20 Delicious Blackstone Pizza Oven Recipes for Every Occasion

Get ready to transform your backyard cooking game with these 20 mouthwatering Blackstone Pizza Oven recipes! Whether you’re craving quick weeknight dinners, seasonal favorites, or the ultimate comfort food, we’ve got something for every occasion. Perfect for home cooks looking to impress, these recipes will have you firing up your Blackstone with confidence. Keep reading to discover your next culinary adventure!

Classic Margherita Pizza

Very few dishes can transport me back to my childhood summers in Italy like a Classic Margherita Pizza. The simplicity of its ingredients belies the depth of flavor, and every time I make it, I’m reminded of those warm evenings under the Tuscan sun.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp active dry yeast
• 1/2 cup warm water (110°F)
• 1 tbsp olive oil
• 1/2 cup tomato sauce
• 1 1/2 cups fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 1 tbsp grated Parmesan cheese

Instructions

1. In a large bowl, combine flour and salt. Make a well in the center.
2. Dissolve yeast in warm water and let sit for 5 minutes until frothy. Pour into the well.
3. Add olive oil to the mixture and stir until a dough forms. Tip: If the dough is too sticky, add a little more flour.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 475°F. Punch down the dough and roll out on a floured surface to a 12-inch circle.
7. Transfer dough to a baking sheet. Spread tomato sauce evenly over the dough, leaving a small border for the crust.
8. Arrange mozzarella slices over the sauce. Tip: For a crispier crust, preheat the baking sheet before adding the dough.
9. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
10. Remove from oven and immediately top with fresh basil leaves and sprinkle with Parmesan cheese. Tip: Tearing the basil leaves releases more aroma.

Unbelievably, the crisp crust with its slightly charred edges, the gooey mozzarella, and the fresh basil create a harmony of textures and flavors that’s hard to beat. Try serving it with a drizzle of balsamic glaze for an extra touch of sweetness.

Pepperoni and Mushroom Pizza

Every time I think about comfort food, my mind instantly goes to a classic Pepperoni and Mushroom Pizza. There’s something about the spicy pepperoni and earthy mushrooms that just makes my taste buds dance. I remember the first time I tried making it at home; the aroma filled my kitchen, and I knew I had stumbled upon something special.

Ingredients

• 1 1/2 cups warm water
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup sliced pepperoni
• 1 cup sliced mushrooms

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 475°F (245°C). Punch down the dough and roll it out on a floured surface to fit your pizza pan.
6. Transfer the dough to the pizza pan. Spread pizza sauce evenly over the dough.
7. Sprinkle mozzarella cheese over the sauce, then arrange pepperoni and mushrooms on top.
8. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

My favorite part about this pizza is the crispy crust that holds up to the generous toppings. The pepperoni adds a nice kick, while the mushrooms bring a depth of flavor that’s hard to resist. Try serving it with a side of garlic knots for an extra treat!

BBQ Chicken Pizza

Kicking off summer with a bang, I’ve been obsessed with firing up the grill and turning classic dishes into something extraordinary. This BBQ Chicken Pizza is a testament to that—combining smoky, sweet, and tangy flavors atop a crispy crust that’s become a staple in my household. It’s the kind of meal that brings everyone to the table, no matter how busy the day has been.

Ingredients

• 1 lb pizza dough
• 1 cup BBQ sauce
• 2 cups shredded cooked chicken
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup diced red onion
• 2 tbsp chopped cilantro

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, ensuring an even thickness for uniform cooking.
3. Spread the BBQ sauce evenly over the dough, leaving a 1/2-inch border for the crust.
4. Top the sauce with shredded chicken, followed by mozzarella cheese and diced red onion.
5. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
6. Remove from the oven and let it sit for 2 minutes before sprinkling with chopped cilantro.

Unbelievably satisfying, this pizza strikes the perfect balance between the smokiness of the BBQ sauce and the freshness of the cilantro. Serve it with a side of extra BBQ sauce for dipping, and watch it disappear before your eyes.

Vegetarian Supreme Pizza

Goodness, do I have a treat for you today! As someone who’s always on the lookout for hearty vegetarian options that don’t skimp on flavor, I’ve fallen head over heels for this Vegetarian Supreme Pizza. It’s packed with vibrant veggies and melty cheese, making it a perfect weeknight dinner or a show-stopping dish for your next gathering.

