20+ Ideas For a Fun DIY Pizza Night
Of all the things you could make for dinner, pizza is one of the few that's a crowd-pleaser for even the pickiest of eaters. When you make your own pizza dough or pick up our housemade pizza dough, it's incredibly easy to make individual pizzas so everyone gets what they want.
Whether you like a classic pizza or you prefer adventurous toppings, we've got some must-try recipes for your next DIY pizza night!
No time to make your own dough? Swing by the Deli case to snag some of our handmade pizza dough balls for extra quick prep! Or, if you don't do gluten but still love yourself some pizza, swing by our frozen section to check out our selection of gluten-free and cauliflower pizza crusts.
DIY Pizza Recipes
Pizza is one of those foods where the options are virtually endless. So while you're free to pile on your favorite toppings, if you're looking for a little variety, we've got some fresh DIY pizza ideas worth trying.
Photo Courtesy of Co+op
Easy Arugula Salad Pizza
You probably didn't expect us to start the list with a half pizza half salad recipe, but here we are.
Please don't let the word "salad" turn you away. This pizza is full of flavor (and healthy greens, too).
Ingredients
1 14-inch pre-baked pizza crust, thin
3 tablespoons thick pizza sauce
4 ounces Romano cheese
2 ounces arugula, washed and dried
1 teaspoon extra virgin olive oil
1 teaspoon fresh lemon juice
salt and pepper
Directions
Preheat the oven to 400°F. Place the pizza crust on a sheet pan. Spread the sauce over the crust and shred 1 ounce of the cheese over the top. Bake the crust for 10-12 minutes, depending on the thickness of the crust, to crisp it.
While the crust bakes, use a vegetable peeler to shave the remaining cheese into thin slivers. Toss the arugula, oil, lemon juice and a pinch each of salt and pepper in a bowl. When the crust is hot and crisp, top with the arugula and cheese shavings and cut in four slices. Serve immediately.
Photo Courtesy of Co+op
Autumn Harvest Pizza
If you want to celebrate the best flavors of the season, here's the perfect harvest pizza to try!
Ingredients
3 cups cubed, peeled sweet potato
2 tablespoons olive oil
1/2 teaspoon salt
1 14-inch pre-baked pizza crust
4 ounces cooked chicken, chopped
1 1/2 cups shredded smoked Gouda cheese
1/4 cup chopped walnuts
2 tablespoons chopped fresh parsley
Directions
Heat the oven to 400°F. Spread the sweet potato cubes on a sheet pan and drizzle with olive oil and salt. Toss to coat. Roast for 20-25 minutes, until the sweet potato cubes are tender when pierced with a paring knife.
Place the crust on a large sheet pan. Spread the sweet potato cubes onto the crust and drizzle with any remaining olive oil from the roasting pan, then top with chicken. Cover with Gouda and sprinkle with walnuts and parsley. Bake for 15 minutes, until the cheese is golden brown and the crust is crisp. Slice and serve.
Photo Courtesy of Half Baked Harvest
Easy Sheet Pan Tomato Herb Pizza
Consider this recipe a super fresh and super herby take on pepperoni pizza.
Rather than utilizing a store-bought sauce, this recipe calls for cherry tomatoes to be cooked down with sweet fig preserves to create a flavorful, sweet sauce base.
Top it all off with extra parmesan, dried herbs, and red chili flakes for an extra kick of heat.
Find the full recipe at Half Baked Harvest
Creamy White Pizza with Squash and Sopressata
Here's another fall pizza recipe that features an unexpected pizza ingredient: acorn squash.
The squash is combined with red onions, soppressata, and mozzarella cheese.
Cream of chicken soup is utilized as the sauce, but you could sub in your favorite white sauce if you prefer.
Photo Courtesy of Half Baked Harvest
French Onion Mushroom Pizza
Alright, we know all you mushroom lovers out there are waiting for a pizza that's just for you. Look no further!
Topped with yellow onion, sage, rosemary, wild mushrooms, and balsamic vinegar, consider this to be the pizza version of french onion soup.
