A Month of
PizzaSpending too much time and money on takeout pies that are only so-so? Ditch the delivery guy and make your own at home. Just reach for your favorite store-bought pizza crust or master Chef Curtis Stone's no-fail, easy-rising dough recipe. We've got crowd-pleasing pizza toppings for every day of the month.Unless otherwise indicated, bake the pizzas in a pre-heated 350 degree F oven for 25 to 30 minutes or until ingredients are lightly browned and bubbly.
by Sandy Gluck / Photo by Getty Images
Vegetarian Pizzas1. Rinse, drain and thinly slice a canned, water-packed artichokes. Place them on pizza dough and cover with grated Gruyere cheese, thinly sliced garlic, a drizzle of olive oil and panko breadcrumbs.
2. Remove stems from large portobello mushrooms. Cook the mushrooms in a mix of olive oil, garlic and red wine vinegar until tender. Then fill with sliced plum tomatoes, mozzarella cheese, and homemade or store-bought pesto and bake until cheese has melted. These can be enjoyed atop a crust -- or even on their own.
3. Top dough with a cooked tomato sauce, strips of sautéed eggplant and ricotta salata. Once baked, scatter fresh basil leaves over the top for Pizza al la Norma
4. Grill slices of zucchini and yellow squash and place on pizza dough along with grilled onion, Parmesan and fresh oregano.
Still short of time? It happens to the best of us. Get the skinny on frozen pizzas in the gallery below.5. Brush dough with olive oil, a touch of orange marmalade and ricotta salata. Scatter rosemary over the top and press seedless grapes into the dough.
6. Layer thin slices of cooked potato with crumbled rosemary, black pepper, olive oil and grated Parmesan.
7. Top whole-wheat or regular dough with sliced pears, a briefly stirred mixture of crumbled blue cheese and cream cheese, fresh sage and chopped crystallized ginger.
8. Go bianco with mozzarella, ricotta, provolone, Parmesan and a generous amount of black pepper.
9. Scatter dough with thin slices of red onion and red bell pepper and top it with chopped store-bought mango chutney and sharp cheddar cheese.
10. Sautée coarsely chopped broccoli rabe in olive oil until tender, then arrange it atop pizza dough with thinly sliced, plump, sun-dried tomatoes and grated Pecorino or Parmesan cheese.
11. Top thin dough with your favorite macaroni and cheese and bake for a double-shot of comfort food.
12. Try your hand at a classic Margherita. Brush dough with olive oil, top with mozzarella and a little ricotta and scatter grape tomatoes over the top. Garnish with a few basil leaves.
13. Top dough with with skin-on, thinly sliced acorn squash, Gruyere cheese, toasted walnuts and drizzles of olive oil and balsamic vinegar.
14. Cook fresh fennel long and slow in olive oil until it's caramelized and tender. Top dough with Parmesan, grated lemon zest, shredded mozzarella and the fennel and bake. Garnish with fennel fronds.
Meat and Poultry Pizzas15. Chop onions, cook them until golden brown, then scatter on a crust with shredded rotisserie chicken and creamy fontina cheese.
16. Top burrito-style tortillas with shredded pepper jack cheese, thinly sliced chorizo, roasted red peppers and drained, canned black beans.
17. Thinly slice fresh figs and toss in a little oil and lemon juice. Place on pizza dough and top with slices of prosciutto.
18. Spread dough with spicy mustard and top with crumbled crisp bacon, cheddar cheese and thick slices of tomato.
19. Sauté onions until tender, add sliced peppers and sausages and cook until the sausage is done. Place on top of dough with fresh basil leaves and a drizzle of vinegar.
20. Top dough with a ranch-style dressing mixed with Parmesan cheese. Bake, then top with tossed romaine lettuce, anchovies and grilled chicken for a Caesar-style treat.
21. A layer of sliced apples, another of fontina or Gruyere and one more of julienned strips of Black Forest ham makes for a most savory pie.
22. Top large pitas with a mix of ground lamb, pine nuts, coriander, cumin and tomato and finish with a layer of feta or yogurt.
23. Pulled pork, corn kernels, a slathering of barbecue sauce and a topping of slaw takes pizza on a trip down South.
24. Slather dough with marinara sauce, small meatballs, sautéed mushrooms and ricotta cheese.
25. Load up with salami, artichokes, roasted red pepper strips and mushrooms, then top with mozzarella and basil leaves for an antipasto pie.
Seafood Pizzas26. Stack a pizza round with chopped tomatoes, oregano and a little grated orange zest. Cook clams separately and once the pizza is done, scatter shelled cooked clams over the top.
27. Chop anchovies and toss them with fresh spinach and garlic. Brush dough with olive oil, sprinkle fairly heavily with Parmesan and top with the anchovy mixture.
28. Top dough with thinly sliced tomatoes, sautéed shrimp, sliced hearts of palm and chopped mango. Serve with lime wedges.
29. Sauté escarole or beet greens in olive oil with a little anchovy until the greens are tender. Place on top of dough along with a little ricotta and plump raisins.
Sweet Pizzas30. Brush dough with olive oil and sprinkle with sugar. Top with lightly sweetened ricotta, grated orange zest, mini chocolate chips and shelled pistachios for a pizza-fied twist on a cannoli.
31. Coat dough with melted butter and sprinkle with cinnamon and sugar. Top with sliced bananas and bake, then finish with chocolate sauce.
Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11
a.m. EST on on Sirius XM 
