This Mexican Street Corn Pizza is inspired by esquites, which is a street corn salad where the vendor strips the corn and adds all of the ingredients into to-go bowl that you can enjoy without eating corn on the cob.
This pizza begins with a Neapolitan style crust, which is thin and crispy and is topped with the corn mixture along with roasted Hatch chiles. I've been on a Hatch chile kick this August, roasting them whenever I can get my hands on them.
I am absolutely crazy about this Potato Pizza. The crust is super crunchy and the potatoes are incredibly tasty.
Amazingly, the pizza is simply topped with thinly sliced potatoes, diced onions, black pepper, and rosemary, all tossed in olive oil.
This breakfast pizza is so easy to make and the results are so tasty and satisfying. It makes fantastic leftovers too.
This breakfast pizza recipe comes together in very little time, and you can use a precooked crust to make it even easier.
Pissaladière is a classic onion and anchovy flatbread from the Provence region of France. The flatbread is a little thicker than Neapolitan pizza, and is often shaped into a large rectangle before baking.
The flavor contrast among the sweet almost caramelized onions and savory umami of the anchovies and olives created multi-dimensional deliciousness.
These mini pizza skulls are tasty little treats to serve at your next Halloween party.
These pizza bites are so easy to make. You can use your favorite pre-made pizza dough, such as Pillsbury, or you can use your own favorite pizza dough recipe and then stuff them with everything you love on a pizza.
This sourdough pizza bianca is leavened with a sourdough starter and is made entirely by hand with the no-knead method.
This pizza bianca is an attempt to recreate the pizza bianco alla Romano from Forno Campo de' Fiori, a bakery in Rome that serves pizza by the slice.
These individual pizzas include a cheesy Alfredo sauce, pancetta, and roasted thinly sliced brussels sprouts.
I love pizzas that are layered with veggies that you don't traditionally think of when you think about pizza. The vegetables get all roasty and the pizzas often include different cheeses and/or sauces that bring in unexpected flavors.
This small batch Detroit-style pizza with hot honey, jalapeños, and pepperoni (honeypeño) pizza is a uniquely flavorful take on the Detroit pizza.
This pizza is so easy to make and will have you fighting for the last piece.
This spicy corn pizza with mozzarella and smoked cheddar cheese is slightly sweet from the fresh corn and caramelized onions, yet it has a kick from a few drizzles of chili garlic sauce.
I fell in love with this pizza at first bite. The crisp-tender corn nestled in the cheeses turned out to be a wonderful way to top a thin Neapolitan-style crust.
This cauliflower and fennel topped lavash is a quick and simple way to toss together an amazing and nutritious "pizza" in just 30 minutes.
Begin with two store-bought 9 inch by 12 inch lavash breads. Although you can make your own lavash (and it's fun to make), one of the goals (besides total deliciousness) of making this pizza is that it is simple to throw together and e-a-s-y!
These savory pizza muffins have the flavors of pizza in a little handheld muffin.
These muffins are stuffed with two kinds of cheeses, sautéed onions and pepperoni. You can assemble them in minutes and bake them for a tasty treat that any pizza fan would love.
Lavash Bread with Spinach, Tomatoes, Olives, and Fontina topped with a sprinkling of Parmesan Cheese - an Armenian-style flatbread that, with the toppings, makes a light, easy, and nutritious meal.
This spinach and cheese lavash is like a very thin crust pizza that is extra crispy and crunchy. The combination of the spinach with the cheese, tomatoes, and olives is so flavorful too.
This easy-to-make pepperoni and mushroom pan pizza has a soft and airy crumb and a crispy outer crust and can be ready to eat in just four hours from start to finish.
This pizza is like a focaccia, with a little less olive oil, topped like a pizza. The dough is super flexible, and can be baked right away or refrigerated and baked the next day.
This Loaded Baked Potato Pizza has all the flavors of your favorite twice-baked potato on a slice of pizza.
If you love twice-baked potatoes, you will adore this pizza.
These mini pizza mummies are a fun treat to serve around Halloween!
They are easy to make and super kid-friendly, both in the assembly and flavor. I used a super easy dinner roll recipe and just rolled them into flat rounds with a small rolling pin before decorating and baking the pizzas!
This delicious bread is pletzel. It's an Ashkenazi Jewish flatbread and is sometimes called Onion Board.
Pletzel is topped with onions and poppy seeds, just like bialys. It's kind of a cross between focaccia and and a bialy. Typically it is shaped either in a board or a disk (called an onion disk).
Sfincione Bagherese is a traditional bread from the town of Bagheria near Palermo in northern Sicily. The bread also goes by the name, Sfincione Bianco di Baheria.
Sfincione, which roughly means "thick sponge," is thought to be the inspiration for Grandma Pizza in the U.S., and possibly Chicago and Detroit-style pizza.
This broccoli pizza is a wonderful way to get in a full serving of vegetables while enjoying a slice of pizza!
The crust on this broccoli pizza is really thin and incredibly crisp, and the combination of the cheeses, a garlicky white sauce, and the roasted broccoli is wonderfully flavorful.
These individual deep dish pizzas, with peppers and sausage, are a delicious take on Chicago-style pizza.
These mini deep dish pizzas are a fun way to recreate the flavors of Chicago-style pizza. First, there is a crispy crust that is slightly sweet. It's easy to make, and is ready to shape in two hours.
This fresh tomato pizza, with its easy to make crust, will make you swoon. The crust is crispy, airy, and flavorful, and the fresh tomatoes in the topping have a concentrated tomato flavor.
This pizza is similar to the no knead pizza dough that I used for
broccoli pizza,
onion pizza, and
zucchini pizza, but it has a lot more water. In fact, it's 89 percent hydration.