Ingredients

• 1 16-ounce pizza dough
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced bell peppers
• 1/2 cup sliced mushrooms
• 1/4 cup sliced black olives
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Tip: Letting the dough rest at room temperature for 30 minutes makes it easier to stretch.
3. Brush the edges of the dough with olive oil to create a golden crust.
4. Spread pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle mozzarella cheese over the sauce, then top with bell peppers, mushrooms, black olives, and red onion. Tip: Pre-sautéing the mushrooms can enhance their flavor.
6. Sprinkle dried oregano over the toppings for an extra flavor boost.
7. Transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through baking for even cooking.

Vibrant and loaded with textures, this pizza is a delight with its crispy crust, gooey cheese, and fresh veggies. Try serving it with a side of garlic knots or a crisp salad for a complete meal that’s sure to impress.

Hawaiian Pizza with Ham and Pineapple

Who would have thought that a pizza topped with ham and pineapple could spark such debate? Yet, here we are, and I’m all in for this sweet and savory combo. It’s a staple in my kitchen, especially when I’m craving something that reminds me of summer vacations.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1 cup diced ham
• 1 cup pineapple chunks
• 1 tbsp olive oil
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 425°F and lightly grease a pizza pan with olive oil.
2. Roll out the pizza dough on a floured surface to fit your pan, then transfer it carefully.
3. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle half of the mozzarella cheese over the sauce, creating a base layer.
5. Distribute the diced ham and pineapple chunks evenly over the cheese.
6. Top with the remaining mozzarella cheese and a light sprinkle of garlic powder for extra flavor.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza cool for 5 minutes before slicing to allow the cheese to set.

The contrast between the juicy pineapple and the salty ham is irresistible, while the melted cheese brings it all together. Try serving it with a sprinkle of red pepper flakes for a spicy kick that complements the sweetness perfectly.

Spicy Sausage and Jalapeno Pizza

Diving into the world of homemade pizzas has been a game-changer for my weekend dinners, and this Spicy Sausage and Jalapeno Pizza is a fiery favorite that never fails to impress. It’s the perfect blend of heat and heartiness, with a story behind every bite—like the time I accidentally used one too many jalapenos and learned the hard way that not all heat is created equal.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 2 cups shredded mozzarella cheese
• 1/2 lb spicy Italian sausage, casings removed
• 2 jalapenos, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Tip: Letting the dough rest for 10 minutes makes it easier to shape.
3. Brush the dough with olive oil, then spread the tomato sauce evenly, leaving a small border for the crust.
4. Sprinkle half of the mozzarella cheese over the sauce.
5. Distribute the spicy Italian sausage and jalapeno slices evenly over the cheese.
6. Top with the remaining mozzarella cheese and sprinkle red pepper flakes for an extra kick.
7. Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through baking for even cooking.
8. Let the pizza cool for 5 minutes before slicing. Tip: Use a pizza cutter for clean slices and a sharp knife works well for cutting through any stubborn toppings.

Fresh out of the oven, this pizza boasts a crispy crust with a gooey, spicy topping that’s balanced by the sharpness of the jalapenos. Serve it with a cold beer or a side of ranch dressing to tame the heat, and watch it disappear before your eyes.

Four Cheese Pizza

Believe it or not, the first time I tried making a Four Cheese Pizza, I was skeptical about how four different cheeses could come together without overpowering each other. But let me tell you, the result was nothing short of magical. It’s become a staple in my household, especially on those cozy Friday nights when we’re all about comfort food.

Ingredients

• 1 1/2 cups pizza dough
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded provolone cheese
• 1/4 cup shredded fontina cheese
• 1/4 cup shredded parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for at least 30 minutes.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Tip: For a crispier crust, roll it thinner.
3. Brush the dough with olive oil, then spread the marinara sauce evenly over the surface, leaving a small border for the crust.
4. Sprinkle the mozzarella, provolone, fontina, and parmesan cheeses evenly over the sauce. Tip: Mixing the cheeses before sprinkling ensures every bite is flavorful.
5. Bake the pizza on the preheated stone or sheet for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through baking for even cooking.
6. Sprinkle dried oregano over the hot pizza before slicing.

Nothing beats the gooey, cheesy goodness of this Four Cheese Pizza, with each cheese bringing its unique flavor to the table. Serve it with a side of garlic knots or a crisp salad to round out the meal.

Buffalo Chicken Pizza

Mmm, there’s nothing quite like the spicy kick of buffalo sauce paired with the creamy tang of blue cheese on a pizza. I remember the first time I tried making Buffalo Chicken Pizza at home; it was a game-changer for my pizza nights. Now, it’s a staple in my kitchen, especially when I’m craving something with a bit of heat and a lot of flavor.

