15 Easy Pizza Dinner Ideas: Homemade Pizza Recipes for Busy Weeknights

Pizza night does not have to mean delivery. These 15 easy pizza dinner ideas are homemade, full of flavor and ready in 25 to 35 minutes, from classic pepperoni and Margherita to BBQ chicken, Philly cheesesteak, shrimp scampi and Greek pizza. Every recipe uses simple ingredients, one easy dough and a hot oven, so you can have a crisp, bubbling pizza on the table faster than the delivery driver can find your house.

Pizza is one of the best dinners for families because everyone can have the version they love. In this list you will find meaty pizzas, chicken pizzas, a seafood pizza and two meatless options, as well as creamy white pizzas and classic red-sauce favorites. Each recipe has its own ingredient list, step-by-step instructions and a tip, and below them you will find a master pizza dough and sauce recipe, baking tips, common mistakes, make-ahead and freezing advice and answers to frequently asked questions.

Why You’ll Love These Pizza Dinner Ideas

• They are faster than delivery. Most take 25 to 35 minutes from start to finish.
• They use one simple dough. Make the dough once, then top it 15 different ways.
• They are budget friendly. A homemade pizza costs a fraction of takeout.
• They are easy to customize. Swap toppings, cheeses and sauces to suit your family.
• They are great for using leftovers. Leftover chicken, steak, ham and vegetables turn into a brand new dinner.
• They are fun. Kids love building their own pizza, and it makes a perfect family dinner activity.

Which Pizza Should You Make? A Quick Comparison

The Master Pizza Dough and Sauce

Every pizza on this list starts with the same two basics. Once you have them down, the toppings are the easy part.

Easy Homemade Pizza Dough (makes 2 pizzas)

1. Stir the yeast, sugar and warm water together and let it sit for 5 minutes, until it looks foamy.
2. Add the flour, salt and olive oil and mix until a shaggy dough forms.
3. Knead on a lightly floured counter for 6 to 8 minutes, until smooth and springy, or knead for 5 minutes in a stand mixer with a dough hook.
4. Place the dough in an oiled bowl, cover and let it rise in a warm place for 1 hour, until doubled in size.
5. Divide it into 2 balls. Use one now and refrigerate or freeze the other for later.

In a hurry? Buy a 1 pound ball of fresh pizza dough from your grocery store or local pizzeria. Let it rest at room temperature for 30 minutes so it is easy to stretch.

Quick Pizza Sauce

Stir together one 8 ounce (225 g) can of tomato sauce, 1 tablespoon of olive oil, 1 minced garlic clove, ½ teaspoon of dried oregano, ½ teaspoon of salt and a pinch of sugar. There is no cooking needed. The sauce bakes on the pizza, so keep it uncooked and fresh, and spread it thinly.

Equipment You’ll Need

• A pizza stone, steel or heavy baking sheet
• Parchment paper and a pizza peel or flat baking sheet for sliding
• A pizza cutter or large sharp knife
• A rolling pin (optional, since hand stretching works well)
• A skillet for pre-cooking toppings

How to Stretch and Bake the Perfect Pizza

• Heat the oven fully. Preheat to 475°F (245°C) for at least 30 minutes with the stone or baking sheet inside. A screaming hot surface is the secret to a crisp bottom.
• Let the dough rest. Cold dough springs back when stretched. Give it 30 minutes at room temperature.
• Stretch, do not roll. Press from the center outward with your fingertips and leave the edge a little thicker for a nice crust.
• Use parchment. Assemble the pizza on parchment so you can slide it onto the stone with no sticking.
• Keep the toppings light. Too many toppings make a soggy middle.
• Brush the crust. A little olive oil on the edge gives it color and shine.

The 15 Easy Pizza Dinner Recipes

Each recipe below makes one 12-inch pizza, which serves 3 to 4 people. The base recipe is one ball of dough (about 1 pound), so one batch of the master dough makes two pizzas.

