From Better Homes and Gardens

This classic Pizza Margherita was invented in 1889 by Naples pizza-maker in honor of Queen Margherita. Now it's a favorite recipe in many homes.

Pizza Margherita

From Fine Cooking Magazine

When all those ripe, red summer tomatoes start to overtake the counter, I pull out my biggest saucepan and get to work on a big batch of fresh tomato sauce. Because this sauce freezes so well, you can enjoy the essence of summer's flavors long after the last tomato plant has withered--insurance of the seasonal kind.

Fresh Tomato Sauce

From Better Homes and Gardens

Serve this pizza-style quiche recipe for breakfast, substituting Canadian-style bacon for the pepperoni.

Pizza Quiche

From Better Homes and Gardens

This flavorful calzone gets a double dose of zip from a spicy hot sauce and Italian sausage.

Italian Sausage-Mushroom Calzones

From Fitness

Pizza sauce, cheese, and basil top a vegetarian burger to make a fun and quick dinner sandwich.

Pizza Burger

From Better Homes and Gardens

An apple juice-vinegar mixture acts as the sauce for this bacon-topped chicken pizza.

Mop Sauce Pizza

From EatingWell

A basic tomato sauce can be at the heart of so many great meals: pizza, pasta dishes, sauteed vegetables and soups, just to name a few. Take advantage of the summer harvest to stock your freezer with this sauce and you'll be one step closer to a garden-fresh meal.

Fresh Tomato Sauce

From Better Homes and Gardens

The flavorful combination of bacon, mushrooms, and Monterey Jack cheese tops this creamy Parmesan-sauced pizza recipe, named for its pasta cousin. It's assembled, baked, and ready to serve in minutes.

Pizza a la Carbonara

From Kellogg's

The mingling of Mexican-inspired cumin and Monterey Jack cheese flavors with Italian Parmesan cheese flavor makes this pizza the perfect example of fusion cuisine (when flavors from two cultures meet in one food).

Fresh Tomato Pizza

From Fine Cooking Magazine

You can find pizza dough at many supermarkets. If you have to buy more than the 3/4 pound needed for this recipe, you can freeze the leftover dough.

Mini Pizzas with Arugula, Peppers, and Prosciutto

From Family Circle

For the family that can never agree on pizza toppings, try this recipe. There's something for everyone--pepperoni and roasted red pepper, mushroom and black olive, artichoke and Fontina, and ham and onion.

Pizza Four Ways

From Better Homes and Gardens

Pizza without the work! French rolls replace crust to save time. Just add the toppings and bake. Quick and easy!

French-Bread Turkey Pizzas

From EatingWell

Pepperoni pizza gets a healthful makeover with whole-wheat pizza dough and a flavorful tomato sauce that, thanks to the addition of pumpkin puree, provides extra beta carotene and fiber. We've topped the pie with low-fat turkey pepperoni, but if you like, use your favorite sliced vegetables instead.

EatingWell's Pepperoni Pizza

From Better Homes and Gardens

Prepare an assortment of cheeses and herbs for guests to top small individual pizzas.

Three-Cheese and Herb Pizzettas

From Better Homes and Gardens

Italian Grinder Dip

From Family Circle

For this quick and easy pizza recipe, top a prepared pizza crust with ricotta, Parmesan, and mozzarella cheese and sauteed broccoli rabe.

3-Cheese White Pizza

From Family Circle

No need to order out when you can make this family-pleasing pizza recipe at home. Fire-roasted canned tomatoes are cooked down to an extra-flavorful pizza sauce.

Mushroom Sausage Pizza

From EatingWell

Spiced ground lamb, feta and pine nuts top this Armenian-flavored pizza. Beer pairing: Break out the stout--the rich, sweet flavors from the lamb and pomegranate molasses yearn for an equally rich, sweet beer.

Lahmahjoon Pizza

From EatingWell

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

Thai Chicken Pizza

From Fine Cooking Magazine

To make the pizzas even faster, use refrigerated store-bought pizza dough. Before shaping, allow the dough to sit at room temperature until pliable, about 45 minutes.

Grilled Mushroom, Onion, and Fontina Pizzas with Fresh Tomatoes and Arugula