Ingredients

• 1 lb pizza dough
• 1/2 cup buffalo sauce
• 2 cups shredded cooked chicken
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup crumbled blue cheese
• 1/4 cup ranch dressing
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to your desired thickness, then transfer it to a piece of parchment paper.
3. Brush the melted butter over the dough and sprinkle with garlic powder for an extra flavor boost.
4. Spread the buffalo sauce evenly over the dough, leaving a small border for the crust.
5. Top with shredded chicken, followed by mozzarella and blue cheese.
6. Carefully transfer the pizza (on the parchment paper) to the preheated stone or baking sheet.
7. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Drizzle with ranch dressing before slicing and serving.

For a crispier crust, let the dough rest at room temperature for 30 minutes before rolling it out. If you’re short on time, store-bought rotisserie chicken works great for this recipe. And don’t skip the parchment paper—it makes transferring the pizza to the oven a breeze.

Finally, this pizza is all about the contrast—spicy, creamy, and utterly satisfying. Try serving it with extra buffalo sauce and ranch on the side for dipping, or add a sprinkle of fresh cilantro for a pop of color and freshness.

Pesto and Tomato Pizza

Goodness, there’s nothing quite like the aroma of fresh basil and tomatoes baking together on a crispy pizza crust. I remember the first time I tried making Pesto and Tomato Pizza at home; it was a game-changer for my pizza nights, offering a fresh twist on the classic.

Ingredients

• 1 lb pizza dough
• 1/2 cup basil pesto
• 2 cups shredded mozzarella cheese
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Tip: Letting the dough rest for 10 minutes makes it easier to shape.
3. Brush the rolled-out dough with olive oil to prevent sogginess.
4. Spread the basil pesto evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle the shredded mozzarella cheese over the pesto.
6. Arrange the halved cherry tomatoes on top of the cheese. Tip: Place tomatoes cut-side up to keep juices from making the pizza soggy.
7. Season with salt and black pepper.
8. Transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through baking for even cooking.
9. Remove from the oven and let cool for 2 minutes before slicing.

Vibrant and flavorful, this Pesto and Tomato Pizza is a delight with its crispy crust, gooey cheese, and fresh tomato bites. Try serving it with a side of arugula salad for a complete meal that’s as beautiful as it is delicious.

Meat Lovers Pizza

How many times have you craved something hearty, something that feels like a hug on a plate? That’s exactly what this Meat Lovers Pizza is for me. It’s my go-to when I need comfort food that’s both satisfying and easy to make, especially after a long day of testing recipes in my tiny kitchen.

Ingredients

• 1 lb pizza dough
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup cooked crumbled sausage
• 1/2 cup sliced pepperoni
• 1/4 cup cooked diced bacon
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for at least 30 minutes.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, ensuring it’s evenly thick to avoid uneven cooking.
3. Brush the edges of the dough with olive oil to create a golden, crispy crust.
4. Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle half of the mozzarella cheese over the sauce, then evenly distribute the sausage, pepperoni, and bacon.
6. Top with the remaining mozzarella cheese, ensuring all the meats are covered to prevent burning.
7. Carefully transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza rest for 5 minutes before slicing to allow the cheese to set, making it easier to cut.

Perfectly crispy on the outside with a chewy center, this pizza is a meaty delight. Try serving it with a side of garlic butter for dipping the crust, and watch it disappear before your eyes.

White Garlic Pizza

Oh, the joy of biting into a slice of White Garlic Pizza, where the creamy garlic sauce meets the perfect blend of cheeses on a crispy crust, is unmatched. I remember the first time I tried making it at home; the aroma filled my kitchen, and I knew it was going to be a staple in my recipe book.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp sugar
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/2 cup warm water
• 1 tsp active dry yeast
• 1/2 cup heavy cream
• 4 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp butter
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine 1 1/2 cups all-purpose flour, 1 tsp sugar, and 1/2 tsp salt.
2. Dissolve 1 tsp active dry yeast in 1/2 cup warm water and let it sit for 5 minutes until frothy.
3. Add the yeast mixture and 1 tbsp olive oil to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for 5 minutes, then place it in a greased bowl, cover, and let it rise in a warm place for 1 hour.
5. Preheat your oven to 475°F and roll out the dough on a floured surface to your desired thickness.
6. In a saucepan, melt 1 tbsp butter over medium heat, add 4 cloves minced garlic, and sauté until fragrant, about 1 minute.
7. Stir in 1/2 cup heavy cream and 1/4 tsp black pepper, simmering for 2 minutes until slightly thickened.
8. Spread the garlic sauce over the dough, then top with 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese.
9. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

My favorite part about this pizza is the contrast between the crispy crust and the creamy, garlicky topping. Serve it with a sprinkle of red pepper flakes for an extra kick, or pair it with a light salad to balance the richness.

