Pizza Recipes

Pizza recipes — pizza cones, pizza waffles, tortilla pizza, and more.

Cheesy Pepperoni Pizza Muffin Bites

These little pizza bites bake in a muffin tin from a blended cheese batter that swaps wheat flour for tapioca starch, so they come out chewy, bready, and naturally gluten-free. Blending is the key step: run the cheddar, eggs, and cottage cheese until the batter is smooth and glossy, because leftover lumps bake up grainy. Fill each oiled cup about two-thirds full, spoon a teaspoon of pizza sauce on top, and finish with mini pepperoni. Bake at 200°C (400°F) for about 20 minutes; the bites are done when the tops are golden and puffed. No mini pepperoni? Chopped ham or olives work just as well.

35 min4 servings

EasyItalian

Pizza Cones

These handheld snacks turn plain tortillas into crisp, pizza-filled cones, all in the air fryer. Each tortilla half gets rolled into a cone, pinned with a toothpick, and crisped at 180°C (350°F) for 5 minutes before any filling goes in; that first pass is what keeps the cone sturdy so the sauce cannot soak through. Pull the toothpicks, pack in grated mozzarella and sliced pepperoni, spoon pizza sauce into the middle, then air-fry another 5 minutes until the cheese is melted and gooey. Stand the cones upright in the basket so they hold their shape. About 20 minutes start to finish, and the batch serves four.

20 min4 servings

EasyItalian

Pizza Waffles

Two layers of pizza dough go into a waffle maker with sauce, mozzarella and pepperoni sealed between them, and 10 minutes later you have a stuffed pocket pizza with deep, crisp ridges. The waffle plates press heat into both sides at once, so the dough browns top and bottom without an oven. Leave a clear border of dough around the filling and press the top layer down firmly before closing the lid; that seal keeps the cheese in as it melts. You will know it is done when the edges turn golden and release easily from the plates. No pepperoni on hand? Ham or mushrooms work just as well.

20 min2 servings

EasyItalian

Pizza Onion Rings

Here is a snack that treats frozen onion rings as ready-made pizza bases: crisp breaded rings under melted mozzarella and pepperoni, straight from a 180°C (350°F) oven in 20 minutes. Spread the rings in a single layer on a parchment-lined tray so hot air can crisp the breading instead of steaming it under the cheese. Grate the mozzarella yourself; it melts smoother and stretches better than pre-shredded. Check the timing on your onion ring bag, and if the rings need more than 20 minutes, bake them alone for a few minutes before adding the toppings. They are done when the cheese is bubbling across the tray.

25 min4 servings

EasyItalian

French Bread Pizza

Split a French loaf lengthwise, pile the cut side with garlic butter, sauce, mozzarella, sausage and jalapeños, and it turns into pizza on a covered grill in about 5 minutes. The garlic butter does double duty: it seasons the base and seals the crumb, so the sauce cannot soak in and make the bread soggy. Keep the sauce to a thin layer, about 3 tbsp for a whole loaf, for the same reason. You will know it is done when the cut edges are crisp, the cheese has fully melted and the sausage slices are browned. No grill? Bake at 200°C (400°F) for 10–12 minutes instead.

15 min4 servings

EasyItalian

Air Fryer Tortilla Pizza

A thin-crust pizza built on two tortillas, ready from the air fryer in 8 minutes at 180°C (350°F). The trick is the layer of grated cheese sandwiched between the tortillas: as it melts, it glues them into one sturdy base that stays crisp instead of sagging under the sauce. Spread pizza sauce on top, add more cheese and pepperoni, and cook until the edges brown and the cheese bubbles. If the tortilla lifts in the fan's airflow, hold it down for the first minute with a small trivet or a skewer laid across the top. Rest it briefly on a plate before slicing so the base sets.

13 min2 servings