Looking for a healthy and delicious pasta sauce recipe? This garden veggie homemade marinara sauce is packed with flavorful vegetables and can be made in under 30 minutes. Watch the video tutorial and try it out tonight!

Every kid loves pizza, many love spaghetti so a marinara sauce is a great way to get your children to enjoy more veggies. Try vegetarian marinara sauce!

I’ve never been a big fan of sneaking veggies into food as I’d rather my kids learn to love vegetables, but I see nothing wrong with packing something full of them in an easy to eat way like vegetarian spaghetti sauce.

What is Sautéing?

The word sauté (pronounced “saw-TAY”) refers to a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook the food.

Why Sauté?

There’s only one step that I insist on for this entire recipe, please make sure you take a moment to sauté the vegetables before making the sauce. Think of it like corn or grilled corn. Isn’t grilled corn so much more delicious? Same thing with sautéing vegetables for a dish, the heat breaks them down and really brings out the flavor.

I mean, it’s like eating raw carrots with your roast at Sunday dinner or nice and caramelized carrots from baking in the pan with that beefy babe.

I think that’s one of my favorite tips about cooking. To some it may seem obvious but to a large portion of the public something like sautéing everything versus just throwing it all in a pot to simmer may not be.

Ingredients for Vegetable Marinara Sauce

This sauce really doesn’t need much fuss either. A bunch of veggies, a little cheese and a dollop of butter and you’re good to go. The secret is a drizzle of balsamic vinegar. I don’t know why it works but it does. I’ll wait for America’s Test Kitchen to figure that one out. Here is the ingredients list:

• Olive Oil
• Herbs and Seasonings: Crushed Red Pepper Flakes, Kosher Salt, Fresh Basil Leaves, Dried Oregano and Black Pepper
• Vegetables: Garlic, Zucchini, Carrot, Baby Bella Mushrooms, Red Bell Pepper, Yellow Bell Pepper, Orange Bell Pepper and Crushed Tomatoes
• Tomato Sauce
• Brown Sugar
• Butter
• Parmesan Cheese
• Balsamic Vinegar

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Homemade Marinara Sauce

Honestly, the most time consuming part of this chopping all the veggies before sautéing them. After that, it’s a total breeze! Here are all the steps:

1. Sauté: Place a dutch oven on the stove top over medium heat and add the olive. Let it heat up until it’s shimmering. Then add the garlic and crush red pepper. Stir for about a minute and then add the rest of the vegetables.
2. Stir: Let all the vegetables (including the canned tomatoes) cook until tender stirring occasionally.
3. Simmer: Add the remaining ingredients and bring it to a simmer for about 10 minutes.
   • PRO TIP: If you are trying to hide the vegetables from picky eaters, you can run the sauce through a blender or use an immersion blender at this point in the recipe.
4. Serve: Serve immediately over cooked pasta or use it on a pizza.

All of these instructions can also be found in the recipe card at the end of the post.

Is There a Difference Between Spaghetti Sauce and Marinara Sauce?

In the U.S., marinara is a vegetarian Italian style tomato sauce and it may have olive oil and cheese like parmesan mixed in. But never meat or anchovies. Spaghetti sauce in the U.S. is culinary slang for manufactured tomato sauce served over spaghetti.

How to Use Vegetable Marinara Sauce

The number of ways to use a simple marinara sauce are endless! It’s so versatile and delicious. You can make our pizzeria style pizza dough and use this marina sauce as pizza sauce and then top it with all your favorite pizza toppings. It makes a great dip for breadsticks as well.

It makes a great sauce for lasagna or spaghetti or on type of pasta…tortellini or ravioli. It would be great on meatball sandwiches using our hoagie rolls too!

And of course, any time I have a delicious sauce, I need some fabulous bread to sop it up. Some garlic bread, focaccia bread or our delicious artisan bread are both great options.

Storage Tips

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 4 days.

This is a recipe that once cools, freezes really well in a ziploc with all of the air pressed out. It will keep for up to 3 months in the freezer. When you’re ready to reheat just put it in the fridge to defrost and then bring it back to temperature. Use it in spaghetti, lasagna or anything that would normally take a sauce.

Elevate your pasta dishes with this delicious garden veggie homemade marinara sauce recipe. Packed with fresh vegetables and bursting with flavor, this sauce is sure to become a family favorite. 

Other Italian Sauce Recipes

• Italian Bolognese Sauce
• Spaghetti Sauce
• Pizza Sauce
• The Ultimate Pesto Recipe
• Easy Beef Ragu
• Cilantro Pesto
• Shortcut Chicken Parmesan

Watch Vegetarian Marinara Video

Have you ever had a pizza quesadilla (or tortilla pizza)? It is such a quick and easy way to enjoy those classic pizza flavors! We have named them “pizza-dillas” in our house!

It’s always the random recipes that turn out the best. We held a quesadilla throw down one Sunday evening and things got a little delicious. At first we had planned to make original quesadillas using anything, but the kids decided to have us all pick a meat then create any kind of quesadilla you want.

I ended up with pepperoni and at first was a little bummed. But it turned out to be the best quesadilla ever!! The secret? Oh my goodness, it’s so random and I don’t even know why it works, but a little lime honey drizzle inside of the quesadilla, wow!!! It’s absolutely delicious!!! The buttery, garlic topping and that touch of salt from the cotija cheese, it’s just so good! Always use vista tortillas, my favorite, and Volpi pepperoni is hands down the best!

We make them in the air fryer which makes them extra crispy and delicious, and dinner is on the table in 10 minutes!

Ingredients for Tortilla Pizzas

The ingredients for pizzadillas are simple with a couple of key items that take the flavor profile to the next level! Here is what you will need:

• Flour Tortillas: Our favorite brand is Vista, but you can use whatever flour tortillas your family loves.
• Mozzarella: Buy a brick of good quality mozzarella cheese and shred it yourself for the best flavor and melt factor.
• Pepperoni: Volpi is the best brand ever. I find it here in Utah at Trader Joe’s and Harmons. If you can’t find Volpi, then ask the deli counter worker for a good quality pepperoni.
• Butter: I use unsalted butter just to keep the saltiness down, and it’s used to create the garlic butter spread for the outside of the tortilla pizza.
• Johnny’s Garlic Spread: I always buy Johnny’s at Costco, but you can find it at most grocery stores or online. Any garlic seasoning would work to mix with the butter for the garlic butter spread.
• Honey: A little drizzle inside of the pizzadilla adds a little touch of sweetness that makes all the other flavors burst. You could use hot honey instead if you want a little heat!
• Lime Juice: The acidity combined with the honey is the pop of flavor you never knew you were missing in a pizza!
• Cotija Cheese: A little sprinkle on top adds another layer of flavor and salty goodness.
  • TIP: You could also sprinkle the top with parmesan cheese.
• Cilantro: Chopped and sprinkled on top, this adds an herby freshness to the pizza.
• Pizza Sauce: You can make your own homemade pizza sauce or buy your favorite store-bought brand.

