There’s something magical about a homemade pizza fresh from the oven, with its golden, crispy crust and bubbling cheese. This recipe lets you craft a pie that’s perfectly tailored to your tastes, whether you’re craving savory pepperoni or fresh veggies.
In just over an hour, you’ll create a meal that’s far superior to takeout, with a texture that’s delightfully chewy and a flavor that’s rich and satisfying.
From kneading the dough to layering on your favorite toppings, every step is a chance to infuse love and creativity into your pizza.
The aroma of baking dough and melted cheese will fill your kitchen, promising a meal that’s as comforting as it is delicious. With a quick 10-minute bake, you’ll have a slice of heaven ready to enjoy with family or friends.
Fresh & Flavorful Homemade Pizza Ingredients
- Pizza Dough: 1 recipe per pizza (store-bought or homemade)
- Margherita Pizza:
- Heaping ½ cup pizza sauce (homemade or store-bought)
- 8 ounces fresh bocconcini mozzarella, sliced
- ½ cup sliced cherry tomatoes
- 10 fresh basil leaves
- Red pepper flakes (optional, for spice)
- Extra-virgin olive oil, for drizzling
- Peach & Basil Pizza:
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- ½ garlic clove, minced
- 8 ounces fresh bocconcini mozzarella, sliced
- 2 ripe peaches, sliced (substitute with nectarines if unavailable)
- 3 tablespoons pesto (homemade or store-bought)
- 10 fresh basil leaves
- Red pepper flakes (optional, for spice)
- Roasted Red Pepper Pesto Pizza:
- Pesto, for spreading & dolloping (homemade or store-bought)
- 1½ cups grated smoked mozzarella cheese (substitute with regular mozzarella)
- ½ cup sliced roasted red peppers (jarred or homemade)
- ½ cup fresh mint leaves
- Red pepper flakes (optional, for spice)
Step-by-Step Homemade Pizza Instructions
- Preheat the oven to 500°F (260°C). Ensure your oven rack is in the middle position for even baking.
- Prepare the Margherita Pizza:
- Spread the pizza sauce evenly onto the dough.
- Top with sliced fresh mozzarella and cherry tomatoes.
- Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbly.
- Remove from the oven and top with fresh basil leaves, a pinch of red pepper flakes, and a drizzle of olive oil. Serve immediately.
- Prepare the Peach & Basil Pizza:
- In a small bowl, combine 1 tablespoon olive oil and minced garlic.
- Brush the garlic oil evenly onto the dough.
- Top with sliced fresh mozzarella and peach slices.
- Bake for 10 to 12 minutes, or until the crust is golden brown.
- Remove from the oven. Dollop pesto onto the pizza, then top with fresh basil leaves and a pinch of red pepper flakes. Drizzle with olive oil and serve.
- Prepare the Roasted Red Pepper Pesto Pizza:
- Spread a thin layer of pesto onto the dough.
- Top with grated smoked mozzarella and sliced roasted red peppers.
- Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is melted.
- Remove from the oven. Add dollops of more pesto, fresh mint leaves, and a pinch of red pepper flakes. Serve warm.
Creative Sauce and Topping Ideas
Experiment with different sauces and toppings to make your pizza unique! Try a spicy arrabbiata sauce for a kick, or a creamy alfredo base for a rich twist. For toppings, consider caramelized onions, artichoke hearts, or even a drizzle of balsamic glaze for added depth of flavor.
Perfect Pairings: Serving Suggestions
Serve your homemade pizza with a fresh arugula salad tossed in lemon vinaigrette for a light contrast. A side of garlic knots or a bowl of marinara dipping sauce can also elevate your meal. Don’t forget a chilled glass of sparkling water or your favorite wine to complete the experience!
Storage and Reheating Tips
Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place slices on a baking sheet in a preheated 350°F oven for 5-7 minutes, or use a skillet on medium heat for a crispy crust. Avoid microwaving to keep the texture intact.
Time-Saving Hacks for Busy Cooks
Save time by using store-bought pizza dough or prepping toppings in advance. You can also make a double batch of sauce and freeze it for future use. If you’re short on time, skip the oven and use a preheated pizza stone or grill for faster cooking.
Equipment Essentials for Pizza Perfection
Invest in a pizza stone or steel for a crispy crust, and a pizza peel for easy transfer. A sharp pizza cutter or kitchen shears will make slicing a breeze. If you’re feeling adventurous, try a wood-fired pizza oven for an authentic touch!
Homemade Pizza
Ingredients
Pizza Dough
- 1 recipe per pizza
Margherita Pizza
- Heaping ½ cup pizza sauce
- 8 ounces fresh bocconcini mozzarella, sliced
- ½ cup sliced cherry tomatoes
- 10 fresh basil leaves
- Red pepper flakes
- Extra-virgin olive oil, for drizzling
Peach & Basil Pizza
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- ½ clove garlic, minced
- 8 ounces fresh bocconcini mozzarella, sliced
- 2 ripe peaches, sliced
- 3 tablespoons pesto
- 10 fresh basil leaves
- Red pepper flakes
Roasted Red Pepper Pesto Pizza
- Pesto, for spreading & dolloping
- 1½ cups grated smoked mozzarella cheese
- ½ cup sliced roasted red peppers
- ½ cup fresh mint leaves
- Red pepper flakes
Instructions
- Preheat the oven to 500°F.
- Margherita Pizza: Spread the pizza sauce onto the dough. Top with the fresh mozzarella and tomatoes and bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with fresh basil leaves and a pinch of red pepper flakes. Drizzle with olive oil and serve.
- Peach & Basil Pizza: Combine the olive oil and garlic in a small bowl. Brush the garlic oil onto the dough, then top with the fresh mozzarella and peaches. Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven. Dollop the pesto onto the pizza, then top with the basil and pinches of red pepper flakes. Drizzle with olive oil and serve.
- Roasted Red Pepper Pesto Pizza: Spread a thin layer of pesto onto the dough. Top with the cheese and roasted red peppers. Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven. Top with dollops of more pesto, the mint leaves, and pinches of red pepper flakes.