18 Recipes Using Refrigerated Pizza Crust to Prepare

Venturing beyond basic pizza night, refrigerated crusts unlock endless quick dinners and creative comfort food. Whether you’re craving savory tarts, breakfast pizzas, or cheesy breadsticks, these 18 recipes transform humble dough into weeknight heroes. Let’s roll out the possibilities!

Classic Margherita Pizza

Zest up your dinner routine with this Classic Margherita Pizza, a perfect canvas for simple, fresh ingredients. By using refrigerated pizza crust and a few key components, you'll achieve a crispy, bubbly crust with melty mozzarella and fragrant basil. Let's walk through the steps together for a foolproof homemade pizza.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 12 minutes minutes

Ingredients

• 1 (13-14 oz) can refrigerated pizza crust (such as Pillsbury or store brand)
• 1/2 cup tomato sauce (preferably no-salt-added; adjust seasoning to taste)
• 8 oz fresh mozzarella cheese, sliced into 1/4-inch rounds (pat dry with paper towels to remove excess moisture)
• 1/4 cup fresh basil leaves, torn (add just before serving for best flavor)
• 2 tbsp extra-virgin olive oil (for brushing crust)
• 1/4 tsp garlic powder (optional, mixed into sauce for extra flavor)
• Flour for dusting (if needed, for rolling out the dough)

Instructions

1. Place a pizza stone or inverted baking sheet on the lowest oven rack. Preheat the oven to 500°F (or highest temperature, up to 550°F). Allow the stone to heat for at least 30 minutes.
2. Lightly dust a sheet of parchment paper with flour. Unroll the refrigerated pizza crust onto the parchment and, if needed, gently stretch or roll it into a 12-inch round (keep edges slightly thicker for a crust).
3. Slide the parchment with the dough onto a peel or another inverted baking sheet for easy transfer.
4. In a small bowl, mix the tomato sauce with garlic powder (if using). Spread the sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Arrange the fresh mozzarella slices evenly over the sauce. Brush the exposed crust edges with olive oil for a golden finish.
6. Carefully slide the parchment onto the preheated stone or baking sheet in the oven. Bake for 10-12 minutes until the crust is golden brown and the cheese is bubbly and lightly browned in spots.
7. Remove the pizza from the oven using the parchment. Let it cool on a wire rack for 2 minutes to set the cheese.
8. Scatter the torn basil leaves over the hot pizza. Slice and serve immediately.

Great, you've just made a restaurant-quality Margherita pizza in your own kitchen! The crust should be crispy on the outside yet chewy inside, with a perfectly melted mozzarella top. For a twist, add a drizzle of balsamic glaze or a sprinkle of red pepper flakes before serving.

Pepperoni and Mushroom Stromboli

A classic pepperoni and mushroom stromboli is a fantastic way to use refrigerated pizza dough for a quick, satisfying meal. With a golden, flaky crust and a molten cheese center, this recipe guides you through rolling, filling, and baking for perfect results every time.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 20 minutes minutes

Ingredients

• 1 (13.8-oz) can refrigerated pizza crust (such as Pillsbury)
• 2 tbsp olive oil (divided, plus more for greasing)
• 1 cup pizza sauce (or your favorite marinara)
• 4 oz pepperoni slices (about 40 slices)
• 1 cup sliced mushrooms (cremini or white, about 4 oz)
• 2 cups shredded mozzarella cheese (8 oz)
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 large egg (for egg wash)
• 1 tbsp water (for egg wash)
• 1/4 cup grated Parmesan cheese (for topping)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil or line with parchment paper.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 4-5 minutes until softened and lightly browned. Season with a pinch of salt and pepper. Set aside.
3. Unroll the refrigerated pizza crust onto the greased baking sheet. Gently stretch or roll it into a 12×10-inch rectangle. Tip: If the dough springs back, let it rest for 5 minutes before stretching.
4. Spread 1/2 cup of pizza sauce evenly over the dough, leaving a 1-inch border around the edges. Reserve the remaining sauce for dipping.
5. Layer half of the pepperoni slices over the sauce, followed by the cooked mushrooms and all of the shredded mozzarella. Top with the remaining pepperoni slices.
6. Sprinkle garlic powder and oregano evenly over the filling.
7. Starting from one of the long sides, carefully roll the dough into a tight log. Pinch the seam and the ends to seal. Place the stromboli seam-side down on the baking sheet.
8. In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over the entire surface of the stromboli. This gives a beautiful golden crust.
9. Sprinkle grated Parmesan cheese over the top of the egg-washed stromboli.
10. Using a sharp knife, cut 3 to 4 diagonal slits on top of the stromboli to allow steam to escape. Tip: Cutting too deep may cause filling to leak; aim for just the top layer.
11. Bake the stromboli on the center rack for 18-22 minutes, until the crust is deep golden brown and the filling is bubbly. Let it cool on the baking sheet for 5 minutes before slicing.
12. Slice the stromboli crosswise into 1-inch thick pieces. Serve warm with the reserved pizza sauce for dipping.

You'll get a satisfying crunch as you bite through the crisp, golden crust into the gooey cheese and savory pepperoni. The earthy mushrooms add a nice textural contrast. For extra indulgence, brush the baked stromboli with melted garlic butter before serving.

