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Pizza Sliders

Pizza is a forever favorite food, but have you tried Pizza Sliders? They are a fun twist on classic pizza and always a crowd pleaser. You have to try them. These Hawaiian roll pizza sliders are filled with pizza sauce, shredded mozzarella cheese, peppe…

Pizza is a forever favorite food, but have you tried Pizza Sliders? They are a fun twist on classic pizza and always a crowd pleaser. You have to try them. These Hawaiian roll pizza sliders are filled with pizza sauce, shredded mozzarella cheese, pepperoni, sausage, and brushed with garlic butter. Bake until golden brown and…

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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.

Print
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.


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Breakfast Pizza

Breakfast pizza, made with eggs, bacon, and cheese, is a great way to spice up your weekend breakfast or brunch routine!

The post Breakfast Pizza appeared first on Budget Bytes.

We’ve all had cold pizza for breakfast at some point in our lives (…right?), but intentionally making pizza for breakfast is a whole other ballgame. Breakfast foods taste surprisingly good in pizza form (especially eggs!) and there are so many other fun ingredients you can add to the mix. So if you’re pizza-obsessed like me, or just want to change up your weekend breakfast or brunch routine, you’ve got to make a breakfast pizza. It’s also perfect for brinner (breakfast for dinner)!

One slice of breakfast pizza being pulled from the pie.

What’s on a Breakfast Pizza

There are no real rules when it comes to pizza. But in order to confidently call this a breakfast pizza, it’s got to have some classic breakfast ingredients, like bacon and eggs. The rest is totally open to interpretation! Use any crust you’d like (classic pizza crust, thin crust, a tortilla, crescent rolls, etc.), use red pizza sauce, white sauce, or go sauceless, use any type of cheese you like, and go wild with the leftovers in your fridge for even more toppings!

What Else Can I add?

I’ve kept the breakfast pizza below pretty simple, but pizzas are always a great opportunity to use up your leftovers. Here are some alternative or additional topping ideas for your breakfast pizza:

  • Bell pepper
  • Onion
  • Ham
  • Spinach
  • Tomato
  • Feta
  • Breakfast sausage
  • Hashbrowns
  • Mushrooms

Basically, anything that you can put in an omelet, you’d can put on a breakfast pizza!

Egg Options

I love a good liquid gold runny egg yolk, but if that’s not your thing, scrambled eggs work great on breakfast pizzas, too. Just make sure to only cook the eggs about halfway, until they’re still quite glossy because they will finish cooking while on top of the pizza in the oven. If you fully cook the eggs before adding them to the pizza, they’ll end up dry and rubbery after the pizza cooks.

Make it More Budget-Friendly

If you’re working on a super tight budget, here are a few ways you can make sure to keep the cost of your breakfast pizza LOW:

  • Make your own dough: the ingredients for pizza dough are as simple as they come, so making it from scratch is always going to be the cheapest option. We’ve got several pizza dough recipes on our website, including classic pizza dough, thin crust, and no-yeast pizza dough. You can even par-bake a tortilla for an ultra-thin and crispy crust!
  • Use less cheese and more eggs: Cheese is the most expensive ingredient on our breakfast pizza, but if you double the amount of eggs to cover more surface of the pizza you can cut back on the cheese by half and still have a delicious pizza!
  • Cut back on the meat: The bacon was the second most expensive ingredient in our breakfast pizza, but you could easily cut the amount of meat in half and supplement with some extra veggies! Using a lower-cost meat, like deli ham or sausage is another great option.
Overhead view of one slice of breakfast pizza on a plate.
Close up of a sliced breakfast pizza.
Print

Breakfast Pizza

Breakfast pizza, made with eggs, bacon, and cheese, is a great way to spice up your weekend breakfast or brunch routine!
Course Breakfast, Brunch
Cuisine American
Total Cost $6.65 recipe / $1.66 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 2 slices each
Calories 726kcal

Ingredients

  • 8 oz. bacon $2.30
  • 1 large prepared pizza dough* $0.62
  • 1/2 cup pizza sauce $0.53
  • 2 cups shredded cheese $2.49
  • 4 large eggs $0.36
  • 2 green onions, sliced $0.35

Instructions

  • Cook the bacon in a skillet over medium heat until brown and crispy. Drain the cooked bacon on a paper towel lined plate.
  • Preheat the oven to 450ºF. Stretch the pizza dough out over a pizz pan, then spread the pizza sauce evenly over the surface (leave about ½ inch of bare crust around the outer edge).
  • Sprinkle the shredded cheese evenly over the sauce. Crack four eggs onto the pizza, spaced out evenly over the surface, the crumble the bacon on top.
  • Bake the pizza for 12-15 minutes in the preheated oven or until the crust is golden brown, the cheese is melted, and the eggs are cooked to your liking (solid whites, firm or liquid yolks).
  • Top the baked pizza with green onion, slice into 8 pieces, then serve!

