Pesto Pizza with Tomatoes and Broccoli (12-inch)

I got this idea from trying the Pesto Pizza from Amy's Kitchen, which I found in the health food freezer at my supermarket.

Amy's version is not bad, but I think my version is even better, because it tastes so much fresher.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1 heaping cup fresh broccoli florets, cut small
1/4 cup prepared basil pesto
1 cup shredded mozzarella cheese, divided
3 Roma (plum) tomatoes, thinly sliced
1 tablespoon grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Blanch the broccoli by boiling for one minute (or microwaving for 1 or 2 minutes with 2 tablespoons of water) until crisp-tender. Rinse under cold water to stop the cooking, and drain. Pat dry with paper towels and set aside.

Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the mozzarella.

Arrange the Roma tomato slices on the pizza in a single layer, and then sprinkle evenly with the blanched broccoli.

Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Gorgonzola Pizza with Caramelized Onions and Basil (12-inch)

I created this pizza to replicate a slice I enjoyed at a pizzeria in the Philadelphia suburbs.

I was pleased that my version turned out every bit as good as the restaurant slice that I so fondly remembered.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
2 tablespoons extra virgin olive oil
1 medium red onion, halved and thinly sliced into 1/2 rings
1 clove garlic, minced
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
2 tablespoons fresh basil leaves, shredded
1/2 cup gorgonzola cheese, crumbled
Salt & freshly ground black pepper to taste

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

In a medium skillet, heat the olive oil over medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, add the garlic, season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the onion starts to caramelize. Do not let the garlic get brown.

Spread the onion-garlic mixture evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Sprinkle evenly with the basil and the gorgonzola. Top it off with the remaining 1/2 cup of mozzarella.

Bake for 10-15 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Pesto Pizza with Tomatoes, Mushrooms, and Goat Cheese (12-inch)

This recipe was inspired by a pizza I enjoyed recently at a gourmet bistro. My own version is every bit as delicious as the restaurant's pizza.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared basil pesto
1 cup shredded mozzarella, divided
1 tablespoon extra virgin olive oil
8 ounces brown (crimini) mushrooms, sliced
3 Roma (plum) tomatoes, thinly sliced
3-4 ounces goat cheese, crumbled
Salt and freshly ground pepper to taste

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella.

In a medium skillet, heat the olive oil over medium heat. Add the mushrooms, along with salt and pepper to taste. Saute for 4-6 minutes, until the mushrooms are cooked through and most of the liquid from the mushrooms has evaporated. Set aside.

Arrange the Roma tomato slices on the pizza in a single layer, and then top with the sauteed mushrooms and the goat cheese.

Top the pizza with the remaining 1/2 cup of mozzarella.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing.

-- 3-4 servings

Goat Cheese Pizza with Carmelized Onions (12-inch)

For this recipe, I started with the basics for some of my previously shared goat cheese pizza recipes, but kept this version simple, with just caramelized onions, mozzarella, and a dusting of fresh parsley at the end.

It's every bit as satisfying as the more complicated versions. There's nothing missing here!

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
2 tablespoons extra virgin olive oil
1 medium red onion, halved and thinly sliced into 1/2 rings
1 small clove garlic, minced
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
3-4 ounces goat cheese, crumbled
Salt & freshly ground black pepper to taste
1/2 tablespoon chopped fresh parsley

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

In a medium skillet, heat the olive oil over medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, add the garlic, season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the onion starts to caramelize. Do not let the garlic get brown.

Spread the onion-garlic mixture evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Sprinkle evenly with the goat cheese. Top it off with the remaining 1/2 cup of mozzarella.

Bake for 12-18 minutes, until golden.

Remove from oven and sprinkle with the parsley. Let sit for 5 minutes before slicing

-- 3-4 servings

Tomato, Spinach, and Feta Pizza (12-inch)

The idea for this recipe came from a friend who told me about a pizza that her Greek-American husband had made for her. His pizza was topped with tomatoes and feta.

In my version, below, I also added some spinach and mozzarella. The combination is delicous!

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
6 to 8 ounces fresh spinach
1 tablespoon extra virgin olive oil
1 small clove garlic, minced
1 cup shredded mozzarella cheese, divided
3 Roma (plum) tomatoes, thinly sliced
1 cup feta cheese, crumbled
Salt & freshly ground black pepper to taste

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Remove the tough stems from the spinach and tear the leaves into bite-size pieces.

