10 Mouth-Watering Homemade Pizza Recipes

1. Classic Margherita Pizza

Ingredients:

• Pizza dough
• Fresh tomatoes, sliced
• Fresh mozzarella, sliced
• Fresh basil leaves
• Olive oil
• Sea salt

Instructions:

1. Preheat your oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface.
3.Arrange the tomato slices evenly over the dough.
4. Add slices of fresh mozzarella.
5. Drizzle with olive oil and sprinkle with sea salt.
6. Bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.

 

Top with fresh basil leaves before serving.

2. BBQ Chicken Pizza

Ingredients:

• Pizza dough
• BBQ sauce
• Grilled chicken, shredded
• Red onions, thinly sliced
• Cilantro, chopped
• Mozzarella and cheddar cheese, shredded

Instructions:

1. Preheat your oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface.
3. Spread a layer of BBQ sauce over the dough.
4. Add shredded chicken and red onion slices.
5. Sprinkle with mozzarella and cheddar cheese.
6. Bake for 10-12 minutes, until the crust is golden and the cheese is melted.
7. Garnish with chopped cilantro before serving.

3. Prosciutto and Arugula Pizza

Ingredients:

• Pizza dough
• Olive oil
• Fresh mozzarella, sliced
• Prosciutto, thinly sliced
• Fresh arugula
• Shaved Parmesan
• Balsamic glaze

Instructions:

1. Preheat your oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface.
3. Brush with olive oil and add fresh mozzarella slices.
4. Bake for 10-12 minutes, until the crust is golden and the cheese is melted.
5. Top with prosciutto, arugula, and shaved Parmesan.
6. Drizzle with balsamic glaze before serving.

4. Buffalo Chicken Pizza

Ingredients:

• Pizza dough
• Buffalo sauce
• Cooked chicken breast, shredded
• Red onions, thinly sliced
• Blue cheese crumbles
• Mozzarella cheese, shredded

Instructions:

1. Preheat your oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface.
3. Spread buffalo sauce over the dough.
4. Add shredded chicken and red onion slices.
5. Sprinkle with blue cheese crumbles and mozzarella.
6. Bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.
7. Drizzle with additional buffalo sauce if desired.

 

Ready to take your culinary skills to the next level with delicious homemade flammkuchen? Our recipes are perfect for the KILN pizza oven, the versatile 4K, and the compact K1. These ovens provide the ideal environment for baking flammkuchen, ensuring a perfectly crispy crust and beautifully melted toppings every time.

 

5. Flatbread Pizzas with Labne, Red Onion, Orange, and Watercress

Ingredients:

• 1 red onion, thinly sliced into rings
• 1 orange, segmented
• ½ bunch watercress

For the Flatbread:

• 10 g yeast
• 1 tsp sugar
• 150 ml lukewarm water
• 250 g flour
• Pinch of salt
• Olive oil, for brushing

For the Labne:

• 500 g yogurt
• Salt, to taste
• 50 g hazelnuts, finely chopped
• Zest of 1 lemon and 1 orange

Instructions:

1. Prepare the Flatbread: Dissolve yeast and sugar in lukewarm water. Mix with flour and knead into a dough, either by hand or using a kitchen machine. Let the dough rise for 30 minutes under a damp cloth until elastic.Divide the dough into 4 pieces and shape into balls. Allow them to rise for another 15 minutes. Roll out each ball thinly on a floured surface.Bake each flatbread piece individually on a pizza stone in a preheated oven at 250°C (482°F) for 3 to 5 minutes until puffed and golden.
2. Make the Labne: Mix yogurt with salt. Line a sieve with a clean kitchen towel, place it over a bowl, and spoon the yogurt into the towel. Tie the corners of the towel with string and hang it in the refrigerator for at least 3 hours to drain excess liquid, leaving a thick labne.

3. Prepare the Toppings: Combine the strained labne with chopped hazelnuts, lemon zest, and orange zest.

4. Assemble and Serve: Serve the flatbread pizzas with bowls of labne, red onion rings, orange segments, and watercress. Guests can assemble their own flatbread pizzas with these toppings.

 

Preparation Time: 4 hours

Recipes and photos come form the book Pizza & Flammkuchen.

