Crispy Potato & Gruyere Pizza with Arugula.

It’s a new favorite! This crispy potato pizza is elevated and delicious. A cast iron skillet pizza is topped with melty gruyere cheese, thinly sliced potatoes and a lemony arugula salad. Throw on all the parmesan and you’re good to go! New favorite pizza alert! This cast iron skillet pizza is topped with thinly shaved […]

The post Crispy Potato & Gruyere Pizza with Arugula. appeared first on How Sweet Eats.

It’s a new favorite! This crispy potato pizza is elevated and delicious. A cast iron skillet pizza is topped with melty gruyere cheese, thinly sliced potatoes and a lemony arugula salad. Throw on all the parmesan and you’re good to go!

New favorite pizza alert!

crispy potato & gruyere pizza

This cast iron skillet pizza is topped with thinly shaved potatoes, chives, lots of gruyere cheese and a tangy arugula salad. 

It sounds a little crazy and I love it! While it’s not like a traditional pizza, it tastes like everything I want to eat, all the time. 

crispy potato & gruyere pizza

And not just because it’s carbs on carbs. Potatoes on dough? Sure, I can get on board with that. Everyone else might look at me like I’m crazy, but trust me!

It WORKS. 

crispy potato & gruyere pizza

Sure, this combination is definitely not something I make on the regular. It’s not a weeknight staple and the kids would most likely turn their nose up at it if I tried to turn it into one.

But everyone was so pleasantly surprised by it.

The flavor! The texture. How incredibly satisfying it is and how perfect the flavors go together. 

crispy potato & gruyere pizza

This is how I make it!

First, any pizza dough works. Right now, I’m obsessed with sourdough pizza dough. I also use my classic pizza dough for this recipe. We’re going to make it in a cast iron skillet, which is a quick and simple way to make pizza. 

It also somewhat mimics a wood fired pizza, which is deeeeelish. 

crispy potato & gruyere pizza

So while the dough is rising or hanging out, I start with the potatoes. I like to use a mandolin so I can slice them as thin as possible. This is key!

Once the potatoes are sliced, I soak them in ice water. This removes some of the starch and allows them to get crispier in the hot oven. Back before I had kids, I did this with homemade fries all the time. 

crispy potato & gruyere pizza

I also just typed that “I did this with homemade friends,” so it’s safe to say that I’m a tired parent!! Hence why I don’t have time to soak my potatoes every week. But here, I make an exception! 

Then, when the potatoes have soaked, I pat them dry. Next comes a drizzle of olive oil, lots of salt and pepper and some chives. The key is layering the flavor, so it’s important to season the potatoes well.  (more…)

The post Crispy Potato & Gruyere Pizza with Arugula. appeared first on How Sweet Eats.

25 Top Sides for Pizza

Need a few easy sides to go with a pizza party? Here are our top sides for pizza, the most…

Need a few easy sides to go with a pizza party? Here are our top sides for pizza, the most delicious and satisfying ways to complement your favorite pies.

Sides for pizza

Ready for a pizza night? It can be tricky to find the right sides to go with pizza. Salad is a natural, but it’s got to have the right vibe. Plus, it can’t be so much effort that it takes away from the main event!

Alex and I have pizza nights often, but it can be harder than we think to find the right side dishes to accessorize with our meals. We love to make sides that are vegetable-forward, because we feel more satisfied when we’re done with the meal (and we go through less pizzas!).

Types of sides to pair

Here we’ve combed through our library of thousands of recipes for the best sides for pizza! Salads are the most fitting choice: they’re full of colorful vegetables and you don’t have to use your oven. But we’ve also got a few ideas for sauteed vegetables or even veggie dips that mix up the standard salad. Either way, you won’t be using your oven for any of these side dishes.

You’ll find something for everyone here, from a casual pizza night to a dinner party. If you’re going for a family-friendly with kids, you might want to try our ranch dip with veggies with our cheese pizza. For a fancy night of entertaining, try a classy citrus salad or radicchio salad with a truffle pizza or burrata pizza. Ready to get started?

The recipes: our top sides for pizza!

More pizza resources

Love a great homemade pizza? Alex and I have got all the resources you need to make your own killer pizza at home: Here are a few more of our favorite pizza recipes:

Frequently asked questions

Do I even need sides with pizza?

Pizza is delicious on its own, but sides can add variety, texture, and well-roundedness to your meal. They can also help balance the richness of pizza with lighter options or offer a refreshing contrast.

What kind of sides are best with pizza?

The possibilities are endless! Here are some popular categories to consider:
Salads: A light and refreshing salad balances the heavier flavors of pizza. Opt for a simple green salad with a light vinaigrette, or get creative with chopped vegetables, fruits, and cheeses.
Appetizers: Finger foods like garlic knots, breadsticks, or mozzarella sticks add a fun and shareable element to your pizza feast.
Veggie sides: Roasted vegetables like broccoli, cauliflower, or Brussels sprouts add essential vitamins and a healthy counterpoint to pizza’s richness.

I’m looking for something healthy. What are some good options?

Caprese salad: Fresh tomatoes, mozzarella cheese, and basil with a drizzle of balsamic glaze offer a light and flavorful option.
Grilled vegetables: Grill zucchini, eggplant, bell peppers, or asparagus for a smoky and healthy side dish.
Arugula salad with shaved parmesan: Arugula’s peppery flavor pairs well with pizza, and the shaved parmesan adds a touch of salty richness.
Fruit salad: A refreshing fruit salad with a light honey dressing can cleanse the palate after pizza.