Spinach and Feta Pizza

Very few dishes can compete with the comforting embrace of a homemade pizza, especially when it’s topped with the vibrant duo of spinach and feta. I remember the first time I tried this combination at a small pizzeria in Chicago; it was love at first bite. Now, it’s a staple in my kitchen, perfect for those nights when I want something quick yet satisfying.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 2 cups fresh spinach
• 1 cup crumbled feta cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Tip: Letting the dough rest for 10 minutes before rolling makes it easier to handle.
3. Brush the dough with olive oil, then spread the tomato sauce evenly, leaving a small border for the crust.
4. Layer the fresh spinach over the sauce, followed by the crumbled feta cheese. Tip: Wilt the spinach slightly in a pan for a more concentrated flavor.
5. Sprinkle garlic powder and salt over the toppings.
6. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, bake the pizza directly on the oven rack for the last 2 minutes.

Unbelievably, this pizza comes together with such ease, yet the flavors are anything but simple. The creamy feta melts into the spinach, creating a rich texture that contrasts beautifully with the crisp crust. Try serving it with a drizzle of balsamic glaze for an added layer of sweetness and acidity.

Bacon and Egg Breakfast Pizza

Did you ever think pizza could be a breakfast staple? I was skeptical too, until I tried making this Bacon and Egg Breakfast Pizza. It’s become my go-to for lazy weekend mornings when I want something hearty without spending hours in the kitchen.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 6 large eggs
• 8 slices bacon, cooked and crumbled
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 425°F (220°C). Tip: For a crispier crust, place a pizza stone or inverted baking sheet in the oven while it preheats.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Transfer to a parchment-lined baking sheet.
3. Brush the dough with olive oil, then sprinkle with garlic powder, salt, and black pepper.
4. Evenly distribute the mozzarella and cheddar cheeses over the dough, leaving small wells for the eggs.
5. Crack the eggs into the wells, being careful not to break the yolks. Tip: For easier handling, crack each egg into a small bowl first, then slide it onto the pizza.
6. Sprinkle the crumbled bacon and Parmesan cheese over the top.
7. Bake for 12-15 minutes, or until the egg whites are set and the crust is golden. Tip: Rotate the pizza halfway through baking for even cooking.
8. Let the pizza cool for 2 minutes before slicing.

Breakfast pizza is best enjoyed fresh out of the oven, with the yolks still runny for dipping. The combination of crispy bacon, melted cheese, and soft eggs on a chewy crust is unbeatable. Try serving it with a side of hot sauce or avocado slices for an extra kick.

Shrimp Scampi Pizza

Remember the last time you craved something but couldn’t decide between Italian and seafood? That’s exactly how I ended up creating this Shrimp Scampi Pizza. It’s the perfect blend of garlicky, buttery shrimp and crispy pizza crust that’ll make you forget you ever had to choose.

Ingredients

• 1 lb pizza dough
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 lb large shrimp, peeled and deveined
• 1/4 cup dry white wine
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Tip: Let the dough rest for 5 minutes if it’s too elastic.
3. In a large skillet over medium heat, melt the butter. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Add the shrimp to the skillet, cooking for 2 minutes per side until pink. Tip: Don’t overcrowd the shrimp to ensure even cooking.
5. Pour in the white wine and lemon juice, simmering for 2 minutes. Season with salt and black pepper.
6. Remove the skillet from heat. Sprinkle mozzarella cheese over the prepared dough, leaving a 1-inch border.
7. Arrange the shrimp mixture over the cheese, then sprinkle with Parmesan.
8. Transfer the pizza to the preheated stone or sheet, baking for 10-12 minutes until the crust is golden. Tip: Rotate the pizza halfway for even browning.
9. Garnish with fresh parsley before slicing.

Every bite of this pizza offers a burst of garlic butter shrimp atop a crispy, cheesy base. Serve it with a side of arugula salad for a fresh contrast, or enjoy it as is for the ultimate comfort food experience.

Taco Pizza

Believe it or not, the first time I tried Taco Pizza was at a friend’s potluck, and it was love at first bite. The combination of crispy crust, savory taco toppings, and melted cheese was a game-changer for my pizza nights.

