A collection of pizza recipes for different moods and occasions. All recipes work with homemade or store-bought dough.
Pizza Dough
Recommended: Pizza Dough - Classic Italian dough with cold fermentation for a crispy base. Well-tested and reliable. (48+ hours)
Other dough options (untested):
- Pizza Dough with Yeast - Quick, same-day option (2-4 hours)
- Whole Grain Pizza Dough - Overnight fermentation (8-24 hours)
- Martin’s Sourdough Pizza Dough - Wheat or rye sourdough
- Sourdough Pizza Dough - 24-72 hour fermentation
Recipe 1: Tomato Pizza with Feta and Chili Honey
A lovely Greek-inspired pizza with sun-dried tomatoes, creamy feta, and a sweet-spicy chili honey drizzle.
Makes: 2 pizzas Time: 15 minutes (plus dough)
Ingredients
Chili Honey:
- 2 tbsp liquid honey (30 ml)
- 1 tsp chili flakes (5 ml)
Toppings:
- 100 ml pizza sauce (1 dl)
- 300 ml grated mozzarella (3 dl)
- 100 ml sliced sun-dried tomatoes (1 dl)
- 75 g feta cheese
- ½ pot fresh oregano
- salt and pepper
Instructions
Prepare dough: Use ½ batch of your chosen pizza dough. Stretch or roll into 2 round pizzas.
Make chili honey: Mix chili flakes with honey. Set aside.
Preheat oven: Set oven to 250°C (480°F) with both top and bottom heat. If using a pizza stone, preheat it as well.
Assemble: Place dough on parchment-lined baking sheets. Spread pizza sauce evenly, then layer with mozzarella and sun-dried tomatoes. Break feta into pieces and scatter over top.
Bake: Bake in the center of the oven for 8-10 minutes until golden and bubbly.
Finish: Chop fresh oregano and sprinkle over pizzas. Season with salt and pepper, then drizzle with chili honey.
Notes
Chili honey: Adjust chili flakes to taste. You can also use store-bought hot honey.
Sun-dried tomatoes: Use the kind packed in oil for best flavor. Drain before using.
Feta: Use good quality Greek feta for the best taste.
Vegan option: Use vegan mozzarella and feta, and substitute honey with agave syrup.
Recipe 2: Mushroom Pizza with Caramelized Onion
A rich, earthy pizza with portobello mushrooms, sweet caramelized onions, and a crème fraîche base instead of tomato sauce.
Makes: 2 pizzas Time: 30 minutes (plus dough)
Ingredients
Caramelized Onion:
- 2 yellow onions
- 1 tbsp butter (15 ml)
- 1 tbsp oil (15 ml)
- ½ tsp sugar
- salt and pepper
Toppings:
- 100 ml crème fraîche (1 dl)
- 300 ml grated mozzarella (3 dl)
- 1 portobello mushroom (about 100 g)
- 1 garlic clove
- 1 tbsp olive oil (15 ml)
- ½ bunch fresh parsley
- salt and pepper
Instructions
Caramelize onions: Slice the onions. Sauté in butter and oil over low heat for about 20 minutes until golden and soft. Add sugar in the final 2 minutes. Season with salt and pepper. Set aside.
Prepare dough: Use ½ batch of your chosen pizza dough. Stretch or roll into 2 round pizzas.
Preheat oven: Set oven to 250°C (480°F). If using a pizza stone, preheat it as well.
Assemble: Place dough on parchment-lined baking sheets. Spread crème fraîche evenly over each pizza. Sprinkle with mozzarella and season with salt and pepper. Thinly slice the mushroom and garlic, layer over the cheese, and drizzle with olive oil. Season again.
Bake: Bake for 8-10 minutes until golden and bubbly.
Finish: Chop the parsley and scatter over the pizzas along with the caramelized onions.
Notes
Caramelized onions: Don’t rush this step - low and slow gives the best flavor. You can make them ahead of time.
Mushrooms: Portobello works great, but you can also use a mix of mushrooms (champignon, shiitake, oyster).
White pizza: This is a “pizza bianca” style with no tomato sauce. The crème fraîche creates a creamy, tangy base.
Vegan option: Use vegan crème fraîche and mozzarella, and substitute butter with more oil.
Pizza oven: If using a pizza oven, bake at 350-400°C for 1.5-2 minutes.
General Pizza Tips
Oven temperature: The hotter the better. Use your oven’s maximum temperature, ideally 250-275°C (480-525°F).
Pizza stone or steel: Preheating a pizza stone or steel gives a crispier bottom crust.
Don’t overload: Less is more with toppings. Too many toppings = soggy pizza.
Fresh herbs last: Add delicate herbs like basil and oregano after baking.
Resting: Let the pizza rest for 1-2 minutes before cutting - the cheese will set slightly and won’t slide off.
Sources: