Looking for a fun, easy Halloween dinner? These individual Mummy Pizza Braids are spooky delicious and can be stuffed with all your favorite pizza toppings. Mummy Pizza Braid Recipe Notes Here are a few things to keep in mind before you tackle the recipe: Recipe FAQ Want more Halloween pizza inspiration? Check out these recipes,... The post Halloween Mummy Pizza Braids appeared first on Thursday Night Pizza ..read more

Oh hey there, carnivores! This meat lover's pizza combines five different proteins in the perfect balance, so one doesn't overpower the others. Plus, it's easy to customize. Learn how to make it yourself, and you might never order the takeout version again. The steps are simple. Make or buy the dough and sauce, cook some […] The post Meat Lover's Pizza (with five different types of meat!) appeared first on Thursday Night Pizza ..read more

Once you learn the simple technique for transforming pizza dough into sandwich bread, you might never buy the sliced stuff ever again! Pizza Sandwiches, Step by Step It's more magic trick than recipe: A light coating of olive oil prevents the folded-over dough from sticking together as it bakes, resulting in fluffy, chewy bread pockets that are perfect for any combination of sandwich fillers. Here's how it works: Start with a 14- to 16-ounce ball of pizza dough, at room temperature.Step 1: Cut the dough ball into two equal-size pieces.Step 2: Ball up the pieces and put one of them under an up ..read more

In this recipe, I've jazzed up classic Italian sausage pizza with alternating swirls of pesto and red sauce, two different cheeses, and a chiffonade of either basil or baby spinach leaves. Feel free to use store-bought sauces to make it even easier! Sausage has always been one of my favorite pizza toppings, and when I say sausage, I mean small meatball-size hunks of the Italian kind, not the pre-cooked slices (though those can be tasty, too). There's just something about the texture and flavor balance—springy, meaty morsels, anise and dried herb seasonings, creamy cheese, tangy tomato sauce ..read more

Topped with charred eggplant slices and bright-red pickled peppers, this vegan pesto pizza is a satisfying, comforting meal for any time of year. The MVP here is the eggplant. Unlike other recipes where eggplant is breaded and fried or sauteed in oil before it goes on the pizza, in this one, you cut the eggplant into thick (½-inch) slices, swipe them quickly with a little olive oil on each side, and then broil them until the centers are soft and the outsides are nicely browned. Since you use only a small amount of oil, the eggplant gets nice and soft—not greasy—when you bake it on a round of ..read more

Want to make restaurant-quality cup and char pepperoni pizza at home? In this post, you'll learn which type of pepperoni works best, what makes it curl, and how to get the most delicious results in a standard oven. What Exactly is Cup and Char Pepperoni? Well, it's exactly what it sounds like: pepperoni that curls up into cups and chars around the edges when it's heated. Despite what various companies want you to believe, you do not have to buy a product labeled "cup and char" in order to get 'roni cup results. In fact, labels will do you little to no good in most cases, since the different t ..read more

OK. I'm going to say it: Slices of uncooked prosciutto laid on top of a just-baked pizza are annoying to eat. The cured meat, though delicious, isn't easily bitten through, so when you try to taste it together with the pizza, you either end up dragging a whole slice of prosciutto into your mouth or getting strands of it stuck between your front teeth. That's why I always bake the prosciutto on my pizzas with the other toppings. In this one, I tear it up and scatter it on olive oil–coated dough with roasted red peppers and fresh mozzarella. Then, after baking, I drizzle the pizza with homemade ..read more

Finally got that baking stone or steel (or outdoor pizza oven) you've been wanting? Before you heat it up for your first pizza night, you need one more tool: a pizza peel. In this post, I walk you through what a peel is, why it's essential, which kind(s) you should look for, and how to use one like a pro. What is a peel? A pizza peel—a.k.a. pizza paddle, baker's peel, or pizza spade—is a large, flat paddle used to slide pizzas and breads onto hot baking surfaces in the oven, then retrieve them after baking. Some models, meant for wood-fired ovens and commercial kitchens, have long handles tha ..read more

Plain broccoli pizza is great and all, but when you add lemon-garlic white sauce, three different cheeses, and sweet-hot peppadew peppers, it blows all the other veggie pies out of the water. Broccoli Pizza, Step by Step Don't be deterred by the extra step of blanching the broccoli. It doesn't take long (pro tip: fill your pot with hot tap water to speed up the boiling process), and you can prep other ingredients while you wait. Blanch the broccoli. Bring a pot of water to a rolling boil, add the broccoli florets, and let them cook for 2 to 3 minutes. This will soften them just to al dente ..read more

Just as delicious as the original — but a lot less messy — sloppy joe pizza is easy to make and will satisfy your comfort food cravings any time of year. Who's Sloppy Joe? If you didn't already know, this pizza is based on an all-American sandwich called the sloppy joe, a thick, tangy-sweet mixture of ground beef, ketchup, onion, and other seasonings heaped inside a hamburger bun. One origin story states that the sandwich was invented in the 1930s at a restaurant in Sioux, City, Iowa, when a cook (named Joe, of course) added tomato sauce to the state's popular loose meat sandwich. Others clai ..read more