See how we calculate recipe costs here.

Notes

*Use any type of prepared pizza dough you prefer, homemade or store-bought.

Nutrition

Serving: 2slices | Calories: 726kcal | Carbohydrates: 51g | Protein: 34g | Fat: 43g | Sodium: 1650mg | Fiber: 2g

How to Make Breakfast Pizza – Step By Step Photos

Cooked bacon in a skillet.

First, cook 8 oz. bacon in a skillet over medium heat until brown and crispy. Drain the bacon on a paper towel-lined plate. (You can use breakfast sausage in place of bacon, if preferred).

Sauce being spread out on a pizza dough.

Preheat the oven to 450ºF. Stretch a large pizza dough out over a pizza pan, then spread about ½ cup of pizza sauce over the surface of the dough (use more or less sauce to your liking).

Cheese on the pizza, eggs being cracked onto the cheese.

Sprinkle about 2 cups of shredded cheese over the surface of the pizza (we used a mix of cheddar and mozzarella because we’re using up leftovers!). I like to save a handful of the cheese to add on top of the eggs. Crack four eggs onto the pizza, spaced out evenly over the surface.

Bacon and more cheese added to the pizza.

Crumble the bacon over the surface of the pizza, then sprinkle any remaining cheese on top.

Baked breakfast pizza.

Make sure the oven is fully preheated to 450ºF, then bake the pizza for 12-15 minutes, or just until the egg whites are set, the yolks are still soft, and the dough is golden brown around the edges.

Breakfast pizza topped with green onions.

Top the pizza with sliced green onions, cut into eight pieces, then enjoy!

Close up of a sliced breakfast pizza.

The post Breakfast Pizza appeared first on Budget Bytes.

Olive Pizza

This olive pizza stars green and black olives with gooey mozzarella and a zingy pizza sauce. A simply stunning topping…

A Couple Cooks – Recipes worth repeating.

This olive pizza stars green and black olives with gooey mozzarella and a zingy pizza sauce. A simply stunning topping combo!

Olive Pizza

Here’s a pizza topping combination that’s stunningly simple and one of the best pies around. Try this Olive Pizza! The simpler the better with Italian cuisine, and we’ve found that with pizza, a few curated ingredients can make magic. Here a mix of briny green and black olives interplay with thin slivers of red onion, pops of salty capers, and gooey mozzarella cheese. It’s one dream pie for olive lovers! We couldn’t get enough of this pie: the flavor is surprisingly greater than the sum of its parts.

Ingredients for olive pizza

This olive pizza is perfect for lovers of this ingredient, but even the olive averse might be swayed by this pie. The olives used here are ripe olives, and their flavor is a burst of salty and savory. They’re less briny than a pimento-stuffed olive and not as strong as the super-salty Kalamata. We like a variety called Castelvetrano for the green olives, which has a milder flavor and buttery texture. Here’s what you’ll need for this recipe:

Olive Pizza

What are Castelvetrano olives?

Castelvetrano olives are a green olive variety grown in Sicily with a signature rich, buttery flavor and crisp texture. They have a mild and fruity flavor, making them suitable for people who shy away from very strong and briny varieties. Unlike other olives, they’re not cured: they’re washed in lye and water for a few weeks until the bitter flavor is removed.

There’s something about the buttery, mild flavor of Castelvetranos that’s unlike any other type. We’ve served these to people who claim not to like olives, only to have them park themselves in front of the bowl! They’re the perfect addition to this olive pizza.

Green Olive Pizza

Recipes for homemade pizza dough

The trick to the best olive pizza? Homemade pizza dough. Check out that photo: see that beautiful pillowy crust? This crust recipe works perfectly in a standard oven or pizza oven to make next-level, artisan style pies. Pick from these recipes:

  • Best Pizza Dough: The standard! This is our best oven pizza dough and works best on a pizza stone.
  • Thin Crust Pizza Dough: It’s 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.
  • Alternatives: Try a Pan Pizza in a cast iron skillet, no special pizza tools required. Or, make our Best-Ever Sheet Pan Pizza for serving a crowd: it makes the equivalent of two pizzas in a sheet pan.

