There's something magical about watching people's faces light up when you set a gorgeous spinach artichoke dip in bread bowl on the table. I still remember the first time I made this at Emily's birthday party three years ago - the kids went absolutely crazy for it, and honestly, so did all the adults!

The best part? No need for crackers or chips that always seem to break right when you're trying to get that perfect scoop. This bread bowl does all the work, and it tastes amazing too.

Speaking of crowd-pleasing appetizers, if you're looking for another party hit, you've got to try these garlic parmesan cheeseburger bombs - they disappear just as fast!

I've been perfecting this recipe for years now, and let me tell you, it's become my go-to whenever I need something that looks fancy but takes almost no effort. Plus, Emily loves helping me hollow out the bread bowl - it's become our little tradition.

Why You Will Love This Spinach Artichoke Dip Recipe

• Ready in just 25 minutes - Perfect when you're running late for that party (we've all been there!)
• No crackers needed - The bread bowl serves as both serving dish and dipping vessel
• Feeds a crowd - One bread bowl easily serves 8-10 people as an appetizer
• Rich and creamy texture - Three different cheeses make this incredibly satisfying
• Make-ahead friendly - Mix the dip earlier in the day and just bake when guests arrive
• Customizable - Skip the artichokes if you're not a fan, or add extra spinach for more greens

Easy Spinach Artichoke Dip In Bread Bowl Ingredients

You probably have most of these ingredients hanging around your kitchen already. That's what I love about this spinach artichoke dip recipe - it's so accessible!

• 8 ounces frozen spinach (thawed, drained, and chopped - about 1¼ cups)
• 14 ounces canned artichoke hearts (drained and chopped)
• ½ cup sour cream
• ¼ cup mayonnaise
• 2 cloves garlic (minced)
• 4 ounces cream cheese (room temperature - that's half a package)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 round bread loaf (sourdough works best, but any sturdy round bread will do)

Pro tip: I learned the hard way to really squeeze out that spinach water. The first time I made this, I didn't drain it well enough and ended up with a watery mess. Emily still brings it up sometimes!

How To Make Spinach Artichoke Dip In A Bread Bowl

Prep The Oven And Mix The Dip

1. Preheat your oven to 400°F - This temperature gives you that perfect golden top without drying out the dip.
2. Mix all dip ingredients together in a large bowl until well combined. I like to use a wooden spoon for this - it mixes everything without being too aggressive.
3. Let the mixture sit for about 5 minutes while you prep the bread. This gives the flavors time to meld together.

Prepare Your Bread Bowl

4. Slice off the top of your bread loaf using a sharp bread knife. Save this piece - you'll need it later!
5. Hollow out the inside carefully, leaving about ¾ inch of bread around the edges and bottom. Don't go too thin or you'll have a leak situation (trust me on this one).
6. Tear the removed bread into bite-sized pieces for dipping. I usually arrange these on a separate plate.

Bake Your Spinach Artichoke Bread Bowl Dip

7. Fill the bread bowl with your dip mixture, smoothing the top with a spoon.
8. Bake for 15 minutes or until the cheese is bubbly and the top turns golden brown. You'll know it's ready when it's bubbling around the edges.
9. Remove and let cool for about 2-3 minutes before serving - this stuff is HOT and will burn your tongue if you dive in too quickly!

The whole house smells incredible while this bakes. Emily always knows when I'm making it because she comes running to the kitchen asking if it's ready yet.

Storage And Reheating Your Bread Bowl Dip

Here's the thing about leftovers - if there are any! Usually this gets completely demolished at parties.

Storing leftovers: Remove any leftover dip from the bread bowl and transfer to an airtight container. It'll keep in the fridge for 4-5 days.

Reheating: I prefer using the oven at 350°F for about 10 minutes, stirring halfway through. You can use the microwave in 30-second intervals, but the oven gives you better texture.

The bread bowl: Once it's been used, the bread gets pretty soggy from the dip. I usually just toss it and use fresh bread pieces for any leftover dip.

Tips And Variations For The Best Spinach Artichoke Dip

Not an artichoke fan? Skip them completely and add an extra ½ cup of spinach instead. My husband actually prefers it this way (he's weird about artichokes), and it's still absolutely delicious.

Want it spicier? Add a pinch of red pepper flakes or a diced jalapeño to the mix. Emily can't handle spice yet, but when it's just adults, I love a little kick.

Different cheese combinations? Try substituting some of the mozzarella with sharp cheddar or adding a bit of cream cheese for extra richness.

Make it healthier? You can swap Greek yogurt for half the sour cream and mayonnaise. It changes the texture slightly but still tastes great.

Bread alternatives? While sourdough is my favorite, I've used whole wheat rounds, pumpernickel, and even large Hawaiian rolls for individual servings.

What's your favorite way to serve hot dips at parties? I'm always looking for new ideas to mix things up!

Frequently Asked Questions About Spinach Artichoke Dip In Bread Bowl

Recipes You May Like

• Garlic Parmesan Cheeseburger Bombs - Another crowd-pleasing appetizer that's perfect for parties and game day gatherings
• Buffalo Chicken Quesadillas - These cheesy, spicy quesadillas are always a hit when you need something quick and satisfying
• Philly Cheesesteak Sliders - Perfect party food that's easy to make and even easier to eat

Final Thoughts On This Bread Bowl Recipe

This spinach artichoke dip in bread bowl has honestly saved me so many times when I needed a last-minute appetizer that looked like I put way more effort into it than I actually did. The combination of creamy, cheesy dip with the convenience of edible serving bowl is just brilliant.

Plus, there's something so satisfying about watching people tear off pieces of bread and scoop up that hot, bubbly dip. It brings everyone together around the table, which is exactly what good food should do.

Try this recipe at your next gathering and watch it disappear! Don't forget to save this to Pinterest so you can find it again when you need that perfect party appetizer.

Spinach Artichoke Dip In A Bread Bowl

Classic spinach artichoke dip in a bread bowl! An easy, cheesy, crowd pleasing appetizer, made in under 30 minutes! No crackers necessary!

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 8 servings

Calories 296 kcal

Equipment

• Large mixing bowl
• Bread Knife
• Baking Sheet

Ingredients

  

1x2x3x

Dip Ingredients

• 8 ounce frozen spinach thawed, drained and chopped (about 1¼ cups)
• 14 ounce artichoke hearts 1 can, drained and chopped
• ½ cup sour cream
• ¼ cup mayonnaise
• 2 cloves garlic minced
• 4 ounce cream cheese at room temperature (half a package)
• 1 cup mozzarella cheese shredded
• ¼ cup Parmesan cheese grated

Bread Bowl

• 1 whole round bread such as sourdough, white, or dark bread

Instructions

 

• Preheat Oven: Preheat oven to 400°F (200°C).
• Mix Ingredients: Mix all the dip ingredients together in a large bowl and set aside.
• Prep Bread Bowl: Using a bread knife, slice the top of the bread off. Scoop out the inside of the bread, but do not throw this bread out.
• Assemble & Bake: Pour the dip inside the bread bowl and bake for about 15 minutes or until the cheese has melted and the top is golden brown.
• Finish & Serve: Cut the leftover bread into smaller pieces and place them around the bread bowl. Use these to dip in the spinach and artichoke dip.

Notes

Notes:

1. If you do not like artichokes, just skip them and add a bit more spinach! Even if you're not a fan of the choke, this recipe makes for a fantastic "Spinach Dip". I found out too late that my husband is not a fan of artichokes. Personally, I think the artichokes give this dip a nice sour flavor!

2. Frozen spinach can be used for this, just make sure to thaw and drain really well!

3. Leftovers: Remove the leftover dip from the bread bowl and store in an airtight container for 4-5 days in the fridge.

Nutrition

Calories: 296kcalCarbohydrates: 8gProtein: 10gFat: 25gSaturated Fat: 9gCholesterol: 42mgSodium: 628mgPotassium: 219mgFiber: 2gSugar: 3gVitamin A: 5476IUVitamin C: 16mgCalcium: 256mgIron: 1mg

Keyword Dip, Game Day, Party Food, Spinach Artichoke Dip In A Bread Bowl

Tried this recipe?Let us know how it was!

Pizza night just got a healthy makeover! I still remember the first time Emily wrinkled her nose when I mentioned making pizza crust out of cauliflower. "Mom, that sounds weird," she said, crossing her arms. But you know what? After one bite of this Low Carb Cauliflower Pizza Crust, she was asking for seconds.

This recipe happened by accident, honestly. I was trying to cut carbs but still wanted my Friday night pizza tradition with Emily. After three failed attempts (let's not talk about the soggy disaster of attempt number two), I finally cracked the code. The secret? Getting every last drop of moisture out of that cauliflower.