The measurements for each ingredients can be found by scrolling down to the recipe card at the end of this post.

How to Make Pizza-dillas

If you don’t have time to make pizza dough and do the full scale homemade pizza thing, then quesadilla pizza is the way to go! You get all the flavors of pizza with all the time and effort of traditional homemade pizza. Here are the basic steps:

1. Prep: Preheat the air fryer to 400 degrees F.
2. Air Fry: Sprinkle some mozzarella cheese on one tortilla and top the cheese with pepperoni. Place in the air fryer for 2 minutes.
3. Create: Stir the butter and Johnny’s Garlic Seasoning together to create the garlic butter.
4. Drizzle: Remove the pizzadilla from the air fryer and sprinkle with a little more mozzarella and drizzle the honey and lime juice over the whole pizza.
5. Top: Place another tortilla on top of the pizza and place it back in the air fryer for 2 more minutes. If it doesn’t look crispy and golden, let it cook another minute or two.
6. Flip: Pull the tortilla pizza out of the air fryer and flip over and stick it back in the air fryer for another couple of minutes to get the other side golden and crispy.
7. Brush: Remove the pizza quesadilla from the air fryer and brush both sides with the garlic butter.
8. Sprinkle: Add a sprinkle of cotija cheese and chopped cilantro over the top. Slice and serve with a cup of pizza sauce for dipping!

All of these instructions can also be found in the recipe card down below so keep scrolling for the complete recipe. I am also including instructions for making this recipe on the stove top or in the oven below.

Other Toppings

One of the most loveable things about pizza is that you can personalize it with your favorite pizza toppings. You can totally do that with this tortilla pizza recipe. You can add toppings, swap toppings, make it vegetarian, make it a meat lovers, anything you want! Here are some ideas for additional toppings:

• Red Onions
• Bell Peppers
• Mushrooms
• Olives
• Sausage
• Spinach
• Ham
• Bacon
• Tomatoes
• Fresh Basil

Can I Make Tortilla Pizzas on the Stove Top?

If you don’t have an air fryer, or you want to cook more than one crispy tortilla pizza at once, you can totally make them on the stove top.

Place a griddle or a large skillet on the stove over medium high heat. Spread the garlic butter over one side of two tortillas. Place one tortilla in the large skillet, butter side down, and then sprinkle mozzarella over the tortilla. Add the pepperoni (and other toppings if adding more). Drizzle the honey and lime juice over the top and another sprinkle of mozzarella cheese.

Add the other tortilla, butter side up, and let it cook until the cheese is melting and the under side is golden brown and crispy. Carefully flip with a spatula and let the other side cook until golden brown. Remove from the skillet and top it with cotija cheese and chopped cilantro. Slice and serve!

Can I Make a Pizza Quesadilla in the Oven?

Yes! Pizzadillas can also be made in the oven. This is a great option for making 2 or 3 tortilla pizzas at the same time. Set your oven to broil and use a large baking sheet lined with parchment paper. Add the garlic butter to one side of all the tortillas. Place the tortillas butter side down. Sprinkle them all with mozzarella, add the pepperoni, then stick them in the oven to broil for a minute or two. Keep a close eye on them! You don’t want them to burn!

When the cheese has melted, pull the pan out of the oven and drizzle with the lime juice and honey and another sprinkle of cheese. Place the top tortilla on butter side up and stick in the oven for another minute or two until crispy and golden. Pull the pan out and flip the pizzadillas over. Stick them back in the broiler and cook for another minute until the top is crispy and golden.

If the cheese isn’t quite melted yet, change the oven to bake at 350 degrees, lower the oven rack so it’s in one of the bottom slots and let them back until melted and cooked through. Pull the pan out and top the pizzadillas with cotija cheese and chopped cilantro. Slice and serve!

Storing and Reheating Tips

Pepperoni quesadillas do not store super well. They should be eaten hot and fresh. They will get soggy as they cool and won’t hold up well. If you really need to store leftovers, let them cool completely and store in an airtight container. Reheat in an air fryer or on the stove top.

Pizzadillas are healthier than traditional pizza because you don’t have all the carbs and calories that come with that thick and delicious pizza dough. You also reduce the prep time and baking time when you use flour tortillas instead of dough.

If you are looking for a quick and easy dinner or lunch recipe that satisfies your pizza cravings, then try a pizza quesadilla! They are so simple and delicious, and they only take about 10 minutes to make in the air fryer.

More Quesadilla Recipes to Try:

• Best Quesadilla
• Teriyaki Chicken Quesadilla
• S’mores Dessert Quesadilla

Watch This Video Tutorial…

My go-to pizza at all pizza restaurants is a margherita. It’s my favorite…hands down. Logically I had to create my own classic margherita pizza recipe that rivals the pies I had in Italy.

I honestly feel like you can judge how legit a pizza place is on how good their margherita is. If they can’t make a good marg…pizza in it’s most simple, pure form…then I have little hope for any of their other ‘zas. Might be harsh, but it has worked for me so far!

The crust in this recipe is a Neopolitan crust which means that it is thin. We love it thin and chewy. This pizza crust recipe is flawless and the perfect compliment to the simple and delicate but bold flavor of a margherita pizza.

Ingredients for a Margherita Pizza Recipe

Recipes that are amazing have to be complicated and have a grocery list a mile long, right? Wrong! The crust has just 5 ingredients, the sauce has 2, and for the toppings, there are 3. It really couldn’t be more simple! Here is what you will need:

Dough:

• Baker’s flour (or 00 flour): essential to getting that chewy crust you want in a pizza, see section below for more details
• Water: it needs to be warm (105-115 degrees F) to activate the yeast properly
• Sea Salt: go for fine grain, adds flavor to the crust
• Sugar: feeds the yeast
• Instant Yeast: don’t use active dry yeast

Sauce:

• San Marzano Tomatoes: you can use crushed, whole, diced…whatever you can find…it all ends up in the blender
• Sea Salt: adds flavor to the sauce

Toppings:

• Fresh Mozzarella: you can use as much or as little of the cheese as you want
• Fresh Basil: I like to leave the leaves whole and scatter them over the top, use as many as you want
• Olive Oil: adds a little extra flavor classic to a margherita

The measurements for each ingredient can be found in the recipe card below. You can also save or print the recipe from there.