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Kale salad

25 Sides for Pizza: Tuscan Kale Salad & More!


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3 to 4

Description

The best side to go with pizza is this incredible Tuscan kale salad! A dressing of lemon, garlic and Parmesan cheese transforms kale into tangy goodness.


Ingredients

  • 1 large bunch Tuscan kale (about 8 ounces)*
  • 1 very small or 1/2 medium garlic clove
  • ¼ teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1 lemon (3 to 4 tablespoons juice, plus zest)
  • ¼ cup freshly grated Parmesan cheese
  • ⅛ teaspoon red pepper flakes
  • Fresh ground black pepper
  • Homemade croutons (optional)

Instructions

  1. Wash and dry the kale. Then destem and roughly chop the kale leaves.
  2. Peel and mince the garlic clove. Sprinkle it with the kosher salt, then holding the blunt edge of the knife, scrape the sharp edge of the blade over the minced garlic, holding the knife at an angle and mashing the garlic into a paste.
  3. Place the paste in a medium bowl. Add the olive oil, lemon juice, red pepper flakes, and fresh ground black pepper, and whisk to combine. Add the Parmesan cheese and stir to combine.
  4. Toss the dressing with the kale leaves. Serve topped with lemon zest (and additional Parmesan cheese, if desired).  If desired, serve with homemade croutons.

Notes

*1 bunch of kale makes a moderate serving size of 4: consider doubling the recipe if feeding hungry eaters.

Adapted from 101 Cookbooks

  • Category: Salad
  • Method: Raw
  • Cuisine: Italian

Homemade Margherita Pizza

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey…

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey cheese and chewy crust.

Margherita pizza

The ultimate pizza pie, in our opinion? The pure and simple pizza Margherita. This iconic Italian pie is truly something special: stretchy mozzarella cheese, garlicky pizza sauce, and peppery basil all piled on a chewy, charred crust.

Alex and I have spent over a decade researching authentic Italian pizza methods, interviewing experts, and even traveling to Naples Italy to taste it for ourselves! Here are the secrets to making the very best margherita pizza.

“I’ve used this recipe with the sauce and dough about 5 times now and every time in perfect! It tastes amazing and all my friends want it now. Super simple and not too time consuming. Love it!” -Christine

How to make margherita pizza: step by step

Here is an overview of how to make margherita pizza. For all the details, jump to the full recipe!

Step 1: Make the pizza dough

Step 1: Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. You can also make it ahead and refrigerate or freeze until ready to bake.

Step 2: Stretch the pizza

Step 2: Stretch the pizza dough and place it into a pizza peel. Go to How to Stretch Pizza Dough for our tips. Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.

Step 3 Bake the Margherita pizza on a pizza stone.

Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Remove from the oven and add fresh basil. Go to the full recipe for the tutorial.

Why is it called margherita pizza?

Pizza margherita showcases the colors of the Italian flag: red from the tomato sauce, white from the mozzarella, and green from the basil. The story goes that it was named after Queen Margherita of Savoy, an Italian queen in the 1800’s.

How to pronounce margherita? With an proper Italian accent, it sounds like mar-geh-REE-ta. It sounds like the classic Mexican cocktail, the margarita, which incidentally is a common misspelling of this word!

Tools you’ll need for homemade margherita pizza

It’s easy to make margherita pizza with a few tools and tips! To get that authentic Italian crispy-on-the-outside crust, you need to bake it at a very high temperature on a blazing hot pizza stone. Here are the tools you’ll need:

  • Pizza stone: This is what makes the crust crispy on the outside and soft on the inside. Here’s the pizza stone we recommend.
  • Pizza peel: A pizza peel is a paddle used to slide a pie onto the hot stone in the oven. We recommend this standard pizza peel. A conveyor pizza peel is worth the investment: it’s handy for easily sliding the pizza onto the stone.

🔥Try a pizza oven if you really want to step up your game! True artisan pizza is cooked at temperatures much hotter than your standard oven can achieve. The oven we recommend is relatively inexpensive and heats quickly to 1000°F.

Tips for the pizza dough

Alex and I worked on the pizza dough in this margherita pizza recipe for years, and it’s gotten lots of rave reviews from readers! The recipe incorporates what we’ve learned from some of the premiere pizza chefs in America, who themselves have studied the pizza in Naples. Here are a few tips:

  • The best flour for margherita pizza dough is Tipo 00 flour. This type of Italian flour is used by pizzerias and makes a supple, fluffy dough. We buy our Tipo 00 flour online. All-purpose or bread flour also work, but Tipo 00 makes the best pizza dough, hands down.
  • Use a great pizza dough recipe. Our master pizza dough recipe is the best method for fluffy, artisan-style pizza dough. You can make it using a stand mixer or knead it by hand. Or try thin crust pizza dough, which similar but rolled out using a rolling pin.
  • If desired, try alternative pizza dough recipes that are easier and don’t require a pizza stone or stretching. These sheet pan pizza or focaccia pizza recipes make two pizzas at once in a sheet pan. You can also make cast iron pizza or pan pizza in a skillet.

Pro tip: Make the pizza dough in advance and refrigerate it for up to 3 days: it increases in flavor over time! Or, you can freeze pizza dough for up to 3 months.

Margherita pizza recipe with basil and mozzarella cheese.

Margherita pizza ingredients

In Italy, the traditional margherita pizza topping ingredients are fresh mozzarella cheese, basil leaves, and a sauce made from crushed tomatoes, garlic, salt and herbs. Often the cheese is mozzarella di bufala, a fresh cheese made from the milk of water buffalos that has a creamy texture.