In a large skillet, heat the olive oil over medium to medium-low heat. Add the minced garlic, and saute for a minute or two, just until fragrant. Do not let the garlic get brown. Add the spinach, along with salt and pepper to taste, and saute over medium heat for 3-4 minutes, until the spinach is wilted. Drain any excess liquid from the spinach mixture.

Spread 1/2 cup of the mozzarella cheese evenly over the pizza crust. Arrange the Roma tomato slices on the pizza in a single layer, and then top with the spinach.

Sprinkle the feta evenly over the pizza, and then top it off with the remaining 1/2 cup of mozzarella.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Pizza Margherita (12-inch)

This is my version of Pizza Margherita, with the traditional hand-crushed tomatoes, fresh mozzarella slices, and fresh basil.

While some versions leave the basil leaves whole, which is very pretty, I prefer to shred the basil, so there's some in every bite.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1 can (14.5 ounces) whole peeled tomatoes (preferably San Marzano), undrained
1 tablespoon extra virgin olive oil
1 clove garlic, minced
Salt and freshly ground black pepper to taste
2 tablespoons fresh basil leaves, shredded
6 to 8 ounces fresh mozzarella cheese, thinly sliced

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Meanwhile, crush the drained tomatoes, either by hand, through a food mill, with a potato masher, or in a blender or food processor. Do not completely puree the tomatoes. They should be somewhat chunky. Retain any juice from the tomatoes, as it will be part of the sauce.

In a saucepan, heat the olive oil over low to medium-low heat. Add the garlic, and saute for a minute or two until fragrant. Do not let the garlic get brown.

Add the crushed tomatoes and their juice to the saucepan, and season with salt and freshly ground black pepper to taste. Raise heat to medium-high, and bring the tomato mixture almost to a boil. Reduce heat, and simmer, uncovered, over low to medium-low heat, for 25-35 minutes, until the sauce is thickened and reduced.

Spread the sauce evenly over the crust, and then sprinkle evenly with the basil.

Arrange the mozzarella slices evenly over the pizza.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Goat Cheese Pizza with Caramelized Onions and Mushrooms (12-inch)

In this pizza recipe, the flavors of goat cheese and mushrooms complement each other deliciously, and some caramelized red onion adds a perky flavor element.

I like the deep, earthy flavor of crimini mushrooms. However, you can use regular white mushrooms if criminis are not available.

Serve with a green salad and a bottle of red wine for a delightful gourmet meal.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
2 1/2 tablespoons extra virgin olive oil, divided
1 medium red onion, halved and thinly sliced into 1/2 rings
8 ounces crimini (brown) or white mushrooms, sliced*
1 clove garlic, minced
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
3-4 ounces goat cheese, crumbled
Salt & freshly ground black pepper to taste

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

In a medium skillet, heat 1 1/2 tablespoons of the olive oil over medium to medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, season with salt and pepper, and cook for another 25-35 minutes, stirring occasionally, until the onion starts to caramelize. Remove the onion from the skillet set aside.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mushrooms and the garlic, along with salt and pepper to taste. Saute for 4-6 minutes, until the mushrooms are cooked through and most of the liquid from the mushrooms has evaporated. Stir in the parsley, and saute for 1 more minute. Remove the mushroom mixture from the heat and set aside.

Spread the caramelized onions evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Top with the mushrooms and then the goat cheese. Top it off with the remaining 1/2 cup of mozzarella.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Pizza with Veggie Sausage and Peppers (12-inch)

Sausage and bell peppers are a classic combination in Mediterranean cuisine - and on pizzas! With all the delicious vegetarian sausages now available in most supermarkets, we can enjoy the flavor without having to eat unhealthy meat-based sausage.

That said, veggie sausages are so good that they can fool even the most stubborn of carnivores. Just don't tell them it's not meat! ;-)

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/2 to 3/4 cup Pizza Sauce, as desired
1 cup shredded mozzarella cheese
2 teaspoons extra virgin olive oil, divided
1 link (1 individual-size portion) Italian-style vegetarian sausage, coarsely chopped
1 small green bell pepper, diced or julienned
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pizza sauce evenly over the crust. Sprinkle with 1/2 cup of the mozzarella.