Pizza making tools

Great pizza requires a few tools. If you choose the standard or thin crust pizza recipes above, you’ll need a stone and peel. (Pizza ovens typically come with their own pizza peel that can withstand the high temperatures.) The pan pizza and sheet pan pizza above require no extra 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: A peel is a paddle used to slide a 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 own and have experience with both the Ooni pizza oven and the ROCCBOX (the ROCCBOX is our preferred). We used a pizza oven to get the charred crust you see in the photos.
Olive Pizza

Olive pizza variations

There are lots more ways to make an olive pizza! Here are a few topping ideas you might also enjoy that go well with the flavor profile:

  • Kalamata olives instead of green and black olives (use less since they have a stronger, saltier flavor)
  • Feta cheese (but keep it light to balance the salty olives)
  • Goat cheese or ricotta cheese, in dollops
  • Sausage crumbles
  • Prosciutto
  • Hot honey
  • Spinach, frozen and thawed (see this Spinach Pizza)
  • Jarred roasted red pepper, cut into strips
  • Fresh herbs like chives, oregano, thyme, or basil

More pizza recipes

Want more? From dough to sauce to topping ideas, we’ve got everything you need to make incredible pizza pies at home. Here are a few ideas:

Print
Olive Pizza

Olive Pizza


Ingredients


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 Parmesan cheese. Top with the sliced olives, red onion, and capers, then sprinkle with dried oregano.
  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.

A Couple Cooks - Recipes worth repeating.

Red Pepper Pizza with Feta

This red pepper pizza is an easy topping idea with major flavor! Sprinkle with roasted peppers, feta, and oregano for…

A Couple Cooks – Recipes worth repeating.

This red pepper pizza is an easy topping idea with major flavor! Sprinkle with roasted peppers, feta, and oregano for an unforgettable pie.

Red pepper pizza

Need some pizza night ideas? Here’s an idea that’s so simple but tastes like it’s from your favorite pizza joint: this red pepper pizza with feta and oregano! First stir together our famous easy pizza sauce, which requires just 5 ingredients for its garlicky tomato flavor. Then top with mozzarella cheese, jarred roasted red pepper strips and salty feta cheese. Baked until the crust is golden and showered with fresh oregano, it’s one unforgettable pie.

Ingredients for red pepper pizza

This red pepper pizza is quick and easy: the model of Italian simplicity! Here at A Couple Cooks we’ve eaten a lot of great pizza in the US and Italy, and what we’ve found is this: the best topping combinations are the simplest. There’s a reason that margherita pizza is the world’s favorite! All you need are a few quality ingredients to make magic. Here’s what you’ll need for this recipe:

Red pepper pizza

For the pizza dough

The trick to the best red pepper pizza? Homemade pizza dough. There are several options for dough depending on your preferences and what tools you have available. The first recipe is our standard, but the others are great alternatives.

There are a few other styles of pizza dough that also work here. You can try a Pan Pizza in a cast iron skillet, no special pizza tools required. Or, make our Best-Ever Sheet Pan Pizza: it makes a double recipe in a large sheet pan, perfect for serving a crowd.

Pizza making tools

You’ll need a few tools if you choose the standard or thin crust dough recipes. Again, if you chose the pan pizza or sheet pan pizza recipes above, no extra tools are needed!

  • Pizza stone: High temperatures make the crust crisp on the outside and chewy on the inside. Here’s the pizza stone we recommend, and a bit more on how to care for it.
  • Pizza peel: A peel is a paddle used to slide a pie onto the hot stone in the oven. We recommend this standard pizza peel or this conveyor pizza peel.
  • Pizza oven (optional): Want to make next level pizza? Try an outdoor pizza oven! We own and have extensive experience with both the Ooni pizza oven and the ROCCBOX (the ROCCBOX is our favorite). We used a pizza oven to get the charred crust you see in the photos.
Red pepper pizza

Red pepper pizza topping variations

There are lots more fun pizza toppings to add to this red pepper pizza, if you’d like to get more creative! Here are a few ideas for flavors that would pair well:

  • Red pepper sauce (use it instead of the homemade pizza sauce)
  • Goat cheese or ricotta cheese, in dollops
  • Asiago or Pecorino cheese
  • Olives
  • Sausage crumbles
  • Basil
  • Thyme
  • Hot honey
  • Artichoke hearts
  • Spinach (sauteed or frozen thawed)
  • Red onion slices

What do you plan to put on your red pepper pizza? Let us know if you follow the recipe below or get creative with more toppings!

More pizza recipes

Love pizza? Here are some of our top pizza recipes to try:

This red pepper pizza is…

Vegetarian.

Print
Red pepper pizza

Red Pepper Pizza with Feta


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

Description

This red pepper pizza is an easy topping idea with major flavor! Sprinkle with roasted peppers, feta, and oregano for an unforgettable pie.