Tools for the Best Pizza

None of these tools are absolutely essential, but they will make your pizza even more amazing and honestly easier to move the pizza and get it just right!

• Pizza Stone or Pizza Steel
• Pizza Peel

What is a Margherita Pizza?

Margherita pizza is a pizza generally made with San Marzano tomatoes, mozzarella, fresh basil, salt and extra-virgin olive oil.

What is Baker’s Flour?

Baker’s flour is similar to bread flour in that it has a higher protein content which helps create more gluten making the bread more chewy. Just what you want in a pizza crust!

You can also use 00 flour in this recipe, but it is a little harder to find. If you’re willing to pay a little more and work a little harder to find it, I love the results I get with this floud. It is a finely ground Italian flour that is most often used for pasta and pizza dough.

For our Utah readers, I find both of these flours at Harmon’s, but if you aren’t near a Harmon’s, you can find them on Amazon or at Whole Foods.

 What is a San Marzano Tomato?

San Marzano tomatoes are a variety of plum tomatoes. Plum tomatoes are a type of tomato used for making sauce.

They are generally oval or cylindrical in shape, and  generally higher solid content, with less juice.

Does Margherita Pizza Contain Alcohol?

A margherita pizza is made with fresh tomatoes, basil, and mozzarella cheese.

The alcoholic beverage has nothing to do with the pizza.

How Do You Reheat Pizza?

First of all, why? Cold pizza is so dang good! But I know people have strong feelings about that so the very best way to reheat pizza is on a stove top.

Heat a heavy skillet to medium and add a drop of oil. Place the pizza in the skillet, and cook for 2 minutes, until the bottom is crisp.

Turn the heat to low and add 2 drops of water along the edge of the skillet, not next to the pizza. Cover with a lid for 1 minute, until the cheese is melted.

Of course if you’re in a hurry and don’t want to go to the effort, just zap it in the microwave for 30 seconds.

It’s simple. It’s flavorful…my most favorite pizza ever! Make this margherita pizza recipe for your next homemade pizza night with the fam! I just know you’re going to love it!

More PIZZA RECIPES you are sure to love:

• Pesto Pepperoni and Sausage Grilled Pizza
• Elote Mexican Corn Grilled Pizza
• Pepperoni Pizza Stuffed Crescent Rolls
• Pepperoni Pizza Dip
• Homemade Pizza Sauce
• Zucchini Pizza Crust
• Pulled Pork Pizza
• Grilled Garlic Naan Pizza
• All our Pizza recipes!

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If you dream of blistered edges, airy bubbles, and that crisp-chewy magic only real Neapolitan pizza has, this just might be the best pizza dough recipe you’ll ever make. Homemade pizzeria-level dough isn’t for the faint of heart… but this recipe? Pure perfection. Pinky promise.

Picture this: a pizza hits the table in front of you and your friends, and before anyone even grabs a slice, you spot those big, airy bubbles, lightly charred and perfectly blistered, practically begging to be eaten. That kind of crust only happens with the right fermentation and the right heat.

Funny enough, a single pizza is the reason this blog and its name, Oh Sweet Basil, even exists. One unexpected meal ended up shaping everything that came after. Life works that way sometimes. You move through your routine, expecting nothing out of the ordinary, and then one moment or one person changes the entire trajectory.

The Perfect Pizza

It all started years ago at Steps of Rome in San Fransisco, California, where one perfect margherita pizza sent me into a full-on obsession with fresh ingredients and cooking. Fast forward a lot of years and a dream of mine came true. Cade and I were on our last day in Italy. We were sitting in our Venice hotel lobby, confessing to a kind staff member that we still hadn’t found the life-changing pizza we’d been dreaming of. Moments later, he returned with two pizzas so crisp, chewy, and magical that I literally got goosebumps. Yes, over pizza.

Then the chef invited us into his kitchen for a private lesson and handed us his recipe. Pure movie moment. I’ve adapted it so you can make real Italian-style pizza at home without special ingredients or giant ovens. So turn on your best fake Italian accent, toss some dough, have fun, and get ready for the best homemade pizza of your life.

Tips for A Successful Pizza Dough

• Thicker edges = bigger bubbles. If you want that puffy Neapolitan-style rim, leave the crust edge a little thicker.

• Heat is everything. Preheat your pizza steel or stone at 550°F for 30–45 minutes to get that crisp bottom and blistered top. Combine that heat with a 12–24 hour fermentation, and you’re golden.

• Weigh your ingredients. A kitchen scale is essential for consistent results. Zero out the bowl and weigh each ingredient for accuracy.

• Hand mixing is key. In Italy, we watched pizzaiolos mix dough at impossibly slow speeds. Since that’s hard to replicate at home, ditch the stand mixer and mix by hand. It keeps the dough gentle and improves texture.

• Check your water temp. Use a thermometer to make sure you have perfectly warm water. It’s simple and makes a huge difference in activating the yeast properly.

Ingredients For Pizza Dough Recipe

A pizza dough recipe, doesn’t have to be hard, it’s actually simple, but it will take hours of sitting. Our homemade pizza dough recipe is the best pizza dough recipe after 15 years of testing. It uses basic ingredients, most of which are already in your pantry!

• Flour: 00 flour is the best flour for this recipe. The texture comes out perfect! You can also use baker’s flour.
• Water: Warmed to about 100°F so the yeast activates properly.
• Sugar: Just a touch to help the yeast wake up.
• Instant Yeast: Make sure it’s instant, not active dry yeast.
• Sea Salt: Fine grain for even seasoning throughout the dough.

How to Make The Best Pizza Dough Recipe

This is the part where your kitchen starts smelling amazing and you suddenly feel like an Italian nonna (minus the apron and decades of experience). Follow these simple steps and you’ll have dough so good you’ll wonder why you ever ordered takeout.

• Measure: Use a digital scale to weigh the flour, water, salt, sugar, and yeast for precise results. It may take a little patience, but it’s worth it!
• Mix: Combine the water and flour by hand, squeezing and folding until a sticky dough forms.
• Rest: Let the dough sit for 30 seconds, then fold and pinch for one more minute.
• Knead: Knead for 30–45 seconds on a lightly floured surface. Transfer to an oiled bowl, seam side down, and cover.
• Rise: Allow the dough to rise for 1½–2 hours until it doubles in size. You may need a longer rise time if your home is cooler.
• Divide: Gently turn the dough onto a floured surface, divide into 2–3 balls, pinch the bottoms to shape, and place on a floured pan.
• Proof: Cover tightly with plastic wrap and let the dough expand for 4–6 hours into flattened discs.
• Bake: Stretch or roll the dough and top with your favorite ingredients to make pizza! Use an oven, a grill, or an outdoor pizza oven.