In a medium skillet, heat 1 teaspoon of the the olive oil over medium heat. Add the chopped sausage, and saute until lightly browned. Sprinkle evenly over the pizza.

In the same skillet, heat the remaining 1 teaspoon of olive oil over medium heat. Add the bell peppers to the skillet, and saute for 4-6 minutes, until cooked through. Sprinkle evenly over the pizza.

Top the pizza with the remaining 1/2 cup of mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Pesto Pizza with Artichokes, Sun-Dried Tomatoes, and Black Olives (12-inch)

This pizza recipe was inspired by a slice I enjoyed at lunchtime one day at Paradise Pizza in the Philadelphia suburbs. It was so good that I had to reproduce it on my own.

My home version turned out even better than the restaurant's because I was able to add extra artichokes and olives, which I love.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared basil pesto
1 cup shredded mozzarella, divided
1 1/2 tablespoons grated Parmesan cheese
1 can (14.5 ounces) artichoke hearts, drained and quartered
1/4 cup black olives, pitted and sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the Parmesan.

Arrange the artichokes on the pizza in a single layer, and then sprinkle evenly with the olives and the sun-dried tomatoes.

Top the pizza with the remaining 1/2 cup of the mozzarella.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Pizza with Veggie Pepperoni and Veggie Sausage (12-inch)

When I was a meat eater, I loved pizza with pepperoni and Italian sausage. Now, with the availability of vegetarian pepperoni and sausage in supermarkets across the U.S., we can enjoy those same flavors, but without the guilt.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/2 to 3/4 cup Pizza Sauce, as desired
1 cup shredded mozzarella cheese, divided
1/2 of a 4-ounce package of vegetarian pepperoni slices
1 teaspoon extra virgin olive oil
1 link (1 individual-size portion) Italian-style vegetarian sausage, coarsely chopped
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pizza sauce evenly over the crust. Sprinkle with 1/2 cup of the mozzarella.

Arrange the pepperoni slices on the pizza in a single layer.

In a medium skillet, heat the olive oil over medium heat. Add the chopped sausage, and saute until lightly browned. Sprinkle evenly over the pizza.

Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Spinach, Mushroom, and Feta Pizza (12-inch)

Feta cheese gives a Greek-style flair to this pizza, which also features fresh spinach and crimini mushrooms.

Crimini mushrooms are fairly easy to find in most supermarkets these days, and are often marketed as "baby portobellos". But, if you cannot find them, you can substitute regular white mushrooms.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
6 to 8 ounces fresh spinach
2 tablespoons extra virgin olive oil, divided
1 small clove garlic, minced
8 ounces fresh crimini (brown) mushrooms, sliced
1 cup shredded mozzarella cheese, divided
1 cup feta cheese, crumbled
1 tablespoon grated Parmesan cheese
Salt & freshly ground black pepper to taste

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Remove the tough stems from the spinach and tear the leaves into bite-size pieces.

In a large skillet, heat 1 tablespoon of the olive oil over medium to medium-low heat. Add half of the minced garlic, and saute for a minute or two, just until fragrant. Do not let the garlic get brown. Add the spinach, along with salt and pepper to taste, and saute over medium heat for 3-4 minutes, until the spinach is wilted. Remove the spinach from the skillet and set aside. Wipe any residual spinach liquid from the skillet.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mushrooms and the remaining garlic, along with salt and pepper to taste. Saute for 4-6 minutes, until the mushrooms are cooked through and most of the liquid from the mushrooms has evaporated. Set aside.

Spread 1/2 cup of the mozzarella cheese evenly over the pizza crust. Top with the mushrooms and then the spinach. Sprinkle the feta evenly over the pizza, and then top it off with the remaining 1/2 cup of mozzarella and the Parmesan cheese.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Pesto Pizza with Tomatoes and Black Olives (12-inch)

This pizza was inspired by a slice I enjoyed at a Philly suburban pizzeria many years ago. The restaurant is no longer there, but I never forgot that delicious pizza, so I just had to recreate it. The result was even better than what I remembered.

The two kinds of tomatoes - fresh and sun-dried - complement the pesto and black olives beautifully. Mozzarella cheese adds a mellow, comforting touch.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared basil pesto
1 cup shredded Italian-style 4- or 5-cheese blend, or mozzarella, divided
3 Roma (plum) tomatoes, thinly sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded cheese.