Ingredients


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. Add the red pepper strips and sprinkle with feta 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 adding the fresh oregano leaves. Slice into pieces and serve immediately.
  • Category: Dinner
  • Method: Baked
  • Cuisine: Pizza
  • Diet: Vegetarian

Keywords: Red pepper pizza

A Couple Cooks - Recipes worth repeating.

Pizza Grilled Cheese

Our classic grilled cheese sandwich is PERFECTION. Have you tried it? It really is the best. But what do you do when you are craving pizza and grilled cheese? You make a Pizza Grilled Cheese, the best of both worlds. This grilled cheese is made with he…

Our classic grilled cheese sandwich is PERFECTION. Have you tried it? It really is the best. But what do you do when you are craving pizza and grilled cheese? You make a Pizza Grilled Cheese, the best of both worlds. This grilled cheese is made with hearty Italian bread that gets slathered with garlic butter,…

Sheet Pan Pizza

Sheet-Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.

The post Sheet Pan Pizza appeared first on Budget Bytes.

Sheet Pan Pizza is the solution for anyone hoping to make crave-worthy, restaurant-quality pizza at home—at half the cost of carry-out! Our recipe for Sheet Pan Pizza will level up any casual date night in, make for an unforgettable family dinner, or serve as an interactive party dish where everyone helps pick the toppings. Sheet Pan Pizza is not just for special occasions. It’s also the perfect “take-out fake out” meal for two that will yield enough leftovers to check off some weekly meal prep!

A vertical image of a baked sheet pan pizza topped with pizza sauce, cheese, pepperonis, pickled jalepenos and honey that is not sliced.

WHAT IS SHEET PAN PIZZA?

This recipe for Sheet Pan Pizza combines my two favorite kinds of take-out pizza. The crust is a sturdy Foccacia bread, typically used for Sicilian-style “Grandma Pie,” that is baked and then covered edge-to-edge with tons of cheese and toppings—sort of like a Detroit-Style pizza—and then baked again! Sheet Pan Pizza is a fun way to feed a crowd and can easily be divided into sections so everyone in the family gets to have a few slices with their favorite sauce and toppings.

WHAT YOU NEED TO MAKE A SHEET PAN PIZZA:

  • A SHEET PAN: We suggest using a standard 18” x 13” rimmed metal baking sheet or the 16″ x 12.5″ x 1″ enamelware pan in our Shop.
  • PIZZA DOUGH: Our No-Knead Focaccia is oh-so-tasty on its own, but next level as the base of a giant pizza. Totally worth the extra time to make it from scratch! (You can also use store-bought pizza dough—see note below.)
  • OLIVE OIL: We used as little olive oil as possible to make this recipe budget-friendly. (Feel free to use a bit more!) You can substitute or mix it with plain cooking oil to reduce costs even more, but the pizza crust will lack the distinctive taste olive oil provides.
  • STORE-BOUGHT SAUCE: We chose a store-bought, traditional pizza sauce in order to keep things simple. You can totally make your own homemade pizza sauce! Or swap it out for a jar of alfredo sauce, vodka sauce, prepared pesto, or BBQ sauce!
  • TONS OF SHREDDED CHEESE: You need a good amount of cheese for this recipe, but it’s totally worth the extra ingredients to balance out all the bread, sauce, and toppings. 
  • YOUR FAVORITE PIZZA TOPPINGS: Keep it classic or mix it up—anything goes when it comes to Sheet Pan Pizza!
An extreme close up of a single slice of sheet pan pizza raised above the rest of the pizza with a spatula.

DO I HAVE TO MAKE MY OWN CRUST?

I would highly suggest making the pizza crust in this recipe – our shockingly-easy No-Knead Homemade Focaccia. It pretty much does the work on its own! You can substitute the homemade crust with 1 lb. of store-bought pizza dough for this Sheet Pan Pizza recipe (and start with the second set of instructions on the recipe card), but the results will be slightly different from the pizza we made.

TIP: Making Two Pizzas

  • If doubling the recipe: Prepare a doubled amount of pizza dough at once in a very large mixing bowl. Slice the large ball of dough in half (after the first ferment), and transfer each to its own 1/2 sheen pan for the second rise. Follow the recipe as written, also rotating and flipping the baking sheets halfway through both bakes so both pizzas cook evenly.
  • Alternatively, when making two smaller pizzas: Slice the risen ball of dough in half and transfer each to its own 1/4 sheet pan for the second rise. Split the remaining ingredients between the pizzas, and reduce both baking times by about 5 minutes each (also relying on the visual cues as a guide to prevent over-baking or under-baking the crust).