The margherita pizza ingredients you need for topping this recipe are:

  • Tomatoes: Our simple pizza sauce recipe stars canned fire roasted tomatoes, olive oil, garlic, salt and herbs. Fire roasted tomatoes have a sweet, developed flavor and are available at most US grocery stores. Substitutes include San Marzano tomatoes or other best quality canned tomatoes.
  • Cheese: Use fresh mozzarella cheese here, the kind sold in balls, and cut it into small pieces for overall coverage. We like to top with a light sprinkle of grated Parmesan cheese for flavor complexity (but it’s not required).
  • Basil: Fresh basil is key to the flavor of a great margherita pizza. Make sure to add to the pizza after baking so that is stays beautifully green (basil turns black in minutes in the oven).

Video with step by step instructions

Perfecting margherita pizza can be tricky: turns out, it’s easiest to learn by watching. This step-by-step video shows exactly how to make the pizza, from kneading to shaping to baking. We highly recommend watching this before you start!

Margherita pizza recipes

More homemade pizza recipes

Love a great homemade pizza? Here are a few more of our favorite pizza recipes:

Dietary notes

This margherita pizza recipe is vegetarian. For gluten-free, use our Gluten-Free Pizza Dough.

Frequently asked questions

What are the essential ingredients for a Margherita pizza?

A true Margherita pizza features a base of fresh mozzarella cheese, fresh basil leaves, and a sprinkle of salt. They’re placed on a bed of classic tomato sauce atop a hand-stretched pizza dough.

Fresh mozzarella offers a creamy and slightly sweet taste that complements the other ingredients perfectly. If desired, you can top with a thin layer of grated Parmesan cheese.

Can I use other types of tomatoes?

San Marzano tomatoes are prized for their sweetness and acidity, making them ideal for Margherita pizza. We like using canned fire roasted tomatoes for a similar flavor profile.

What kind of pizza dough is best?

A classic Neapolitan pizza dough made with Tipo 00 flour and cooked in a very hot oven is ideal. However, homemade or store-bought pizza dough can work too!

What temperature should I bake my margherita pizza at?

Aim for a high temperature (around 450°F to 500°F) to achieve a crispy crust. Baking on a preheated pizza stone can further enhance the crust’s texture.

When is the best time to add the basil?

Fresh basil is best added after baking. The heat wilts the leaves slightly, releasing their fragrant aroma without burning them.

Can I make this pizza ahead of time?

The dough can be prepared in advance, but assemble and bake the pizza right before serving for optimal freshness and a crispy crust. Leftovers can be reheated in the oven or in a dry skillet on the stovetop (add a drop or two of water and heat covered for a nice way to reheat).

How can I transfer the pizza to the hot oven without a pizza peel?

You can use a parchment paper “peel.” Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.

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Margherita pizza recipes

Homemade Margherita Pizza


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 4 servings (2 slices each)

Description

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey cheese and chewy crust.


Ingredients

For the pizza dough

For the pizza sauce

  • 1 small garlic clove (1/2 medium)
  • 15 ounces crushed fire roasted tomatoes or San Marzano tomatoes
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt (scant)

For the toppings

  • 1/4 to 1/3 cup pizza sauce
  • ¾ cup shredded mozzarella cheese or 2 to 3 ounces fresh mozzarella cheese
  • Parmesan cheese, for topping (optional)
  • Fresh basil leaves, for garnish

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
  4. Prepare the cheese: If using fresh mozzarella cheese, slice it into ¼ inch thick pieces (see the photos of the pre-baked pizza above). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 
  6. Spread a thin layer of the pizza sauce over the dough, using about ¼ to ⅓ cup. Add the mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese (if using) and a few pinches of kosher salt.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
  8. Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

Notes

*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor. Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes. You can also freeze the dough: go to How to Freeze Pizza Dough.

**Make the pizza sauce up to 1 week in advance and refrigerate.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: margherita pizza recipe, margarita pizza, homemade margarita pizza

Perfect Neapolitan Pizza Recipe

Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect…

Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.

Neapolitan pizza on pizza peel with basil and fresh mozzarella.

When you’ve had the best pizza in Naples Italy, it’s hard to go back. You know in the movie The Matrix when Neo is allowed to pick the blue and red pill, a choice between blissful ignorance or truth? Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill.

Once you’ve tasted Neapolitan pizza, you’ll never go back. Then you’ll spend the rest of your life trying to recreate it at home! Luckily, we did that for you. Here are all our tips and tricks for the best homemade Neapolitan pizza!

“Awesome recipe. It is really authentic and so easy! Since we have young kids we decided to add a teaspoon of sugar and it was just perfect.” -Michael

What is Neapolitan pizza?

Neapolitan pizza is pizza made in the style that originated in Naples, Italy. Like any famous dish, there many opinions on what it means to be “authentic.” After eating some of what is considered the best pizza in the world on the ground in Naples, here’s what we found are characteristics of Neapolitan pizza:

  • Simple flavors: The best Neapolitan pizza restaurant we’ve been to, Da Michele, served only two flavors: Margherita and Marinara. Pizza margherita is tomatoes, mozzarella and basil, and pizza marinara is simply tomatoes and garlic.
  • Soft, thin crust, cooked in a very hot oven: Most Neapolitan pizzas are baked in a wood fired pizza oven that’s around 800 to 1000 degrees Fahrenheit. The crust is typically blackened by the fire, with puffed edges and very thin towards the middle.
  • Simple tomatoes: The crust on Neapolitan pizzas is typically spread simply with tomatoes, usually San Marzano variety. The recipe below uses a simple pizza sauce that mimics the flavors we had in Naples.
  • Mozzarella: The cheese in Italy is top notch. Neapolitan pizza often uses fresh mozzarella or buffalo mozzarella cheese.
Neapolitan pizza with basil.