You’re moments away from the kind of pizza that makes everyone hover near the kitchen.

Freezing and Make Ahead Instructions

Pizza dough can be made up to 2 days ahead. Refrigerate it to allow a slow, even rise instead of letting it proof quickly at room temperature. Before baking, bring the dough to room temperature.

You can also freeze pizza dough. Let it fully rise first, then divide it into portions for single pizzas. Place in the freezer for up to 3 months, and when ready to use, thaw it in the refrigerator and then bring it to room temperature before stretching and baking.

Favorite Pizza Toppings

How do you even choose? Half the fun of pizza night is grabbing a dough ball, raiding the fridge, and turning your cravings into something magical. Mix, match, pile it high! This easy pizza dough recipe is the perfect canvas for whatever you’re dreaming up.

The Bases:
Keep it simple with a drizzle of olive oil and a sprinkle of flaky salt, go classic with a bright and tangy red pizza sauce, or swirl on a vibrant pesto for something a little more exciting. Alfredo, garlic butter, or even a dollop of ricotta can also make an incredible base if you’re feeling bold.

Toppings:
From tried-and-true favorites like salami, pepperoni, olives, mushrooms, onions, and anchovies, to classics like basil and fresh mozzarella, you truly can’t go wrong. Substitute for your favorites for the perfect flavor. Want something playful? Add thinly sliced peaches, a handful of arugula, hot honey, roasted veggies, or whatever’s calling your name from the produce drawer.

And that’s all it takes! The best pizza dough recipe is ready to go, just waiting for your favorite toppings and a hot oven. It will take you straight to the streets of Italy in the first bite!

Best Pizza Recipes

• Pepperoni Pizza Recipe
• Pesto Pepperoni Pizza
• Pizza Sauce
• Zucchini Crust Pizza
• 4 Cheese Margherita Pizza

Watch How to Make Pizzeria Style Pizza at Home

This Four Cheese Margherita Pizza recipe is incredibly easy and absolutely delicious! It’s actually become our favorite pizza by far. Lately, we’ve been eating almost nothing but margherita, and while we love a classic margherita, this one is bursting with so much flavor that it’s impossible not to keep making it.

What really stands out is how beautifully the cheeses come together. The first time I added feta on top, I thought, “Is this too much cheese? Am I overdoing it?” But honestly, is there ever really such a thing as too much cheese? Or too much bread? Or too much pizza? Come on, you know the answer.

Pizza-making might seem overwhelming at first, but I promise it’s way easier than it looks. I get it—yeasty doughs can intimidate a lot of people. Is the warm water too warm? Should it be bubbling? It can feel like a lot to keep track of, but if you stick with me, you’ll have the perfect pizza in no time.

The Perfect Pizza Pie

The dough is a Neapolitan-style crust, meaning it’s super thin, but don’t worry, it has the perfect texture. Traditional Italian pizza crusts are thin, crispy, and just the right amount of chewy. And the marinated tomatoes? Absolutely life-changing. They take the pizza to the next level! Just a quick soak is all they need. If you leave them too long, they’ll start to break down, but trust me, they’re totally worth it.

Oh! Can you guess which 4 cheeses go into this cheese quadfecta? Yes, that is a word…I just looked it up! Here is the list of the ingredients you will need, ending with the quadfecta…

Ingredients for 4 Cheese Margherita Pizza Recipe

Thin Crust

• Flour: The best flour for this recipe is baker’s flour or 00 flour for the perfect texture and elasticity. Avoid all-purpose flour, as it doesn’t give the same light, chewy crust that authentic pizza dough needs.
• Water: Lukewarm water activates the yeast and helps bring the dough together
• Sea Salt: Adds essential flavor and enhances the dough’s structure without overpowering the delicate balance of ingredients.
• Sugar: A small amount feeds the yeast and helps the pizza dough rise.
• Instant Yeast: Provides reliable and fast fermentation to create a light, airy dough with the classic Neapolitan chewiness.

Toppings

• Olive Oil: A classic topping on a Margherita pizza and used to marinate the tomatoes.
• Garlic: Adds flavor to the tomatoes and gives an Italian touch.
• Sea Salt: Enhances the flavors.
• Roma Tomatoes: Sliced thin.
• Mozzarella Cheese: You can use shredded or fresh for this recipe.
• Fontina Cheese: Shredded.
• Basil: Fresh is best with a nice chiffonade; you could also put whole leaves on top instead.
• Parmesan Cheese: Freshly grated is preferred.
• Feta Cheese: Buying a block of feta and crumbling it yourself is far cheaper than buying the pre-crumbled.

The full recipe with the measurements and detailed instructions can be found in the recipe card at the end of this post.

What is a Margherita Pizza?

Margherita pizza is pizza in its simplest and purest form… and it’s the best. It is usually made with a San Marzano tomato sauce, mozzarella cheese, fresh basil, salt, and a drizzle of extra-virgin olive oil. We are going to jazz this one up with a few more cheeses.

The Cheese Quadfecta

The blend of all these flavors is like actual heaven, but you can omit one or two if you want. It’s totally versatile, but I’m telling you…the quadfecta mixture is magic!

• Mozzarella: the classic pizza cheese, it’s creamy and mild in flavor, and it gets super gooey when it’s melted. You can use low-moisture or pre-shredded, but it’s even better if you use fresh mozzarella! 
• Fontina: rich and creamy with a pungent flavor and mild nuttiness, and butter tones
• Parmesan: a hard cheese that is strong in flavor
• Feta: a crumbly cheese that is sharp, tangy, and salty

Each one has its role and purpose, and I love the combo of all four!

How to Make This Pizza Recipe

While I’m all about a pizza piled high with every topping imaginable (pepperoni, sausage, olives, onions, peppers, mushrooms, you name it!), this simple pizza recipe is truly a game changer. Ready to make it? Here’s a straightforward step-by-step guide, with more detailed instructions available in the recipe card below.

1. Prep: Make one batch of your favorite homemade pizza crust following the recipe instructions.
2. Marinate: Mix olive oil, minced garlic, and sea salt. Toss with sliced Roma tomatoes and let sit for 15–20 minutes.
3. Preheat: Set oven to 400°F (200°C) and place a pizza stone inside about 6 minutes before baking.
4. Brush: Brush each pizza crust lightly with the tomato marinade oil.
5. Layer: Sprinkle shredded mozzarella and fontina evenly over the crust.
6. Top: Arrange marinated tomatoes on top, then sprinkle with chopped basil, Parmesan, and crumbled feta.
7. Bake: Place pizza on the hot pizza stone and bake for 10–12 minutes, until crust is golden and cheese is bubbly.

