Categories: Food & Drink

Best Homemade Pizza Ideas You’ll Want To Try

Homemade pizza is so easy and so fun to make. Tossing the dough and creating your pizza allows you to throw on as many, or as little, toppings as you’d like. There are endless types of pizzas for you to create! Between meat, veggie, breakfast or dessert pizzas, there’s something here for everyone. These are guaranteed to amaze your family and friends and leave their mouths watering for more. So, what’s your favorite kind of pizza? Check out the recipes below and figure out what groceries you’ll need to be grabbing from the store.

Hawaiian Pizza


  • 1/2 recipe homemade pizza crust 1
  • 1/2 cup (127g) pizza sauce, or more depending how much you like (homemade or store-bought)
  • 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
  • 1/2 cup (75g) cooked ham or Canadian bacon, sliced or chopped
  • 1/2 cup (82g) pineapple chunks (canned or fresh)
  • 3 slices bacon, cooked and crumbled

For cooking instructions for the Hawaiian pizza, click here. Of course, feel free to make your own changes to the listed ingredients! Some people prefer bacon over ham, or you can try switching out mozzarella cheese for different types of cheeses. Overall, this recipe takes about two hours and 30 min, resulting in one 12 inch pizza! Enjoy! 

Peach BBQ Pizza


  • 1 cup lower sugar ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp raw honey
  • 1/8 tsp paprika
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • 1/4 tsp cayenne (optional for spice)


  • 1 pre-made pizza crust
  • 1/2 lb chicken breast
  • 1 tsp olive oil
  • salt and pepper
  • 1/4 red onion, diced
  • 1/2 peach, sliced
  • handful of cilantro (for garnish)
  • 1.5 cups mozzarella cheese

Click here for instructions on how to pull together this unique and delicious pizza! Between a ton of cheese, fresh juicy peaches, and smoky BBQ sauce you will have people begging for more. This recipe takes about one hour to make and feeds four people! Your tastebuds will thank you later. 

Margherita Pizza


  • 2 and 1/2 cups (300 grams) unbleached all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon active dry yeast (or SAF instant yeast)
  • 3/4 teaspoon kosher salt
  • 7 ounces warm water (105 degrees F – 115 degrees F)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons semolina or all-purpose flour, for the pizza peel (divided)


  • 1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes
  • 2-3 fresh garlic cloves, minced with a garlic press
  • 1 teaspoon extra virgin olive oil, plus more for drizzling
  • 1/4 teaspoon freshly ground black pepper
  • 2-3 large pinches of kosher salt


  • 2 – 3 tablespoons finely grated parmigiano-reggiano cheese, plus more for serving
  • 7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water)
  • 5 – 6 large fresh basil leaves, plus more for garnishing
  • crushed dried red pepper flakes (optional)

Show off your true Italian cooking skills with this classic recipe. For the best results, use fresh mozzarella instead of the pre-packed, wet cheese. This pizza takes two-and-a-half hours to make, including prep, cook, and resting time. For the full instructions on this recipe, click here.

Pepperoni Pizza


  • 16 ounces pizza dough, store-bought or homemade (I like this no-knead version, though note that this recipe makes enough dough for 2 pizzas)
  • 1/2 cup pizza sauce
  • 18-20 slices pepperoni
  • 12 ounces mozzarella cheese, grated
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fresh oregano, optional
  • Flour for rolling and shaping dough

Ah, it’s nice to see a familiar face around here. Pepperoni pizza is such a classic, and you can even use this recipe for a plain cheese pizza, just leave out the pepperoni topping. I suggest going half and half, only top the pizza with pepperoni on one half so you can enjoy plain ol’ cheese on the other half. This recipe takes about 30 minutes to make one large pizza. Click here for further instructions!

