These Homemade Pizza Recipes Will Make You Forget About Delivery

Pizza night is the best night. And sure, piping hot pizza delivery is a fun and delicious treat, but making a homemade pie is just as fun and tasty. It’s a nice way to serve a crowd, too—get everyone involved in stretching and shaping the dough , adding toppings, and popping it into the oven . Plus, when you make your own, you can get super creative with topping combinations and sauces. No extra fees for certain customizations and premium add-ons!

Below you’ll find some of our favorite homemade pizza recipes for your next pie night. From a new take on Margherita to carbonara to elote , there’s something for everyone. And for some tips from a true pizzaiolo, check out our interview with Pizzana’s Daniele Uditi.

1 of 16 Thomas J. Story

Neo Margherita Pizza

“The Neo Margherita was one of the first pizzas I created at Pizzana,” Naples-born, California-based chef Daniele Uditi says . “While I’ll always love a classic margherita, I wanted to play with tradition and find a way to reinterpret it for an entirely new experience. The basil crumb topping ensures that every bite has an infusion of basil flavor, and we invert the construction so the tomato ‘sauce’ is actually a reduction featured on top of each slice.”

2 of 16 Thomas J. Story

Delfina’s Carbonara Pizza

Pasta Carbonara gets reimagined in luscious pizza-form, complete with oozy egg and decadent guanciale.

3 of 16 Thomas J. Story

Grilled Four-Onion Pizzas

This pizza showcases the best of the allium family—from the sharp top notes of fresh chives to the deep flavors of sautéed leeks.

4 of 16 Thomas J. Story

Sole d’Oro Pizza

“The Sole d’Oro is a tribute to Sungold tomatoes, one of my favorite varieties of tomatoes,” chef Daniele Uditi says . “They are a type of cherry tomato, but with a slightly tropical flavor that is really beautiful both raw and cooked. This pizza features both, along with zucchini blossoms and zucchini ribbons that add extra dimension.”

5 of 16 Thomas J. Story

Pizzetta 211 Margherita Pizza

You can’t go wrong with a classic Margherita pizza.

6 of 16 Thomas J. Story

Coppa, Ricotta, and Arugula Pizza

Coppa, sometimes called capicola, is a delicious dry-cured meat made with pork neck or shoulder and eaten very thinly sliced. Feel free to switch out the coppa for your favorite type of cured meat.

7 of 16 Thomas J. Story

Delfina’s Broccoli Rabe Pizza

This is a great option for a veggie pizza—the broccoli rabe has a kick to it thanks to red pepper flakes.

8 of 16 Annabelle Breakey

Pizza Bianca with Dandelion Greens

Chandra Paton Shupe created her seasonal pizza after a trip to a farmers’ market for a friend’s Iron Chef-style cook-off party. “We grabbed everything that looked beautiful and tasty and put it all together.”

9 of 16 James Baigrie

Kale, Chorizo, and Manchego Pizza

Kale’s hearty texture holds up to the high heat needed to create a crisp pizza crust. Its deep flavor is a great match for spicy chorizo and bold manchego cheese.

10 of 16 Thomas J. Story

Camp Pizza with Caramelized Onions, Sausage, and Fontina

Yes, you can make pizza at your campsite—or make this delectable pie at home to satisfy a pizza craving.

11 of 16 Thomas J. Story

Bianca Pizza

The interplay of salty cheese, rosemary, and pungent onion makes this pizza bold and flavorful.

12 of 16 Thomas J. Story

Capricciosa Pizza (Ham, Mushrooms, Mozzarella, and Artichokes)

This variety—its name translates as “capricious”—can be found throughout pizzerias in Italy and is topped with ham, mushrooms, mozzarella, and artichokes.

13 of 16 Thomas J. Story

Elote Pizza

“My wife is Mexican, so I created the Elote pizza as a tribute to her and her heritage,” chef Daniele Uditi says . “I love that this pizza balances the smoky heat of chipotle in adobo with sweet corn and the salinity of fresh feta. While it’s an unexpected combination, to me it’s the perfect marriage of flavors.”

14 of 16 Thomas J. Story

Biancaneve Pizza (Fresh and Smoked Mozzarella with Thyme)

For this pie, it’s worth trying to find fresh smoked buffalo mozzarella with its lovely light texture. If you use smoked cow’s-milk mozzarella instead, trim off the rind if it’s tough.

15 of 16 Annabelle Breakey

Nettle Pizza

Nettle leaves—that’s the part you eat—are richly flavored, with a soft texture like spinach, making them a unique pizza topping.

16 of 16 James Carrier

Fig and Prosciutto Pizza

Salty prosciutto is balanced with tender bites of sweet figs in this elegant topping combination.

---

Search All of Sunset’s Recipes

Chilled Corn Soup By Nicole Clausing North Star Close By Nicole Clausing Del Mar By Nicole Clausing