Now this cauliflower pizza crust has become our go-to when we want pizza without the guilt. It's crispy, holds up to toppings, and tastes way better than you'd expect from a vegetable masquerading as bread.

Speaking of pizza favorites, you might also love my supreme pizza recipe for when you want to go all out with toppings, or try my breakfast pizza with eggs and cheese for a fun morning twist.

Why You Will Like This Low Carb Cauliflower Pizza Crust

This keto pizza crust checks every box you didn't even know you had:

• Ready in just 45 minutes - Way faster than ordering delivery and definitely more satisfying
• Only 6 grams of carbs per slice - Compare that to regular pizza crust's 20-30 grams (I did the math because I'm that person)
• Crispy texture that actually holds toppings - No more pizza falling apart in your hands
• Uses simple pantry ingredients - Nothing fancy or hard to find
• Kid-approved taste - Emily's friends don't even know it's made with cauliflower
• Perfect for meal prep - Make the crust ahead and store it for busy weeknights

Ingredients For The Best Cauliflower Pizza Crust

For the Crust:

• 1½ pounds (675 g) cauliflower florets, washed and dried
• 2 large eggs
• ½ cup (56 g) shredded mozzarella cheese
• ¼ cup (21 g) grated parmesan cheese
• ¾ teaspoon kosher salt
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper

For the Toppings:

• ½ cup (112 g) pizza sauce
• ¾ cup (110 g) shredded mozzarella cheese
• Fresh basil leaves (optional)

The key ingredient here is patience. Trust me on this one - rushing the moisture removal step will give you a soggy mess instead of crispy perfection.

How To Make Crispy Cauliflower Pizza Crust From Scratch

Prep The Cauliflower

• Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Add cauliflower florets to a food processor and pulse 15-20 times until it looks like rice. Don't over-process or you'll end up with cauliflower paste (learned this the hard way).

• Heat a skillet over medium heat and add the cauliflower rice. Cook for 10-12 minutes, stirring occasionally, until slightly wilted and the moisture has evaporated.

The smell during this step always reminds me of roasted vegetables - Emily usually comes running to the kitchen asking what smells so good.

Create The Crust Mixture

• Transfer the cooked cauliflower to a mixing bowl and let it cool for a few minutes. If there's still moisture, squeeze it out using cheesecloth or a clean tea towel.
• Add eggs, mozzarella, parmesan, salt, smoked paprika, oregano, garlic powder, onion powder, and black pepper to the bowl. Stir until everything's combined and looks like thick dough.

Shape And Bake

• Dump the mixture onto your prepared baking sheet and shape it into a circle about 10 inches in diameter. I use my hands for this - it's messy but fun.
• Bake for 20-25 minutes until the crust is firm, cooked through, and the top looks dry. This is when your kitchen starts smelling amazing.

• Remove from oven and add your toppings - spread pizza sauce, sprinkle cheese, and return to oven for 5 more minutes until cheese melts.
• Let cool for 5 minutes before slicing. I know it's tempting to dive right in, but this cooling time helps the crust firm up.

Storage And Reheating Your Cauliflower Crust

Store leftover pizza in the refrigerator for up to 3 days in an airtight container. The crust actually holds up really well - better than regular pizza sometimes.

For reheating, pop slices in the oven at 350°F for 5-7 minutes. The toaster oven works great too. Skip the microwave unless you want soggy crust (not that I've ever done that... okay, maybe once).

You can also freeze the pre-baked crust (before adding toppings) for up to 3 months. Wrap it well in plastic wrap and aluminum foil. When ready to use, thaw completely and add toppings.

Tips And Variations For Perfect Cauliflower Pizza

Here's what I've learned after making this homemade cauliflower pizza crust dozens of times:

• Use freshly grated cheese - Pre-shredded cheese has anti-caking agents that prevent proper melting
• Squeeze out ALL the moisture - This is the difference between crispy and soggy crust
• Keep toppings light - Too many heavy toppings will make your crust collapse
• Try mini pizzas - Divide the dough into smaller portions for crispier individual pizzas
• Season generously - Cauliflower needs flavor help, so don't skimp on the spices

Want to switch things up? Try adding Italian seasoning instead of oregano, or throw in some red pepper flakes for heat. Emily likes when I add extra garlic powder because she's obsessed with garlic bread.

Frequently Asked Questions About Cauliflower Pizza Crust

Recipes You May Like

If you're loving this cauliflower crust recipe, you'll definitely want to try these other pizza favorites:

• No Knead Pizza Dough Recipe - For when you want traditional crust without the work
• Sheet Pan Pepperoni Pizza - Perfect for feeding a crowd
• English Muffin Pizzas - Quick personal pizzas that kids love making

Final Thoughts On This Healthy Pizza Crust

This Low Carb Cauliflower Pizza Crust has honestly changed our pizza nights for the better. Emily's friends request it when they come over, and I love knowing we're getting vegetables into our dinner.

The best part? It doesn't taste like you're eating healthy food. It just tastes like really good pizza. And isn't that what we all want?

Give this recipe a try and let me know how it turns out. I bet you'll be as surprised as Emily was that vegetables can taste this good!

Don't forget to save this recipe to Pinterest for your next pizza craving!

Low Carb Cauliflower Pizza Crust

This easy Low Carb Cauliflower Pizza Crust Recipe is the perfect lighter pizza crust option, made with simple ingredients! Crispy, delicious, and only 6g carbs per slice.

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Pizza

Cuisine American

Servings 8 slices

Calories 111 kcal

Equipment

• Food Processor
• Baking Sheet
• Mixing Bowl

Ingredients

  

1x2x3x

For the Crust

• 1.5 pounds cauliflower florets washed and dried (675g)
• 2 large eggs
• 0.5 cup shredded mozzarella cheese 56g
• 0.25 cup grated parmesan cheese 21g
• 0.75 teaspoon kosher salt
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon ground black pepper

For the Toppings

• 0.5 cup pizza sauce 112g
• 0.75 cup shredded mozzarella cheese 110g
• fresh basil leaves optional

Instructions

 

• Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a baking sheet with parchment paper.
• Add cauliflower florets to the jug of a food processor and pulse 15-20 times until it resembles cauliflower rice.
• Heat a skillet over medium heat, add the cauliflower rice, and cook for 10-12 minutes, stirring occasionally, until slightly wilted and the moisture has evaporated. Avoid browning the cauliflower. If any moisture remains, squeeze it out using cheesecloth.
• Transfer the cauliflower rice to a mixing bowl. Add eggs, mozzarella, parmesan, salt, smoked paprika, oregano, garlic powder, onion powder, and black pepper. Stir until fully combined.
• Dump the mixture on the baking pan and shape it into a circle around 10 inches in diameter.
• Bake in the preheated oven for 20-25 minutes, or until the crust is firm, cooked through, and the top looks dry.
• Remove the crust from the oven, spread pizza sauce on top, sprinkle with cheese, and return it to the oven for an additional 5 minutes or until the cheese has melted.
• Let the pizza cool for 5 minutes before slicing and serving.

Notes

Use freshly grated cheese for this recipe. Pre-shredded parmesan and mozzarella have starchy ingredients added to them that can keep them from melting properly.

Remove moisture from the cauliflower. Sautéing should handle most of this, but if there is still moisture after cooking, squeeze it out using a cheesecloth or a thin tea towel. The dryer the cauliflower, the crisper your crust will be.

Keep the toppings light. Too many heavy items on top of the pizza will make it difficult to pick up and eat.

Cool before eating. Give the pizza about 5 minutes to cool down before slicing it. This will give the crust time to firm up and make it easier to eat.

To brown the cheese, place the pizza under the broiler for a couple of minutes.

Try Mini Pizzas! The crust will crisp up more if you create smaller circles with the mixture. Divide the dough into two or four portions to make smaller pies.

Nutrition

Calories: 111kcalCarbohydrates: 6gProtein: 8gFat: 6gSaturated Fat: 3gCholesterol: 63mgSodium: 499mgPotassium: 346mgFiber: 2gSugar: 2gVitamin A: 344IUVitamin C: 42mgCalcium: 147mgIron: 1mg

Keyword Gluten-Free, Healthy, Keto, Low Carb, Low Carb Cauliflower Pizza Crust, Pizza Crust

Tried this recipe?Let us know how it was!

There's something magical about combining two of life's greatest pleasures - pizza and breakfast! This breakfast pizza with eggs and cheese turned my sleepy Saturday mornings into something I actually look forward to.

