Five Easy Pizza Recipes

These are truly great recipes! So easy to make – you can use store-bought pizza dough (I buy mine sometimes from a store that has a bakery and sells real pizza dough for like a $1 a piece) Just add the ingredients for the one that appeals the most to you – or try them all!

Spinach and Fontina Pizza:

Ingredients:

  • 1-1/2 lb. of pizza dough
  • 1 tablespoon of cornmeal
  • 2 tablespoon of olive oil
  • 3 cloves of garlic, minced or mashed
  • 1/4 teaspoon of salt
  • 1-1/2 cups of cooked spinach or 1 pkg. of thawed chopped frozen spinach
  • 1-1/2 cups of shredded Fontina cheese
  • 1/4 teaspoon of pepper
  • 3 oz. of thin slices prosciutto or cooked ham
  • 1/2 cup of sliced mushrooms

Directions:

  • Shape pizza dough into balls by putting sides downward and folding into bottom centre.
  • Let rest for 20 minutes
  • On lightly floured surface, shape dough into 14-inch round or 16 x 12 inch rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges – or use a rolling pin to do this.
  • Sprinkle with cornmeal and lay dough into your pan.
  • Spread oil and garlic over surface and sprinkle with salt, cover with spinach and top with cheese
  • Sprinkle with pepper and top with prosciutto and mushrooms
  • Bake on lower rack at 425F until bottom of crust is browned – about 17 -20 minutes

Mushroom and Gorgonzola Cheese Pizza:

Ingredients:

  • 1-1/2 lb. of pizza dough
  • 3 tablespoons of olive oil
  • 2 shallots or 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 6 cups of sliced mushrooms
  • 1 teaspoon of minced fresh rosemary or 1/2 teaspoon of dried
  • 1/3 cup of dry white wine or vermouth
  • 1/2 teaspoon of salt
  • 1 tablespoon of cornmeal
  • 6 oz. of Gorgonzola cheese
  • 1/3 cup of grated Parmesan cheese
  • 1/4 teaspoon of pepper

Directions:

  • Shape dough into a ball by pulling sides downward and folding into bottom centre.
  • Let rest for 20 minutes
  • Meanwhile, in skillet, heat oil over medium-high heat, saute shallots and garlic until light golden – about 1 minute
  • Add mushrooms and rosemary, saute until mushroom are soft – about 1 minute
  • Add wine ad salt, cook until liquid is evaporated – that will take about 4 minutes
  • Set aside
  • on lightly floured surface, shape dough into 14 inch round or 16 x 12 inch rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges – or use a rolling pin.
  • Sprinkle pan with cornmeal and lay dough into the pan
  • Spread mushroom mixture over dough, top with pieces of gorgonzola cheese and sprinkle with Parmesan and pepper
  • Bake on lower rack at 425F until bottom of crust is browned – about 17 – 20 minutes.

Zucchini and Smoked Provolone  Cheese Pizza:

Ingredients:

  • 1-1/2 lbs. of pizza dough
  • 1 lb. of small yellow or green zucchini
  • 1 tablespoon of cornmeal
  • 1 cup of tomato pizza sauce
  • 1 teaspoon of dried oregano
  • 1-1/2 cups of shredded smoked provolone
  • 1 tablespoon of olive oil
  • Salt and pepper

Directions:

  • Shape dough into ball by pulling sides downward and folding into bottom centre.
  • Let rest for 20 minutes
  • Meanwhile, boil whole zucchini in salted water until tender, about 15 minutes.
  • Drain, chill under cold water and drain again
  • Thinly slice at an angle
  • On lightly floured surface, shape dough into 14 inch round or 16 x 12 inch rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges – or use a rolling pin
  • Sprinkle pan with cornmeal, lay dough in pan
  • Spread tomato pizza sauce over dough, sprinkle with oregano, top with cheese
  • Lay zucchini slices over cheese decoratively
  • Sprinkle with oil and season with salt and pepper
  • Bake on lower rack at 425F until bottom crust is nicely browned – about 17-20 minutes

Arugula Pizza:

Ingredients:

  • 1-1/2 lbs. of pizza dough
  • 1/3 cup of pitted black olives
  • 2 tablespoons of olive oil
  • 6 anchovy fillets
  • 2 cloves of garlic, smashed
  • 1 tablespoon of cornmeal
  • Hot pepper flakes
  • 1 can of tuna, drained
  • 1-1/4 cups of shredded mozzarella cheese
  • 1/4 teaspoon of pepper
  • Handful of arugula leaves

Directions:

  • Shape pizza dough into ball by pulling sides downward and folding into bottom centre
  • Let rest for 20 minutes
  • Meanwhile, in a small bowl of food processor, puree olives, oil, anchovies and garlic
  • On lightly floured surface, shape dough into 14 inch round, or 16 x 12 rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges – or use a rolling pin.
  • Sprinkle with cornmeal, lay dough in pan
  • Spread olive mixture¬† over dough and sprinkle with hot pepper
  • Break up tuna into small pieces, arrange on pizza and sprinkle with cheese and red pepper
  • Bake on lower rack at 425F until bottom crust is nicely browned – about 17 – 20 minutes
  • Top with arugula leaves

Sausage and Roasted Pepper Pizza:

Ingredients:

  • 1-1/2 lbs. of pizza dough
  • 1 jar of roasted sweet peppers, drained
  • 2 cloves of garlic, smashed
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 2 Italian sausages = about 1/2 lb.
  • 1 tablespoon of cornmeal
  • 1 hot green pepper, thinly sliced – or half green sweet pepper, chopped
  • 3/4 cup of Parmesan cheese

Directions:

  • Shape pizza dough into ball by pulling sides downward and folding into bottom centre
  • Let rest for about 20 minutes
  • Meanwhile, in food processor, puree roasted peppers, garlic, oil and salt
  • Remove sausage meat from skins and crumble
  • On lightly floured surface, shape dough into 14 inch round or 16 x 12 inch rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges – or use a rolling pin
  • Sprinkle pan with cornmeal and lay dough into the pan
  • Spread pepper sauce over dough, top with sausages and hot pepper
  • Sprinkle with cheese
  • Bake on lower rack at 425F until bottom is nicely browned – about 17¬† -20 minutes

Note: You can use store-bough pizza dough and canned pizza sauce – or make your own – here is how to:

Making your own pizza

Tips to Making Your Own Pizza

Authentic Homemade Italian Pizza Tips

Hope you enjoy these recipe and remember that your comments, suggestions and experiences adn always very welcomed and appreciated!


About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, step mother to Abbie Gateman and is also a brand new Grandmother. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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