1. Classic Pepperoni Pizza

Classic pepperoni pizza with crisp, curled pepperoni and a long cheese pull.

Pepperoni is the pizza everybody agrees on. This version has a tangy tomato sauce, a thick blanket of mozzarella and pepperoni that curls into little crisp-edged cups as it bakes, holding tiny pools of savory orange oil.

It is the first recipe in the list for a reason: if you can make a great pepperoni pizza, you can make any of the others. It is also the easiest pizza to get right on a weeknight.

⏱ Prep: 10 min🔥 Bake: 15 min⏳ Total: 25 min🍕 Makes: one 12-inch pizza

Classic Pepperoni Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• ½ cup (120 ml) pizza sauce
• 2 cups (200 g) shredded low-moisture mozzarella
• 3 oz (85 g) sliced pepperoni
• 1 tbsp olive oil, for the crust
• ½ tsp dried oregano
• Grated parmesan, for finishing

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Brush the edge of the dough with olive oil. Spread the sauce over the center, leaving a 1-inch border.
3. Sprinkle with two-thirds of the mozzarella, then arrange the pepperoni on top and finish with the remaining cheese.
4. Sprinkle the oregano over the top.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Rest for 3 minutes, sprinkle with parmesan and slice.

Tip: Use sliced pepperoni with natural casing if you can find it. It curls and crisps at the edges far better than the flat, thin kind.

2. Margherita Pizza

Margherita pizza with creamy fresh mozzarella and basil.

Margherita is pizza at its simplest and most elegant: bright tomato sauce, creamy fresh mozzarella, fragrant basil and a drizzle of good olive oil. There is nothing to hide behind, so each ingredient matters.

It is also one of the lightest pizza dinners on the list, and it bakes in under 15 minutes, which makes it perfect for a hot summer evening.

⏱ Prep: 10 min🔥 Bake: 12 min⏳ Total: 22 min🍕 Makes: one 12-inch pizza

Margherita Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• ½ cup (120 ml) crushed tomatoes with a pinch of salt
• 6 oz (170 g) fresh mozzarella, torn and patted dry
• 10 to 12 fresh basil leaves
• 1 tbsp extra virgin olive oil
• Flaky sea salt

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Spread the crushed tomatoes thinly over the dough, leaving a 1-inch border.
3. Tear the mozzarella into small pieces and scatter it over the sauce. Pat it dry first so the pizza does not turn soggy.
4. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
5. Top with fresh basil leaves, a drizzle of olive oil and a pinch of flaky salt, then serve right away.

Tip: Add the basil after baking. Basil that goes into the oven turns dark and bitter, but fresh leaves on a hot pizza stay bright and fragrant.

3. BBQ Chicken Pizza

BBQ chicken pizza with red onion and fresh cilantro.

BBQ chicken pizza swaps the usual tomato sauce for sweet, smoky barbecue sauce. It is topped with juicy shredded chicken, thin red onion and a final shower of cilantro that cuts right through the richness.

This is the pizza to make when you have leftover rotisserie chicken in the fridge. It turns last night’s dinner into a brand new meal in half an hour.

⏱ Prep: 15 min🔥 Bake: 15 min⏳ Total: 30 min🍕 Makes: one 12-inch pizza

BBQ Chicken Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• ⅓ cup (80 ml) BBQ sauce, plus 2 tbsp for drizzling
• 1½ cups (200 g) shredded cooked chicken
• 2 cups (200 g) shredded mozzarella or smoked gouda blend
• ¼ red onion, thinly sliced
• 2 tbsp chopped fresh cilantro

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Toss the chicken with 2 tablespoons of the BBQ sauce so it stays moist in the oven.
3. Spread the remaining BBQ sauce over the dough, leaving a 1-inch border, and sprinkle with half the cheese.
4. Top with the chicken and red onion, then finish with the rest of the cheese.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Drizzle with a little more BBQ sauce, sprinkle with cilantro and slice.