BBQ Chicken Flatbread

Very often, the best meals come from simple ingredients combined with a little know-how. Today, we're making BBQ Chicken Flatbread using a refrigerated crust that bakes up crispy in minutes—perfect for a quick weeknight dinner or game-day snack.

Serving: 4 | Prep Time: 10 minutes minutes | Cooking Time: 15 minutes minutes

Ingredients

Crust & Toppings

• 1 (13.8 oz) can refrigerated pizza crust (such as Pillsbury)
• 1/2 cup BBQ sauce (your favorite brand, or a smoky variety)
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1 cup shredded mozzarella cheese (or a pizza blend)
• 1 tablespoon olive oil (for brushing the crust edge)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Unroll the refrigerated pizza crust onto the prepared baking sheet. Gently stretch it into a rectangle about 12×8 inches, forming a slight rim by pinching the edges.
3. Brush the outer edge of the crust with olive oil—this helps it turn golden and crispy.
4. Spread the BBQ sauce evenly over the crust, leaving a 1/2-inch border uncovered. Use the back of a spoon to ensure even coverage.
5. Scatter the shredded chicken evenly over the sauce. Pro tip: warm the chicken slightly in the microwave for 30 seconds so it doesn't cool down the flatbread.
6. Sprinkle the sliced red onion evenly over the chicken, then top with the shredded mozzarella. Aim for an even layer so every bite has cheese.
7. Bake on the middle rack for 12–15 minutes, until the crust is golden brown and the cheese is melted and bubbly. Ovens vary, so check at 12 minutes.
8. Remove from the oven and let it rest on the baking sheet for 2 minutes. This allows the cheese to set slightly, making slicing easier.
9. Scatter the fresh cilantro over the hot flatbread just before slicing. Use a pizza cutter or sharp knife to cut into 8 pieces.

How good does that look? The crust is perfectly crisp on the bottom, the cheese is gooey with smoky-sweet BBQ flavor, and the fresh cilantro adds a bright finish. Serve it with extra BBQ sauce for dipping, or pair with a simple green salad to round out the meal.

Spinach and Feta Calzone

Craving a cozy, cheesy hand-held meal that feels like a pizzeria treat but comes together in under 30 minutes? This spinach and feta calzone uses refrigerated pizza dough as a shortcut, so you can skip the yeast and rising time. With a creamy ricotta, feta, and spinach filling and a garlicky kick, it's a weeknight win that's both satisfying and simple.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 18 minutes

Ingredients

• 1 (13.8 oz) tube refrigerated pizza dough (such as Pillsbury)
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1/2 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• 1/4 tsp red pepper flakes (optional, for heat)
• 1/2 cup shredded mozzarella cheese
• 1 large egg, beaten (for egg wash)
• 1 tbsp olive oil (for brushing, or any neutral oil)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, combine the squeezed-dry spinach, feta, ricotta, minced garlic, red pepper flakes (if using), and half of the shredded mozzarella. Mix well. Tip: Squeeze the spinach in a clean kitchen towel to remove as much water as possible — excess moisture makes the calzone soggy.
3. Unroll the refrigerated pizza dough onto a lightly floured surface. Cut dough into 4 equal rectangles (about 4×6 inches each).
4. Divide the spinach mixture evenly among the rectangles, placing it on one half of each piece, leaving a 1/2-inch border around the edges. Sprinkle remaining mozzarella on top of the filling.
5. Fold the empty half of dough over the filling. Press edges firmly to seal, then crimp with a fork to secure. Tip: Brush a little water along the edges before folding for a stronger seal.
6. Brush the tops of the calzones with beaten egg for a golden, shiny crust. Cut a small slit in the top of each calzone to allow steam to escape.
7. Place calzones on the prepared baking sheet. Bake for 15-18 minutes, until deep golden brown and puffed. Let cool for 5 minutes before serving.

Hot from the oven, these calzones boast a crisp, golden exterior that gives way to a creamy, salty-spinach filling with pockets of melted mozzarella. Serve with warm marinara for dipping, or pair with a simple arugula salad with lemon vinaigrette to brighten the richness.

Pesto Veggie Pizza

Eager to whip up a quick weeknight dinner that's both vibrant and satisfying? This pesto veggie pizza uses a refrigerated crust as your canvas, letting you layer on fresh summer produce with minimal effort. Follow along as we build a colorful, flavorful pizza that's perfect for beginners.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 (13.8 oz) can refrigerated pizza crust (such as Pillsbury)
• 1/3 cup basil pesto (store-bought or homemade)
• 1 medium bell pepper (any color), thinly sliced
• 1 small zucchini, thinly sliced into rounds
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella cheese (part-skim works well)
• 2 tablespoons olive oil (for brushing crust)
• Salt and black pepper to taste
• Red pepper flakes (optional, for heat)