I'll never forget the first time Emily saw me putting eggs on pizza dough. She gave me that look (you know the one) like I'd completely lost my mind. But after one bite of this crispy, cheesy, bacon-loaded goodness, she was asking when we could make it again!

What makes this recipe so special? It's basically everything you love about a hearty breakfast, but on a pizza crust that gets golden and crispy in the oven. The runny egg yolks create this amazing sauce that mixes with the cheese and bacon - it's like having breakfast and dinner rolled into one delicious meal.

If you're looking for more pizza inspiration, check out my supreme pizza recipe for another family favorite that never disappoints.

Why You Will Like This Breakfast Pizza Recipe

Let me tell you why this breakfast pizza has become our weekend tradition:

• Ready in just 40 minutes - Perfect for those Saturday mornings when you want something special but don't want to spend hours in the kitchen
• Uses simple ingredients you probably already have - pizza dough, eggs, bacon, and cheese
• Customizable for everyone - Emily likes her eggs well-done while I prefer runny yolks, and this recipe works for both preferences
• Great for feeding a crowd - One pizza easily serves 4 people, making it perfect for brunch gatherings
• Combines all breakfast favorites in one dish - Who doesn't love bacon, eggs, and cheese together?
• Kid-friendly and fun - Even picky eaters get excited about "pizza for breakfast"

Ingredients For The Best Breakfast Pizza

Here's everything you'll need to make this easy breakfast pizza:

• 8 oz. bacon - I prefer thick-cut for extra flavor and texture
• 1 large prepared pizza dough - Store-bought works perfectly, or use my homemade dough if you're feeling ambitious
• ½ cup pizza sauce - Regular marinara sauce works great
• 2 cups shredded cheese - I use a mix of mozzarella and cheddar for the best melt
• 4 large eggs - Fresh eggs give the best results
• 2 green onions, sliced - Adds a nice fresh pop of color and mild onion flavor

The beauty of this recipe is how flexible it is with ingredients. Can't find pizza sauce? Regular marinara works just fine. Want to switch up the cheese? Go for it!

How To Make Homemade Breakfast Pizza

Making this breakfast pizza recipe is easier than you might think. Here's how I do it:

Preparing The Bacon

• Cook the bacon in a large skillet over medium heat until brown and crispy, about 6-8 minutes.
• Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
• Crumble the bacon into bite-sized pieces once it's cool enough to handle.

Assembling The Pizza

• Preheat your oven to 450°F while you prepare the pizza.
• Stretch the pizza dough out over a pizza pan or large baking sheet - I like to let it come to room temperature first for easier stretching.
• Spread the pizza sauce evenly over the surface, leaving about ½ inch of bare crust around the edges for that perfect crust.

Adding The Toppings

• Sprinkle the shredded cheese evenly over the sauce - don't be shy with the cheese!
• Crack the four eggs directly onto the pizza, spacing them out evenly so everyone gets egg in their slice.
• Crumble the bacon on top of everything - this prevents it from burning while the eggs cook.

Baking To Perfection

• Bake the pizza for 12-15 minutes in the preheated oven until the crust is golden brown and the cheese is bubbly.

• Check the eggs - the whites should be completely set, and the yolks can be firm or runny depending on your preference.
• Top with sliced green onions immediately after removing from the oven.
• Slice into 8 pieces and serve hot!

Storage And Reheating Your Breakfast Pizza

Let's be honest - this bacon and egg breakfast pizza is best enjoyed fresh from the oven. But life happens, and sometimes you have leftovers!

Storing leftovers: Place cooled pizza slices in an airtight container in the refrigerator for up to 2 days. The eggs will firm up completely when cold, which actually makes it easier to reheat.

Reheating instructions: I've found the best way to reheat is in a 350°F oven for about 8-10 minutes. This keeps the crust crispy instead of soggy. Avoid the microwave if possible - it makes everything rubbery.

Make-ahead tips: You can prep all your toppings the night before. Cook and crumble the bacon, slice your green onions, and have your cheese ready to go. Then assembly takes just minutes in the morning!

Creative Breakfast Pizza Variations

This weekend breakfast pizza recipe is like a blank canvas - you can make it your own in so many ways!

• Veggie version - Skip the bacon and add sautéed mushrooms, bell peppers, and spinach
• Meat lovers style - Add breakfast sausage along with the bacon for extra protein
• Mexican twist - Use salsa instead of pizza sauce and add jalapeños and cilantro
• Healthy option - Try turkey bacon and add sliced tomatoes and fresh herbs
• Cheese variations - Experiment with different cheeses like goat cheese, feta, or swiss

I learned the hard way that timing is everything with the eggs. If you crack them on too early, they'll overcook and get rubbery. Wait until the last 12-15 minutes of baking for perfectly cooked eggs every time.

Breakfast Pizza Recipe Frequently Asked Questions

Recipes You May Like

If you enjoyed this breakfast pizza with eggs and bacon, you'll definitely want to try these other breakfast favorites:

• English Muffin Pizzas - Perfect for when you want individual-sized breakfast pizzas
• Sheet Pan Pepperoni Pizza - Another easy pizza recipe that feeds a crowd
• Bacon Breakfast Burrito - All the same great breakfast flavors in a portable wrap

Make This Amazing Breakfast Pizza Today

This breakfast pizza recipe has completely changed our weekend morning routine. What used to be scrambled eggs and toast has turned into something we actually get excited about making together.

The combination of crispy bacon, perfectly cooked eggs, and melted cheese on a golden pizza crust hits all the right notes. Plus, it's one of those recipes that looks way more complicated than it actually is - your family will think you're some kind of breakfast genius!

Don't forget to save this recipe to Pinterest for your next weekend brunch, and let me know in the comments how yours turned out!

Breakfast Pizza With Eggs And Cheese

This amazing breakfast pizza combines crispy bacon, perfectly cooked eggs, and melted cheese on golden pizza crust. Perfect for weekend brunch or breakfast for dinner!

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 4 servings

Calories 726 kcal

Equipment

• Large Skillet
• Pizza Pan
• Paper Towels

Ingredients

  

1x2x3x

• 8 oz bacon thick-cut preferred
• 1 large prepared pizza dough store-bought or homemade
• ½ cup pizza sauce or marinara sauce
• 2 cups shredded cheese mozzarella and cheddar mix
• 4 large eggs fresh
• 2 green onions sliced

Instructions

 

• Cook the bacon in a large skillet over medium heat until brown and crispy, about 6-8 minutes.
• Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
• Crumble the bacon into bite-sized pieces once it's cool enough to handle.
• Preheat your oven to 450°F while you prepare the pizza.
• Stretch the pizza dough out over a pizza pan or large baking sheet - let it come to room temperature first for easier stretching.
• Spread the pizza sauce evenly over the surface, leaving about ½ inch of bare crust around the edges.
• Sprinkle the shredded cheese evenly over the sauce.
• Crack the four eggs directly onto the pizza, spacing them out evenly so everyone gets egg in their slice.
• Crumble the bacon on top of everything - this prevents it from burning while the eggs cook.
• Bake the pizza for 12-15 minutes in the preheated oven until the crust is golden brown and the cheese is bubbly.
• Check the eggs - the whites should be completely set, and the yolks can be firm or runny depending on your preference.
• Top with sliced green onions immediately after removing from the oven.
• Slice into 8 pieces and serve hot!

Notes

Use any type of prepared pizza dough you prefer - homemade or store-bought both work great. For best results, let the dough come to room temperature before stretching. You can customize toppings by adding vegetables like mushrooms or bell peppers, or trying different cheeses!

Nutrition

Calories: 726kcalCarbohydrates: 51gProtein: 34gFat: 43gSaturated Fat: 15gCholesterol: 220mgSodium: 1650mgPotassium: 280mgFiber: 2gSugar: 3gVitamin A: 850IUVitamin C: 8mgCalcium: 380mgIron: 3.2mg

Keyword Breakfast Pizza, Breakfast Pizza With Eggs And Cheese, Easy Breakfast

Tried this recipe?Let us know how it was!

Looking for the ultimate pizza night recipe that'll have everyone fighting over the last slice? This Supreme Pizza Recipe is exactly what you need!

I'll never forget the first time I made this at home. Emily was having friends over for a sleepover, and I wanted to do something special. Store-bought pizza felt boring, but I was nervous about making my own.

When I pulled this beauty out of the oven - golden crust, melted cheese bubbling, and all those gorgeous toppings - the girls went absolutely silent. Then they started cheering! Emily looked at me like I'd just performed magic.

This recipe combines everything you love about pizza: crispy pepperoni, savory Italian sausage, tender ham, fresh bell peppers, sweet onions, and briny black olives. It's loaded with flavor and surprisingly easy to make at home.