Tip: Do not skip tossing the chicken in sauce first. Plain shredded chicken dries out in a 475°F oven, but sauced chicken stays tender.

4. Buffalo Chicken Pizza

Buffalo chicken pizza with a ranch drizzle and green onions.

All the flavor of buffalo chicken wings, baked onto a crisp crust. Tangy hot sauce, juicy chicken and bubbling cheese get a cool, creamy ranch drizzle and sliced green onions on top.

It is a great pizza for game nights and potlucks, and you can easily control how spicy it is by choosing a mild or hot sauce.

⏱ Prep: 15 min🔥 Bake: 15 min⏳ Total: 30 min🍕 Makes: one 12-inch pizza

Buffalo Chicken Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• 1½ cups (200 g) shredded cooked chicken
• ¼ cup (60 ml) buffalo wing sauce, divided
• 2 tbsp melted butter
• 2 cups (200 g) shredded mozzarella
• ¼ cup (60 ml) ranch dressing
• 2 green onions, sliced

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Toss the chicken with 3 tablespoons of the buffalo sauce and the melted butter.
3. Brush the dough with the remaining buffalo sauce, leaving a 1-inch border, and sprinkle with half the cheese.
4. Spread the chicken over the top and add the remaining cheese.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Drizzle with ranch, sprinkle with green onions and serve with extra ranch on the side.

Tip: Blue cheese crumbles are a classic addition. Add them in the last 3 minutes of baking so they soften without burning.

5. Hawaiian Pizza

Hawaiian pizza with sweet pineapple and salty ham.

Love it or argue about it, Hawaiian pizza has a loyal fan base for good reason. Salty ham and juicy pineapple play off each other perfectly, and the pineapple caramelizes at the edges as it bakes.

The trick is keeping the pineapple from making the pizza watery, which is easy to fix with a quick pat with paper towels.

⏱ Prep: 10 min🔥 Bake: 15 min⏳ Total: 25 min🍕 Makes: one 12-inch pizza

Hawaiian Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• ½ cup (120 ml) pizza sauce
• 2 cups (200 g) shredded mozzarella
• 4 oz (115 g) diced ham or Canadian bacon
• ¾ cup (130 g) pineapple chunks, well drained
• Optional: 2 slices cooked bacon, crumbled

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Drain the pineapple and pat it very dry with paper towels.
3. Spread the sauce over the dough and sprinkle with two-thirds of the mozzarella.
4. Top with the ham and pineapple, then finish with the rest of the cheese.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Cool for 3 minutes before slicing.

Tip: Use canned pineapple chunks in juice, not syrup, and dry them well. Extra moisture is the main reason a Hawaiian pizza turns soggy.

6. Supreme Pizza

Loaded supreme pizza with plenty of toppings.

The supreme is the everything pizza: pepperoni, sausage, peppers, onions and olives all piled onto one crust. Every bite is a little different, which is exactly what makes it so satisfying.

It takes a little more chopping than the others, but it is a great way to feed a crowd and use up odds and ends from the fridge.

⏱ Prep: 20 min🔥 Bake: 15 min⏳ Total: 35 min🍕 Makes: one 12-inch pizza

Supreme Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• ½ cup (120 ml) pizza sauce
• 2½ cups (250 g) shredded mozzarella
• 2 oz (55 g) sliced pepperoni
• 4 oz (115 g) Italian sausage, cooked and crumbled
• ¼ cup each sliced green bell pepper and red onion
• 2 tbsp sliced black olives

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Cook the sausage in a skillet over medium heat for 6 to 8 minutes until browned, then drain on paper towels.
3. Spread the sauce over the dough and sprinkle with half the cheese.
4. Layer on the sausage, pepperoni, peppers, onion and olives, then top with the remaining cheese.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Rest for 3 minutes before slicing.