How to make Neapolitan pizza: step by step

Here is an overview of how to make Neapolitan pizza. For all the details, jump to the full recipe!

Step 1: Make the pizza dough

Step 1: Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. You can also make it ahead and refrigerate or freeze until ready to bake. Go to this Pizza Dough recipe.

Step 2: Stretch the pizza

Step 2: Stretch the pizza dough and place it into a pizza peel. Go to How to Stretch Pizza Dough for our tips. Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.

Step 3 Bake the Neapolitan pizza

Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Go to the full recipe for the tutorial.

Tips for the pizza dough

The essential part of Neapolitan pizza is the pizza dough. Alex and I have been working on our pizza dough recipe for over 10 years. In the process, we’ve learned a few things from some of the premiere pizza restaurant chefs in America, who themselves have studied the pizza in Naples!

  • Use Tipo 00 flour. Tipo 00 flour is the type of Italian flour that Neapolitan pizza restaurants use. It makes for a supple and fluffy dough. You can find it at your local grocery or online. If you can’t find it, you can use all-purpose flour: it will still make great pizza!
  • Rest the dough for 45 minutes. This is key to the best fluffy pizza dough.
  • Or, refrigerate the dough 2 to 3 days before baking (optional). If you can, we recommend placing your pizza dough in a sealed container and refrigerating it for 2 to 3 days. This naturally ferments the dough and brings a nutty, complex flavor to the dough.
  • Review our dough stretching tips. When ready to make the pizza, go to How to Stretch Pizza Dough for our comprehensive guide.
How to stretch Neapolitan pizza dough

Do I need pizza oven?

No, you don’t need a Neapolitan pizza oven for this recipe. You can cook it in a standard oven at 500°F along with a preheated pizza stone. But if you want those beautiful black char marks on your crust like in these photos, you’ll need a pizza oven (and use this pizza oven dough).

  • A pizza oven can get much hotter than a regular oven. Your standard oven can get only to 550°F, but a pizza oven reaches temperatures of up to almost 1000°F!
  • What pizza oven to buy? Alex and I use this portable pizza oven. It’s small, transportable, and heats up to 1000°F in just 10 minutes! It’s powered by wood pellets. Using it takes a bit of practice, but it’s revolutionized our homemade pizza.
Neapolitan pizza oven

Toppings for Neapolitan pizza: the tomatoes

🍅 Most Neapolitan pizza recipes call for placing tomatoes right onto the dough. The San Marzano variety of tomato is a type of Italian tomato that is most often used on Neapolitan pizza. You can find canned San Marzano tomatoes in many grocery stores in the United States these days.

We discovered a trick for making a sauce for Neapolitan pizza: this pizza sauce recipe uses just 5 ingredients to make a flavor-popping sauce that reminds us of the best pizza in Naples, Italy. It uses fire-roasted tomatoes, which taste sweet and smoky right out of the can.

Tips for using fresh mozzarella cheese

Fresh mozzarella cheese has a lot of moisture in it, which can sometimes result in a watery pizza! The moisture varies based on the brand. If you’re using fresh mozzarella cheese for this Neapolitan pizza recipe, do the following:

  • Slice the mozzarella into ¼ inch thick pieces for topping your pizza. Using huge chunks causes a water build up after baking.
  • If the brand seems extra watery, let it sit on a towel for about 15 minutes, then blot away the extra moisture.
  • We like to top the mozzarella with a sprinkle of Parmesan cheese to tie it all together before baking.
Neapolitan pizza recipe | Best pizza in Naples Italy | Neapolitan pizza oven
Here’s a snapshot of eating the best pizza in Naples Italy at Da Michele. It goes down as our favorite pizza experience ever, immortalized here and in the pizza section of our cookbook!

Should Neapolitan pizza have basil?

🌱 Like any famous recipe, there are lots of opinions on what makes an authentic Neapolitan pizza recipe. If you’re making a Margherita pizza, we’d say basil is a must. When we had Naples pizza a few years ago, the pizza had one leaf of fresh basil on it. One leaf! Somehow, it brought in just the right basil flavor.

Should you put the basil on a pizza before or after baking? If you’re using a Neapolitan pizza oven, the bake time is only 1 minute. You can place the basil on before baking since it’s such a short cook time. But if you’re baking pizza in a standard oven, fresh basil turns black in the 6 to 7 minute cook time. If you’re using a standard oven, add the basil after baking.

Video with step by step instructions

Perfecting real Neapolitan pizza can be tricky. It’s easiest to learn by watching. Since we can’t come to your kitchen to show you ourselves, here’s the next best thing! This step-by-step video shows exactly how to make the pizza, from kneading to shaping to baking. We highly recommend watching this before you start the recipe!

More artisan pizza recipes

This Neapolitan pizza is one of our favorite artisan pizzas we’ve ever made at home! Here are a few of our other favorite homemade pizza recipes:

Dietary notes

This Neapolitan pizza recipe is vegetarian.

Frequently asked questions

Is it possible to make authentic Neapolitan pizza at home without a wood-fired oven?

While a wood-fired oven is ideal, you can achieve a very good Neapolitan pizza at home with a standard oven using high heat. This recipe will guide you through adjustments for achieving a crispy crust despite the limitations of a home oven.