Speaking of easy pizza recipes, you've got to try my BBQ Chicken Pizza too - it's another family favorite that never disappoints!

Why You Will Like This Supreme Pizza Recipe

• Takes just 35 minutes total (including prep time) - perfect for busy weeknights
• Uses simple ingredients you can find at any grocery store
• Feeds the whole family with 6 generous slices
• Customizable toppings - add or remove whatever you like
• Restaurant-quality results at home for a fraction of the price
• Makes amazing leftovers that actually taste good reheated

Ingredients For The Best Supreme Pizza Recipe

• 1 round homemade pizza dough (or store-bought)
• ½ cup pizza sauce
• 1 oz. pepperoni slices
• 2 oz. Italian sausage - cooked and crumbled
• 2 oz. ham - chopped into bite-sized pieces
• ½ cup mushrooms - sautéed until golden
• ¼ cup red onion - sliced thin
• ¼ cup bell pepper or jalapeño - sliced thin
• ¼ cup sliced black olives
• ½ cup mozzarella cheese - freshly shredded
• Parmesan cheese - for topping

How To Make Supreme Pizza Recipe Step By Step

Preparing The Dough And Toppings

1. Make your pizza dough using your favorite recipe or grab some from the store. If using homemade, let it come to room temperature for easier rolling.
2. Brown the Italian sausage in a skillet over medium heat until cooked through and crumbly. Drain any excess grease and set aside.
3. Slice all your vegetables - peppers, mushrooms, and onions. Keep them relatively thin so they cook evenly.
4. Shred your cheeses using a box grater. Fresh cheese melts so much better than pre-shredded (trust me on this one!).

Rolling And Assembling Your Supreme Pizza

5. Prep your work surface with a little olive oil and sprinkle some flour on top. This prevents sticking.
6. Roll out the dough into your desired shape using a rolling pin. I like mine pretty thin - about ¼ inch thick.
7. Transfer to your baking vessel - whether that's a greased cast iron skillet, pizza stone, or regular baking sheet.
8. Spread the pizza sauce evenly over the dough, leaving about an inch border for the crust. Use the back of a spoon for even coverage.

Adding Toppings And Baking

9. Add half the mozzarella and parmesan directly over the sauce. This creates a good cheese base.
10. Layer your meats - pepperoni, cooked sausage, and ham pieces. Distribute them evenly so every bite has some of each.
11. Add the vegetables - mushrooms, onions, bell peppers, and black olives. Spread them out nicely.
12. Top with remaining cheese - this helps keep everything in place while baking.
13. Bake in a preheated 500°F oven for 15-18 minutes until the crust is golden brown and cheese is bubbly.
14. Let it cool for 2-3 minutes before slicing and serving.

Storage And Reheating Your Supreme Pizza

Store leftover supreme pizza in the refrigerator for up to 3-4 days in an airtight container or wrapped in plastic wrap.

For the best reheating results, pop slices in a 350°F oven for 5-7 minutes. This brings back that crispy crust texture way better than the microwave (which makes it soggy - yuck!).

You can also reheat in a skillet over medium heat for 2-3 minutes. Cover with a lid to help the cheese melt again.

Pro tip: I sometimes brush the crust with a tiny bit of olive oil before reheating for extra crispiness.

Supreme Pizza Recipe Variations To Try

Want to mix things up? Here are some tweaks I've tried over the years:

• Go spicy - Add jalapeños, spicy Italian sausage, or red pepper flakes
• Make it meaty - Double up on the pepperoni and sausage for serious meat lovers
• Add more veggies - Try mushrooms, green peppers, or even spinach
• Switch the cheese - Use a blend of mozzarella, cheddar, and provolone
• Try different meats - Swap ham for Canadian bacon or add some crispy bacon bits

The beauty of this homemade supreme pizza is that you can make it exactly how your family likes it. Emily always asks me to go light on the onions but heavy on the pepperoni!

Frequently Asked Questions About Supreme Pizza Recipe

Recipes You May Like

• No Knead Pizza Dough Recipe - Perfect for when you want homemade dough without the hassle
• Sheet Pan Pepperoni Pizza - Great for feeding a crowd with minimal effort
• BBQ Chicken Pizza - Another family favorite with a sweet and tangy twist

Final Thoughts On This Supreme Pizza Recipe

This supreme pizza recipe has become our go-to for family pizza nights, birthday parties, and those times when I just don't feel like cooking something complicated.

The combination of meats, vegetables, and melted cheese creates the perfect bite every single time. Plus, there's something so satisfying about making pizza from scratch at home.

Give this recipe a try next weekend - I promise it'll become a regular in your dinner rotation too! Don't forget to save it to Pinterest so you can find it again when you're planning your next pizza night.

Supreme Pizza Recipe

This Supreme Pizza Recipe combines pepperoni, Italian sausage, ham, fresh vegetables, and melted cheese on a crispy homemade crust. Ready in just 35 minutes, it's the perfect family dinner that beats any delivery pizza!

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Dough Rising Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Main Dish, Pizza

Cuisine Italian

Servings 6 slices

Calories 416 kcal

Equipment

• Cast Iron Skillet or Pizza Stone
• Rolling Pin
• Box Grater

Ingredients

  

1x2x3x

Pizza Base

• 1 round homemade pizza dough or store-bought
• ½ cup pizza sauce

Meat Toppings

• 1 oz pepperoni slices
• 2 oz Italian sausage cooked and crumbled
• 2 oz ham chopped into bite-sized pieces

Vegetable Toppings

• ½ cup mushrooms sautéed until golden
• ¼ cup red onion sliced thin
• ¼ cup bell pepper or jalapeño, sliced thin
• ¼ cup sliced black olives

Cheese

• ½ cup mozzarella cheese freshly shredded
• parmesan cheese for topping

Instructions

 

• Make your pizza dough using your favorite recipe or grab some from the store. If using homemade, let it come to room temperature for easier rolling.
• Brown the Italian sausage in a skillet over medium heat until cooked through and crumbly. Drain any excess grease and set aside.
• Slice all your vegetables - peppers, mushrooms, and onions. Keep them relatively thin so they cook evenly.
• Shred your cheeses using a box grater. Fresh cheese melts so much better than pre-shredded.
• Prep your work surface with a little olive oil and sprinkle some flour on top. This prevents sticking.
• Roll out the dough into your desired shape using a rolling pin. Aim for about ¼ inch thick.
• Transfer to your baking vessel - whether that's a greased cast iron skillet, pizza stone, or regular baking sheet.
• Spread the pizza sauce evenly over the dough, leaving about an inch border for the crust. Use the back of a spoon for even coverage.
• Add half the mozzarella and parmesan directly over the sauce. This creates a good cheese base.
• Layer your meats - pepperoni, cooked sausage, and ham pieces. Distribute them evenly so every bite has some of each.
• Add the vegetables - mushrooms, onions, bell peppers, and black olives. Spread them out nicely.
• Top with remaining cheese - this helps keep everything in place while baking.
• Bake in a preheated 500°F oven for 15-18 minutes until the crust is golden brown and cheese is bubbly.
• Let it cool for 2-3 minutes before slicing and serving.

Notes

Store-bought pizza dough works perfectly for this recipe - just let it come to room temperature for about 30 minutes before rolling out for easier handling. You can make the dough several hours in advance and store it in the refrigerator. If you roll out the dough pretty thin, you won't need to par-bake the crust. For a gluten-free option, use cauliflower pizza crust instead of regular dough.

Nutrition

Calories: 416kcalCarbohydrates: 57gProtein: 14gFat: 14gSaturated Fat: 4gCholesterol: 19mgSodium: 777mgPotassium: 238mgFiber: 3gSugar: 3gVitamin A: 382IUVitamin C: 12mgCalcium: 69mgIron: 1mg

Keyword Family Dinner, Homemade Pizza, Supreme Pizza Recipe

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There's something magical about making pizza from scratch on a Friday night. Last month, Emily asked if we could skip ordering takeout and make something "actually good" instead (thanks for the vote of confidence, kiddo!). That's when I decided to try my hand at homemade BBQ chicken pizza, and honestly? It turned out better than any restaurant version I've ever had.

The combination of tangy barbecue sauce, tender chicken, and melted mozzarella on a crispy homemade crust is absolutely perfect. Plus, making it yourself means you control every ingredient – no weird preservatives or mystery toppings here!

If you're looking for more pizza inspiration, you might want to check out my English muffin pizzas for a quick weeknight option, or try my no-knead pizza dough recipe if you want to prep ahead. And don't miss my sheet pan pepperoni pizza – it's perfect for feeding a crowd!