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1 pre-made pizza crust (12-inch)
• 1/2 cup refried beans
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions

1. Preheat your oven to 425°F.
2. In a skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain the fat.
3. Stir in the taco seasoning and 1/4 cup of water into the beef. Simmer for 5 minutes until thickened. Tip: For extra flavor, let the beef mixture sit for 10 minutes before using.
4. Spread the refried beans evenly over the pizza crust.
5. Top the beans with the seasoned ground beef.
6. Sprinkle the shredded cheddar cheese over the beef.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and the crust is golden. Tip: For a crispier crust, bake directly on the oven rack.
8. Remove from the oven and let it cool for 2 minutes.
9. Top with shredded lettuce, diced tomatoes, black olives, dollops of sour cream, and salsa. Tip: Add a squeeze of lime for a fresh zing.

Zesty and satisfying, this Taco Pizza brings the best of both worlds to your table. The crunch of the fresh toppings against the warm, cheesy base makes every bite exciting. Try serving it with a side of guacamole for an extra layer of flavor.

Philly Cheesesteak Pizza

Growing up in Philadelphia, I’ve had my fair share of cheesesteaks, but combining that iconic flavor with pizza? That’s a game-changer. Today, I’m sharing my take on Philly Cheesesteak Pizza, a dish that brings together the best of both worlds in a way that’s surprisingly easy to make at home.

Ingredients

• 1 lb pizza dough
• 1/2 cup pizza sauce
• 2 cups shredded provolone cheese
• 1/2 lb thinly sliced ribeye steak
• 1/2 cup sliced green bell peppers
• 1/2 cup sliced onions
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Tip: Let the dough rest for 5 minutes if it’s too elastic.
3. Brush the dough with olive oil, then spread the pizza sauce evenly over the surface.
4. Sprinkle half of the provolone cheese over the sauce.
5. In a skillet over medium-high heat, cook the ribeye slices for 2-3 minutes until just browned. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Spread the cooked ribeye, green bell peppers, and onions over the pizza. Tip: Sauté the vegetables for 2 minutes beforehand for extra tenderness.
7. Top with the remaining provolone cheese and season with salt, black pepper, and garlic powder.
8. Transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.

Zesty and hearty, this Philly Cheesesteak Pizza is a crowd-pleaser with its melty cheese and savory steak. Try serving it with a side of garlic butter for dipping the crust, and watch it disappear before your eyes.

Chicken Alfredo Pizza

Picture this: a lazy Sunday afternoon, the smell of garlic and cheese wafting through the air, and the anticipation of biting into a slice of something truly indulgent. That’s exactly what happened when I first tried making Chicken Alfredo Pizza at home, and let me tell you, it was a game-changer for my pizza nights.

Ingredients

• 1 pre-made pizza crust (12-inch)
• 1 cup Alfredo sauce
• 2 cups cooked chicken, shredded
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 425°F (220°C). Place the pizza crust on a baking sheet lined with parchment paper for easy cleanup.
2. Brush the pizza crust lightly with olive oil to prevent it from getting soggy. This little tip ensures a crispier base.
3. Spread the Alfredo sauce evenly over the crust, leaving a small border for the crust. The sauce is the flavor foundation, so don’t skimp!
4. Evenly distribute the shredded chicken over the sauce. For extra flavor, I sometimes toss the chicken with a bit of garlic powder before adding it.
5. Sprinkle the mozzarella and Parmesan cheeses over the chicken. The combination of cheeses gives the pizza a rich, gooey texture.
6. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and slightly golden. Keep an eye on it to avoid overbrowning.
7. Remove from the oven and let it cool for a couple of minutes before slicing. This waiting period is tough but essential for the perfect slice.

When you finally take that first bite, the creamy Alfredo sauce paired with the tender chicken and melted cheeses is nothing short of heavenly. For an extra touch, garnish with fresh parsley or a sprinkle of red pepper flakes for a bit of heat.

Fig and Prosciutto Pizza

Waking up to the aroma of freshly baked pizza is one of life’s simple pleasures, and this Fig and Prosciutto Pizza is no exception. I remember the first time I tried this combination at a small Italian trattoria; the sweet figs against the salty prosciutto was a revelation. Now, it’s a staple in my kitchen, especially when I want to impress guests or treat myself to something special.