How to Reheat Pizza?

Heat a heavy skillet on the stovetop to medium and add a drop of oil. Place the pizza in the skillet, and cook for 2 minutes, until the bottom is crisp.

Turn the heat to low and add 2 drops of water along the edge of the skillet, not next to the pizza. Cover with a lid for 1 minute, until the cheese is melted.

Of course, if you’re in a pinch and don’t want to go to the effort, just zap it in the microwave for 30 seconds.

How Long Does Margherita Pizza Keep?

Store in an airtight ziploc bag, and this pizza will keep for 4-5 days in the fridge. It also freezes really well. Let it cool completely and then place it on a baking dish in a single layer and freeze for an hour or so. Then place all the pieces in a ziploc bag. It will keep in the freezer for up to 3 months.

Can I Make Pizza Dough Ahead Of Time?

Yes, you can make pizza dough ahead of time and freeze it. After the first rise, divide the dough if needed, coat each ball lightly with olive oil, and store it in a freezer-safe bag or container. It will keep in the freezer for up to three months. To use, thaw it overnight in the fridge or at room temperature for 2–3 hours. Once thawed, let it sit at room temperature for 30–60 minutes to make it easier to shape. Roll it out, add your toppings, and bake until the crust is golden. If it’s hard to stretch, let it rest another 10 minutes and try again.

Is it possible to have too much cheese?? No, I say! A margherita pizza is simple, but add some extra cheeses, and you have a margherita pizza recipe that has leveled up. You’re going to absolutely love it!

More PIZZA RECIPES You Must Try:

• Classic Margherita Pizza
• Pesto Pepperoni and Sausage Grilled Pizza
• Elote Mexican Corn Grilled Pizza
• Homemade Pizza Sauce
• All our Pizza recipes!

Four Cheese Margherita Pizza Video

Cut the carbs and keep the flavor with this keto pizza with spaghetti squash crust. Indulge in this healthy, heavenly pizza!

I have mixed feelings about the keto diet, I’m not totally sold on any diet, more a balanced diet of many things vs full on cutting out, but I know a lot of you are all about it, so here is a keto approved pizza crust that will bring pizza night back into your week!

I did all sorts of research on keto pizza crust and almost everything talked about fathead pizza dough. And while that sounded alright, I thought, let’s not even pretend to make a dough and just use spaghetti squash! You loved our zucchini pizza crust, so I thought…why not spaghetti squash?

We were coming off of our quarterly detox and trying to incorporate more veggies into our diet and fully expected the kids to pout and whine.

I prepped the crust that morning and then threw it together at dinner. I didn’t say a single word and just served it up. Not one peep and my 5yo had 4 pieces! While cleaning up it dawned on me that it was squash and told everyone and the kids were shocked!

This crust is not limp or soggy, and makes the perfect base for all your favorite pizza toppings!

Ingredients List for Keto Pizza

Only a few ingredients are needed to make this keto pizza crust recipe! Grab a spaghetti squash, some a eggs and a couple of cheeses and you’ll be right on your way! Here is your grocery list:

• Spaghetti Squash
• Eggs
• Mozzarella Cheese
• Parmesan Cheese
• Garlic Powder
• Italian Seasoning
• Salt
• Pizza Sauce
• Toppings

Head down to the recipe card for all the measurements.

How to Make Keto Pizza with Spaghetti Squash Crust

First of all, if you don’t already have a batch of our favorite pizza sauce already in the fridge, start by making that! Then we will jump into making the crust.

1. Cut the spaghetti squash in half, scoop out the seeds and strings in the middle, and brush with olive oil.
2. Place them cut side down on a cookie sheet lined with parchment and bake for 50-60 minutes.
3. Remove them from the oven and let them cool.
4. Use a fork to remove all the squash from the skin and place it on a fine mesh cheese clothe or dish towel.
5. Squeeze the heck out of it removing as much moisture as possible.
6. Whisk together the eggs and some of the mozzarella, then add the parmesan and spices and stir everything together.
7. Add the cooled squash to the bowl and stir again.
8. Press the squash into a 12″ circle on a parchment lined cookie sheet that has been sprayed with nonstick spray.
9. Bake until golden brown.

Then your crust is ready to go! Add your sauce, cheese, and toppings and bake for 10 minutes more! See section below for some of our favorite topping combos.

Possible Keto Pizza Topping Combos

Margarita: pizza sauce, fresh mozzarella, and fresh basil

Caprese: pizza sauce, fresh mozzarella, fresh basil, and a balsamic vinegar drizzle

BBQ Chicken: BBQ sauce, shredded rotisserie chicken, mozzarella cheese, red onion, and chopped cilantro

Meat Lovers: pizza sauce, mozzarella, pepperoni, sausage, bacon, ham, salami

Pesto Pepperoni and Sausage: pesto, mozzarella, pepperoni, sausage

Is Spaghetti Squash Pizza Crust Gluten Free?

Yes, there is no gluten in spaghetti squash pizza crust.

Is Spaghetti Squash Good For You?

Spaghetti squash is rich in vitamins, minerals, and antioxidants. It is also low carb.

Whether you’re trying to incorporate more veggies into your diet or you are trying to go more low carb, you don’t have to miss out on pizza with this keto pizza crust! What toppings are you putting on yours?

Other Low Carb Recipes

• Cheesy Ground Beef and Cauliflower Rice Casserole
• Low Carb Lunch Meal Prep
• Garlic Herb Cauliflower Rice
• Roasted Butternut Squash Kale Salad
• Cilantro Lime Cauliflower Rice
• Hawaiian Ham Pineapple Casserole

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

This Cheese Bread Recipe is essentially a cheesy version of a cinnamon roll. Crusty pizza dough loaded with mozzarella and brushed with garlic butter. Hello, LOVE!

Bread loaded with cheese, you’re welcome! This homemade cheesy bread is a great side dish, appetizer or a fun after-school snack for the kiddos! Dip them in pizza sauce…kids love dipping things! Shoot, I love dipping things! It’s also a great side for soup!

Why We Call These “Cheese Doodles”

This easy cheese bread is called “cheese doodles” in our house. I wanted to call it cheese pizza rolls, but the kids insisted that when they are rolled up like a cinnamon roll they already have a name, cheese doodles. Try to say that and sound like an adult.