This recipe calls for homemade dough, but if you want to save yourself some time, our housemade pizza dough is a fantastic substitute, and you won't have to break out the stand mixer!
Find the full recipe at Half Baked Harvest
Healthier Pepperoni Pizza
If you want to try making a healthier-for-you pizza, but still want to go with a traditional wheat crust, consider this recipe from EatingWell!
Whole wheat pizza crust is topped with a sauce made up of tomato and pumpkin puree, before being topped with mozzarella, parmesan, and pepperoni.
Not only does the pumpkin puree add a nice Fall flavor, but it adds an extra boost of beta carotene and fiber.
Photo Courtesy of Half Baked Harvest
Cauliflower Crust Pizza with Chickpea Pepperoni
Here's a pizza recipe that totally flips traditional pizza on its head.
Between the cauliflower crust, the chickpea "pepperoni", and buffalo mozzarella, this pizza is certainly one of a kind.
If you wanted to add a little more protein to this pizza, some of our housemade Italian sausage would fit the bill!
Find the full recipe at Half Baked Harvest
Pan-Fried Hawaiian Pizza
Do you know those one-pot dinners that are all the rage? Well, what about one-pan pizza?
Here's a super simple concept for making pizza that essentially calls for you to put your pizza dough, sauce, and toppings in a cast iron pan and bake it to crisped perfection.
If you're not a fan of Hawaiian pizza, you could do this recipe just as easily with pepperoni or your other favorite toppings.
Find the full recipe at Epicurious
More Pizza Recipes to Try
Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions from Half Baked Harvest
Detroit-Style Pizza from Epicurious
Vegetarian Pan Pizza With Lots of Greens from Bon Appetit
White Pizza with Shaved Vegetables and Pesto from Epicurious
Brussels Sprouts, Sweet Potato, and Balsamic Pizza from Forks Over Knives
Alternative Pizza Options
Of course, pizza is so good that you really don't need to mess with the standard crust-sauce-topping combo. But, if you're feeling like adapting that pizza flavor to other recipes, we've got a few to consider.
Photo Courtesy of Co+op
Pepperoni Pizza Bake
Usually, you'd have to choose between pizza or pasta. Not today!
Ingredients
1 pound penne pasta
3 ounces pepperoni, thinly sliced and cut into halves or quarters
1 jar (25.5 ounces) marinara or spaghetti sauce
1 tablespoon olive oil
1 cup yellow onion, diced
1 cup green pepper, diced
1 1/2 cups button mushrooms, sliced
1 2.25-ounce can black olives, sliced
2 cups shredded mozzarella cheese
Directions
Preheat oven to 375ºF. Grease a 2-quart casserole dish. Cook the pasta according to package directions until just al dente (do not overcook). Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onions and peppers and sauté for about 3 minutes, then add the sliced mushrooms and cook for another few minutes until the vegetables are tender. Remove from heat. In a large bowl, mix together the cooked vegetables, cooked pasta, pepperoni, marinara or spaghetti sauce, black olives, and half of the shredded cheese. Pour this mixture into the casserole dish and top with the remaining cheese. Bake in the oven for 15-18 minutes until heated through and the cheese browns on top.
Photo Courtesy of Half Baked Harvest
3 Ingredient Cheesy Pizza Pretzels
Let's be real. No matter how you combine the two, pepperoni and cheddar cheese are totally reminiscent of pizza.
Here, pepperoni and cheese are combined with pretzels and a dash of oregano to create a quick and easy party snack that's sure to be a crowd-pleaser.
Serve them with a side of marinara dipping sauce and ranch.
Find the full recipe at Half Baked Harvest
Polenta "Pizza" with Crumbled Sage
Here's another unique idea to consider: polenta pizza!
Polenta is first spread onto a baking dish and left to cool in the fridge overnight.
Then, it's topped with mozzarella, parmesan, and crumbled sage leaves.
This is one of those recipes that are simple but is a unique twist on traditional pizza.