Tip: Keep the vegetable slices thin. Thick pieces release water and hold the crust back from crisping.

7. Veggie Garden Pizza

Veggie garden pizza loaded with colorful vegetables.

This colorful veggie pizza is packed with mushrooms, bell peppers, red onion, olives, tomatoes and spinach. It is the pizza that proves a meatless dinner can be hearty and exciting.

Pre-cooking the mushrooms for a few minutes keeps the pizza crisp and gives the vegetables a deeper, roasted flavor.

⏱ Prep: 15 min🔥 Bake: 15 min⏳ Total: 30 min🍕 Makes: one 12-inch pizza

Veggie Garden Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• ½ cup (120 ml) pizza sauce
• 2 cups (200 g) shredded mozzarella
• 1 cup (70 g) sliced mushrooms
• ½ cup mixed red and yellow bell pepper strips
• ¼ red onion, thinly sliced
• ¼ cup sliced black olives
• ½ cup cherry tomatoes, halved
• 1 cup baby spinach
• 1 tbsp olive oil

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Sauté the mushrooms in the olive oil for 3 to 4 minutes until they release their water and start to brown.
3. Spread the sauce over the dough and sprinkle with half the cheese.
4. Add the mushrooms, peppers, onion, olives, tomatoes and spinach, then top with the remaining cheese.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Cool for 3 minutes and slice.

Tip: Place the spinach under the cheese so it steams instead of burning, and keep the tomatoes cut-side up.

8. Four Cheese Pizza

Four cheese pizza with a long, stretchy cheese pull.

Four cheese pizza is pure comfort. A blend of mozzarella, cheddar, parmesan and a creamy white cheese melts into a golden, bubbling layer with irresistible stretch.

Each cheese plays a role: mozzarella for the pull, cheddar for sharpness, parmesan for salty depth and provolone or fontina for creaminess.

⏱ Prep: 10 min🔥 Bake: 15 min⏳ Total: 25 min🍕 Makes: one 12-inch pizza

Four Cheese Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• ¼ cup (60 ml) pizza sauce or olive oil
• 1 cup (100 g) shredded mozzarella
• ½ cup (50 g) shredded sharp cheddar
• ½ cup (50 g) shredded provolone or fontina
• ¼ cup (25 g) grated parmesan
• 1 tsp fresh thyme leaves or ½ tsp dried

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Spread a thin layer of sauce or brush with olive oil, leaving a 1-inch border.
3. Mix the four cheeses together and spread them evenly over the dough.
4. Sprinkle with the thyme.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Let it rest for 3 minutes so the cheese sets slightly, then slice.

Tip: Shred cheese from a block. Pre-shredded cheese has anti-caking coatings that stop it melting as smoothly.

9. White Garlic Chicken Alfredo Pizza

White garlic chicken pizza with creamy Alfredo sauce.

Creamy Alfredo sauce replaces the tomato sauce here, and the result tastes like your favorite chicken Alfredo pasta in pizza form. Garlic, tender chicken and melted mozzarella finish it off with a sprinkle of parsley.

It is rich, so a green salad on the side balances it nicely.

⏱ Prep: 15 min🔥 Bake: 15 min⏳ Total: 30 min🍕 Makes: one 12-inch pizza

White Garlic Chicken Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• ½ cup (120 ml) Alfredo sauce
• 1 cup (140 g) sliced cooked chicken
• 2 cups (200 g) shredded mozzarella
• 2 garlic cloves, minced
• 2 tbsp grated parmesan
• 1 tbsp chopped fresh parsley
• ½ tsp black pepper

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Stir the minced garlic into the Alfredo sauce.
3. Spread the sauce over the dough, leaving a 1-inch border, and sprinkle with half the mozzarella.
4. Top with the chicken, the remaining mozzarella and the parmesan.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Finish with parsley and black pepper and serve hot.

Tip: Spread the sauce thinly. Alfredo is rich, and too much makes the center soft and the pizza heavy.