Ummm, also, I just learned that a cheese doodle used to be a chip. Is that still a thing?

I know you’re not going to believe this, but I actually love cheese bread (or cheesy breadsticks) even more than pizza. GASP! Alright, no that’s not totally true. A margherita pizza is my favorite thing ever. But cheesy bread rolls, mmmmm I love it!

Ingredients Needed for Cheesy Bread Rolls

This homemade cheesy bread requires few ingredients, most of which you probably have already!

• All-Purpose Flour: The backbone of the bread dough. The gluten in flour gives structure and chewiness, allowing the bread to rise and hold its shape. 
• Instant Yeast: The leavening agent that makes the dough rise. It produces carbon dioxide as it ferments the sugars, creating an airy, fluffy texture. 
• Salt: Balances flavor and strengthens the gluten structure, so the dough is elastic and not sticky. It also slows down yeast activity so the dough doesn’t over-proof. 
• Granulated Sugar: Feeds the yeast for quicker fermentation, helps with browning in the oven, and adds a touch of sweetness to balance the savory flavors. 
• Soy Lecithin: Acts as an emulsifier. It helps fats and liquids blend smoothly, improves dough elasticity, keeps the crumb tender, and extends shelf life so the bread stays soft longer. 
• Water: Hydrates the flour to activate gluten formation, dissolves the yeast and sugar, and helps bring the dough together. The amount of water also affects whether the bread is chewy or soft. 
• Garlic Seasoning: Adds bold, savory flavor and aroma, turning the bread from plain into irresistible garlic cheese bread. We love Johnny’s Garlic Seasoning. 
• Shredded Mozzarella: The melty, gooey cheese layer. Mozzarella is perfect because it stretches, browns lightly, and creates that classic cheese pull. 
• Pizza Sauce: Make your own homemade pizza sauce or grab your favorite store-bought jar. It’s all about the dipping!

What’s the Difference Between Active Dry Yeast and Instant Yeast?

Active dry yeast needs to be dissolved in water before added to the rest of the ingredients.

Instant yeast can be added directly into the dry ingredients. I prefer to always use instant yeast as it’s easier and usually I end up with a better rise.

How to Make Cheese Pizza Rolls

It all starts with the easiest pizza dough ever, but you’re going to need a special ingredient, Soy Lecithin.

1. Make the pizza dough and let it rise.
2. Preheat the oven to 450 degrees F.
3. Once the dough has risen, roll it out flat into a rectangle like you’re making cinnamon rolls.
4. Spread shredded mozzarella cheese all over the dough and roll it up tightly, starting from the far side of the rectangle.
5. Use floss or a serrated bread knife to cut 2-inch doodles.
6. Arrange the cheese bread on a baking sheet lined with parchment paper. Bake for 10 minutes or until golden.
7. Meanwhile, melt the butter and mix with garlic and seasoning.
8. Brush the tops of the hot doodles and serve with our famous Homemade Pizza Sauce.

What Type of Cheese Should I Use?

I’ve eaten ridiculous amounts of cheesy bread and all restaurants seem to use different mixtures, but the most common is mozzarella cheese. Soft cheeses, like mozz, usually have the best meltiness! You’ll want to use a good quality of mozzarella, but unless it’s an artisan pizza I would avoid buying a fresh mozzarella because of the water content, which makes for soggy cheese pizza rolls.

If you want to experiment, try these cheeses:

• Pre-Shredded Pizza Cheese Mixture
• Colby Jack and Mozzarella
• Mozzarella and Parmesan
• Pepper Jack Cheese

Make Ahead, Storing and Reheating

Make Ahead: You can make cheese bread ahead of time by completely making them, covering with foil and reheating in the oven for serving. They will keep in the fridge for 4-5 days.

Storing: Cheese rolls should be stored in the refrigerator in an airtight container.

Reheating: Preheat the oven to 350F. Unwrap frozen rolls and heat in the oven until hot. To bake, just place directly on a baking sheet or pan and bake until golden, about 15-20 minutes depending on your oven.

Can I Freeze Cheese Rolls?

Yes, these cheese pizza rolls can be frozen before or after they are baked.

To freeze unbaked cheese rolls: Prepare them, set them out on a cookie sheet, and freeze. Take the pizza rolls off of the cookie sheet and place in a freezer bag for up to one month.

To freeze baked cheese rolls: To freeze the pizza rolls after baking, allow them to cool and place in freezer bags for up to 1 month.

Nothing beats homemade! This cheese bread recipe is melty, soft, and simple to make. Great for beginners and a family-friendly twist on cheesy breadsticks.

More Bread Recipes:

• Herb Focaccia Bread
• Irish Soda Bread
• No Knead Artisan Bread
• Tortillas
• Naan
• More Bread Recipes

Watch How This Cheese Bread is Made…

Pulled pork pizza on the grill is our new most favorite thing! Add some sweet corn and cilantro cream, and you have the most delightful grilled pizza in town!

I’m watching Mary Poppins Returns with the fam right now so words like “delightful” and “scrumptious” might just find their way into this post.

I was recently speaking at a conference and had the most delicious pulled pork and sweet corn pizza with cilantro cream and just knew I had to recreate it. It’s loaded with tender pulled pork, bacon, sweet pineapple and pops of grilled corn, all over gooey cheese, red onions and even some red pepper!

Usually when we make our World’s Best Carolina Pull Pork, we have some leftovers. I can think of several worse problems to have! Our latest obsession is using the leftover pulled pork to make this pulled pork pizza. It’s scrumptious, sweet and salty, bright and fresh, and we can’t stop devouring it!

Can Pulled Pork Be Made A Day Ahead?

The pulled pork can absolutely be made a day ahead of time. If you make our pulled pork recipe, it will actually take a couple of days to prepare and cook it correctly, so making it a day ahead is quite practical.

What If My Pork Will Not Shred?

Pulled pork that won’t pull or shred can be caused by a couple of different things. First, it simply isn’t done. If you have cooked it low and slow, it will shred when it is done. Second, you may have cooked it too high and too fast. If it is cooked too fast, it will get tough and not shred.

Can Pulled Pork Be Refrozen?

You can refreeze pulled pork once it has been thawed once. Just be sure to store it in an airtight container and refreeze it within a couple of day of thawing it.

Pulled pork on pizza is so good! You can use pulled pork you just made, pulled pork you’ve kept in the fridge from the day or two before, or pulled pork you have frozen from a previous meal. All will work just great!

What Is The Best Way To Cook Sweet Corn?

There are 3 ways to cook corn on the cob.