Arrange the Roma tomato slices on the pizza in a single layer, and then sprinkle evenly with the sun-dried tomatoes and olives.

Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Pizza with Veggie Pepperoni (12-inch)

I've always loved a classic pepperoni pizza; but, as a vegetarian, I will not eat meat-based sausages. Fortunately, with several brands of good vegetarian pepperoni available in most supermarkets these days, I can still enjoy that flavor without eating meat. I recommend Lightlife Smart Deli Pepperoni, Yves Meatless Pepperoni, or Pepperoni Tofurky Deli Slices.

Here is my version of a vegetarian pepperoni pizza.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/2 to 3/4 cup Classic Pizza Sauce (or your favorite plain red pizza sauce)
1 cup shredded mozzarella cheese
1/2 of a 4-ounce package of vegetarian pepperoni slices (or more as desired)
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pizza sauce evenly over the crust. Sprinkle with 1/2 cup of the mozzarella.

Arrange the pepperoni slices on the pizza in a single layer.

Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Gorgonzola and Pear Pizza with Caramelized Onions (12-inch)

This recipe was inspired by a pizza I enjoyed at a Philadelphia bistro many years ago. The bistro is no longer there, but I never forgot the pizza. So recently I decided to recreate the pizza, and the result was very much like what I remembered.

The sweet-savory flavor of the caramelized onion base nicely complements the fresh pear and the creamy, pungent gorgonzola.

Be sure to slice the pear as thinly as possible, overlapping the slices as needed to fit them all on the pizza.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1 1/2 tablespoons extra virgin olive oil
1 small red onion, halved and then thinly sliced into 1/2 rings
Salt & freshly ground black pepper to taste
1/2 cup shredded mozzarella cheese
1 fresh pear, cored and thinly sliced
1/2 cup crumbled gorgonzola cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

In a medium skillet, heat the olive oil over medium heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, season with salt and pepper, and cook for another 20-25 minutes, stirring occasionally, until the onion is sweet and golden.

Spread the onion evenly over the pizza crust. Sprinkle with the shredded mozzarella. Arrange the pear slices in a single layer on top of the mozzarella. Sprinkle evenly with the gorgonzola.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Pesto Pizza with Zucchini and Sun-Dried Tomatoes (12-inch)

This recipe was inspired by a lunchtime slice that I enjoyed at a Philadelphia suburban pizzeria some years ago.

When I found myself at home with some zucchini and some sun-dried tomatoes that I needed to use up, I decided to copy that great pizzeria concept. It worked!

Thanks to Paradise Pizza, in the Audubon/Trooper section of Philadelphia's western suburbs, for the concept!

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared basil pesto
1 cup shredded mozzarella cheese, divided
1 medium-to-large zucchini (about 1/2 to 3/4 pound), unpeeled
1/2 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the mozzarella.

Slice the zucchini in half lengthwise, and then cut crosswise into 1/4-thick half-circles. Discard the ends.

In a medium skillet, heat the olive oil over medium-high heat. Add the zucchini, along with salt and pepper to taste, and saute for 2-4 minutes, until the zucchini slices are lightly golden and crisp-tender. Drain the cooked zucchini slices on a plate lined with paper towels.

Arrange the cooked/drained zucchini on the pizza in a single layer, and then sprinkle evenly with the sun-dried tomatoes. Top it off with the remaining 1/2 cup of shredded cheese.

Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (12-inch)

If you like goat cheese, you'll love this pizza. Sun-dried tomatoes and black olives provide a great contrast to the earthy tang of the goat cheese and the creaminess of the mozzarella.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1 1/2 tablespoons extra virgin olive oil
1 small red onion, halved and then thinly sliced into 1/2 rings
1 clove garlic, minced
Salt & freshly ground black pepper to taste
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
4 ounces goat cheese, crumbled
1/4 cup black olives, pitted and sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
Pinch of dried basil
Pinch of dried parsley
Pinch of dried thyme

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

In a medium skillet, heat the olive oil over medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, add the garlic, season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the onion starts to caramelize. Do not let the garlic get brown.

Spread the onion mixture evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Top with the goat cheese, and then the olives and sun-dried tomatoes. Sprinkle with the dried basil, parsley, and thyme, and then top it off with the remaining 1/2 cup of mozzarella.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing.