Why You Will Like This BBQ Chicken Pizza

This recipe hits all the right notes, and I'm not just saying that because I'm proud of how it turned out! Here's what makes this BBQ chicken pizza special:

• Quick and easy – The whole process takes about 1 hour and 45 minutes, but most of that is hands-off time
• Budget-friendly – Making pizza at home costs way less than delivery, and you get more food
• Customizable – Don't like onions? Skip them! Want extra cheese? Go for it!
• Perfect texture – The crust gets crispy on the bottom while staying tender inside
• Crowd-pleaser – I've never met anyone who doesn't love this combination of flavors
• Great for leftovers – It tastes amazing reheated the next day (if there's any left!)

Ingredients for the Perfect BBQ Chicken Pizza

Here's what you'll need to make this delicious homemade BBQ chicken pizza:

For the Pizza:

• 1 homemade pizza dough (or store-bought crust if you're short on time)
• 1 tablespoon olive oil
• ½ cup (148 g) BBQ sauce, divided
• 1 ½ cups (130 g) cooked shredded chicken
• ¼ cup (24 g) onion, thinly sliced
• 1 ½ cups (148 g) mozzarella cheese, shredded
• Fresh cilantro for topping (optional, but I love the pop of color!)

The key to great BBQ chicken pizza is using quality ingredients. I always use rotisserie chicken because it's already perfectly seasoned and saves time. For the BBQ sauce, I prefer something with a good balance of sweet and tangy – not too smoky or it overwhelms the other flavors.

Instructions for Making BBQ Chicken Pizza

Making this BBQ chicken pizza is easier than you might think. Here's how I do it:

Preparing the Dough and Oven

1. Prepare your pizza dough according to the recipe instructions (or let store-bought dough come to room temperature if using that instead).
2. Adjust your oven rack to the lower-third position and preheat to 475°F. This high heat is crucial for getting that crispy crust!
3. Roll out the dough into a 12-inch circle. I like to do this directly on my pizza pan to avoid any transfer mishaps. If you're using a pizza stone, work directly on your pizza peel.

Assembling Your BBQ Chicken Pizza

4. Prep your pan by spraying it with non-stick spray and dusting lightly with flour or cornmeal. This prevents sticking and adds a nice texture to the bottom.
5. Brush the dough with olive oil all over the surface. This creates a barrier that keeps the crust from getting soggy.
6. Spread half the BBQ sauce evenly over the crust, leaving about a 1-inch border around the edges. Don't go crazy with the sauce – too much makes the pizza soggy.

Adding the Toppings

7. Sprinkle the chicken and onion over the sauce. Make sure to distribute them evenly so every bite has some of everything.
8. Add the remaining BBQ sauce by dotting it around the pizza. This gives you those perfect little pockets of extra flavor.
9. Top with mozzarella cheese, spreading it evenly over the entire pizza. Don't be shy with the cheese – it's what holds everything together!

Baking to Perfection

10. Bake for 15-17 minutes until the crust is golden brown and the cheese is melted and bubbly. I always rotate the pizza halfway through to ensure even browning.
11. Let it cool on a wire rack for 10 minutes before slicing. I know it's tempting to dive right in, but this resting time helps the cheese set up so it doesn't all slide off when you cut it.
12. Garnish with fresh cilantro if desired, then slice and serve immediately.

Storage and Reheating Your BBQ Chicken Pizza

Leftover BBQ chicken pizza is like finding treasure in your fridge! Here's how to store it properly:

Refrigerator storage: Wrap individual slices or the whole pizza tightly in plastic wrap and store for up to 3 days. The flavors actually develop even more overnight.

Freezer storage: Wrap cooled slices individually in plastic wrap, then place in a freezer bag. They'll keep for up to 3 months.

Reheating tips: I've tried every method, and here's what works best. For refrigerated pizza, use a skillet over medium heat for 3-4 minutes to crisp the bottom, then cover for 1-2 minutes to warm through. For frozen slices, thaw first, then reheat the same way.

Never use the microwave if you can avoid it – it makes the crust chewy and gross!

Variations for Your BBQ Chicken Pizza

One of the best things about making homemade BBQ chicken pizza is how easy it is to customize. Here are some variations I've tried:

• Spicy version – Add sliced jalapeños or use spicy BBQ sauce
• Hawaiian twist – Add pineapple chunks along with the chicken
• Veggie-loaded – Include bell peppers, mushrooms, or corn
• Cheese upgrade – Mix in some sharp cheddar or smoked gouda with the mozzarella
• Herb garden – Add fresh basil or oregano before baking

Emily's personal preference? She loves when I add extra cheese and skip the onions (typical teenager). I've also made this with leftover grilled chicken, which adds a nice smoky flavor that pairs perfectly with the BBQ sauce.

What toppings would you add to make this BBQ chicken pizza your own?

BBQ Chicken Pizza FAQ

Recipes You May Like

If you enjoyed this BBQ chicken pizza recipe, here are some other crowd-pleasers from my kitchen:

• Old-Fashioned Baked Macaroni and Cheese – Another comfort food classic that's perfect for family dinners
• Creamy Garlic Parmesan Chicken – If you love the chicken on this pizza, you'll go crazy for this skillet recipe
• Southern Fried Chicken Recipe – Perfect for when you want to use up that leftover chicken in a completely different way

Conclusion

Making BBQ chicken pizza at home is one of those cooking wins that makes you feel like a kitchen superhero. The combination of crispy crust, tangy barbecue sauce, tender chicken, and melted cheese is absolutely perfect. Plus, it's so much more affordable than ordering delivery!

This recipe has become our go-to for weekend dinners and movie nights. Emily always asks for extra cheese (obviously), and I love how the house smells while it's baking. The best part? Leftovers taste amazing the next day, so you get to enjoy this delicious BBQ chicken pizza twice.

Give this recipe a try and let me know how it turns out! Don't forget to save this to Pinterest for your next pizza night.

The Best Homemade BBQ Chicken Pizza

Homemade BBQ chicken pizza made from scratch with tangy barbecue sauce, tender chicken, onions, and tons of mozzarella cheese on a crispy homemade crust. It's cheap, easy, and fun to make!

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Prep Time 1 hour hr 25 minutes mins

Cook Time 17 minutes mins

Total Time 1 hour hr 42 minutes mins

Course Main Dish, Pizza

Cuisine American

Servings 8 slices

Calories 275 kcal

Equipment

• Pizza Pan or Pizza Stone
• Rolling Pin
• Wire Rack

Ingredients

  

1x2x3x

Pizza Base

• 1 homemade pizza dough or store-bought crust
• 1 tablespoon olive oil

Toppings

• ½ cup BBQ sauce 148g, divided
• 1 ½ cups cooked shredded chicken 130g
• ¼ cup onion 24g, thinly sliced
• 1 ½ cups mozzarella cheese 148g, shredded
• fresh cilantro for topping, optional

Instructions

 

• Prepare the homemade pizza dough according to the recipe instructions.
• Adjust the oven rack to the lower-third position. Preheat the oven to 475°F (245°C).
• Roll the dough out into a 12-inch circle. You can also do this directly on your pizza pan. If you are using a pizza stone, do this step directly on your pizza peel.
• Spray your pizza pan with non-stick spray and dust lightly with flour or cornmeal. Once you've shaped the dough, gently transfer it to your prepared pizza pan.
• Brush the top of the pizza dough with the olive oil. Spread half of the BBQ sauce evenly over the crust leaving a 1-inch bare rim around the edge.
• Sprinkle the chicken and onion over the sauce. Top with remaining BBQ sauce.
• Spread the mozzarella cheese evenly over the top.
• Bake for 15-17 minutes, or until the crust is golden brown and the cheese has melted. Rotate halfway through the cooking time.
• Let cool on a wire rack for 10 minutes. Garnish with cilantro if desired before slicing and serving.

Notes

Tips for Success:

• When making homemade pizza dough, be sure to weigh the flour for best results.
• Don't use raw chicken! Always use cooked chicken as pizzas cook quickly and raw chicken may not cook through properly. Rotisserie chicken works great!
• You can toss the chicken in the remaining BBQ sauce instead of topping it with sauce for extra flavor.
• For spicier onion flavor, use red onions. For mild flavor, use sweet or yellow onion.

Make Ahead Tips:

• Wrap baked and cooled pizza tightly in plastic wrap. Store in refrigerator for up to 3 days.
• Baked and cooled pizza slices can be wrapped tightly and stored in the freezer for up to 3 months.

