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Homemade Pizza Recipes

Updated: Jul 28, 2019

Who doesn't love a good pizza? All that sauce, gooey cheese and delicious array of toppings. Making your own homemade pizza is not only easy, it's delicious! Check out the recipes we have compiled to make your own homemade pizza, that is sure to be a hit.

Neapolitan-Style Margherita Pizza

Photo Credit: Greg DuPree


2 9-oz. balls Pizza Dough

All-purpose flour, for work surface

4 tablespoons crushed tomatoes, divided

2 tablespoons olive oil, divided

4 ounces fresh mozzarella cheese, thinly sliced, divided

Fresh basil leaves, for serving


1. Place dough balls on a baking sheet; cover with plastic wrap. Let rest at room temperature for at least 45 minutes and up to 2 hours. (This will make it easier to stretch.)

2. Preheat oven to 525°F with racks in uppermost and lowest positions. Lightly flour a work surface. Place 1 dough ball on surface (leave second ball covered); turn to coat in flour. Press firmly with fingertips and palm to flatten to an 8-inch round, starting from the center and working toward the edge. With hands at 10 and 2 o’clock, lift dough and rotate, moving hands around the edge, letting dough stretch to a 10-inch round. Transfer to a baking sheet.

3. Spread 2 tablespoons crushed tomatoes over dough, leaving a 1-inch border. Drizzle with 1 tablespoon oil and top with half the cheese.

4. Bake on lower rack until bottom of crust is browned (use a spatula to peek underneath), 7 to 9 minutes. Transfer to top rack; increase oven temperature to broil. Watching closely, broil until crust is lightly charred, 2 to 3 minutes. Remove from oven; top with basil.

5. Repeat with remaining dough and toppings.

To view the original, click here.

Pepperoni and Pink Sauce

Photo Credit: Greg Dupree


2 tablespoons olive oil

1 package of Pizza Dough

1 cup crushed tomatoes

2 tablespoons heavy cream

1 clove garlic, grated

½ teaspoon dried oregano, plus more for serving

½ teaspoon kosher salt

12 ounces part-skim mozzarella cheese, shredded (about 3 cups)

3 ounces sliced pepperoni (¾ cup)

1 red onion, thinly sliced into rounds

Crushed red pepper, for serving


1. Preheat oven to 500°F with rack in lower third. Brush a large rimmed baking sheet with oil. Using your fingertips, stretch dough to corners of sheet. Cover with a dish towel; let rest at room temperature for 30 minutes.

2. Mix tomatoes, cream, garlic, oregano, and salt in a bowl.

3. Uncover dough; gently stretch to corners of baking sheet if it has shrunk. Spread tomato mixture evenly over dough. Top with cheese, pepperoni, and onion.

4. Bake until cheese is melted and crust is golden, 18 to 20 minutes. Top with crushed red pepper and oregano.

To view the original recipe, click here.

Roasted Garlic, Sausage and Buffalo Mozzarella Pizza

Photo Credit: Roger Mooking


Pizza Dough

3 ¼ cup all purpose flour, plus extra for dusting

2 tsp instant yeast

1 Tbsp salt

1 Tbsp sugar

1 cup warm water

¼ cup dry white wine, room temperature

3 Tbsp olive oil

Roasted Garlic, Sausage and Buffalo Mozzarella

1 bulb garlic, top cut off

2 ½ Tbsp olive oil

flour for dusting

Pizza Dough

cornmeal for dusting

1 5 oz sausage, removed from casing

1 balls buffalo mozzarella, drained from water

¼ red onion, thinly sliced

¼ cup fresh oregano, leaves torn

salt and pepper


Pizza Dough

1. Place flour, yeast, salt and sugar in a large bowl or food processor.

2. In the bowl, make a well in the centre of the dry ingredients and add warm water, wine and 2 tablespoons of olive oil. Or add wet ingredients to food processor.

3. With a wooden spoon stir the wet ingredients into dry ingredients until mixture comes together, or pulse in the food processor until dough comes together.

4. Lightly flour work surface, turn dough out and knead for approximately 5 minutes until dough is smooth and elastic.

5. Split dough into three balls; lightly oil one large bowl with ½ teaspoon of olive oil. Place 2 balls of dough in bowl, cover with plastic wrap and place near a warm dry spot to rise for 1 hour.

6. Place remaining dough in a clean plastic resealable bag and place in fridge or freezer for future use.

7. Remove balls of dough from the bowl, punch down to release air, cover with plastic wrap and reserve for assembling pizzas.

Roasted Garlic, Sausage and Buffalo Mozzarella

1. Place pizza stone in oven and preheat to 450F.

2. Place bulb of garlic on a piece of tin foil, drizzle ½ tablespoon of olive oil and season with salt.

3. Wrap tin foil tightly around garlic, place in oven and roast until golden and soft, approximately 45 minutes, remove from oven and raise heat to 550F.

4. Squeeze roasted garlic into a small bowl, add 1 tablespoon olive oil. With a fork mash and set aside.

5. Flour a clean dry working surface and role out pizza dough to ¼ inch thick.

6. Dust a large cutting board or wooden pizza paddle with flour and cornmeal, transfer rolled out dough on top.

7. Spread roasted garlic puree over dough, followed by pieces of sausage and torn pieces of buffalo mozzarella leaving an inch around the edges for crust.

8. Place remaining olive oil in a small bowl and brush edges of dough with olive oil.

9. To bake, lift board with pizza and slide on to pizza stone in oven.

10. Bake until crust is slightly golden and cheese has melted, approximately 10 minutes.

11. Garnish pizza with red onions and oregano, slice and serve.

To view the original recipe, click here.

Seafood Pizza

Photo Credit: Laura Calder


Pizza Dough

1 cup lukewarm water

1 tsp sugar

1 envelope yeast

¼ cup olive oil

1 tsp salt

2 cup flour, more if needed


2 cup milk

1 bay leaf

1 piece of onion

¼ cup butter

¼ cup flour

1 tin crab, about 4-1/2 ounces, drained

1 cup goat cheese

6 oz hot-smoked salmon, cut into small, bite-sized pieces

2 slices cold-smoked salmon (optional)

About 5 green onions, chopped


1. Make the dough: sprinkle the yeast and sugar over the water in a large bowl and let sit 10 minutes. Add the oil, salt, and half the flour. Beat smooth. Knead in the remaining flour, more as needed, to create a soft dough that doesn’t stick to the hands. Cover in a bowl and let rise until doubled, 45 minutes. Punch down the dough and stretch it out to fit on a pizza sheet.

2. While the dough is rising, make the béchamel: Bring the milk to the boiling point in a saucepan with the bay leaf and onion. Turn off the heat, cover, and leave to infuse 15 minutes. Melt the butter in another saucepan, then whisk in the flour, and keep whisking on the heat for a full minute to cook out the flour taste. Slowly whisk in the milk, until smooth, and cook, stirring until thick, 3 minutes. Stir in the crab, and half the cheese.

3. Heat the oven to 400ºF/200ºC. Distribute pieces of hot-smoked salmon over the pizza crust. Spoon the sauce over top (this will protect it from overcooking). Sprinkle with the remaining cheese and the chopped white part of the green onions, reserving the chopped green for garnish later. Bake 25 minutes until the crust is crisp. Scatter the green of the onions over. (If you like, lay on a few slivers of cold-smoked salmon for extra colour) Serve.

To view the original recipe, click here.

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