Tasty and Innovative Pizza Recipes

Sara Haas, the author of Pizza! Pizza! Pizza!, shares two delightful homemade pizza recipes that you can create in your own kitchen—fresh and piping hot!

Roasted Tomato Margarita Pizza
Serves: One 10-inch pizza

Ingredients
1 pint cherry tomatoes, rinsed and dried
3 tablespoons extra-virgin olive oil
2 garlic cloves
¼ teaspoon kosher salt
¼ teaspoon black pepper, divided
1 ball of dough of your preference, at room temperature
4 ounces fresh mozzarella, sliced
1 cup fresh basil, torn in pieces

Instructions

Position a pizza stone on the lowest oven rack or, if using a steel, place it on the top rack. Preheat the oven to 500°F for at least 45 minutes to 1 hour prior to baking.

Combine the tomatoes with olive oil, garlic, salt, and ⅛ teaspoon of black pepper. Spread the tomatoes onto a foil-lined baking sheet and place them in the upper part of the oven while it heats. Roast the tomatoes, stirring once halfway, until they are blistered and juicy, which should take about 15–20 minutes. Keep an eye on them as they roast during the preheating process.

Sprinkle a little cornmeal and all-purpose flour on a pizza peel or parchment paper. Shape the dough into a circle and transfer it onto the peel or parchment. Top the dough with the roasted tomato mixture and layer with mozzarella slices. Finish with the remaining ⅛ teaspoon of black pepper.

Bake for 8–10 minutes, or until the cheese is melted and the crust turns golden.

After baking, take the pizza out and move it to a cutting board. Garnish with basil, slice it up, and enjoy while hot.

BBQ Kale Pizza
Serves: One 10-inch pizza

Ingredients
1 ball of dough of your choice, at room temperature
2 tablespoons of Easy BBQ Sauce (see bonus recipe below) or store-bought variety
2 cups of shredded kale, preferably dinosaur or lacinato
¼ cup of thinly sliced red onion
½ cup (2 ounces) of low-moisture, part-skim shredded mozzarella cheese
½ cup (2 ounces) of sharp cheddar cheese, shredded
½ green apple, sliced into thin sticks, julienned
1 teaspoon of crushed red pepper
Hot sauce for serving

Instructions

Place a pizza stone in the lowest rack of your oven or, if using a steel, on the highest rack. Preheat the oven to 500°F 45 minutes to 1 hour before baking.

On a pizza peel or parchment, dust with cornmeal and all-purpose flour. Roll out the dough to a circular shape and transfer it to the prepared surface. Apply BBQ sauce over the crust, leaving a 1-inch border, then layer with kale and onion. Top with mozzarella and cheddar cheese.

Bake for 8–10 minutes, or until the cheese has melted and the crust is golden brown.

Once baked, take the pizza out of the oven and place it on a cutting board. Garnish with apple slices and crushed red pepper, cut into slices, and enjoy immediately. Serve with hot sauce on the side.

Bonus Recipe:
Easy BBQ Sauce
Makes: Approximately ½ cup

Ingredients
½ cup ketchup
¼ cup water
2 tablespoons yellow mustard
⅓ cup apple juice or cider
1 tablespoon molasses
1 tablespoon Worcestershire sauce
2 tablespoons of packed brown sugar
1 tablespoon honey
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
⅛ teaspoon crushed red pepper
1 tablespoon apple cider vinegar

Instructions

In a small pot, combine all the ingredients except for the apple cider vinegar and heat over medium until simmering. Lower the heat and simmer, stirring frequently, until thickened, about 25–30 minutes. Once done, remove from heat and mix in the apple cider vinegar.

Ingredient Note: For a sauce that is less sweet, reduce the amount of brown sugar.
Storage Note: Store in the refrigerator for up to five days.

About the Author

Sara Haas, RDN, LDN, is a skilled recipe developer, food photographer, and freelance writer. Her work has appeared in publications such as Eating Well Magazine, Allrecipes, Shape Magazine, Parents Magazine, USA Today, and The Wall Street Journal. She is also the author of Taco! Taco! Taco! and co-authored The Fertility Foods Cookbook.