Ingredients

• 1 lb pizza dough
• 1/2 cup fig jam
• 8 oz fresh mozzarella, sliced
• 4 slices prosciutto
• 1/4 cup arugula
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Tip: Let the dough rest for 10 minutes if it’s too elastic.
3. Spread the fig jam evenly over the dough, leaving a 1-inch border for the crust.
4. Arrange the mozzarella slices on top of the jam. Tip: Tear the mozzarella for a more rustic look.
5. Bake the pizza on the preheated stone or sheet for 10-12 minutes, until the crust is golden and the cheese is bubbly.
6. Remove the pizza from the oven and drape the prosciutto slices over the hot cheese. Tip: The residual heat will soften the prosciutto perfectly.
7. Scatter the arugula over the pizza, drizzle with olive oil, and sprinkle with salt.

Unbelievable how the sweetness of the figs complements the saltiness of the prosciutto, creating a harmony of flavors. The arugula adds a peppery crunch, making each bite a delightful contrast. Serve this pizza with a light salad or a glass of crisp white wine for an unforgettable meal.

Roasted Veggie Pizza

Perfect for those evenings when you’re craving something hearty yet healthy, this Roasted Veggie Pizza has become my go-to. I remember the first time I tried adding roasted vegetables to my pizza; the caramelized edges and deep flavors completely transformed my pizza night.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp olive oil
• 1/2 cup warm water
• 1 tsp active dry yeast
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup sliced bell peppers
• 1 cup sliced zucchini
• 1/2 cup sliced red onion
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the vegetables and baking the pizza.
2. In a large bowl, mix 1 1/2 cups all-purpose flour, 1/2 tsp salt, and 1/2 tsp sugar. Tip: Sifting the flour can make the dough lighter.
3. Add 1 tbsp olive oil, 1/2 cup warm water, and 1 tsp active dry yeast to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until smooth. Let it rest in a greased bowl, covered, for 30 minutes to rise.
5. While the dough rises, toss 1 cup sliced bell peppers, 1 cup sliced zucchini, and 1/2 cup sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast at 425°F (220°C) for 20 minutes, stirring halfway.
6. Roll out the dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
7. Spread 1 cup marinara sauce over the dough, leaving a small border for the crust.
8. Sprinkle 2 cups shredded mozzarella cheese evenly over the sauce.
9. Distribute the roasted vegetables on top of the cheese.
10. Bake the pizza at 425°F (220°C) for 15-20 minutes, until the crust is golden and the cheese is bubbly. Tip: Let the pizza sit for 5 minutes before slicing to allow the cheese to set.

Absolutely delightful, the combination of the crispy crust, melted cheese, and sweet roasted veggies makes every bite a joy. Try serving it with a sprinkle of fresh basil or a drizzle of balsamic glaze for an extra flavor boost.

Deep Dish Sausage Pizza

Nothing beats the comfort of a homemade deep dish sausage pizza, especially when it’s packed with flavor and has that perfect crispy yet chewy crust. I remember the first time I tried making it at home; the aroma alone was worth the effort, and the taste? Absolutely divine.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 lb Italian sausage
• 2 cups shredded mozzarella cheese
• 1 cup pizza sauce
• 1/2 cup grated Parmesan cheese

Instructions

1. In a large bowl, combine 3 cups all-purpose flour, 1 tbsp sugar, 1 tsp salt, and 1 packet active dry yeast.
2. Add 1 cup warm water (110°F) and 2 tbsp olive oil to the dry ingredients, mixing until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: The dough should spring back when lightly pressed.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 425°F.
6. Press the dough into a greased deep dish pizza pan, ensuring it covers the bottom and sides.
7. Cook 1 lb Italian sausage in a skillet over medium heat until browned, breaking it into small pieces.
8. Spread 1 cup pizza sauce over the dough, then layer with cooked sausage, 2 cups shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese.
9. Bake for 25 minutes or until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, place the pan on the lowest oven rack.
10. Let the pizza cool for 5 minutes before slicing. Tip: This allows the cheese to set, making slicing easier.

Just out of the oven, this deep dish sausage pizza boasts a golden crust, a rich, meaty flavor, and a gooey cheese pull that’s irresistible. Serve it with a side of garlic knots for the ultimate comfort meal.

Conclusion

Zesty flavors await in these 20 Blackstone Pizza Oven recipes, perfect for any gathering or cozy night in. We’ve rounded up a variety of dishes to suit every taste and occasion. Now it’s your turn to fire up the oven and get cooking! Don’t forget to share your favorite recipes in the comments and pin this article to your Pinterest board for your next pizza night inspiration. Happy cooking!