10. Philly Cheesesteak Pizza

Philly cheesesteak pizza with steak, peppers and provolone.

All of the flavor of a Philly cheesesteak sandwich, baked onto a pizza crust. Thin-sliced steak, sautéed peppers and onions and melted provolone make this one of the most satisfying pizzas on the list.

It is a great way to use leftover steak, and if you like this idea you will also love our garlic butter steak and potatoes skillet.

⏱ Prep: 20 min🔥 Bake: 15 min⏳ Total: 35 min🍕 Makes: one 12-inch pizza

Philly Cheesesteak Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• 2 tbsp olive oil, divided
• 6 oz (170 g) thinly sliced sirloin or ribeye
• ½ green bell pepper, thinly sliced
• ¼ yellow onion, thinly sliced
• ½ tsp salt and ¼ tsp black pepper
• ½ cup (120 ml) garlic or white sauce, or olive oil with garlic
• 1½ cups (150 g) provolone cheese, shredded or torn
• ½ cup (50 g) shredded mozzarella

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Heat 1 tablespoon of the oil in a skillet over medium-high heat and sauté the peppers and onion for 5 minutes until soft. Move them to a plate.
3. Add the remaining oil and cook the steak for 1 to 2 minutes, just until it loses its pink color. Season with salt and pepper.
4. Spread the garlic sauce over the dough and sprinkle with half the provolone and mozzarella. Top with the steak and vegetables, then the remaining cheese.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Cool for 3 minutes and slice.

Tip: Freeze the steak for 20 minutes before slicing. It firms up and is much easier to cut into thin, even slices.

11. Shrimp Scampi Pizza

Shrimp scampi pizza with garlic butter, parsley and lemon.

Shrimp scampi pizza brings together garlic butter, plump shrimp, lemon and parsley on a crisp, golden crust. It feels like a restaurant pizza but is surprisingly easy to make at home.

Because the shrimp cook so quickly, you pre-cook them briefly, then finish them in the oven so they stay juicy rather than rubbery.

⏱ Prep: 15 min🔥 Bake: 15 min⏳ Total: 30 min🍕 Makes: one 12-inch pizza

Shrimp Scampi Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• 8 oz (225 g) medium shrimp, peeled and deveined
• 3 tbsp butter, melted
• 3 garlic cloves, minced
• 1 tbsp lemon juice and 1 tsp lemon zest
• 2 cups (200 g) shredded mozzarella
• 2 tbsp chopped fresh parsley
• ¼ tsp red pepper flakes
• Lemon wedges, for serving

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Whisk the melted butter, garlic, lemon juice and zest and red pepper flakes together. Toss half of it with the shrimp.
3. Cook the shrimp in a hot skillet for 1 minute per side, just until they start to turn pink. They will finish cooking in the oven.
4. Brush the dough with the remaining garlic butter, sprinkle with half the cheese, add the shrimp and finish with the remaining cheese.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Sprinkle with parsley and serve with lemon wedges.

Tip: Pat the shrimp dry before cooking. Wet shrimp steam instead of sear and make the pizza watery.

12. Taco Pizza

Taco pizza with all the fresh toppings.

Taco night meets pizza night. Seasoned ground beef and melted cheese are baked onto a crisp crust, then topped with cool shredded lettuce, tomatoes, olives and a drizzle of sour cream.

It is a big hit with kids and a clever way to serve tacos without all the little shells.

⏱ Prep: 15 min🔥 Bake: 15 min⏳ Total: 30 min🍕 Makes: one 12-inch pizza

Taco Pizza Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• 8 oz (225 g) ground beef
• 2 tbsp taco seasoning and 3 tbsp water
• ½ cup (120 ml) refried beans or salsa
• 2 cups (200 g) shredded cheddar and Monterey Jack blend
• 1 cup shredded lettuce
• ½ cup diced tomatoes
• 2 tbsp sliced black olives
• ¼ cup (60 g) sour cream

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Brown the beef in a skillet over medium heat for 6 to 8 minutes. Stir in the taco seasoning and water and simmer for 2 minutes.
3. Spread the refried beans or salsa over the dough, leaving a 1-inch border.
4. Add the beef and the cheese.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Top with lettuce, tomatoes, olives and sour cream just before serving.