• Boil – remove the husk and silk and place the cobs in a large stock pot, fill with a few cups of water and dissolve a tablespoon of salt, put the cobs into the pot and then fill it with enough water to cover the cobs. Once the water is boiling, it will only need about 5-7 minutes to cook.
• Microwave – stick your cobs in the microwave 2 at a time with the husks on, microwave them for 4-6 minutes, then remove the husks and silk once they are cool enough to handle.
• Grill – this is our preferred method for cooking corn. Head to our best grilled corn post for all the details for using this method.

Any one of these methods will work great for this pizza. We just like the smoky flavor that comes with the grilled method.

Can Cooked Corn Be Left Out?

Hot foods should be refrigerated as soon as possible. As soon as 2 hours after cooking food, including corn, harmful bacteria can begin to form when left at room temperature.

What Is Cilantro?

Cilantro is the leaves of a coriander plant. Coriander is an aromatic Mediterranean plant that is part of the parsley family. The leaves (cilantro) and seeds are used for culinary herbs. I was just reading up on cilantro because many people are extremely anti-cilantro. It turns out that some people have a genetic condition that causes cilantro to taste like soap. So weird! But now I won’t just think people who hate cilantro are crazy!

What Toppings Go on Pulled Pork Pizza?

So we have covered questions about a few of the toppings, but let’s make sure we cover all of them! It is the combination of them all that makes this pizza totally scrumptious!

• Pulled pork
• Pineapple, chopped
• Red bell pepper, chopped
• Red onion, chopped
• Grilled corn
• Bacon, cooked and chopped
• Tillamook Mozzarella Farmstyle Cheese Shreds (best cheese ever!)
• Cilantro, chopped
• Cilantro cream (recipe below)

How Do I Make Homemade Pizza Crust?

Head to our post for our elote Mexican corn grilled pizza for all the details on how to make our pizza crust. You can also check out our pesto pepperoni and sausage grilled pizza for all our tips for grilling pizza.

How Do I Make Cilantro Cream?

My favorite topping for this pulled pork pizza is the cilantro cream. You need a few simple ingredients:

• cilantro (of course!)
• avocado
• sour cream (or Mexican crema)
• garlic
• jalapeño
• lime juice (fresh preferred)
• olive oil
• cumin
• salt

Throw all those ingredients (minus the mayo) into a blender and blend it until smooth. Then whisk in the mayo. Drizzle on top of the pizza when it is done grilling.

How Long Will Pizza Last?

If pizza is properly stored in the refrigerator, it will be good for 3 to 4 days. If you want it to last even longer, freeze it in an airtight container and reheat it when you’re ready to eat it.

Can You Freeze Cooked Pizza?

You can absolutely freeze cooked pizza! We do this all the time in our food saver. It makes such a quick and easy meal for a busy night. For this particular pizza, I would freeze it without the cilantro cream and add it right before serving. Pizza should be stored in an airtight container or freezer bag. When you’re ready to eat it, it can be reheated in the microwave or oven.

Pulled pork pizza that is delightful, scrumptious, and practically perfect in every way that you can make right at home on the grill! It doesn’t get much better than that! It’s a great way to use up leftovers and to celebrate it being the weekend!

And PS, Mary Poppins Returns was super cute! We loved it!

More PIZZA RECIPES you are sure to love:

• Pesto Pepperoni and Sausage Grilled Pizza
• Elote Mexican Corn Grilled Pizza
• Pepperoni Pizza Stuffed Crescent Rolls
• Pepperoni Pizza Dip
• Homemade Pizza Sauce
• Zucchini Pizza Crust
• Pulled Pork Pizza
• Grilled Garlic Naan Pizza
• Breakfast Fruit and Yogurt Pizza
• M&M Chocolate Pizza
• Sugar Cookie Fruit Pizza
• All our Pizza recipes!

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

Grilled pizza that is both crispy and chewy and topped with plenty of Tillamook cheese, pepperoni, sausage and bright pesto sauce!

It has been quite the summer. Or maybe it’s that I feel we missed out on a lot of summer. We braved a total kitchen renovation and after a few setbacks and nightmares we really needed some fun. Our family busted out some pizza dough and took ourselves outside to the grill. We taught the kids how to grill pizzas and the winner ended up being a quick and easy 5 minute pesto pepperoni grilled pizza.

I totally wanted to add olives to mine, Cade totally did not, haha. You either want them on your pizza or you don’t and we definitely differ.

We have been obsessed with Tillamook for years and years (don’t miss this post too), and the Tillamook Farmstyle Thick Cut Shredded Cheese totally delivers in this recipe.  We especially love the mozzarella because it melts down perfectly.

All the different flavor options that Tillamook has allow you to create a variety of pizzas. The possibilities are endless. We will be posting some of our other creations soon so stay tuned for those!

Whether you are doing a complete kitchen renovation or it’s just a hundred million degrees outside, sometimes turning on your oven is just not an option. Thank our lucky stars for the grill! It has saved us this summer! And there’s something so unique and scrumptious about a grilled pizza!

The dough takes on a little of the smokiness from the grill and gets crispy. The cheese gets perfectly melty. You have to try it!

Homemade Grilled Pizza

We love to do everything homemade when it comes to this pesto pepperoni pizza. The pesto, easy pizza sauce and pizza crust are all made in house. I actually usually have the pizza sauce and pesto made way ahead of time, so it’s not as much work as it sounds. Let’s walk through making the crust step-by-step:

Pizza Crust

1. Mix warm water, sugar and yeast and let sit 5 minutes until yeast proofs.
2. Add 2 ½ cups flour to the proofed yeast mix in a stand mixer with a dough hook.
3. Add an additional 2 ½ cups flour and the salt and knead until smooth.
4. Cover the bowl with plastic wrap and let the dough rest in a ball for 10 to 20 minutes. I like to prep the other toppings while I wait for the dough.
5. Remove the dough from bowl and add more flour as needed (a little at a time) so it’s not as sticky but only add as needed.
6. Press the dough into a circle and brush one side with olive oil. We like to put it on foil so it is easy to transfer to the grill.

The below is our thin crust pizza, and do you know how to make it thin crust?

Thin Crust Pizza

To make a thin crust pizza just chill the dough for an hour or up to two days before pressing it out to make your pizza. That’s it!