What makes Neapolitan pizza different from other pizzas?

Neapolitan pizza is known for its simplicity and focus on high-quality ingredients. It features a thin, airy crust with a slight char, a simple tomato sauce, and minimal toppings.

What type of flour should I use for Neapolitan pizza dough?

“00” flour, a finely-ground Italian flour, is traditionally used for Neapolitan pizza dough. It contributes to the characteristic light and airy texture. However, bread flour or all-purpose flour can be a suitable substitute.

My dough seems too sticky. What can I do?

Neapolitan pizza dough is on the wetter side. Add flour a little bit at a time until the dough comes together and is no longer sticking excessively to your hands.

How hot should my oven be for Neapolitan pizza?

The key to a Neapolitan pizza is very high heat. Aim to preheat your oven (ideally with a pizza stone) to its maximum temperature, which is usually around 500°F (260°C) or higher.

What if my oven doesn’t get that hot?

Don’t worry! You can still achieve a good result. Preheat your oven to the highest setting and preheat a pizza stone or baking sheet for at least 30 minutes to maximize heat retention.

How can I transfer the pizza to the hot oven without a pizza peel?

You can use a parchment paper “peel.” Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.

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Margherita pizza

Neapolitan Pizza Recipe


  • Author: Sonja
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 slices

Description

Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.


Ingredients

  • 1 ball Homemade Pizza Dough*
  • ⅓ cup Easy Pizza Sauce**
  • 2 to 3 ounces fresh mozzarella cheese (or about ¾ cup shredded mozzarella)
  • Parmesan cheese, for topping (optional)
  • Kosher salt
  • 2 basil leaves
  • Semolina flour or cornmeal, for dusting the pizza peel

Instructions

  1. Make the pizza dough: Prepare the dough using this pizza dough recipe. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F (or preheat your pizza oven).
  3. Make the pizza sauce.
  4. Slice the mozzarella into ¼ inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), allow it to sit on a paper towel for 15 minutes, then dab the mozzarella with the paper towel to remove any additional moisture.
  5. When the oven is ready, stretch the dough into a circle (see How to Stretch Pizza Dough for instructions). Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese and a few pinches of kosher salt.
  6. If you’re baking in a pizza oven, add the basil leaves. For baking in a standard oven, skip this step.
  7. Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

Notes

*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor! Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes.

**Make the pizza dough up to 1 week in advance and refrigerate.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Neapolitan Pizza, Neapolitan Pizza recipe

Pizza Sauce Recipe

This homemade pizza sauce recipe is full of zingy, garlicky flavor and gets rave reviews! It uses only 5 ingredients…

This homemade pizza sauce recipe is full of zingy, garlicky flavor and gets rave reviews! It uses only 5 ingredients and takes only 5 minutes: there’s no cooking required.

Pizza sauce recipe

Making a pizza? Here’s the go-to recipe you need: this homemade pizza sauce recipe! All you need are 5 ingredients and 5 minutes. Dip your spoon in, and you’ll be amazed at the flavor: it’s garlicky, rich, tangy and bright.

Why we love this recipe: This pizza sauce is one of our most-used on this website: we’ve made it more times than we can count. The garlicky, tangy flavor can’t be beat, and it’s beyond simple to make. Once you try it, you’ll never go back. Come, experience the magic!

“Absolutely delicious and totally easy. I’ve been making it for years now, so it’s time to show my love with a 5 star rating. Had a pizza party with friends and they loved the sauce so much we put it on the table to drizzle on our slices!” -Leila

Ingredients in this pizza sauce recipe

There are just 5 ingredients in this pizza sauce recipe. Even better: it requires no cooking at all! The flavor depends on the quality of your ingredients, so choose wisely. Here are a few things to know about the ingredients:

  • Canned fire roasted tomatoes: Try to find this type of canned tomato if at all possible! Roasting tomatoes over an open flame adds a mellow, sweet flavor. Several brands carry this special type of tomato. If you can’t find them, use the highest quality crushed tomatoes you can find: San Marzano tomatoes are a good substitute. Double check that the can says crushed before purchasing.
  • Small garlic clove: Garlic cloves widely vary in size. This recipe calls for a small clove. If you don’t have one, use half a medium or a quarter of a large clove. This is important so that the sauce doesn’t end up too garlicky.
  • Dried oregano: Make sure to use dried oregano that’s fairly new so that the flavor is strong enough. If it’s been in your cabinet over 1 year, it’s time for a refresh!
  • Olive oil and salt: Use extra virgin olive oil, and no recipe is complete without a pop of kosher salt.

Pro tip

Keep one thing in mind about this pizza sauce: it has a loose texture that’s similar to what’s use in a traditional Neapolitan pizza. Don’t expect it to be like canned American pizza sauce, which can have extra ingredients like sugar and thickeners like cornstarch. Use a very thin layer of it on top of the pizza dough.

Margherita pizza with pizza sauce and pizza cutter.

How to make homemade pizza sauce

How to make homemade pizza sauce? Many methods simmer the sauce on the stovetop. But after loads of testing, we found that fire roasted tomatoes make it possible to mix right up without cooking. Every time we make it, when I dip my spoon into that beautiful red sauce, it’s beyond my wildest dreams. We used to make it in a blender, but it works simply mixed by hand too! Here are the steps:

Garlic

Step 1: Peel and finely mince the garlic. Or if you’re using the blender method, peel the garlic clove and slice it into a few rough pieces.