Instructions

1. Preheat your oven to 400°F (200°C). If you have a pizza stone, place it in the oven while preheating; otherwise, use a baking sheet.
2. Unroll the refrigerated pizza crust onto a lightly floured surface or parchment paper. Gently stretch it into a 12-inch round or rectangle about 1/4-inch thick. Transfer to a parchment-lined baking sheet or directly onto a preheated pizza stone.
3. Use a pastry brush to lightly brush the entire surface of the dough with 1 tablespoon of olive oil. This helps create a crispy golden crust.
4. Spread the basil pesto evenly over the dough, leaving a 1/2-inch border around the edges for the crust.
5. Sprinkle half of the shredded mozzarella cheese over the pesto. This base layer helps the veggies stick and prevents a soggy crust.
6. Arrange the sliced bell peppers, zucchini rounds, and cherry tomato halves evenly over the cheese. Scatter the remaining mozzarella on top.
7. Drizzle the remaining 1 tablespoon olive oil over the vegetables and season with a pinch of salt and black pepper. Add red pepper flakes if you like some heat.
8. Bake for 12-15 minutes, until the crust is golden brown and the cheese is melted and bubbly. For extra browning, switch to broil for the last 1-2 minutes, watching carefully.
9. Remove from the oven and let the pizza rest for 2-3 minutes before slicing. This allows the cheese to set slightly for cleaner cuts.

Make it your own by swapping in any veggies you have on hand — mushrooms, red onion, or spinach all work great. The combination of crisp crust, melty mozzarella, and fresh vegetables with herby pesto delivers a satisfying meal that comes together in under 30 minutes.

Hawaiian Pizza Rolls

Zero in on a party-perfect appetizer that transforms refrigerated pizza dough into irresistible bite-sized Hawaiian Pizza Rolls. With ham, pineapple, and gooey mozzarella, these rolls are baked until golden—a fun twist on a classic flavor combo that's sure to disappear fast.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Rolls

• 1 can (13.8 oz) refrigerated pizza crust (such as Pillsbury)
• 1/2 cup pizza sauce (plus extra for dipping)
• 1 cup shredded mozzarella cheese (low-moisture, part-skim works best)
• 3/4 cup diced cooked ham (about 4 oz)
• 1/2 cup crushed pineapple, well-drained (pat dry with paper towels)
• 1 tablespoon melted butter (for brushing tops)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish or line with parchment paper for easy cleanup.
2. Unroll the refrigerated pizza crust onto a lightly floured surface. Gently stretch or roll it into a 12×8-inch rectangle.
3. Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border along one long edge (to help seal the roll later).
4. Sprinkle the shredded mozzarella over the sauce, then top evenly with diced ham and drained crushed pineapple. (Tip: Press pineapple gently between paper towels to remove excess moisture—this prevents soggy rolls.)
5. Starting from the long edge opposite the saucy border, tightly roll the dough into a log, pinching the seam to seal.
6. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 even slices, about 1-inch thick. (Tip: Clean the knife between cuts for neat slices.)
7. Arrange the rolls cut-side up in the prepared baking dish, spacing them about 1/2 inch apart so they have room to expand.
8. In a small bowl, mix melted butter, garlic powder, and Italian seasoning. Brush this mixture over the tops of the rolls.
9. Bake for 18-20 minutes, until the rolls are golden brown and the cheese is bubbly. (Visual cue: The edges should be deep golden and a toothpick inserted into the center of a roll comes out clean.)
10. Let the rolls cool in the pan for 2-3 minutes, then serve warm with extra pizza sauce for dipping.

Vibrant and cheesy, these Hawaiian Pizza Rolls deliver the perfect balance of salty ham, sweet pineapple, and melty mozzarella in every bite. The buttery, seasoned tops give them a golden crunch that contrasts beautifully with the soft interior. Serve them on a platter with a small bowl of warm pizza sauce—they'll vanish before you can say 'aloha'!

Taco Pizza

Since Taco Tuesday meets pizza night in this genius mashup, you'll love how easy it is to throw together a Taco Pizza using refrigerated crust. This recipe walks you through every step, from browning the beef to baking the crust, so you get a crispy base topped with all your favorite taco fixings.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb lean ground beef (80/20 works well)
• 1 packet (1 oz) taco seasoning (adjust to taste)
• 2/3 cup water
• 1 tube (13.8 oz) refrigerated pizza crust (such as Pillsbury)
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1 cup shredded lettuce (iceberg or romaine)
• 1 medium tomato, diced
• 1/2 cup sour cream (optional, for serving)
• 1/4 cup sliced black olives (optional)

Instructions

1. Preheat your oven to 400°F. Lightly grease a 12-inch pizza pan or baking sheet with cooking spray.
2. In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until no longer pink, about 5-7 minutes. Drain any excess fat.
3. Reduce heat to low. Add the taco seasoning and water to the skillet. Stir and simmer for 2-3 minutes until the sauce thickens. Remove from heat and set aside.
4. Unroll the refrigerated pizza crust onto the prepared pan. Press it into a 12-inch circle, forming a slight rim around the edge. Pierce the crust all over with a fork to prevent bubbling. Bake for 8 minutes until lightly golden.
5. Remove the crust from the oven. Spread the seasoned ground beef evenly over the crust, leaving a 1-inch border. Sprinkle the shredded cheddar cheese over the beef.
6. Return the pizza to the oven and bake for 10-12 minutes, until the cheese is melted and the crust edges are deep golden brown. Let it cool for 2 minutes.
7. Top the hot pizza with shredded lettuce, diced tomato, and optional olives and sour cream. Slice into 8 pieces and serve immediately.