MAKE AHEAD & MAKE IT EASIER

  • You can make the dough for this Sheet Pan Pizza ahead and store it tightly covered in the fridge for up to 24 hours before baking it. Let it sit out at room temperature for about 30 minutes before transferring it to the sheet pan.
  • You can also pre-bake the pizza crust up to 8 hours ahead. Let the bread cool completely before covering it to keep it from getting soggy. When you’re ready to eat, just top the crust with sauce and toppings and bake it again for 10-15 minutes.
A horizontal image of a fully baked sheet pan pizza topped with pizza sauce, shredded cheese, pepperonis, jalepenos and honey that's held up with two white dish towels.
A vertical image of a baked sheet pan pizza topped with pizza sauce, cheese, pepperonis, pickled jalepenos and honey sliced and a spatula is removing the bottom right slice.
Print

Sheet Pan Pizza

Sheet Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.
Course Dinner, Main Course, Meal Prep
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 2 hours 45 minutes
Total Time 4 hours
Servings 7 people
Calories 539kcal
Cost $9.98 RECIPE / $1.41 SERVING

Equipment

Ingredients

Crust:

  • 4 cups all-purpose flour $0.61
  • 2 cups water $0.00
  • 1 1/2 tsp salt $0.03
  • 2 tsp instant yeast 0.48
  • 2 Tbsp cornmeal $0.03
  • 1 Tbsp olive oil* $0.15

Pizza:

  • 3 Tbsp olive oil, divided* $0.45
  • 1/2 tsp salt $0.01
  • 1/2 tsp Freshly cracked black pepper $0.02
  • 1/2 tsp Italian seasoning $0.05
  • 1/2 tsp red pepper flakes $0.05
  • 1 14oz. jar pizza sauce $1.59
  • 2 cups shredded mozzarella $2.49
  • 1/2 cup Parmesan cheese, shredded or grated $0.75
  • 1/2 cup pepperoni slices (about 3 oz.) $1.50
  • 1/3 cup sliced pickled jalapeños $0.66
  • 2 Tbsp honey $0.38

Instructions

Crust:

  • In a large mixing bowl, combine the flour, water, salt, and instant yeast. Stir until just combined and no streaks of flour remain.
  • Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom and sides of the bowl are well-coated with the oil.
  • Cover the bowl and let the dough rise in a warm, dry place for 2 hours, or in the refrigerator for up to 24 hours. The dough should double in size and appear bubbly, wet, and very fluffy.**
  • Coat your fingers with a few drops of olive oil and then scrape the dough from the sides of the bowl, turning it over a few times to form a ball. Rest the dough for 5 minutes.

Pizza:

  • Brush 1 tablespoon of olive oil on the bottom and sides of 1 rimmed baking sheet and then sprinkle 2 tablespoons of cornmeal evenly on the bottom of the pan.
  • Coat the ball of pizza dough with 1 tablespoon of oil and flip it out of the bowl (oil side down) on the rimmed baking sheet, using a spatula to scrape any oil left in the bowl on top of the dough.
  • Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it rises slightly and spreads to fill the sheet pan completely (About 30-45 minutes). While the dough rests, preheat the oven to 425℉.
  • Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over the salt, fresh-cracked black pepper, Italian seasoning, and red pepper flakes. Bake the crust for 25 minutes, or until the surface of the bread is evenly golden brown.
  • Remove the crust from the oven and carefully spread the pizza sauce on top from edge to edge. Then top with the mozzarella cheese, parmesan cheese, pepperoni, pickled jalapenos, and if desired, a pinch of salt, pepper, and other seasonings
  • Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown.
  • Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for 5 minutes and then slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

See how we calculate recipe costs here.

Notes

* Olive oil will add a distinct flavor to the pizza crust but can be substituted (or mixed) with cooking oil to make this recipe more budget-friendly. 
** The dough may need more time to rise in the sheet pan if coming out of a cold refrigerator. 

Nutrition

Serving: 2slices | Calories: 539kcal | Carbohydrates: 65g | Protein: 20g | Fat: 22g | Sodium: 1225mg | Fiber: 3g

How to Make Sheet Pan pIzza – Step by Step Photos

Ingredients for a foccacia-style pizza crust mixed together in a white bowl with a wooden spatula sticking out of the bottom left side of the bowl.

Combine 4 cups of all-purpose flour, 2 cups of water, 1 ½ teaspoons of salt, and 2 teaspoons of instant yeast in a large bowl. (If using a single-serving packet of yeast, which contains about 2 1/4 teaspoons, you can use the whole thing!) Stir until just combined and no streaks of flour remain. Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom is also coated. Cover the bowl and let it ferment in a warm, dry place for 2 hours or in the refrigerator for up to 24 hours. (If coming from the fridge, the dough may need an additional 30 minutes of resting time at room temperature.)