Tip: Add the lettuce and tomatoes after baking. Fresh toppings give the hot pizza a crisp, cool contrast.

13. Pesto Chicken and Tomato Pizza

Pesto chicken pizza with cherry tomatoes and fresh basil.

Basil pesto replaces tomato sauce in this pizza, and it brings a fragrant, nutty, garlicky flavor that pairs beautifully with chicken and sweet cherry tomatoes. A scatter of fresh basil at the end makes it taste like summer.

It is quick to make, especially if you use store-bought pesto and leftover chicken.

⏱ Prep: 10 min🔥 Bake: 15 min⏳ Total: 25 min🍕 Makes: one 12-inch pizza

Pesto Chicken Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• ⅓ cup (80 g) basil pesto
• 1 cup (140 g) sliced cooked chicken
• 2 cups (200 g) shredded mozzarella
• 1 cup cherry tomatoes, halved
• 2 tbsp grated parmesan
• Fresh basil leaves, for finishing

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Spread the pesto over the dough, leaving a 1-inch border.
3. Sprinkle with half the mozzarella, then add the chicken and tomatoes.
4. Top with the remaining mozzarella and the parmesan.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Scatter fresh basil over the top and slice.

Tip: Pesto can burn under high heat, so keep it covered by cheese and toppings rather than spread bare at the edge of the crust.

14. Chicken Bacon Ranch Pizza

Chicken bacon ranch pizza with a creamy ranch drizzle.

This pizza uses a ranch base instead of tomato, then adds juicy chicken, smoky crispy bacon and a blanket of melted cheese. It is creamy, savory and a favorite with kids and adults alike.

A final drizzle of ranch and a sprinkle of chives make it feel finished and fresh.

⏱ Prep: 15 min🔥 Bake: 15 min⏳ Total: 30 min🍕 Makes: one 12-inch pizza

Chicken Bacon Ranch Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• ⅓ cup (80 ml) ranch dressing, plus extra for drizzling
• 1 cup (140 g) diced cooked chicken
• 4 slices bacon, cooked and crumbled
• 2 cups (200 g) shredded mozzarella or cheddar blend
• 1 tbsp chopped chives

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Spread the ranch over the dough, leaving a 1-inch border.
3. Sprinkle with half the cheese, then top with the chicken and most of the bacon.
4. Add the remaining cheese and bake.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Drizzle with extra ranch and sprinkle with the remaining bacon and chives.

Tip: Cook the bacon until very crisp. It softens a little in the oven, so extra-crisp bacon stays crunchy on the pizza.

15. Greek Pizza

Greek pizza with feta, olives and fresh tomatoes.

Greek pizza is full of bright Mediterranean flavors: briny kalamata olives, tangy feta, sweet tomatoes, red onion and spinach, finished with a sprinkle of oregano. It is tangy, salty and fresh at the same time.

It makes a great meatless dinner and pairs well with a simple cucumber salad.

⏱ Prep: 15 min🔥 Bake: 15 min⏳ Total: 30 min🍕 Makes: one 12-inch pizza

Greek Pizza Ingredients

• 1 ball homemade pizza dough (about 1 lb / 450 g)
• 2 tbsp olive oil, plus extra to finish
• 2 garlic cloves, minced
• 1½ cups (150 g) shredded mozzarella
• ½ cup (75 g) crumbled feta
• ½ cup sliced kalamata olives
• 1 tomato, thinly sliced
• ¼ red onion, thinly sliced
• 1 cup baby spinach
• 1 tsp dried oregano

How to Make It

1. Place a pizza stone or an upside-down baking sheet on the lower oven rack and heat the oven to 475°F (245°C) for at least 30 minutes. Stretch the dough into a 12-inch round on a sheet of parchment paper.
2. Mix the olive oil and garlic, and brush it over the dough, leaving a 1-inch border.
3. Sprinkle with the mozzarella, then add the spinach, tomato, onion and olives.
4. Crumble the feta over the top and sprinkle with the oregano.
5. Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
6. Finish with a drizzle of olive oil and serve hot.