Once you slice into it, you'll get that satisfying crunch from the baked crust, the savory beef, and the fresh coolness of the toppings. It's a crowd-pleaser that's perfect for game day or a quick weeknight dinner — just don't be surprised if it disappears fast.

Garlic Knots

With their irresistible buttery garlic flavor and soft, chewy texture, these garlic knots are the perfect way to elevate refrigerated pizza dough into a crowd-pleasing appetizer or side. Made by twisting strips of dough into knots, then brushing them with a rich garlic-Parmesan butter before baking, this recipe is simple enough for a weeknight but impressive enough for game day. Follow these step-by-step instructions for foolproof results every time.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 (16.3-ounce) can refrigerated buttermilk biscuits (8 count, such as Pillsbury Grands!)
• 1/4 cup unsalted butter, melted
• 3 cloves garlic, minced (or 1 teaspoon garlic powder for a milder flavor)
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
• Optional: 1/2 teaspoon red pepper flakes for heat

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it with nonstick spray.
2. Open the can of biscuits and separate the 8 biscuits onto a clean work surface. Cut each biscuit in half crosswise to make 16 pieces.
3. Roll each piece into a 6-inch long rope by gently rolling it back and forth with your palms on a lightly floured surface. Tip: If the dough sticks, dust your hands or the surface with a little flour.
4. Tie each rope into a simple knot by looping one end over and under the other, then gently tug both ends to tighten. Place the knots on the prepared baking sheet, spacing them about 1 inch apart.
5. In a small microwave-safe bowl, combine the melted butter, minced garlic, and salt. Stir until well mixed. Brush this garlic butter mixture generously over each knot, making sure to coat all surfaces. Tip: Reserve a little butter for brushing after baking.
6. Bake the knots in the preheated oven for 12-15 minutes, until they are golden brown on top and cooked through. Check at 12 minutes to avoid overbaking.
7. Immediately after removing from the oven, brush the remaining garlic butter over the hot knots. Then sprinkle evenly with the grated Parmesan cheese and chopped parsley. For a spicy kick, add red pepper flakes at this stage. Let cool for 5 minutes before serving. Tip: The residual heat will help the cheese melt slightly and stick to the knots.

Finished knots will be golden and slightly crisp on the outside, with a soft, pull-apart interior. The garlic butter seeps into every crevice, while the Parmesan adds a salty, nutty finish. Serve them warm alongside marinara sauce for dipping, or pile them on a platter as a shareable starter—they’re best enjoyed fresh.

Cheesy Bacon Breadsticks

Diving into homemade snacks doesn't get easier or more satisfying than these Cheesy Bacon Breadsticks. Using refrigerated crust sticks as a shortcut, you'll have crispy, golden breadsticks topped with melted cheddar and savory bacon bits in no time. Perfect for game day or a quick appetizer, they pair beautifully with warm marinara sauce.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

Breadsticks and Toppings

• 1 (11-ounce) can refrigerated breadstick dough (8 count)
• 1 tablespoon olive oil (or any neutral oil)
• 1/2 cup shredded sharp cheddar cheese (or your favorite melting cheese)
• 1/4 cup real bacon bits (or crumbled cooked bacon)
• 1/2 teaspoon garlic powder (optional, for extra flavor)
• 1/4 teaspoon black pepper (adjust to taste)
• 1 cup marinara sauce, warmed (for dipping)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Open the can of refrigerated breadstick dough and separate the 8 breadsticks along the perforations. Place them on the prepared baking sheet, spacing them about 1 inch apart.
3. Using a pastry brush, lightly coat each breadstick with olive oil. This helps the cheese stick and promotes browning.
4. In a small bowl, combine the shredded cheddar, bacon bits, garlic powder (if using), and black pepper. Stir until evenly mixed.
5. Sprinkle the cheese-bacon mixture generously over each oiled breadstick, pressing gently so it adheres. Cover each stick completely for maximum cheesiness.
6. Bake for 10-12 minutes, or until the breadsticks are golden brown and the cheese is bubbly and slightly crispy at the edges. Rotate the baking sheet halfway through for even baking.
7. Remove from the oven and let the breadsticks cool on the baking sheet for 2-3 minutes. This allows the cheese to set slightly so it doesn't slide off.
8. While the breadsticks cool, warm the marinara sauce in a small saucepan over medium-low heat or in a microwave-safe bowl for 30 seconds.
9. Transfer the breadsticks to a serving platter and serve immediately with the warm marinara sauce for dipping.

Unquestionably, the combination of flaky breadsticks, gooey cheddar, smoky bacon, and tangy marinara creates an irresistible bite. They're best enjoyed fresh from the oven, but you can also reheat leftovers in a 350°F oven for 5 minutes to revive the crunch.