Ingredients for a no-knead focaccia style pizza crust after they have fermented for two hours in a white bowl. A left hand is stablizing the bowl with the right hand pulls the dough away from the side of the bowl.

After the first ferment, the dough should roughly double in size and appear bubbly, wet, and very fluffy. Scrape the dough off the sides of the bowl with your hands, turning it over a few times to form a ball. Let it rest in the bowl for about 5 minutes to prevent the dough from tearing. Brush the bottom and sides of the sheet pan with 1 tablespoon of olive oil and sprinkle 2 tablespoons of cornmeal evenly on the bottom.

Raw pizza dough that has been fermented once and turned out onto a rimmed baking sheet and pressed out into a rectangle for a second ferment.

Coat the ball of pizza dough with 1 tablespoon of olive oil and flip it out of the bowl onto the prepared sheet tray (oil side down), using a spatula to scrape any oil left in the bowl on top of the dough. Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it spreads to fill the sheet pan completely (about 30-45 minutes). Preheat the oven to 425℉.

A raw pizza dough that has fermented for a second time on a rimmed baking tray, two hands are pressing dimples into the center of the dough.

Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over a 1/2 teaspoon of salt, 1/2 teaspoon of freshly-cracked black pepper, 1/2 teaspoon of Italian seasoning, and 1/4 teaspoon of red pepper flakes.

A lightly golden pizza crust that was topped with olive oil, salt, pepper, italian seasoning and red pepper flakes and then baked.

Bake the crust for 25 minutes, or until the surface of the bread is lightly golden brown and has developed a still-tender, but firm crust. When pressed lightly (And carefully, don’t burn yourself!), the center of the crust should spring back and should look and feel fully cooked – not squish and soft.

A par-baked pizza crust on a rimmed baking tray that's topped with pizza sauce, shredded mozzarella cheese, parmesan cheese, pepperonis and pickled jalapeño slices that needs to be baked again.

Top the fully-baked pizza crust evenly from edge-to-edge with 1 1/2 cups of prepared pizza sauce (from a 14 oz. jar), 2 cups of shredded mozzarella cheese, 1/2 cup of shredded or grated parmesan cheese, 1/2 cup of pepperoni slices (about 3 oz. or half a standard package), 1/3 cup of pickled jalapenos (about 1/3 of a standard jar), and if desired, another pinch of salt, pepper, and other seasonings.

A fully baked sheet pan pizza that is golden brown and topped with crispy pepperonis, melted cheese and pickled jalapeño slices and a hand is drizzling honey on the right center of the pizza.

Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown. Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for about 5 minutes (so the toppings don’t slide off), and slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

An extreme close up of baked sheet pan pizza topped with pepperonis and jalepenos that's being drizzled with honey.

Y’all, I love the combo of sweet & spicy toppings we used in this recipe, but I’m always looking for new ideas for my next Sheet Pan Pizza Party! What sauces and toppings will you put on your Sheet Pan Pizza? Tell us in the comments! ~ Marion :)

The post Sheet Pan Pizza appeared first on Budget Bytes.

Goat Cheese Pizza

Here’s how to make goat cheese pizza, with gooey pockets of cheese and a tangy tomato sauce. It’s irresistible! When…

A Couple Cooks – Recipes worth repeating.

Here’s how to make goat cheese pizza, with gooey pockets of cheese and a tangy tomato sauce. It’s irresistible!

Goat Cheese Pizza

When it comes to pizza toppings, there’s one that is always, always a hit in our house. Goat cheese! This Goat Cheese Pizza is a true masterpiece, pairing soft pockets of chevre with tangy, garlicky tomato sauce. Shower it with a few sliced onions and a sprinkle of fresh basil, and we promise: the slices will be gone in a flash! This one is a massive crowd pleaser. And side bonus: our son loves it because it reminds us of the game Taco Cat Goat Cheese Pizza! (Perfect for game night?)

