon
  • A drizzle of olive oil


  • Pour the tomato purée into a medium-size saucepan and heat over medium heat. Add the garlic, oregano, and tomato paste. Stir to make sure the paste has been absorbed into the puree.
  • Bring up to a boil (this helps sauce reduce a bit), then lower the heat and stir to make sure the sauce is not sticking. The sauce can be ready in 15 minutes or can simmer for longer, up to ½ hour. It will reduce by about one-fourth, which gives you at least ¾ cup of purée per pizza.
  • Taste for salt and season accordingly, and add the black pepper and/or red
  • pepper flakes. Remove the garlic clove.
  • Ladle the sauce into the middle of dough circle, and with a rubber spatula, spread until the surface is completely covered. Place the mozzarella (1 cup per 12 inch pizza) on top of the sauce. Remember, the cheese will spread as it melts in the oven, so don’t worry if it seems as if your pizza is not amply covered with cheese.
  • Place in a preheated 500°F oven and bake as directed for the pizza dough (see details in preceding recipe). When the pizza is done, garnish it with the Parmigiano-Reggiano and the arugula (if using). Squeeze the lemon all over the greens and/or drizzle with olive oil if you wish.





  • 1 recipe Pizza Dough, mixed and risen
  • Extra virgin olive oil as needed
  • Coarse kosher or sea salt
  • Fresh sliced tomatoes
  • Thinly sliced garlic
  • Chopped black olives or whole capers


  • When the dough is ready, knead it lightly, form it into a ball, and divide it into two if you like; roll each piece into a round ball and place each ball on a lightly floured surface. Sprinkle with a little more flour, cover with plastic wrap or a towel, and let rest while you heat the oven.
  • Preheat the oven to 500°F or higher. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let the rounds sit for a few minutes;this will relax the dough and make it easier to roll out. If you have a peel and baking stone, roll or pat out the dough on the peel, as thinly as you like, turning occasionally and sprinkling it with flour as necessary. If you’re using baking sheets, oil them, then press each dough ball into a flat round directly on the oiled sheets.
  • Sprinkle the top with some salt. Top the pies with fresh sliced tomatoes, thinly sliced garlic, extra virgin olive oil, and, if you like, a few chopped black olives or whole capers.
  • Slide the baking sheet into the oven on a rack set in the middle (or the pizza itself onto the stone, which should be set on a lower rack). Bake for 6 to 12 minutes, depending on the oven heat, until nicely browned. Serve immediately or at room temperature (these will keep for a few hours).



Chopped Salad:

  • 1 garlic clove, peeled and halved 2 tablespoons balsamic vinegar
  • 1 small red onion, halved, thinly sliced
  • ¼ cup extra virgin olive oil
  • Coarse sea salt and fresh black pepper 3 hearts of romaine, coarsely chopped
  • 4 medium Kirby cucumbers, cut into
  • bite-sized pieces
  • 2 medium tomatoes, cored, seeded,
  • and diced
  • 1 ripe avocado, diced
  • 5 fresh basil leaves, torn into pieces
  • 8-10 fresh mint leaves, torn into pieces

Pita Pizza:

  • 4 (7 inch) pocketless pita breads
  • 8 oz. Monterey Jack cheese, grated
  • ½ cup pitted and chopped green olives
  • 2 jalapeño peppers, minced
  • Crushed red pepper flakes Freshly milled black pepper
  • Shaved Parmesan cheese for garnish


  • Place a pizza stone or an inverted rimmed baking sheet in the upper third of the oven and preheat the oven to 450°F.
  • To prepare the salad, vigorously rub the inside of a large bowl with the garlic. Add vinegar and red onion and set aside for 5 minutes. Whisk in the oil and season with salt and pepper. Add the lettuce, cucumber, tomato, avocado, basil, and mint and toss well.
  • Bake the pitas, in batches if necessary, on the heated pizza stone or pan for 3 minutes.
  • In a small bowl, combine the cheese, olives, and jalapeños. Divide this mixture among the four pitas.
  • Return the pitas to the oven, two at a time, and bake until the cheese is bubbling and lightly browned, about 5 minutes.
  • Mound the salad on top of the pizzas, sprinkle with Parmesan cheese, and serve.




Fine cornmeal for dusting

Flour for dusting

  • One 14-26 oz. ball homemade pizza dough or purchased pizza dough, at room temperature
  • 2- 3 oz. Robiola cheese, thinly sliced
  • 2 tablespoon extra virgin olive oil
  • Sea salt and freshly ground pepper
  • 4- 6 oz. Brussels sprouts
  • 1 teaspoon fresh lemon juice
  • Ricotta salata cheese for shaving
  • ¼ cup toasted walnuts, coarsely chopped (optional)
  • 2 teaspoon honey or truffle honey


  • Preheat the oven to 475°F and place a rack in the bottom third of the oven.
  • If using a pizza stone, sprinkle a pizza paddle or peel lightly with cornmeal. If using a baking sheet, preheat it in the oven until it is very hot and then dust it with cornmeal.
  • On a well-floured work surface, sprinkle the dough and your hands with flour.
  • Stretch the dough with your hands to make any shape of pizza you please, roughly 12 inch round or oblong, stretching the edges lightly to form a circle, oval, or rectangle that is evenly thin throughout the middle. Carefully transfer the dough to the prepared pizza paddle or hot baking sheet with your hands.
  • Top the pizza dough with a few thin slices of Robiola cheese. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper.
  • If using a pizza stone, slide the pizza onto the stone and place it in the oven.
  • If using a baking sheet, place the hot baking sheet in the oven. Bake until the pizza is puffed, crisp on the bottom, and evenly baked through, 8 to 10 minutes.
  • Meanwhile, shave or thinly slice the Brussels sprouts with a sharp knife. Toss together with the remaining 1 tablespoon olive oil and the lemon juice. Sprinkle over the par-baked pizza and return to the oven. Bake until the Brussels sprouts are lightly charred and tender-crisp, about 4 minutes. Shave ricotta salata over the top with a vegetable peeler, scatter with the walnuts, and drizzle with the honey. Serve warm.



  • One 16 oz. package refrigerated whole
  • grain pizza dough, or whole grain pizza
  • dough prepared from a mix Cornmeal
  • 1/3 cup marinara sauce
  • teaspoons dried oregano
  • 1 cup shredded plant-based cheese 2 cups mixed fresh arugula and baby spinach
  • cups fresh cherry tomatoes (yellow), halved
  • ½ medium red bell pepper, diced
  • 1 ripe medium avocado, sliced
  • ¼ cup roasted pistachios
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil


  • Preheat the oven to 350°F. Roll out the pizza dough to fit a 14 inch pizza pan or pizza stone. Sprinkle the pan or stone with cornmeal and fit dough on top.
  • Spread the marinara sauce onto the dough and sprinkle the oregano and plant-based cheese over it. Place the pan or stone in the oven and bake for 30 to 35 minutes, until the crust is golden and firm to the touch.
  • At the last minute before serving, remove the crust from the oven and top with the arugula and baby spinach, tomatoes, bell pepper, avocado, and pistachios. The greens will wilt quickly.
  • Drizzle with the vinegar and olive oil. Serve immediately.

Note: Omit the plant-based cheese, if desired. Variation: Substitute other firm greens, such as baby kale or chopped collard greens, for the arugula and baby spinach.




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