Nutrition

Calories: 275kcalCarbohydrates: 32gProtein: 15gFat: 10gSaturated Fat: 4gCholesterol: 36mgSodium: 689mgPotassium: 125mgFiber: 1gSugar: 9gVitamin A: 193IUVitamin C: 0.5mgCalcium: 116mgIron: 2mg

Keyword Homemade Pizza, The Best Homemade BBQ Chicken Pizza

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When you need dinner on the table in under 20 minutes, English Muffin Pizzas are about to become your new best friend! These little guys saved me on more Tuesday nights than I can count.

I still remember the first time I made these for Emily when she was going through her "I only eat pizza" phase at age 8. She was being so picky about everything, and I was honestly running out of ideas. Then I spotted those English muffins sitting on the counter and thought, "Why not?"

Best decision ever! Emily loved them so much that she started requesting them for lunch, dinner, and even tried to convince me they counted as breakfast food (nice try, kiddo). Now they're our go-to when we want something quick, tasty, and way better than delivery.

The beauty of these English muffin pizzas is that everyone can make their own exactly how they like it. Emily goes heavy on the cheese (obviously), while I love adding extra pepperoni and sometimes a sprinkle of red pepper flakes when she's not looking.

If you're looking for more homemade pizza inspiration, you might want to check out my no-knead pizza dough recipe for weekend pizza nights, or try my sheet pan pepperoni pizza when you're feeding a crowd.

Why You Will Like This English Muffin Pizza Recipe

Here's what makes these little English muffin pizzas absolutely perfect for busy weeknights:

• Ready in just 17 minutes - Seriously, from start to finish, you're looking at less than 20 minutes total
• Kids can help make them - Emily's been making her own since she was 10, and it's become our little bonding activity
• Uses ingredients you probably already have - English muffins, pizza sauce, cheese, and pepperoni are pantry staples in our house
• Perfect portion control - Each person gets exactly what they want without fighting over toppings
• Great for meal prep - You can assemble them ahead of time and just pop them in the oven when ready
• Way cheaper than ordering pizza - We're talking about $1.50 per person versus $15+ for delivery

Ingredients For English Muffin Pizzas

Here's everything you'll need to make these mini pizzas:

• 6 whole wheat English muffins, split - I prefer whole wheat because they hold up better and don't get soggy
• ½ cup pizza sauce - Use your favorite brand or make your own (I won't judge if you use the jar stuff!)
• 2 cups shredded mozzarella cheese - Don't skimp on this - the cheese is what makes these special
• 4 ounces mini pepperoni - The mini ones distribute better than regular pepperoni slices

That's it! Simple ingredients that probably live in your kitchen right now.

How To Make English Muffin Pizzas

Getting Started

1. Preheat your oven to 375°F - This temperature gives you perfectly melted cheese without burning the English muffins
2. Toast the English muffins in a toaster - This step is crucial! I learned this the hard way when my first batch came out soggy in the middle. Nobody wants soggy pizza, trust me on this one.
3. Line a baking sheet with aluminum foil - Future you will thank present you for this easy cleanup trick

Assembly Process

4. Arrange the toasted English muffin halves cut-side up - Make sure they're evenly spaced on your prepared baking sheet
5. Spread pizza sauce evenly on each muffin half - Don't go crazy with the sauce here. I use about 1 tablespoon per half. Too much sauce equals soggy centers, and we've already established that's not happening on my watch.
6. Sprinkle mozzarella cheese generously - This is where you can be a little heavy-handed. The cheese creates a nice barrier that helps prevent sogginess too.
7. Top with mini pepperoni slices - Distribute them evenly so every bite gets some pepperoni goodness

Baking The Perfect Mini Pizzas

8. Bake for 10-12 minutes - Watch for the cheese to melt completely and start browning around the edges. That's when you know they're perfect.
9. Let them cool for 2-3 minutes - The cheese will be molten hot, and I've definitely burned my tongue more than once being impatient.

Storage And Reheating Your English Muffin Pizzas

These English muffin pizzas are great for making ahead of time. Here's how to store them properly:

Refrigerator Storage: You can assemble them completely and store covered in the fridge for up to 24 hours. Just add 2-3 extra minutes to the baking time if you're starting from cold.

Freezer Storage: These freeze beautifully! Assemble them on a baking sheet, freeze until solid, then transfer to a freezer bag. They'll keep for up to 3 months.

Reheating: Pop them in a 350°F oven for 8-10 minutes if they're refrigerated, or 15-18 minutes if frozen. The toaster oven works great for just a few pieces.

Tips For Perfect English Muffin Pizza Success

Here are my tried-and-true tips for making the best English muffin pizzas every single time:

• Always toast the English muffins first - I cannot stress this enough. This one step makes all the difference between soggy disappointment and crispy perfection.
• Use pizza sauce sparingly - Too much sauce will make everything soggy. Start with less than you think you need.
• Don't overload with toppings - I know it's tempting, but less is more here. Heavy toppings make the muffins soggy and hard to eat.
• Try different cheeses - While mozzarella is classic, Emily loves when I use a mix of mozzarella and cheddar. Sometimes I'll add a sprinkle of parmesan too.
• Make them your own - Bell peppers, mushrooms, olives, ham, sausage - whatever you like on regular pizza works here. Just keep the pieces small and don't go overboard.

What's your favorite pizza topping combination? I'm always looking for new ideas to try!

English Muffin Pizza Recipe Frequently Asked Questions

Recipes You May Like

If you enjoyed these English muffin pizzas, you might also love these other quick and easy recipes:

• Air Fryer Tuna Melts - Another quick meal that's perfect for busy weeknights and ready in minutes
• Philly Cheesesteak Sliders - These bite-sized sandwiches are great for parties or when you want something a little more substantial
• Mini Blueberry Muffins - Perfect for breakfast or snacking, and Emily loves helping me make these too

Conclusion

These English Muffin Pizzas have been a game-changer in our kitchen, and I know they'll be in yours too. They're quick, easy, and so much better than anything you can order. Plus, there's something really satisfying about making your own pizza, even if it's the simplified version.

The best part? Everyone can make their own exactly how they like it. No more arguments about toppings or having to pick them off. Emily gets her extra cheese, I get my pepperoni, and we're both happy.

Next time you're staring at the clock wondering what to make for dinner, remember these little lifesavers. Your family will thank you, and you'll wonder why you ever stressed about quick weeknight meals.

Give these a try and let me know what toppings you come up with! I'm always looking for new combinations to surprise Emily with.

Don't forget to save this recipe to Pinterest for those busy weeknight emergencies!

English Muffin Pizzas

Quick and easy English Muffin Pizzas are toasted split English Muffins with pizza sauce, Mozzarella cheese and mini pepperonis for an easy meal. Perfect for busy weeknights and ready in just 17 minutes!

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Course Appetizer, Lunch, Snack

Cuisine American, Italian

Servings 12 pizzas

Calories 164 kcal

Equipment

• Toaster
• Baking Sheet
• Oven

Ingredients

  

1x2x3x

• 6 whole wheat English muffins split
• ½ cup pizza sauce
• 2 cups shredded mozzarella cheese
• 4 ounces mini pepperoni

Instructions

 

• Preheat the oven to 375 degrees F (190°C).
• Toast the English muffins in a toaster to prevent the middle from being soggy when you bake them. You can also bake them for a few minutes in the preheated oven.
• Arrange the toasted English muffin halves cut-side up on a baking sheet lined with aluminum foil for easy clean up.
• Spread pizza sauce evenly on top of each one; sprinkle with mozzarella cheese and top with mini pepperoni slices.
• Bake in the preheated oven at 375 degrees F for 10-12 minutes or until the cheese is melted and browned on the edges.

Notes

Always toast the English muffins first to prevent soggy centers. You can assemble these up to 24 hours in advance and store covered in the refrigerator. Add 2-3 extra minutes to baking time if baking from cold. These can also be frozen for up to 3 months - bake directly from frozen, adding 5-7 extra minutes to the cooking time.

Nutrition

Calories: 164kcalCarbohydrates: 16gProtein: 8gFat: 8gSaturated Fat: 3gCholesterol: 18mgSodium: 403mgFiber: 2gSugar: 3g

Keyword English Muffin Pizzas, English Muffin Pizzas recipe, Muffin Pizzas, Muffin Pizzas Recipe, pizzas

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Let me tell you about the day I discovered sheet pan pepperoni pizza - it was one of those "why didn't I think of this sooner?" moments that changed our family pizza nights forever!

It started when Emily invited six friends over for a sleepover (without much warning, as teenagers do). I was staring at my regular pizza stone thinking there was no way I could make enough individual pizzas to feed eight hungry kids. That's when I remembered seeing my neighbor make pizza on a huge sheet pan, and honestly? Best decision ever!