Ingredients in goat cheese pizza

There are loads of different types of toppings you can use for goat cheese pizza (we’ll get to that later). But our favorite is simple and classic: our best pizza sauce, mozzarella, and pockets of fluffy chevre. It reminds us of our favorite Baked Goat Cheese Dip, inspired by our favorite dish at a local pizzeria. Here are the elements you’ll need:

  • Pizza dough: our favorites are Best Pizza Dough, Thin Crust Pizza Dough and Pizza Oven Dough, but there are a few more options below
  • Pizza sauce: This Homemade Pizza Sauce is a must! The flavor is the best you’ll ever have (we promise)
  • Shredded mozzarella cheese: it’s a must to hold together the texture, even with the goat cheese
  • Soft goat cheese (chevre): a soft log of goat cheese, not aged or crumbles
  • Red onion slices
  • Dried oregano
  • Fresh basil, for garnish
Goat Cheese Pizza

For the pizza dough

The trick to the best pizza? Homemade pizza dough. There are several options for dough depending on your preferences and what tools you have available. Here are a few options:

  • Best Pizza Dough: The standard! This is our best oven pizza dough and works best on a pizza stone
  • Thin Crust Pizza Dough: It’s easy and you can roll it out instead of stretching it. It’s also slightly healthier since there is less dough.
  • Pizza Oven Dough: Got a pizza oven? This is the dough recipe for you.
  • Perfect Pan Pizza: Make your pizza in a cast-iron skillet! Takes a little longer but no special tools required.
  • Best-Ever Sheet Pan Pizza: This one makes a double recipe in a large sheet pan: perfect for serving a crowd!
Goat Cheese Pizza

Homemade pizza sauce is a must

When we say you must make this homemade pizza sauce: we mean it! This recipe is one of the most loved on our website and the most made in our house. Here’s why:

  • It tastes incredible. One spoonful and you’ll be singing its praises! Fire roasted canned tomatoes make magic with their sweet, smoky flavor.
  • It takes 5 minutes! No cooking required. It’s SO simple to whip up in a blender.

Variations on goat cheese pizza

Call us basic, but our favorite pizzas are red sauce pizzas. Want to vary up this goat cheese pizza though? There are lots of ways to accessorize cherve with different flavors on a homemade pizza:

  • White pizza: Substitute it for the ricotta in this White Pizza (make sure the goat cheese is room temperature so it’s easy to spread)
  • Caramelized onions: Spread olive oil on the dough, then top with caramelized onions and dollops of cheese
  • Avocado: Make Veggie & Avocado Pizza with bell peppers, avocado, goat cheese and basil
  • Prosciutto: Add prosciutto to the recipe below for even more savory flavor
  • Arugula: Top with lightly dressed baby arugula a la Ultimate Arugula Pizza
Goat Cheese Pizza

More goat cheese recipes

Goat cheese obsessed like we are? (We can’t resist.) Try these delicious goat cheese recipes for more inspiration:

This goat cheese pizza recipe is…

Vegetarian.

Print
Goat Cheese Pizza

Goat Cheese Pizza


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

Description

Here’s how to make goat cheese pizza, with gooey pockets of cheese and a tangy tomato sauce. It’s irresistible!


Ingredients


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 ⅓ 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. Add the goat cheese in large dollops (be generous!). Sprinkle with the red onion slices and dried oregano. Add a few pinches of kosher salt and some fresh ground pepper, to taste.
  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 adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.
  • Category: Pizza
  • Method: Baked
  • Cuisine: Italian inspired
  • Diet: Vegetarian

Keywords: Goat cheese pizza

A Couple Cooks - Recipes worth repeating.

Pizza Bagels

Pizza Bagels are a quick way to pizza night! They’re cheesy, tasty, and easily customizable: you’ve got dinner in no…

A Couple Cooks – Recipes worth repeating.

Pizza Bagels are a quick way to pizza night! They’re cheesy, tasty, and easily customizable: you’ve got dinner in no time.

Pizza bagels

We’re all about shortcuts around here…and this one is our best new dinnertime trick. Try Pizza Bagels! This genius concept uses a bagel to make the crust of the pizza pie. All you need are a few ingredients and they come out like a charm: fluffy, thick-crust personal pizzas, piled with toppings and smothered in gooey cheese. Here’s how to whip these up!

Ingredients for pizza bagels

Pizza bagels use a bagel to make the crust of a personal pizza: much in the same way as a tortilla pizza, pita pizza or naan pizza. They’re a little different from the mini bagel bites appetizer you might find in the frozen section. These pizza bagels are the size of a standard bagel and work as a quick dinner idea! Here’s what you’ll need:

  • Bagels
  • Pizza sauce: it’s best with Homemade Pizza Sauce!
  • Shredded mozzarella cheese
  • Grated Parmesan cheese
  • Olive oil and salt
  • Toppings of your choice (see below)
Pizza bagels

The basic idea

The basic idea for pizza bagels? Brush the bagels with olive oil (and sprinkle with a little garlic powder and salt). Bake them for 8 minutes at 400 degrees Fahrenheit, then add toppings and bake 6 to 7 minutes more until the cheese is melted. It’s so simple and customizable! See more on toppings below.

