Tuscan margherita + four more DIY pizzas

The next time you’re hosting, get guests to do the work. Throw a DIY pizza party, and get creative (or try one of our all-time-fave combos below)!



  • After making our perfect pizza dough, divide dough or whole-wheat dough into 4 portions. Roll each into an 8-in. circle. Add pizza toppings. Bake at 425F for 15 min.




Mushroom Supreme: Top pizza dough with sautéed mushrooms, pesto, buffalo mozzarella and soft goat cheese. Bake at 425F for 15 min.

Pizza Provençal: Top pizza dough with caramelized onions, brie, fresh pear and thyme. Bake at 425F for 15 min.

Market fresh: Baked crust, topped with garlic oil, raw prosciutto, soft goat cheese and fresh arugula. Bake at 425F for 15 min.

Reuben: Top pizza dough with pastrami, swiss cheese, sauerkraut and Thousand island dressing. Bake at 425F for 15 min.

Issue: November 2013

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Photo credit: Tuscan margherita pizza recipe Photo by Roberto Caruso

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