Mushroom and Gruyère Tart

Start by preheating your oven to 400°F and removing a refrigerated pie crust from the fridge to let it come to room temperature for about 10 minutes.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 1 refrigerated pie crust (such as Pillsbury), softened as directed
• 2 tbsp unsalted butter
• 1 lb cremini mushrooms, sliced (about 4 cups)
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1/2 cup dry white wine (or chicken broth)
• 1/2 cup heavy cream
• 1 cup shredded Gruyère cheese (about 4 oz)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Unroll the pie crust and press it into a 9-inch tart pan with removable bottom. Trim excess edges. Prick the bottom with a fork. Chill while preparing filling.
2. In a large skillet over medium heat, melt butter. Add mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8–10 minutes.
3. Add shallot and garlic; cook until fragrant, about 1 minute. Stir in thyme, salt, and pepper.
4. Pour in white wine and cook, scraping up any browned bits, until mostly evaporated, about 2 minutes.
5. Reduce heat to low. Add heavy cream and simmer until slightly thickened, about 2 minutes. Remove from heat. Let cool for 5 minutes.
6. Spread the mushroom mixture evenly over the crust. Sprinkle Gruyère on top.
7. Brush the exposed crust edges with beaten egg. This helps achieve a golden, shiny finish.
8. Bake until the crust is golden and filling is bubbly, 25–30 minutes. If crust edges brown too quickly, tent loosely with foil.
9. Let cool in pan on a wire rack for 10 minutes before removing sides. Serve warm or at room temperature.

When you slice into this tart, you'll get a flaky, buttery crust cradling a savory mushroom filling with a creamy, cheesy custard. The Gruyère offers a nutty richness that pairs beautifully with the earthy sautéed mushrooms. For a fresh contrast, top each slice with a handful of arugula dressed lightly with lemon juice or serve alongside a simple green salad.

Buffalo Chicken Pizza

Jump into game day or weeknight dinner with this Buffalo Chicken Pizza, a bold twist on takeout that's surprisingly simple to pull off. Using refrigerated pizza crust as your shortcut, you'll layer spicy buffalo sauce, tender chicken, creamy blue cheese, and crisp celery for a flavor-packed pie that bakes up in minutes. Follow these clear steps, and you'll have a restaurant-quality pizza ready to impress.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 (13.8 oz) can refrigerated pizza crust (such as Pillsbury)
• 1/3 cup buffalo wing sauce (like Frank's RedHot, adjust to taste)
• 2 cups shredded cooked chicken (rotisserie works great)
• 1/2 cup crumbled blue cheese (or more, to taste)
• 1/2 cup shredded mozzarella cheese (for extra meltiness)
• 1/4 cup thinly sliced celery (about 1 stalk)
• 1 tablespoon olive oil (for brushing crust)

Instructions

1. Preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven while preheating; otherwise, lightly grease a baking sheet or line with parchment paper.
2. Unroll the refrigerated pizza crust onto the prepared baking sheet. Press it into a 12-inch round, shaping the edges slightly thicker to form a rim. Brush the entire surface with olive oil to promote browning and crispness.
3. In a small bowl, mix the shredded chicken with 2 tablespoons of buffalo sauce until evenly coated. Set aside.
4. Spread the remaining buffalo sauce evenly over the crust, leaving a 1-inch border for the crust edge. This ensures the sauce doesn't spill over and burn.
5. Sprinkle the shredded mozzarella evenly over the sauce, then distribute the buffalo-coated chicken pieces on top. The mozzarella helps bind the toppings.
6. Bake the pizza on the center rack for 10 minutes. Rotate the pan halfway through for even baking. The crust should be golden and the cheese bubbly.
7. Remove the pizza from the oven and immediately sprinkle the crumbled blue cheese and sliced celery over the hot pizza. The residual heat will soften the blue cheese slightly.
8. Let the pizza rest for 2–3 minutes before slicing. This prevents the toppings from sliding off and allows the crust to set.
9. Cut into 8 slices using a pizza cutter or sharp knife. Serve with extra buffalo sauce or ranch dressing on the side if desired.

Your Buffalo Chicken Pizza emerges with a crisp, golden crust that holds up well to the bold, tangy sauce. The creamy blue cheese and fresh celery add contrasting coolness and crunch, making every bite satisfying. For a fun twist, try drizzling with ranch or serving with carrot sticks on the side.

Caprese Salad Pizza

Let's combine two absolute favorites—crispy pizza and fresh Caprese salad—into one irresistible weeknight dinner. Using refrigerated pizza crust as your shortcut, you'll layer on creamy mozzarella, ripe tomato slices, fragrant basil, and a sweet-tangy balsamic glaze for a dish that feels fancy but comes together in under 30 minutes. Follow each step carefully, and you'll have a golden, bubbly pizza with a bright, garden-fresh finish.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Crust & Toppings

• 1 (13.8 oz) can refrigerated pizza crust (such as Pillsbury)
• 2 tablespoons olive oil (for brushing crust)
• 8 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
• 2 medium ripe tomatoes, sliced into 1/4-inch rounds
• 1/4 cup fresh basil leaves, torn or whole
• 2 tablespoons balsamic glaze (store-bought or homemade; adjust sweetness to taste)
• 1/4 teaspoon flaky sea salt (such as Maldon; optional but recommended)
• 1/8 teaspoon black pepper (freshly ground)