6. Crispy Focaccia with Figs, Goat Cheese, and Parma Ham

Ingredients:

• 5 fresh figs, each cut into 6 pieces Or: 10 dried figs, each cut into 2-3 pieces
• 2 dl port wine
• 200 g sugar
• 1 focaccia bread, sliced into 10 thin pieces
• 150 g goat cream cheese, crumbled into 30 pieces
• 10 slices of Parma ham
• Olive oil
• Drizzle of honey
• Handful of arugula
• 50 g walnuts, finely chopped

Instructions:

1. Prepare the Figs: If using dried figs, cook them in port wine and sugar until the liquid becomes syrupy. Once cooled, cut the figs into thin slices (2-3 pieces per fig).
2. Assemble the Focaccia: Arrange the focaccia slices on a baking sheet lined with parchment paper. On each slice, place 2-3 pieces of fig and crumble goat cheese between them. Distribute the slices of Parma ham over the focaccia.
3. Drizzle and Bake: Drizzle olive oil and a bit of honey over the topped focaccia slices.

4. Bake: Bake the focaccia in the oven at 180°C (356°F) until golden brown.

Serve the focaccia topped with arugula and finely chopped walnuts.

Preparation Time: 30 minutes

Recipes and photos come form the book Pizza & Flammkuchen.

7. Japanese Flammkuchen with Wasabi and Sashimi

8. Big Western Pizza

 

Ingredients:

• Thick pizza crust
• 5 tbsp flavorful tomato sauce
• 3 slices bacon
• 25 g salami, diced
• ½ tomato, diced
• 1 tbsp canned corn, drained
• 2 tbsp canned brown beans, drained
• ½ red onion, finely chopped
• 50 g mozzarella, diced
• 1 tbsp fresh parsley, finely chopped

Instructions:

1. Prepare the Base:

Spread the thick pizza crust evenly with the tomato sauce.

2. Add the Toppings:

Lay the bacon slices on top of the tomato sauce.
Sprinkle the diced salami over the pizza.
Distribute the diced tomato, corn, beans, red onion, and mozzarella evenly over the pizza.

3. Bake: 

Bake the pizza in a preheated oven at 250°C (482°F) for 13 to 20 minutes until the crust is golden and the cheese is melted and bubbly.

4. Finish and Serve:

Sprinkle the chopped parsley over the pizza before serving.
Preparation Time: 25 minutes

Recipes and photos come form the book Pizza & Flammkuchen.

9. Nacho Pizza Recipe For 1 pizza

• 75 g half-and-half ground meat
• A splash of olive oil
• Salt and pepper, to taste
• 1 clove garlic, finely chopped
• Thick pizza crust
• 5 tbsp spicy tomato sauce
• A generous handful of nacho chips
• ½ onion, sliced into rings
• ¼ avocado, cleaned and diced
• Jalapeño peppers, sliced into rings, to taste
• 30 g grated cheddar cheese

Instructions:

1. Cook the ground meat in olive oil until browned. Season with salt, pepper, and garlic. Let it cool before adding to the pizza base.
2.0Carefully spread the spicy tomato sauce over the pizza base.
3.0Top the pizza with the cooked meat, nacho chips, onion rings, avocado cubes, jalapeños, and cheddar cheese.
4.0Bake the pizza in a preheated oven at 250°C (482°F) for 13 to 20 minutes.

Preparation Time: 45 minutes

Tip: Serve with guacamole and sour cream for an extra touch of deliciousnes

Recipes and photos come form the book Pizza & Flammkuchen.

10. Flammkuchen with Curry and Shrimp
For 1 flammkuchen

• 1 small onion, finely chopped
• 1 cm ginger, peeled and grated
• 2 cloves garlic, grated
• ½ tsp dried chili flakes
• 1 tsp curry powder
• 100 ml sunflower oil
• 2 tbsp crème fraîche
• 20 g leek, sliced into rings
• 100 g small cleaned shrimp
• 50 g gruyère, grated
• Pepper and salt, to taste

1. Slowly heat the onion, ginger, garlic, chili flakes, and curry powder in the sunflower oil. When the onion becomes soft and translucent, remove the mixture from the heat and let it cool.
2. Strain the cooled curry-onion mixture and save the spices! Keep the oil to drizzle over the flammkuchen after baking. Mix a spoonful of the strained curry-onion mixture with the crème fraîche.
3. Spread the flammkuchen base with the curry-crème fraîche. Top with the leek, shrimp, and gruyère. Sprinkle with pepper and salt to taste.
4. Bake the flammkuchen in a preheated oven at 250°C (482°F) for about 10 minutes.
5. Drizzle some of the curry oil over the flammkuchen after baking.

**Preparation time:**
1 hour, including cooling of the curry-onion mixture

Recipes and photos come form the book Pizza & Flammkuchen.