Recommendation: a great pizza sauce

The best way to get great flavor for these pizza bagels? Try our 5 minute Homemade Pizza Sauce. Of course, storebought pizza sauce works too. But we promise: this homemade sauce will blow your mind with the fresh, garlicky robust flavor. It takes only 5 minutes to make, so all you’ll need is a can of fire roasted tomatoes in your pantry. Here are a few notes on the sauce:

  • This pizza sauce takes 5 minutes in a blender (do it while the oven preheats). All you need are canned fire roasted tomatoes, garlic, oregano, salt and olive oil. Blend them up, and the flavor is life changing. Go to our Pizza Sauce recipe.
  • Fire roasted tomatoes are key for the flavor! This type of tomatoes are roasted on an open flame before canning, making them taste sweet right out of the can. Try them once, and you’ll never go back.
Pizza bagels

Pizza bagel toppings

Top these pizza bagels any way you like! You can go totally classic with pepperoni, or get more creative with veggie toppings of your choosing. Either way, be careful not to overload the bagel: use just enough toppings to lightly cover the top. Here’s what we did here, and then a few ideas for more creative toppings:

  • Smoky cherry tomatoes & basil: Thinly slice cherry tomatoes, then sprinkle them with salt, garlic powder and smoked paprika. It has a smoky vibe that’s similar to pepperoni! Top with fresh chopped basil.
  • Veggie supreme: Top with sliced olives, chopped green pepper and sliced red onion
  • Mini pepperoni
  • Prosciutto
  • Spinach
  • Bell peppers, chopped
  • Jarred artichoke hearts
  • Jarred roasted red peppers
  • Sautéed mushrooms
  • Pesto
  • Feta cheese, goat cheese, smoked mozzarella or smoked gouda

Eat pizza bagels right away

An important thing to note about pizza bagels: these do not work as leftovers! Pizza bagels become soggy after sitting for about 15 minutes. So, plan to eat them immediately after they come out of the oven! For big batches, try to only make enough to fit on trays in your oven at one time.

If you do happen to have a lag time between baking the pizza bagels and eating them, that’s ok! You can reheat them at 400 degrees until they crisp up again.

Pizza bagels

More shortcut pizza recipes

These pizza bagels go over well with anyone: especially kids! There are lots of other ways to make “shortcut” pizza! Here are a few more ways to try:

This pizza bagels recipe is…

Vegetarian. For gluten-free, use gluten-free bagels.

Print
Pizza bagels

Pizza Bagels


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

These Pizza Bagels are a quick way to pizza night! They’re cheesy, tasty, and easily customizable: you’ve got dinner in no time.


Ingredients

  • 4 plain bagels
  • Olive oil
  • Garlic powder, for sprinkling
  • 1 cup Homemade Pizza Sauce
  • 2 cups shredded mozzarella cheese
  • Grated Parmesan cheese, for topping
  • Cherry tomatoes
  • Smoked paprika, for sprinkling
  • Basil
  • Other toppings: sliced black olives, green peppers, red onion, pepperoni, etc

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Brush the bagels with olive oil on the cut side and place them on a baking sheet. Sprinkle each with a pinch of garlic powder and kosher salt. Bake cut side up for 8 minutes until lightly crisp and golden brown on the bottom.
  3. While the bagels bake, prepare the toppings: thinly slice the cherry tomatoes and sprinkle each with a pinch of salt, garlic powder and smoked paprika. Chop the basil. Prepare any other toppings (if using, chop the green pepper and thinly slice the red onion).
  4. Remove the tray from the oven. Top each bagel half with about 2 tablespoons pizza sauce, 3 to 4 tablespoons shredded mozzarella cheese, and a sprinkle of grated Parmesan cheese. Add the seasoned cherry tomatoes and add a sprinkle of salt to the top of the pizza.
  5. Bake the bagels 6 to 7 minutes until the cheese is melted. Eat immediately (leftovers do not save well).
  • Category: Main dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Pizza bagels

A Couple Cooks - Recipes worth repeating.

Pizza Bagels

Homemade Pizza Bagels Pizza is LIFE! We love making homemade pizza, but sometimes we don’t have time and that is when we make Pizza Bagels. If you haven’t had a pizza bagel, it might sound a little odd, but I promise they are tasty. Bagel B…

Homemade Pizza Bagels Pizza is LIFE! We love making homemade pizza, but sometimes we don’t have time and that is when we make Pizza Bagels. If you haven’t had a pizza bagel, it might sound a little odd, but I promise they are tasty. Bagel Bites are popular for a reason, ha! Homemade pizza bagels…