Instructions

1. Preheat your oven to 400°F (200°C). If you have a pizza stone or baking steel, place it in the oven while it heats—this ensures a crispier bottom crust.
2. Line a large baking sheet with parchment paper. Unroll the refrigerated pizza crust onto the parchment and gently stretch it into a 12×8-inch rectangle (or as close as you can). Pinch any tears closed.
3. Brush the entire surface of the crust with 2 tablespoons olive oil, getting right to the edges. This prevents sogginess and helps the crust brown.
4. Bake the bare crust in the preheated oven for 5 minutes. This par-bake step is crucial—it firms the base so it won't get soggy from the tomato and mozzarella.
5. Remove the crust from the oven (leave the oven on). Arrange the sliced mozzarella evenly over the crust, leaving a 1/2-inch border. Then place the tomato slices in a single layer on top of the cheese.
6. Return the pizza to the oven and bake for 8-10 minutes, until the cheese is melted and bubbly and the crust edges are deep golden brown. Rotate the pan halfway through for even cooking.
7. Remove the pizza from the oven and let it cool on the baking sheet for 2 minutes. This prevents the toppings from sliding off when you slice.
8. Scatter the fresh basil leaves over the hot pizza. Drizzle the balsamic glaze in a zigzag pattern across the entire surface. Sprinkle with flaky sea salt and black pepper.
9. Slice into 8 pieces using a pizza cutter or sharp knife. For clean cuts, use a rocking motion and wipe the blade between cuts.

Serve the pizza warm, and watch as the melted mozzarella stretches with each slice while the juicy tomatoes burst against the crisp, olive-oil-brushed crust. The sweet-tart balsamic glaze and fresh basil cut through the richness, making every bite taste like summer. For a heartier meal, top with grilled chicken or a handful of arugula before serving.

Sausage and Peppers Sheet Pan Pizza

Having a weeknight dinner that feels like a pizza party without the delivery wait is totally doable with this sheet pan sausage and peppers pizza. By using refrigerated pizza dough and a single sheet pan, you get a crispy, golden crust topped with savory Italian sausage, sweet bell peppers, and onions—all baked together in perfect harmony. Follow along step by step, and you'll have a crowd-pleasing meal in under an hour.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 20 minutes minutes

Ingredients

For the Pizza

• 1 lb refrigerated pizza dough (at room temperature for easier stretching)
• 1 tbsp olive oil (plus more for brushing the pan)
• 8 oz Italian sausage (mild or hot, casings removed)
• 1 medium yellow onion (halved and thinly sliced)
• 1 red bell pepper (sliced into thin strips)
• 1 green bell pepper (sliced into thin strips)
• 1 cup shredded mozzarella cheese (low-moisture, whole milk preferred)
• 1/2 cup pizza sauce (store-bought or leftover marinara)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Preheat your oven to 425°F. Be sure the rack is in the center position.
2. While the oven heats, brush a large rimmed sheet pan (18×13 inch) with about 1 tablespoon of olive oil, covering the bottom evenly.
3. Place the room-temperature pizza dough on the oiled pan. Using your fingertips, gently press and stretch the dough to cover the pan as evenly as possible. If the dough springs back, let it rest for 5 minutes then try again. Tip: the dough should be about 1/4-inch thick for a crispy crust.
4. Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edges for the crust.
5. In a large skillet over medium-high heat, cook the Italian sausage, breaking it into small crumbles with a wooden spoon, until browned and cooked through (about 5-7 minutes). Use a slotted spoon to transfer the sausage to a paper towel-lined plate. Leave the rendered fat in the skillet.
6. In the same skillet over medium heat, add the sliced onions and bell peppers. Cook, stirring occasionally, until softened and lightly caramelized, about 6-8 minutes. If the pan looks dry, add a teaspoon of olive oil.
7. Scatter the cooked sausage evenly over the sauce on the pizza dough.
8. Top with the cooked onions and peppers, spreading them out.
9. Sprinkle the mozzarella cheese evenly over the toppings.
10. Add the grated Parmesan cheese on top, then sprinkle with dried oregano and red pepper flakes (if using).
11. Bake the pizza on the center rack for 15-18 minutes, until the crust is golden brown and the cheese is melted and bubbly. For extra browning, switch to broil for the last 1-2 minutes, watching carefully.
12. Let the pizza cool on the pan for 3-5 minutes before slicing. Tip: use a pizza cutter or a sharp chef's knife to cut into squares or slices.

For a finishing touch, you can garnish with fresh basil or a drizzle of balsamic glaze for a pop of brightness. The combination of soft, caramelized peppers and savory sausage on a crunchy, homemade crust makes every bite satisfying—perfect for a relaxed dinner or game-day gathering.

Four Cheese White Pizza

Having a reliable white pizza recipe in your back pocket is a game-changer for busy weeknights. This four-cheese white pizza uses refrigerated crust for speed, while ricotta, mozzarella, Parmesan, and provolone create a creamy, savory topping that feels special.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 14 minutes