This sheet pan pepperoni pizza recipe creates a thick, chewy crust that's crispy on the bottom and soft on top. The dough is super forgiving, and you can feed 12 people with just one pan. Plus, it takes way less time than making multiple regular pizzas.

Speaking of crowd-pleasing recipes, if you're planning a party, you might also want to check out these garlic parmesan cheeseburger bombs - they disappear just as fast as this pizza!

Why You Will Like This Sheet Pan Pizza Recipe

Here's what makes this sheet pan pepperoni pizza so great:

• Feeds a crowd - One pan serves 12 people, perfect for parties or big families
• Simple ingredients - Just basic pantry staples plus pepperoni and cheese
• Forgiving dough - No kneading machine required, and it's hard to mess up
• Crispy yet chewy texture - The olive oil creates the perfect crust
• Ready in about an hour - Including rise time, you're eating in 70 minutes
• Budget-friendly - Way cheaper than ordering pizza for 12 people

Ingredients For The Best Sheet Pan Pizza

For the pizza dough:

• 2 packages (4-½ teaspoons) active dry yeast
• 1 tablespoon granulated sugar
• 2 cups warm water
• 4 cups all-purpose flour or bread flour
• 1 tablespoon garlic salt
• ½ cup olive oil, divided

For the toppings:

• 1 cup pizza sauce
• 40–45 pepperonis
• 3 cups shredded mozzarella cheese
• Italian seasoning

The olive oil is what makes this crust special - don't skip it! I learned this the hard way when I tried to make it "healthier" once. The pizza was okay, but not nearly as good as the original.

Instructions For Making Sheet Pan Pizza

1. Prep your pan first - Coat a 17×12-inch sheet pan with ¼ cup olive oil and set aside. This step is crucial for getting that crispy bottom!
2. Make the dough - In the bowl of an electric mixer fitted with a dough hook, combine the yeast and sugar with the warm water. Let it sit for about 10 minutes until it gets foamy.
3. Mix everything together - Add the flour and garlic salt, then mix on low speed for a few minutes. Slowly add the remaining ¼ cup of olive oil and mix until a smooth ball starts to form (about 5 minutes).

Getting The Perfect Crust

4. Press and shape - Press the dough evenly onto the bottom and up the sides of your prepared sheet pan. Don't worry if it's not perfect - rustic looks good!
5. Let it rise - Cover with plastic wrap and let rise in a warm place for about 30 minutes. I usually put mine on top of the warm oven.
6. Preheat and reshape - Heat your oven to 450°F. Once the dough has almost doubled in height, gently flatten the bottom and press the dough up the sides again.

Adding The Toppings

7. Sauce it up - Spread pizza sauce evenly over the dough. Don't go crazy with the sauce - too much makes it soggy.
8. Layer the goods - Sprinkle half the cheese over the sauce, then add all the pepperoni. Top with the remaining cheese and a sprinkle of Italian seasoning.
9. Bake to perfection - Bake for 20-25 minutes until the crust starts to brown and the cheese bubbles. Let it sit for 5-10 minutes before cutting - trust me on this one!

Storage And Reheating Your Sheet Pan Pizza

This sheet pan pizza keeps really well, which is great because you might have leftovers (though not likely!).

Storing leftovers: Store covered in the refrigerator for up to 3 days. I usually cut it into squares and stack them with parchment paper between layers.

Reheating options: The oven method works best - 350°F for 5-7 minutes brings back that crispy bottom. Microwave works too (30-45 seconds per slice), but you'll lose some of that crunch.

Freezing tips: You can freeze slices for up to 2 months. Wrap individually in plastic wrap, then put them in a freezer bag. Thaw overnight in the fridge before reheating.

Variations For Your Sheet Pan Pizza Recipe

The beauty of sheet pan pizza is how easy it is to customize! Here are some ideas I've tried:

• Meat lovers - Add sausage, bacon, and ham along with the pepperoni
• Veggie supreme - Bell peppers, mushrooms, and onions (cook them first!)
• White sauce - Skip the red sauce and use garlic butter or alfredo
• Breakfast pizza - Top with scrambled eggs, bacon, and cheese
• BBQ chicken - Use BBQ sauce instead of pizza sauce and add cooked chicken

Want to make it spicier? Add some red pepper flakes to the dough. Emily loves when I do this, but I have to warn the guests first!

Frequently Asked Questions About Sheet Pan Pizza

Recipes You May Like

If you're loving this sheet pan pizza, here are some other crowd-pleasers from my kitchen:

• Old-Fashioned Baked Macaroni and Cheese - Another comfort food that feeds a crowd and always gets rave reviews
• Philly Cheesesteak Sliders - Perfect party food that's just as easy to make for a group
• Garlic Parmesan Cheeseburger Bombs - These disappear faster than you can make them!

Conclusion

This sheet pan pepperoni pizza has seriously changed how we do pizza night at our house. No more making four separate pizzas or spending a fortune on delivery when we have friends over.

The dough is forgiving, the toppings are classic, and everyone gets fed without me being stuck in the kitchen all night. Plus, there's something so satisfying about pulling this huge, beautiful pizza out of the oven!

Give this recipe a try next time you need to feed a crowd. I promise it'll become your go-to sheet pan pizza recipe just like it did for us. Don't forget to save this to Pinterest so you can find it again when you need it!

Sheet Pan Pepperoni Pizza

A scratch-made simple & scrumptious sheet pan pizza that feeds 12 people! Perfect thick, chewy crust with crispy bottom that everyone will love.

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Rising Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Dish, Pizza

Cuisine American, Italian

Servings 12 servings

Calories 285 kcal

Equipment

• 17x12-inch Sheet Pan
• Electric Mixer with Dough Hook
• Plastic Wrap

Ingredients

  

1x2x3x

Pizza Dough

• 2 packages active dry yeast 4-½ teaspoons
• 1 tablespoon granulated sugar
• 2 cups warm water
• 4 cups all-purpose flour or bread flour
• 1 tablespoon garlic salt
• ½ cup olive oil divided

Pizza Toppings

• 1 cup pizza sauce
• 40-45 pepperoni slices
• 3 cups shredded mozzarella cheese
• Italian seasoning for sprinkling

Instructions

 

• Coat a 17×12-inch sheet pan with ¼ cup olive oil and set aside.
• In the bowl of an electric mixer fitted with a dough hook, combine the yeast and sugar with the warm water. Allow to proof about 10 minutes until foamy.
• Add the flour and garlic salt and mix on low speed for a few minutes before slowly adding the remaining ¼ cup of olive oil. Mix until a smooth ball starts to form, about 5 minutes.
• Press dough evenly onto the bottom and up the sides of the prepared sheet pan. Cover with plastic wrap and let rise in a warm place for about 30 minutes.
• Meanwhile, preheat oven to 450°F. Once dough has risen to almost double in height, flatten the bottom and press the dough up the sides of the pan with your hands.
• Spread pizza sauce evenly over dough. Sprinkle sauce evenly with half the cheese and then all the pepperoni. Sprinkle pepperoni evenly with remaining cheese and then sprinkle the whole pizza with a little Italian seasoning.
• Bake for 20-25 minutes or until the crust starts to brown and the cheese starts to bubble. Let set 5-10 minutes before cutting and serving.

Notes

This sheet pan pizza is perfect for feeding a crowd! You can customize the toppings to your liking - just avoid wet vegetables that could make the crust soggy. The olive oil is crucial for getting that crispy bottom crust. Store leftovers in the refrigerator for up to 3 days and reheat in a 350°F oven for best results.

Nutrition

Calories: 285kcalCarbohydrates: 32gProtein: 12gFat: 12gSaturated Fat: 4gCholesterol: 20mgSodium: 680mgPotassium: 180mgFiber: 2gSugar: 3gVitamin A: 260IUVitamin C: 2mgCalcium: 180mgIron: 2.2mg

Keyword Party Food, Pepperoni Pizza, Sheet Pan Pepperoni Pizza

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Ever wondered if you could make amazing pizza dough without all the arm-wrestling that comes with kneading? Well, I've got some fantastic news for you! This no-knead pizza dough recipe is about to change your pizza game forever.

Last month, Emily asked if we could make pizza from scratch for her sleepover party. I'll be honest – my first thought was "oh no, not the kneading!" But then I remembered this incredible technique I learned from a chef friend who swore by letting time do all the work instead of your muscles.

The result? Four perfect 10-inch pizzas with crispy, bubbly edges and that perfect chewy-yet-tender texture that makes restaurant pizza so amazing. Plus, you can make the dough up to 18 hours ahead, which means less stress on pizza night!