Tips for Grilling Pizza

We have been grilling pizza for a while now and have figured out a few things along the way. Here are our tips for making the best grilled pizza:

• Make sure your grill is clean. Give it a good scrub before starting. You don’t want little chunks of last week’s burgers stuck to your pizza crust.
• Heat your grill to 500 degrees. You want the grill to be super hot to cook the crust. The dough will cook quickly.
• Make sure all your ingredients are prepped and ready to go before you start grilling. Everything happens quickly once you get started so have everything (sauce, cheese, toppings, etc.) close.
• Take your prepared dough on the foil and place it oil side down on the heated grill and then brush the opposite side with oil.
• Flip the crust when grill marks appear (it only takes 3 or 4 minutes), spread the sauce on the grilled side, and then cover with Tillamook Farmstyle Thick Cut Mozzarella Shredded Cheese, cooked sausage and pepperoni (or whatever toppings you want) and then close the lid for a minute or two to melt the cheese. You can turn the flames down if needed.
• Drizzle with fresh pesto and booyah! Best grilled pizza ever!

How to Grill Pizza on a Pizza Stone

We actually didn’t use a pizza stone with these pizzas, but I know a lot of people love them. If you want to use a pizza stone, put the stone into the grill before you start the grill. Allow the stone to heat up with the grill. Then place your oiled crust onto the stone and follow the instruction as written.

Restaurant Style Pizza Crust

Looking for a restaurant style pizza crust? We’ve got a couple of tips:

1. This time DO NOT chill the dough first. Whip up that pizza dough, let it rest in the mixer or bowl and once it has risen bust out your pizza crust.
2. Sprinkle a little cornmeal on the counter when you’re ready to take the pizza to the grill so you get that fantastic crunch on the pizza.
3. Leave an edge! Don’t press out the dough evenly, instead leave a nice crust around the outside edge of the pizza.

A restaurant style pizza is a little thicker in the crust which is why a good cheese like Tillamook is needed. Its nice, fat shreds melt down much better and offer up the best flavor so it’s not overpowered by the crust at all.

But I can’t lie, I’m a sucker for that thin crust lately, so let’s get back to that.

Will Pesto Go Bad In The Refrigerator

Let’s talk a little about the toppings we are using. First up is the pesto. We mentioned that we make our own pesto. Homemade pesto will only keep for about a week in the refrigerator. If you buy a jar of pesto, it will have some extra preservatives added to help it last longer. Once the jar is opened, it will last about two weeks.

Can You Freeze Pesto?

Pesto freezes very well. Since it doesn’t last super long in the refrigerator, we like to freeze the extras to use later. We  freeze it in ice cube trays so we can just grab the amount of pesto we need. Once it is frozen in the ice cube tray, pop them out and store them in a ziploc bag or another airtight container. It will last in the freezer for up to 6 months.

Can Pesto Cause Food Poisoning?

Any food that has gone bad can cause food poisoning and pesto is no exception. Pesto will start to turn brown when it begins to go bad. The olive oil in the pesto will keep the basil from going brown for a few days, but once it starts to go brown, it shouldn’t be eaten.

Can Pepperoni Be Left Out?

Once a package of pepperoni has been opened, it should not be left out. If kept in the refrigerator properly, pepperoni will last for up to 3 weeks. Eating leftover pizza is one of my favorite things, but it should not be left out overnight at room temperature. According to the United States Department of Agriculture, any food that has been cooked should not be eaten if it has set out at room temperature for more than 2 hours.

Is Pepperoni Safe During Pregnancy?

Yes, cold cured meats, like pepperoni, are perfectly safe to eat while pregnant as long as it has been stored properly.

How Do You Reheat Grilled Pizza?

Do you like your leftover pizza hot or cold? The answer is HOT for me every time! If you like it hot like me, it can be reheated quickly in the microwave for a minute or two, but it will lose all its crispiness and be sort of soggy. I always opt for reheating on a pan in the oven or in the broiler.

If you use the oven, preheat it to 350 degrees Fahrenheit and let it bake for 3-4 minutes depending on how thick the pizza is. If you use the broiler, it will only need a minute or two.

Can You Eat Grilled Pizza Cold?

The short answer is yes, but the real answer is whhhhhyyyyy?!?! Pizza is meant to be hot and melty, but if you are a weirdo, yes, you can eat it cold! JK…you aren’t a weirdo…to each his own! Deep breaths, Carrian, deep breaths! Lol!

Grilled pizza is where it is at, friends! The toppings can be anything you like and whatever is in season! If you have garden tomatoes coming out of your ears, make a huge batch of pizza sauce and get grilling! And don’t forget to use Tillamook Farmstyle Thick Cut Shredded Cheese because it tastes the best, melts the best, and is just the most bomb diggity delicious!!

More Grilled Pizza and Dessert Recipes:

• Grilled Vegetable Flatbread Pizza
• Grilled Garlic Naan Pizza
• All our PIZZA recipes!
• Grilled S’mores Dessert Quesadilla
• Grilled Chocolate Strawberry Croissants
• Brown Sugar Grilled Pineapple Sundaes

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

There’s an amazing air about the holidays, but it’s also too busy. This year choose to cut out the crazy and make this quick and easy m&m chocolate pizza.

This right here is my childhood every Christmas season. We all would join Mom in the kitchen to help whip up goodies to pile onto a plate to deliver to the neighbors and save a little for us which we stored in tin containers in the storage room out in our garage.

In Utah we call it a cold storage, in Idaho my Grandma calls it a Fruit Room, but no matter what you call it it’s the place where the Christmas candies were stored.

Did you all do that too? arrange a whole bunch of cookies and candies on a plate to deliver to your neighbors? Now days it seems to have evolved into cute pinterest gifts like a bottle of pop and a cute tag or chapstick to be the reindeers nose on a card, but back in the day moms everywhere were slaving away to make 6 different recipes all to share with the neighborhood.

We made Mom’s original Chocolate Pizza (some call is rocky road pizza) her Peanut Butter Balls, and a bunch of other yummies. I vaguely remember making a candy cane cookie that no one was impressed with and never made a reappearance.

But the chocolate pizza was a favorite. It originally calls for coconut and maraschino cherries but we never add those. This year I decided to reinvent a family favorite and we added some peanut butter chips and M&M’s. Those M&M’s made it a billion times better! Chocolate, white chocolate, peanut butter, m&m’s, salty peanuts, squishy marshmallows and an addiction ready to start!

What goodies did you make in your childhood home?

M&M Chocolate Pizza

Original Chocolate Pizza 

Mom’s original recipe passed down from her mother is a must as well as this new M&M version. 

Peanut Butter Truffles

Peanut butter as smooth as silk is combined with a short list of ingredients to form a delicious truffle dipped in chocolate. 

Candy Cane Oreos

The absolute easiest recipe you’ll make all year, candy cane oreos.