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Close-up of freshly baked pizza slices with tomatoes, mozzarella, and basil, perfect for pizza night recipes.

Gourmet Pizza Night Recipes

Learn how to make gourmet pizzas with these pro tips and tricks. Explore innovative ingredients and host a memorable pizza night event.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 1 pizza
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Pizza Dough
  • 1 recipe pizza dough
Margherita Pizza
  • 1/2 cup pizza sauce
  • 8 ounces fresh bocconcini mozzarella, sliced
  • 1/2 cup cherry tomatoes, sliced
  • 10 leaves fresh basil leaves
  • red pepper flakes
  • extra-virgin olive oil, for drizzling
Peach & Basil Pizza
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/2 clove garlic, minced
  • 8 ounces fresh bocconcini mozzarella, sliced
  • 2 ripe peaches, sliced
  • 3 tablespoons pesto
  • 10 leaves fresh basil leaves
  • red pepper flakes
Roasted Red Pepper Pesto Pizza
  • pesto, for spreading & dolloping
  • 1.5 cups grated smoked mozzarella cheese
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup fresh mint leaves
  • red pepper flakes

Equipment

  • Oven

Method
 

  1. Preheat your oven to 500°F.
  2. For the Margherita Pizza: Spread the pizza sauce onto the dough. Top with the fresh mozzarella and tomatoes. Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with fresh basil leaves and red pepper flakes. Drizzle with olive oil and serve.
  3. For the Peach & Basil Pizza: Combine the olive oil and garlic in a small bowl. Brush the garlic oil onto the dough, then top with the fresh mozzarella and peaches. Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven. Dollop the pesto onto the pizza, then top with the basil and red pepper flakes. Drizzle with olive oil and serve.
  4. For the Roasted Red Pepper Pesto Pizza: Spread a thin layer of pesto onto the dough. Top with the cheese and roasted red peppers. Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven. Top with dollops of more pesto, the mint leaves, and red pepper flakes.

Notes

These recipes are designed for quick and delicious weeknight meals. Feel free to adjust toppings based on your preferences and what you have on hand.

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