Speaking of making things easier, if you're looking for the perfect sauce to pair with this dough, check out my homemade pizza sauce recipe – it's been a family favorite for years and takes just 15 minutes to make.

Why You Will Like This No-Knead Pizza Dough Recipe

• Zero kneading required – seriously, just mix and let it sit
• Only 5 simple ingredients you probably already have
• Perfect for meal prep – make it 12-18 hours ahead
• Makes 4 generous pizzas – perfect for families or parties
• Crispy crust with bubbly edges that rivals any pizzeria
• Freezer-friendly – portion and freeze for up to 4 weeks
• No special equipment needed – no stand mixer, no fancy tools

Ingredients For The Best Pizza Dough Recipe

No Knead Pizza Dough

• 3 ½ cups (1 lb 2 oz/497 g) bread flour
• 2 teaspoons salt
• ¼ teaspoon instant dried yeast
• 1 ⅓ cups (10 ½ fl oz/ 298 g) lukewarm water
• 2 tablespoons olive oil

Pizza Topping

• 1 recipe homemade pizza sauce
• 4 cups (12 oz/360 g) shredded mozzarella

The secret to this no-knead pizza dough is using just a tiny amount of yeast and letting it work its magic over 12-18 hours. Don't worry about the long fermentation time – it's totally hands-off!

Instructions For Making No-Knead Pizza Dough

The Day Before: Make The No Knead Dough

• Mix the dry ingredients: In a large bowl, add the flour, salt, and yeast. Give it a good stir to combine everything evenly.
• Add the wet ingredients: Pour in the lukewarm water and olive oil. Mix until all the flour is fully hydrated and forms a shaggy ball. Don't worry if it looks messy – that's exactly what you want!
• Prepare for fermentation: Add a splash of olive oil to the bowl and coat the dough ball completely. Cover tightly with plastic wrap and a kitchen towel.
• Let time do the work: Allow the dough to sit at room temperature for a minimum of 12 hours, but up to 18 hours. After 18 hours, you can refrigerate it for up to 3 days.

The Next Day: Shape And Bake The Pizza

• Turn out the dough: Place the fermented dough onto a lightly floured surface. It should look bubbly and smell slightly tangy – that's the fermentation working!
• Divide the dough: Cut the dough into 4 equal pieces (about 205g each). Gently knock out the air by pulling and folding each piece.
• Shape into balls: Form each portion into a smooth ball. Place on a floured tray, cover, and let rest for at least 1 hour.
• Preheat your oven: Set the oven to 450°F (225°C) and place a pizza stone or heavy baking tray on the middle rack to heat up.
• Stretch the dough: On a floured pizza peel or flat baking tray, gently stretch each dough ball to about 10 inches. If it springs back, let it rest another 10 minutes.

• Add toppings: Spread pizza sauce, leaving a 1-inch border. Add cheese and any other toppings you like. Remember – less is more for the perfect pizza!
• Bake to perfection: Slide the pizza onto the preheated stone or tray. Bake for about 10 minutes until the crust is golden and the cheese is bubbly.
• Enjoy immediately: Serve hot from the oven for the best experience!

Storage And Reheating Your Pizza Dough

Fresh dough storage: Any unused dough balls can be refrigerated for up to 2 days or frozen for up to 4 weeks. Just wrap them individually in plastic wrap first.

Freezing tips: I like to portion the dough after the first rise, then freeze in individual bags. When you're ready to use it, just thaw overnight in the fridge and let it come to room temperature before shaping.

Reheating leftover pizza: Pop slices in a hot skillet for 2-3 minutes, then cover with a lid for another minute. This keeps the bottom crispy while melting the cheese on top perfectly!

Variations For Your No-Knead Pizza Dough Recipe

Want to switch things up? Here are some of my tested variations:

• Whole wheat version: Replace up to half the bread flour with whole wheat flour for a nuttier flavor
• Herb-infused dough: Add 2 tablespoons of dried Italian herbs to the flour mixture
• Garlic lovers: Mix in 2 minced garlic cloves with the wet ingredients
• Slightly sweet: Add 1 tablespoon of honey with the water for a touch of sweetness

Have you ever tried making pizza dough and felt intimidated by all the kneading? This method totally eliminates that stress! The long fermentation actually develops better flavor than traditional kneading methods.

Frequently Asked Questions About No-Knead Pizza Dough

Recipes You May Like

• Old-Fashioned Baked Macaroni and Cheese - Another comfort food classic that's perfect for family dinners
• Creamy Tuscan Chicken Pasta - Italian-inspired pasta that pairs beautifully with homemade bread
• Irish Soda Bread Recipe - Another no-knead bread that's ready in under an hour

Why This No-Knead Pizza Dough Works So Well

I've tested this recipe countless times (Emily can attest to that!), and it consistently produces restaurant-quality results. The secret is the long, slow fermentation that develops complex flavors while the minimal yeast creates the perfect texture.

The bread flour gives you that chewy, stretchy crust that holds up to all your toppings, while the olive oil adds richness and helps create those gorgeous golden bubbles around the edges.

This homemade pizza dough has become our go-to for pizza nights, and I know it'll become yours too. There's something so satisfying about making pizza completely from scratch, and this method makes it totally doable even on busy weeknights.

Give this recipe a try and let me know how it turns out! Don't forget to save this post to Pinterest so you can find it easily for your next pizza night.

Best No-Knead Pizza Dough Recipe

This amazing no-knead pizza dough recipe uses just 5 ingredients and creates restaurant-quality crispy crust! No mixer needed - just mix and let time do the work through 12-hour fermentation.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Fermentation Time 12 hours hrs

Total Time 12 hours hrs 30 minutes mins

Course Pizza

Cuisine Italian

Servings 4 pizzas

Calories 385 kcal

Equipment

• Large mixing bowl
• Pizza stone or baking tray
• Pizza peel or flat baking tray

Ingredients

  

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No Knead Pizza Dough

• 3.5 cups bread flour 1 lb 2 oz/497g
• 2 teaspoon salt
• 0.25 teaspoon instant dried yeast
• 1.33 cups lukewarm water 10½ fl oz/298g
• 2 tablespoon olive oil

Pizza Toppings

• 1 recipe homemade pizza sauce
• 4 cups shredded mozzarella 12 oz/360g

Instructions

 

• The Day Before: Make the No Knead Dough
• In a large bowl add in the flour, salt and yeast and mix together.
• Add the water and oil and mix until all of the flour is fully hydrated and forms a ball. You don't want any lumps of flour left dry.
• Add a splash of olive oil to the bowl and coat the dough in it. Cover tightly with cling wrap and a kitchen towel and allow the dough to sit at room temperature and ferment for a minimum of 12 hours but up to 18. After 18 hours it can be put in the fridge for up to 3 days.
• The Next Day: Shape and Bake the Pizza
• Turn out the dough onto a lightly floured surface.
• Cut the dough into 4 pieces (about 205g each) and knock out the air from the dough by pulling and folding the dough.
• Shape each portion of dough into a ball. Allow the dough to rest on a floured tray covered for a minimum of 1 hour.
• Preheat the oven to 450℉ (225℃) and place a pizza stone or a tray on the rack.
• On a flat baking tray or pizza peel, dust it with flour or semolina. With floured hands gently stretch your pizza dough to 10-inches. You can also use a rolling pin to stretch it out. If you find the dough is springing back and is hard to stretch then let it rest for 10 minutes on the counter.
• Spread on pizza sauce, leaving a 1-inch border around the pizza. Follow with the cheese and any other toppings you like. You don't want to add too many heavy toppings on your pizza otherwise you won't be able to slide it off the baking tray.
• Slide onto the preheated tray in your oven and bake for roughly 10 minutes or until golden and the base is crisp and golden brown.
• Enjoy the pizza fresh from the oven. Any raw dough that is leftover can be refrigerated for up to 2 days or even frozen for up to 4 weeks.

Notes

This no-knead pizza dough can be made 12-18 hours ahead for perfect fermentation. The dough can be refrigerated for up to 3 days or frozen for up to 4 weeks. For best results, use bread flour for the perfect chewy texture.

Pro tip: If the dough springs back when stretching, let it rest for 10 minutes and try again. Don't overload with toppings - less is more for the perfect pizza!

Nutrition

Calories: 385kcalCarbohydrates: 75gProtein: 12gFat: 4gSaturated Fat: 1gSodium: 590mgPotassium: 115mgFiber: 3gSugar: 1gCalcium: 2mgIron: 4.5mg

Keyword Best No-Knead Pizza Dough Recipe, Easy, homemade, Make Ahead, No-Knead Pizza Dough

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