Homemade easy pizza sauce recipe | Italian pizza sauce recipe

Step 2: Mix the garlic with crushed fire roasted tomatoes, olive oil, oregano, and salt until the olive oil incorporates. Or, throw them in a blender and then blend until fully combined.

Homemade pizza

Step 3: Spread a very thin layer of the pizza sauce onto your favorite pizza dough recipe.

It’s as simple as that. Take a taste, and you’ll be amazed by the flavor! We’ve had countless people tell us that it’s the best pizza sauce they’ve ever had.

Top pizza dough recipes

We’ve made this pizza sauce recipe so many times, we’ve lost count! To make your own homemade pizza, try one of these pizza dough recipes for the crust:

Ways to use this pizza sauce

Use this easy pizza sauce recipe on any of your favorite pizza recipes! You can also use it as a dipping sauce for grilled cheese or breadsticks, in baked pasta, or for a pizza quesadilla. Here are some of our favorite ways to use it:

  1. Pizza like classic Margherita pizza, goat cheese pizza, homemade cheese pizza, or any of these popular pizza toppings.
  2. Sheet-style pizza like sheet pan pizza that makes two pizzas at once, or fluffy focaccia pizza.
  3. Deep dish pizza like cast iron pizza or pan pizza.
  4. Dipping sauce for this easy calzone recipe or grilled cheese dippers.
  5. Quick pizzas like tortilla pizza, pita pizza, naan pizza, or French bread pizza.
  6. Alternative pizzas like portobello mushroom pizza or eggplant pizzas.

Dietary notes

This pizza sauce recipe is vegetarian, gluten free, vegan, plant based, dairy-free, and refined sugar free.

Frequently asked questions

Why make no-cook pizza sauce?

There are several advantages! It’s quicker and easier than cooked sauces, requires minimal ingredients, and allows the fresh flavors of the tomatoes to shine through. Additionally, cooking pizza sauce can make it lose its vibrant color and acidity.

Isn’t no-cook sauce too watery for pizza?

Fire-roasted tomatoes have a thicker consistency and more concentrated flavor than regular canned tomatoes. They offer the perfect base for a no-cook sauce that won’t leave your pizza soggy.

What kind of fire-roasted tomatoes should I use?

Crushed fire-roasted tomatoes work well. Don’t substitute diced unless you run the sauce through a blender first.

I don’t have fire-roasted tomatoes. Can I use regular canned tomatoes?

You can, but the flavor won’t be as rich and flavorful. Opt for high-quality canned tomatoes like San Marzano tomatoes, and consider adding a pinch of smoked paprika to mimic the fire-roasted flavor.

What herbs can I add to this sauce?

Finely minced fresh basil is a classic addition, but oregano, thyme, or a pinch of red pepper flakes are also delicious options.

How much garlic is too much garlic?

Garlic preference is subjective, but 1 small clove should be enough for a flavorful yet balanced sauce.

How long can I store leftover sauce?

Store leftover sauce in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months.

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Pizza sauce recipe

Pizza Sauce Recipe (5 Minutes!)


  • Author: Sonja
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 ½ cups

Description

This homemade pizza sauce recipe gets rave reviews! It uses only 5 ingredients and takes only 5 minutes: no cooking required.


Ingredients

  • 15 ounces crushed fire roasted tomatoes*
  • 1 tablespoon extra virgin olive oil
  • 1 small clove garlic (1/2 medium clove)
  • ½ teaspoon dried oregano
  • Scant ½ teaspoon kosher salt

Instructions

  1. Finely mince the garlic (or if using the blender method, simply chop it into a few rough pieces).
  2. Stir together all ingredients in a bowl until the oil incorporates. Or, place all ingredients in a blender and blend until fully combined (this makes a slightly runnier textured sauce). 
  3. To serve, spread a very thin layer of sauce on top of pizza dough, keeping in mind that this sauce has a loose texture that’s similar to what’s used in a traditional Neapolitan pizza or Margherita pizza. (Don’t expect it to be like canned American pizza sauce, which can have extra ingredients like sugar and thickeners like cornstarch.) Store refrigerated for 1 week or frozen up to 3 months.

Notes

Recipe inspired by Flour Water Salt Yeast

*Fire roasted tomatoes are key to the flavor! They’re available at many mainstream groceries these days and have a mellow, sweet flavor. If you absolutely cannot find them, use a high quality brand of crushed tomatoes: San Marzano tomatoes are a good substitute. Do not use diced tomatoes, unless you use the blender method for the sauce. 

  • Category: Sauce
  • Method: No Cook
  • Cuisine: Italian
  • Diet: Vegan

Keywords: Pizza Sauce Recipe, Pizza Sauce, Homemade Pizza Sauce

spinach and artichoke pan pizza

Over the pandemic, I quietly broke up with every pizza dough recipe I’ve shared to date. I know I have some nerve only telling you this now. The family wanted pizza for dinner weekly, and I was overdue for a homemade pizza reckoning. Why…

Over the pandemic, I quietly broke up with every pizza dough recipe I’ve shared to date. I know I have some nerve only telling you this now. The family wanted pizza for dinner weekly, and I was overdue for a homemade pizza reckoning. Why? Because after years of trying to get my home oven even half as hot as the ones at pizzerias that crank out gloriously blistered and glistening pies, and too often ending up with disappointing textures, I finally realized I was chasing the wrong pizza dream. Instead of fighting an uphill battle, I replaced my usual pizza dough with a no-knead focaccia-ish dough that bakes up beautifully in a regular oven, perfectly every single time.