Tip: Pat the tomato slices dry and add the feta last. It keeps the top from turning watery and gives you tangy pockets of cheese.

Pizza Dinner Tips for Success

• Use low-moisture mozzarella. Shred it from a block for the best melt.
• Pat wet toppings dry. Fresh mozzarella, pineapple, tomatoes and cooked mushrooms all release water.
• Pre-cook raw meat. Sausage, ground beef and steak should be cooked before they go on the pizza.
• Season the dough. A little salt and oil in the dough means a crust that tastes great on its own.
• Rotate halfway. If your oven has hot spots, turn the pizza after 7 minutes for even browning.
• Let it rest. Three minutes out of the oven sets the cheese and keeps it from sliding off when you slice.

Common Pizza Mistakes to Avoid

• Not preheating long enough. A lukewarm stone gives a pale, floppy crust.
• Using too much sauce. A thin layer is enough. Extra sauce makes the center wet.
• Overloading the pizza. Fewer toppings cook more evenly and keep the crust crisp.
• Rolling the dough too thin. It tears and burns. Aim for about ¼ inch thick.
• Using cold dough. It fights you and shrinks back. Let it come to room temperature first.
• Cutting too soon. Hot cheese slides off. Let the pizza rest first.

Make-Ahead, Storing and Freezing

Make ahead: The dough tastes even better after a day or two in the fridge. Make it up to 3 days in advance, let it come to room temperature before stretching, and prep your toppings the day before. Assemble just before baking.

Storing: Cool leftover pizza and store the slices in an airtight container or wrapped in foil in the fridge for up to 4 days.

Reheating: For a crisp crust, reheat slices in a covered skillet over medium heat for 3 to 4 minutes, or in a 375°F (190°C) oven for 8 to 10 minutes. Avoid the microwave if you can.

Freezing: Freeze dough balls in oiled freezer bags for up to 3 months and thaw them overnight in the fridge. Baked slices can be wrapped tightly and frozen for up to 2 months.

What to Serve With Pizza

A simple side turns a pizza into a complete dinner. A few ideas:

• Green salad: A crisp salad with a tangy vinaigrette cuts through the cheese.
• Caesar salad: A classic partner for white and chicken pizzas.
• Garlic knots or breadsticks: For dunking in extra sauce.
• Roasted vegetables: Broccoli, zucchini or cauliflower with olive oil and salt.
• Fruit or a light dessert: Fresh berries or gelato end the night on a sweet note.
• More dinner ideas: Try our easy dinner ideas, the creamy Marry Me Chicken or these easy rice recipes for dinner.

Hosting a Pizza Night

Pizza makes a wonderful party dinner. Set out a few bowls of toppings, such as cheese, pepperoni, vegetables, cooked chicken and olives, and let everyone build their own. Bake one pizza at a time while the next one is being assembled, cut each into slices and serve family style. Choosing three or four recipes from this list, such as pepperoni, Margherita, BBQ chicken and veggie, covers nearly every taste at the table.

Frequently Asked Questions

Final Thoughts

Great pizza does not need to be complicated or come in a box. With a good dough, a hot oven and a few simple toppings, you can make a pizza dinner at home that tastes better than takeout and costs far less. These 15 easy pizza dinner ideas give you something for every craving and every night of the week, from a classic pepperoni to a fresh Greek pizza. Save your favorites, pick one for tonight and enjoy.