Photo Courtesy of EatingWell
Hasselback Zucchini “Pizzas”
If you want to fill your pizza craving but also want to take it easy on the carbs, consider these Hasselback zucchini "pizzas".
Zucchini is sliced and then stuffed with mozzarella cheese and pepperoni before being sprinkled with common pizza herbs like oregano and basil.
Don't forget to serve this healthy snack with a side of marinara!
Find the full recipe at EatingWell
Margherita Pizza Dip
Pizza is cheesy and melty. And so is dip. So naturally, pizza dip is a thing.
Cream cheese, mozzarella, parmesan, and burrata are paired with dried basil and dried oregano to create a dip that's definitely reminiscent of pizza.
Serve it with slices of toasted baguette for dipping!
Find the full recipe at Half Baked Harvest
Dessert Pizzas
And when you're done with dinner, why not toss together a simple dessert pizza to end your pizza night right!
Photo Courtesy of Co+op
Fruit Pizza
Here's a yummy take on dessert pizza that features a shortbread crust, cream cheese frosting, and lots of fresh fruit on top.
Ingredients
For the Crust
2 cups unbleached flour
2/3 cup sugar
3/4 teaspoon fine salt
2 sticks unsalted butter, 1-inch slices
2 large egg yolks
For the Frosting
12 oz. cream cheese, room temperature
2 teaspoons vanilla
1 cup powdered sugar
For the Toppings
8 medium strawberries, sliced
2 large kiwis, peeled, sliced
1/2 cup blueberries
1 small mango, peeled, pitted and sliced
Directions
Preheat oven to 325°F. Line a 12-inch round pizza pan or a sheet pan with parchment.
In a food processor, combine the flour, sugar and salt and pulse to mix. Add the butter and egg yolks and pulse until a crumbly dough starts to form; don't overmix. Transfer to a bowl and knead gently into a stiff dough. Form into a disk. Place the disk in the center of the parchment-lined pan.
Flatten the dough with your palms to make an 11-inch round. Prick all over with a fork. Bake for 30 minutes, until golden brown around the edges.
Cool on a rack.
In a food processor, place the cream cheese and process until no lumps remain, scraping down and repeating as needed. Add the vanilla and powdered sugar and process until smooth. Spread over the cooled crust (make sure the crust is completely cooled before adding the topping).
Arrange the fruit over the crust. Use a pizza cutter or chef's knife to cut into wedges. Serve.
Keeps, tightly covered, in the refrigerator for a day.
Recipe and photo adapted from Co+op
Apple Mini Fruit Pizzas
Living in Washington has its perks, and fresh local apples are one of them!
So not only is this dessert pizza is seasonally-appropriate, it's a delicious way to support local growers.
Here, sliced apples are topped with almond butter, chocolate chips, and chopped pistachios before being drizzled with honey for an extra touch of sweetness.
This version is especially healthy, but if you wanted to make it a little sweeter, a drizzle of our caramel sauce would be delicious.
Photo Courtesy of EatingWell
Pineapple Mini Fruit Pizzas
Maybe you think pineapple on pizza is totally wrong, but maybe you'll think this pineapple dessert recipe is totally right!
In this simple dessert sliced pineapple is topped with tangy greek yogurt and sweet blueberries and drizzled all over with honey.
Sprinkle coconut flakes on the top and white chocolate chips for a little extra sweetness.
Find the full recipe at EatingWell
Chocolate Pizza
If you prefer chocolate desserts over fruity desserts, we've got a recipe with your name all over it!
Standard pizza dough is topped with chocolate-hazelnut spread, chopped white chocolate, chocolate chips, and hazelnuts.
If you wanted to do a s'mores variation of this pizza, consider tossing on some mini toasted marshmallows!
Photo Courtesy of EatingWell
Oatmeal Cookie Fruit Pizza
Giant cookie + cream cheese sauce + lots of fresh fruit = an oatmeal cookie pizza!
The crunchiness of the oats contrasted with the soft fruit makes for a delicious dessert that's guilt-free, too.
If you want to make the dessert come together quickly, you can pre-make the cookie crust up to 2 days ahead of time.