Roasted Garlic Chicken and Spinach White Pizza


  • 3 tablespoons olive oil, divided
  • 8 ounces boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups chopped spinach
  • Pinch of crushed red pepper flakes, optional
  • 1 cup ricotta cheese
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup yellow cornmeal
  • 1 (13.8-ounce can) refrigerated classic pizza crust
  • 8 (1-ounce slices) fresh mozzarella cheese


  • 1 head garlic
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

Not a fan of tomato sauce? Not a problem. This pizza doesn’t include ANY tomatoes. The “sauce” in this recipe is simply a savory ricotta mixture. In only an hour and 20 minutes, you’ll have a hot and tasty pizza that feeds six! For the full recipe, click here!

Chocolate Hazelnut Strawberry Ricotta Pizza

1/2 teaspoon yeast
1/2 cup warm water
1 cup bread flour
1/4 cup whole wheat flour
1/2 teaspoon salt

See Also

1 tablespoon unsalted butter
1/2 cup ricotta cheese
1/2 cup chocolate hazelnut spread
1 cup or 8 large strawberries, quartered
2 basil leaves, cut into ribbons or small pieces
pinch of salt

Who would’ve thought pizza can be a sweet treat to indulge in after dinner? This recipe is so delicious and super simple to throw together. If you want to get creative, the original source provides a homemade chocolate hazelnut spread recipe for those who’d prefer not to use Nutella. This dessert pizza is mouth-watering. This recipe makes two small pizzas that feed around six to eight people so the whole family can dig in!

Buffalo Chicken Pizza


  • 1820 ounces pizza dough
  • 1 8 ounce chicken breast cut into bite sized cubes
  • 67 1/4 inch slices fresh mozzarella ball (8 ounces)
  • 1/2 cup buffalo sauce
  • 1/2 red onion, thinly sliced
  • 1/3 cup flour (for crust)
  • pinch of salt

If you’re a huge fan of buffalo chicken dip or even just love to give your tastebuds a little kick, this is the pizza for you. This is great to serve at any party, especially for next year’s Super Bowl. In just a little over an hour, you’ll have an amazing pizza right at your fingertips, or the fingertips of two to three others. For the full recipe, click here

Bacon Breakfast Pizza


  • 8 bacon slices, cut into 1 1/2 inch pieces
  • 1 1/2 tablespoons cornmeal
  • 1 (13.8-ounce can) refrigerated classic pizza crust
  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (8-ounce) package Stella® Fresh Mozzarella Cheese, thinly sliced
  • 3 green onions, thinly sliced
  • 3 large eggs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 teaspoon crushed red pepper flakes

Yes, now you can eat pizza for breakfast too! Breakfast pizzas are great because they’ll keep you full and energized for the morning. They’re so easy to share, just cut into slices and the whole family can grab a slice before heading off to school, work, etc. In just 45 minutes, this pizza will be filling your stomach up with bacon, egg, and cheese! Not a bacon person? Feel free to switch the meat out for breakfast sausage or ham. This recipe serves six.

Chicken Pesto Pizza


  • 1/4 cup yellow cornmeal
  • 1 (13.8-ounce can) refrigerated classic pizza crust
  • 1/4 cup pesto, homemade or store-bought
  • 8 (1-ounce slices) fresh mozzarella cheese
  • 1 cup ricotta cheese
  • 1 cup leftover rotisserie chicken
  • 1 cup cherry tomatoes, halved

If I could eat pesto with every meal, I would. Chicken pesto pasta, chicken pesto pizza, it’s so hard to keep control when eating these meals. Before you know it “just one slice” turns into 10, and that’s fine by us. This recipe will have you, and seven others, head-over-heels for pesto. Serves eight.

Have you preheated the oven yet? This recipes will have you trying new pizzas all week long. Which was your favorite? Let us know below!

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Tags: Foodpizza
Kenley Stevenson

Kenley Stevenson grew up on Long Island, New York. Being a short train ride from New York City, opportunities for her to create and grow were endless. Now, she is currently a junior English/Journalism major at the University of New Hampshire. On top of Society19, she also write articles for Trill! Magazine. She has a huge passion for food, fashion, and anything related to today’s pop culture, and hopes to spend her future writing about it.

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