Ingredients

• 1 (13.8 oz) can refrigerated pizza crust (such as Pillsbury)
• 1 cup whole-milk ricotta cheese (drain excess liquid if needed)
• 1 ½ cups shredded low-moisture mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• ½ cup shredded provolone cheese
• 2 cloves garlic, finely minced
• 2 tablespoons olive oil (or any neutral oil)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven while preheating for a crispier crust.
2. Lightly grease a 12-inch round pizza pan or a baking sheet with cooking spray or a drizzle of olive oil.
3. Unroll the refrigerated pizza dough onto the prepared pan. Gently stretch or press it into a 12-inch circle, creating a slightly thicker edge for the crust. If the dough springs back, let it rest 5 minutes, then continue.
4. In a small bowl, combine the olive oil and minced garlic. Brush the garlic oil evenly over the entire surface of the dough, reaching the edges.
5. Spread the ricotta cheese evenly over the dough, leaving a ½-inch border for the crust.
6. Sprinkle the shredded mozzarella, Parmesan, and provolone cheeses evenly over the ricotta. Distribute them so every bite has a mix of cheeses.
7. Season the pizza with salt and black pepper. The cheeses are already salty, so adjust the salt to taste.
8. Bake the pizza on the center rack of the oven for 12–14 minutes, until the crust is golden brown and the cheese is bubbly and lightly browned in spots. Rotate the pan halfway through if your oven bakes unevenly.
9. Remove the pizza from the oven and let it cool on a wire rack for 3 minutes. This sets the cheese and prevents it from sliding off when sliced.
10. If desired, sprinkle fresh parsley over the hot pizza for color and freshness. Slice into 8 wedges and serve warm.

Let the pizza cool for a couple of minutes before slicing—this helps the layers of cheese hold together beautifully. The crust stays crisp underneath while the ricotta keeps the top creamy, and the blend of mozzarella, Parmesan, and provolone gives it a rich, savory flavor any cheese lover will adore.

Mediterranean Lamb Pizza

During a busy weeknight, you can still create a standout Mediterranean meal using refrigerated pizza crust as your shortcut. This lamb pizza combines savory ground lamb, briny feta, and sun-dried tomatoes for a flavor-packed dinner that feels special with minimal effort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 (13.8-oz) can refrigerated pizza crust (such as Pillsbury)
• 1 tbsp olive oil (plus more for drizzling)
• 1/2 lb ground lamb
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup pizza sauce (or marinara)
• 1/2 cup crumbled feta cheese
• 1/3 cup sliced black olives
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. Unroll the refrigerated pizza crust onto a lightly greased baking sheet or pizza pan. Press it into a 12-inch round, creating a slight rim around the edge.
3. In a medium skillet over medium-high heat, add 1 tablespoon olive oil. Once shimmering, add the ground lamb, breaking it apart with a spoon. Season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Drain any excess fat.
4. Spread the pizza sauce evenly over the crust, leaving a 1/2-inch border.
5. Sprinkle the cooked lamb evenly over the sauce.
6. Top with crumbled feta, sliced olives, and chopped sun-dried tomatoes.
7. Cover everything with shredded mozzarella cheese.
8. Bake for 15–18 minutes, until the crust is golden brown and the cheese is melted and bubbly.
9. Remove from oven. Let cool for 2 minutes before slicing. For extra flavor, drizzle a little olive oil over the top when it comes out of the oven.

Let the pizza rest for a couple of minutes before slicing to allow the cheese to set slightly. The combination of crispy crust, tender lamb, and tangy feta and sun-dried tomatoes creates a satisfying meal. Serve with a simple side salad dressed with lemon vinaigrette for a complete Mediterranean-inspired dinner.

Apple Cinnamon Dessert Pizza

Picture this: a warm, buttery crust topped with cinnamon-spiced caramelized apples and a sweet cream cheese drizzle. This Apple Cinnamon Dessert Pizza is a fun, easy twist on classic apple pie that comes together in under 30 minutes using refrigerated pizza dough.

Serving: 8 | Prep Time: 10 minutes minutes | Cooking Time: 18 minutes minutes

Ingredients

Crust & Topping

• 1 (13.8 oz) can refrigerated pizza dough (such as Pillsbury)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Caramelized Apples

• 2 large apples (such as Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Cream Cheese Drizzle

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon milk (plus more if needed for consistency)
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 425°F. Lightly grease a 12-inch round pizza pan or line with parchment paper.
2. In a small bowl, mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon for the cinnamon sugar topping. Set aside.
3. Roll out the refrigerated pizza dough on a lightly floured surface to a 12-inch round. Transfer to the prepared pizza pan.
4. Brush the dough evenly with 2 tablespoons melted butter. Sprinkle the cinnamon sugar mixture over the butter, leaving a 1-inch border for the crust.
5. Bake the crust for 8 minutes until lightly golden but not fully cooked. Remove from oven and set aside (leave oven on).
6. While the crust bakes, prepare the caramelized apples. In a large skillet over medium heat, melt 2 tablespoons butter. Add the apple slices, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Cook, stirring occasionally, for 5-6 minutes until apples are softened and lightly caramelized. Remove from heat.
7. Arrange the caramelized apples over the partially baked crust in a single layer.
8. Return the pizza to the oven and bake for an additional 8-10 minutes until the crust is golden brown and the apples are tender. Tip: Check the crust edges at 8 minutes to avoid burning.
9. While the pizza bakes, make the cream cheese drizzle. In a small bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar, milk, and vanilla extract; beat until smooth and pourable. If too thick, add milk 1 teaspoon at a time.
10. Remove the pizza from the oven and let cool for 5 minutes. Drizzle the cream cheese mixture over the top using a spoon or a piping bag. Tip: For a prettier drizzle, transfer the mixture to a zip-top bag, snip a tiny corner, and squeeze over the pizza.
11. Slice into 8 pieces and serve warm. Tip: Use a pizza cutter for clean slices; if the topping slides, let it cool a bit longer.