-- 3-4 servings

Note: For a smaller appetite, try our 10-inch version:
Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (10-inch)

Veggie Pizza with Bell Peppers, Mushrooms, and Olives (12-inch)

These are my three favorite pizza toppings. And a homemade pizza almost always tastes better than delivery!

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/2 to 3/4 cup Classic Pizza Sauce (or your favorite plain red pizza sauce)
1 cup shredded mozzarella cheese
1 tablespoon extra virgin olive oil
1 small clove garlic, minced
1/2 green bell pepper, seeded and diced or julienned
4-6 ounces fresh white or brown (crimini) mushrooms, sliced
Salt and freshly ground black pepper to taste
1/3 cup black olives, pitted and sliced
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pizza sauce evenly over the crust. Sprinkle with 1/2 cup of the mozzarella.

In a medium skillet, heat the olive oil over medium heat. Add the garlic, bell pepper, and mushrooms. Saute for 4-6 minutes, until the vegetables are cooked through, the mushrooms are lightly golden, and most of the liquid from the mushrooms has evaporated. Season with salt and pepper.

Sprinkle the garlic-pepper-mushroom mixture evenly over the pizza, and then top with the olive slices.

Top the pizza with the remaining 1/2 of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Classic Pizza Sauce

With this classic recipe, you'll be able to make your own pizza sauce at a small fraction of the cost of sauce from a can or jar.

Garlic, basil, and oregano give it an authentic Italian flavor -- just like my Grandma Marianna used to make.

RECIPE:

2 tablespoons extra virgin olive oil (or 1 tablespoon for a low-fat version)
1 clove garlic, minced
1 large can (28 ounces) tomato puree
1/2 teaspoon dried oregano
1/2 tablespoon fresh basil leaves, shredded or coarsely chopped, or 1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a large saucepan, saute the garlic in the olive oil over medium-low heat for a minute or two, until soft and fragrant. Do not let the garlic burn.

Add the remaining ingredients. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.

Use 1/2 to 3/4 cup of sauce per pizza (more or less to taste). Use within 2-3 days, or freeze leftover sauce for future use.

-- Approximately 3 cups of sauce

Basic All-Purpose Pizza Crust (12-inch)

This my favorite recipe for pizza dough. Not too thick, and not too thin, this pizzeria-style crust should appeal to just about everyone.

RECIPE:

1/2 cup very warm water
1/2 packet (1 1/8 teaspoons) active dry yeast or rapid-rise yeast
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 to 1 1/2 cup unbleached white flour, plus additional for kneading

In a large bowl, combine the water, yeast, and sugar. Stir until the yeast dissolves.

Stir in the olive oil and salt.

Add the flour, a little at a time, stirring to form a stiff dough.

Transfer the dough to a lightly floured surface and knead for 5 minutes.

Place the dough in a lightly oiled bowl. Cover and let rise in a warm place until it has doubled in bulk (about 45 minutes for regular yeast, or 25 minutes for rapid-rise yeast).

Press the dough into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Top with your favorite sauce, vegetables, and/or cheese. (Vegans can omit the cheese or use soy cheese.)

Bake in a preheated oven at 425 degrees Fahrenheit for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing.

-- Makes one 12-inch pizza (3-4 servings)

Thin Pizza Crust (12-inch)

This is a good basic recipe for people who prefer a thin pizza crust. It's not too doughy, but is sturdy enough to hold up under lots of extra toppings.

RECIPE:

1/3 cup very warm water
1/2 packet (1 1/8 teaspoons) active dry yeast or rapid-rise yeast
1/4 teaspoon sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
3/4 to 1 1/4 cup unbleached white flour, plus additional for kneading

In a large bowl, combine the water, yeast, and sugar. Stir until the yeast dissolves.

Stir in the olive oil and salt.

Add the flour, a little a time, stirring to form a stiff dough.

Transfer the dough to a lightly floured surface and knead for 5 minutes.

Place the dough in a lightly oiled bowl. Cover and let rise in a warm place until it has doubled in bulk (about 45 minutes for regular yeast, or 25 minutes for rapid-rise yeast).

Press the dough into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings. Since this is a thin crust, it may break in places. If this happens, just pat some adjacent dough into the tear to seal it.

Top with your favorite sauce, vegetables, and cheeses. (Vegans can omit the cheese or use soy cheese.)

Bake in a preheated oven at 425 degrees Fahrenheit for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- Makes one 12-inch pizza (3-4 servings)