Read more »

Easy Vodka Sauce & Provolone Puff Pastry Pizza.

This vodka sauce puff pastry pizza is perfect for an easy weeknight meal. Rich and silky vodka sauce with provolone cheese on a flakey and buttery crust. No rising dough to worry about either! Simple and delish. My love for puff pastry pizza knows no bounds. None! I make an extraordinary, obnoxious amount of puff […]

The post Easy Vodka Sauce & Provolone Puff Pastry Pizza. appeared first on How Sweet Eats.

This vodka sauce puff pastry pizza is perfect for an easy weeknight meal. Rich and silky vodka sauce with provolone cheese on a flakey and buttery crust. No rising dough to worry about either! Simple and delish.

My love for puff pastry pizza knows no bounds. None!

vodka sauce puff pastry pizza

I make an extraordinary, obnoxious amount of puff pastry pizzas. I shared a crazy amount here too. And in my book Everyday Dinners. They are just so simple and check all the boxes.

Super easy.

Weeknight accessible without making dough.

Customizable.

Insanely delicious.

vodka sauce

What else can you ask for?! 

I’ll tell you what: to slather it in a rich and creamy vodka sauce.

My favorite sauce of all time. 

vodka sauce puff pastry pizza

You know, growing up I did not care for tomato sauce. I’ve rambled about this a million times. My mom made pasta every Thursday night and I never wanted to eat marinara or meat sauce with it. I didn’t mind it on pizza, but I also didn’t like my pizza to be loaded with sauce.

Now, I feel like if I had vodka sauce back in the day, I’d be all over it. I would have requested it every Thursday and never complained. I can eat it weekly now! 

vodka sauce puff pastry pizza

There is something about it – it’s so slightly sweet, savory, silky smooth and so rich. The way that it coats noodles is something else too. It coats every bit of the noodle in the best way possible: the perfect amount. Not too much, not too little. 

I make my own vodka sauce from a base of tomato paste and it’s very easy. I find it to be one of the simplest sauces to make, but also one with the most flavor! The recipe calls for starchy pasta water, but a quick combo of water with starch and cornstarch works too. You can also just use warm water or stock. But I love making the faux pasta water. 

vodka sauce puff pastry pizza

I have a recipe for a traditional vodka sauce pizza with my homemade dough. And it’s fantastic. But it does require making dough and sometimes I want the pizza when I haven’t made the dough! You know. Craving problems. 

So this is the puff pastry version. Embarrassingly easy. Add on the cheese. Tons of basil. Bake it until super flakey and golden and bubbly. DREAMS. 

vodka sauce puff pastry pizza

There is just no beating this on a busy weeknight or even a weekend when you don’t feel like cooking.

vodka sauce puff pastry pizza

Using this as a crust is one of my favorite things on earth!

I do not roll my puff pastry. But I do choose to use ones that do not have perforations. I use either the wewalka brand or the jus rol brand and I find both at my local grocery store. (more…)

The post Easy Vodka Sauce & Provolone Puff Pastry Pizza. appeared first on How Sweet Eats.

Garlic Bread Pizza.

These garlic bread pizzas are easy customizable and incredible delicious! Roasted garlic butter toasted on french bread and piled high with all of your favorite toppings. Doesn’t get much better than this!! Pizza friday! These garlic bread pizzas are made with roasted garlic butter, toasty french bread and whatever toppings your little heart so desires.  […]

The post Garlic Bread Pizza. appeared first on How Sweet Eats.

These garlic bread pizzas are easy customizable and incredible delicious! Roasted garlic butter toasted on french bread and piled high with all of your favorite toppings. Doesn’t get much better than this!!

Pizza friday!

garlic bread pizza

These garlic bread pizzas are made with roasted garlic butter, toasty french bread and whatever toppings your little heart so desires. 

garlic bread pizza

Easy, cheesy and huge crowd pleasers. Especially for kids. 

garlic bread

This is one of our favorite fun meals to make at home. 

I know, I know. French bread pizza is nothing new. In fact, I shared my first one here on the blog almost 14 years ago.

But making roasted garlic butter and garlic bread, and THEN throwing on some pizza toppings?

Sign me up.

garlic bread

If you’re looking for a delish meal to make at home on a busy weeknight – or even on a Friday night after an exhausting week, or for a house full of kids and their friends, this is it!

Totally it. 

The garlic bread gives the pizza a huge flavor pop and makes it taste extra special. So much better than what you get in the frozen foods aisle.

garlic bread pizza

And trust me, I would know. I lived for frozen french bread pizza as a tween! 

garlic bread pizza

Let’s do this. 

Starting with the garlic bread. There are many ways you can make this. 

First, you can roast the garlic and squeeze the cloves into butter and mash. This will take about an hour, but it’s worth it and is also something you can do ahead of time. This is the option I’m including below in the recipe!

garlic bread pizza

Next, you can make garlic confit from Everyday Dinners. And if you have garlic confit on hand, you can mash it into the butter! 

Finally, you can always just use some raw garlic, mince it and mash it into the butter. Raw garlic isn’t nearly as good as the caramely, roasted cloves, but it works in a pinch! 

garlic bread pizza

I spread the garlic butter on the french bread, then bake it for a little under ten minutes, just to get it going. The butter melts into the bread, the outsides get crisp.

garlic bread pizza

Then come the toppings! Our go-tos are always fresh mozzarella, marinara, pepperoni and sliced sweet peppers. We all love this combo! But of course, the best part of these pizzas is that you can add whatever the heck you want. (more…)

The post Garlic Bread Pizza. appeared first on How Sweet Eats.