For an extra crunch, sprinkle with toasted pecans or walnuts before drizzling. This dessert pizza is best enjoyed warm, with the creamy drizzle complementing the tender apples and crisp crust.

Chicken Alfredo Pizza

You’re going to love this Chicken Alfredo Pizza—it’s like your favorite creamy pasta turned into a crispy, cheesy pizza. Using a refrigerated crust keeps it quick, while the homemade Alfredo and fresh broccoli add that from-scratch feel.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 18 minutes

Ingredients

• 1 (13.8 oz) can refrigerated pizza crust (such as Pillsbury)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/8 teaspoon ground nutmeg (optional, but adds depth)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked chicken breast, diced (rotisserie chicken works great)
• 1 cup fresh broccoli florets, chopped into bite-size pieces
• 1 1/2 cups shredded mozzarella cheese (part-skim or whole milk)

Instructions

1. Preheat your oven to 400°F. Grease a 12-inch round pizza pan or line it with parchment paper.
2. Unroll the refrigerated pizza crust onto the prepared pan and press it out to the edges, forming a slight rim. Prick the crust all over with a fork to prevent bubbling.
3. Bake the crust for 6–7 minutes, until it's just set but not brown. Remove from oven and set aside. Leave the oven on.
4. While the crust bakes, make the Alfredo sauce. In a small saucepan over medium heat, melt 2 tablespoons of butter.
5. Add the minced garlic to the melted butter and sauté for about 30 seconds, until fragrant. Watch it closely to avoid burning.
6. Pour in 1 cup of heavy cream, stirring constantly. Let it simmer gently for 2 minutes, until it thickens slightly.
7. Remove the pan from heat and whisk in the grated Parmesan cheese, nutmeg, salt, and black pepper until smooth. Taste and adjust seasoning if needed.
8. Spread the prepared Alfredo sauce evenly over the partially baked crust, leaving about 1/2 inch border for the rim.
9. Scatter the diced cooked chicken and chopped broccoli florets over the sauce.
10. Top everything with the shredded mozzarella cheese, covering the toppings evenly.
11. Bake the pizza for 10–12 minutes, until the cheese is melted and bubbly and the crust edges are golden brown. The internal temperature should reach 165°F if you want to be precise.
12. Let the pizza cool on the pan for about 5 minutes before slicing. This allows the cheese to set so it doesn't slide off.

Slices come out with a rich, creamy Alfredo base, tender chicken, and broccoli that still has a slight crunch. Serve it with extra Parmesan on top or a side salad for a complete meal.

Vegetable and Hummus Pizza (No Cheese)

First, let me show you how to build a vibrant, dairy-free pizza that’s perfect for weeknights. This Vegetable and Hummus Pizza uses a refrigerated crust as a quick base, layered with creamy hummus, roasted veggies, and fresh arugula. It’s a methodical approach to a colorful, satisfying meal.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 20 minutes minutes

Ingredients

For the Pizza

• 1 (13.8-oz) can refrigerated pizza crust (such as Pillsbury)
• 1 cup hummus (plain or roasted red pepper)
• 1 small zucchini, sliced into 1/4-inch rounds
• 1 small red bell pepper, seeded and sliced into strips
• 1 small red onion, sliced into rings
• 2 tablespoons olive oil (or any neutral oil)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (adjust to taste)
• 1/2 teaspoon dried oregano (optional)
• 1 cup fresh arugula
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 400°F. Place a pizza pan or large baking sheet in the oven to preheat for 5 minutes—this helps crisp the bottom crust.
2. While the oven preheats, prepare the vegetables: In a medium bowl, toss the zucchini slices, bell pepper strips, and onion rings with 1 tablespoon of the olive oil, salt, pepper, and dried oregano if using. Spread them in a single layer on a separate baking sheet.
3. Roast the vegetables for 15 minutes, or until tender and lightly browned. Remove from oven and set aside. Keep the oven on.
4. Carefully remove the preheated pizza pan from the oven. Unroll the refrigerated pizza crust and press it onto the pan, forming an even circle or rectangle. Use your fingertips to create a slight raised edge if you like.
5. Spread the hummus evenly over the crust, leaving a 1/2-inch border for the crust edge. Arrange the roasted vegetables evenly over the hummus.
6. Bake the pizza for 12 to 15 minutes, until the crust is golden brown and the hummus is warmed through. Tip: Rotate the pan halfway through for even baking.
7. While the pizza bakes, toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice.
8. Remove the pizza from the oven and immediately top with the dressed arugula. Let it rest for 5 minutes before slicing—this keeps the crust crisp and the greens fresh.

Biting into this pizza, you get a creamy, savory hummus base balanced by the slight char of roasted vegetables and the peppery crunch of lemon-dressed arugula. The crust stays perfectly crisp at the edges, making every slice a textural delight. For a fun twist, try swapping the arugula for baby spinach or adding a drizzle of balsamic glaze before serving.

Conclusion

Kick-start your weeknight dinners with these 18 creative pizza crust recipes! From quick appetizers to full meals, they’re a game-changer for busy home cooks. Try a few, then drop a comment with your faves. Don’t forget to pin this roundup on Pinterest to save for later!

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