The 6 Best Outdoor Pizza Ovens of 2023

In this guide to the best outdoor pizza ovens, I’ve researched the best options to suit every home chef’s preference and cooking method — including wood-fired, gas-powered, and electric pizza ovens.

pizza oven
In this guide to the best outdoor pizza ovens, I’ve researched the best options to suit every home chef’s preference and cooking method — including wood-fired, gas-powered, and electric pizza ovens.

Quattro Formaggi Pizza

This Quattro Formaggi pizza is irresistible! It’s topped with a tangy red sauce and the classic Italian combination of four…

A Couple Cooks – Recipes worth repeating.

This Quattro Formaggi pizza is irresistible! It’s topped with a tangy red sauce and the classic Italian combination of four cheeses.

Quattro formaggi pizza

Here’s a pie that’s one of the Italian greats: Quattro Formaggi! This classic Italian combination of four cheese is popular for a reason: combine each flavor and texture and it makes one completely irresistible slice! There’s the melty mozzarella, sharp and salty Parmesan and Pecorino cheese, and the subtle funk of gorgonzola. Combine it all on pillowy pizza crust with zingy pizza sauce and it’s a match made in pizza heaven.

What is quattro formaggi?

Quattro formaggi means four cheese in Italian, and refers to a popular style of pizza featuring a combination of four cheeses, with or without red sauce. The types of cheeses vary based on the pizzeria, but the most common combination is mozzarella, gorgonzola, Parmesan and fontina cheese. Other variations include swapping out the Parmesan and fontina with pecorino romano, asiago, ricotta, taleggio, robiola, or other Italian cheeses.

For this spin on quattro formaggi pizza, we used Pecorino Romano in place of the fontina cheese to bring a salty intensity to this pie. Here are the ingredients you’ll need for this pie:

Quattro formaggi

Pizza dough options

How to make a Quattro Formaggi pizza that tastes like you’re in Italy? Make homemade pizza dough! We’ve honed our dough recipes to perfection over a decade of recipe testing. Each one of the recipes below works perfectly in a standard oven or pizza oven to make next-level artisan pizza:

  • Best Pizza Dough: The standard! This is our best oven pizza dough and works best on a pizza stone.
  • Thin Crust Pizza Dough: This variation is easy and you can roll it out instead of stretching it.
  • Pizza Oven Dough: Got a pizza oven? This is the dough recipe for you.
  • Best-Ever Sheet Pan Pizza: This simple recipe makes the equivalent of two pizzas in a sheet pan: and you don’t need any special tools!
Pizza sauce

The best sauce for quattro formaggi (or go without)

Quattro formaggi pizza can be served with a red tomato-based pizza sauce or without sauce, called Pizza Bianca (white pizza). They both taste great, but we like bit of red sauce to really make this pie shine. Here are a few notes:

  • For a red pizza, spread a bit of tomato sauce for a bold, saucy pie. Try this best homemade pizza sauce recipe, which you can whip up in just 5 minutes, no cooking required.
  • For a white pizza, make sure to brush the dough with olive oil before layering it with cheese. It’s a little more cheese forward and dryer. To add a little more moisture, you could consider spreading a ricotta as a base like in this Pizza Bianca.
Quattro formaggi pizza

Pizza making tools

If you’re making our best pizza dough or thin crust pizza, you’ll need a pizza stone and peel for this recipe. If you’re using a pizza oven, it typically comes with its own pizza peel that can withstand the high temperatures. If you don’t have these tools, consider making the sheet pan pizza dough or a pan pizza! Here are some notes on these tools:

  • Pizza stone: Baking on a pizza stones makes the crust crisp on the outside and chewy on the inside. Here’s the pizza stone we recommend.
  • Pizza peel: This paddle slides the pie onto the hot stone in the oven. We recommend this standard pizza peel or this conveyor pizza peel, which makes transferring to the oven a breeze.
  • Pizza oven (optional): An outdoor pizza oven makes next level pizza! We have experience with both the Ooni pizza oven and the ROCCBOX (the ROCCBOX is our preference). We used a pizza oven to get the charred crust you see in the photos.

Let us know if you try this Quattro formaggi pizza and what you think in the comments below!

More pizza recipes

There are infinite ways to top a pizza! Here are a few of our favorite pizza recipes:

This quattro formaggi pizza recipe is…

Vegetarian.

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Quattro formaggi pizza

Quattro Formaggi Pizza


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 1 medium pizza

Description

This Quattro Formaggi pizza is irresistible! It’s topped with a tangy red sauce and the classic Italian combination of four cheeses.


Ingredients

  • 1 recipe Best Pizza Dough 
  • ½ cup Homemade Pizza Sauce
  • ½ cup shredded mozzarella cheese (whole milk if possible)
  • 1 ½ tablespoons grated Pecorino Romano cheese
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons gorgonzola crumbles

Instructions

  1. Make the pizza dough: Follow the Best Pizza DoughThin Crust Pizza Dough or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ½ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
  4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  5. Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese, then sprinkle with the Pecorino Romano, Parmesan and gorgonzola cheese. 
  6. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
  7. Allow the pizza to cool for a minute or two before slicing into pieces. Serve immediately.

Notes

*Or, try our Thin Crust Dough or Pizza Oven Dough!

  • Category: Pizza
  • Method: Baked
  • Cuisine: Pizza
  • Diet: Vegetarian

Keywords: Quattro Formaggi, quattro formaggio, Quattro Formaggi pizza

A Couple Cooks - Recipes worth repeating.