Skip the Delivery: 10 Super Home Pizza Recipes for Your Super Bowl Party

With the Super Bowl coming up in just 3 short weeks, everyone is looking for tasty and easy suggestions for what to serve at their parties. Pizza is a classic guest-friendly food that I like to prepare. It's the perfect dish for picky eaters, vegetarians (if meat is omitted), and especially kids. It's easy to make, easy to eat and highly customizable.

Pizza tends to have a bad nutritional reputation, but it doesn't have to be a diet nightmare -- especially if you make your own dough and sauce, and choose your own toppings. And for all of those grillmasters out there, you can even take your pizza outside. Try these ultimate pizza options from Food Republic to help spice up your Super Bowl party, or any get together for that matter.

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Comments

[dt1064]

12:59 AM on 02/02/2012

Try this for a simple pizza. One flour tortilla then spread two teaspoons of Hunts Basil,Garlic and Oregano on it. Place pepperoni and canadian bacon slices on it to cover and I chop up a little onion and sprinkle on it, then cover with shreaded Itialian cheese. Put it on foil on a cookie sheet and bake 400 degrees about 17 minutes or until the cheese melts. Very tasty. I suppose other items could be put on the "pie" but space is limited and cooking time may change. I have no Idea how many calories are in this. Make at least two per person.

[freeradicals]

11:37 AM on 01/30/2012

Disappointed to see only white flour used. I opened this to look for whole wheat crust like my favorite pizza place makes. It looked as though most of toppings would have been better off on WW.

[yayoknay]

04:39 PM on 01/23/2012

Here are some more great and easy recipe ideas for your Super Bowl Party. http://yayoknay.com/2012/01/19/superbowl-party-recipes/

[Quinny]

07:22 PM on 01/22/2012

Good recipies...

[sixchair]

01:39 PM on 01/22/2012

I recommend Michael Chiarello's pizza from Tra Vigne in St. Helena (new owners now) - arugula, gorgonzola, figs with a healthy application of aged balsamic. Pair with a good Sonoma Zin, the best food pairing you'll ever have.

[NyJimbo]

12:24 AM on 01/22/2012

I used to buy the thin version of Boboli pizza crust for years but then they changed it and now the crust is all uniform and has a lousy texture. The old crust was imperfect and had airbubbles and crumbled on the bottom but it was really good. I could take anything out of my fridge and make a pizza with it.

[gin100]

10:28 AM on 01/21/2012

I made the flatbread recipe twice; it's terrible. On the first try it came out way too dense and just felt like eating a regular bread that had not risen. On the second try, I reduced the flower from 3 to 2 cups and then turned up the heat to 450, and rather than one WAY too tick 10 inch round, I made it 3 ten inch rounds, all rolled out to very very flat.. Then it was OK, but still not great.

I've made pizza a lot and a number of different crusts and this one was just a very big disappointment, especially coming from Marcus Samuelsson,

[plantbasedpunk]

10:45 AM on 01/19/2012

Only 3 weeks away!! I've been thinking about what I was going to cook for the Superbowl since the season started. Last year it was sloppy joes (and margaritas), the year before that was nachos (and margaritas) and the year before that was pizza (and waaaay too many margaritas). I think pizza might be on deck again this year. I really like the idea of using escarole as a topping. I almost always go with a spinach, mushroom, onion pizza on a homemade roasted garlic tomato sauce. The combination just works.

[Pema]

05:22 PM on 01/23/2012

if you have left over dough, chop spinach, a bit of white onion, white grapes and mix with lemon juice and olive oil. salt and pepper. make what i call mini calzones. my grandmother from syria made them. i love them. (make sure to stuff them well as spinach deflates so much.

[AngryHarpy]

01:32 AM on 01/19/2012

I actually made my first homemade pizza (besides home economics class in high school) a few weeks ago. Well, it wasn't completely homemade because I used canned pizza sauce. I made another a few nights later and this time also made the sauce. It was awesome. I was very skeptical about making homemade sauce because I can't stand the taste of raw tomatoes and I wasn't looking forward to the in-process taste test. I was able to add the herbs and brown sugar to the taste I liked best.

I found that it does really get easier to make, form and roll the dough the second time around too. I'll probably make another pizza in the next few days. Making the dough was so fun I might just do that tonight!

[plantbasedpunk]

10:34 AM on 01/19/2012

The trick with tomatoes is to use the canned, San Marzano variety. A little pricer, but totally worth it. The regular canned tomatoes you pick up at the grocery store are just not the same.

[yappnmutt]

12:01 AM on 01/19/2012

skip the sugar and let the dough rise overnight in the fridge. put anything on a pizza. try the same with chapati, nan and tortillas.

[knotsofast]

06:03 AM on 01/18/2012

If it does not have pepperoni it is not a pizza!
http://www.shutterstock.com/pic-2232447/stock-photo-pizza-with-pepperoni-meat.html

[FORTRUTH2]

10:28 PM on 01/17/2012

Thank's, i'm always looking for a good recipe too try.

[garystartswithg]

07:28 PM on 01/17/2012

fromage blanc is not sour cream. Its fresh cheese, more similiar to mexican queso fresco and if you can't find that try farmers cheese.

[Pema]

05:26 PM on 01/23/2012

he said "or" i never thought he was saying they were the same. its easy to skip a word!

[JFaye]

06:22 PM on 01/17/2012

Once you master, and it is not that difficult, to art of dough making... "home-made" pizza is superb to any restaurant. A few weeks ago, had a taste for pizza: Made dough and realized no mozzarella in refrigerator. However, there was ricotta in the fridge. Opened a can of San Marzano whole tomatoes ... hand-squeezed a few on top of rolled-out dough, spooned ricotta along with some Italian seasonings, roasted mushrooms and pressed garlic... Baked, drizzled some extra virgin and opened a beautiful wine ... Euphoria. Where I not making oxtail stew topped off with mustard greens tonight ... I would make a pizza. No cheese ... but roasted mushrooms will work...

Just opened a Murphy-Goode Merlot 2009 Merlot ...

[pinetrale]

02:35 AM on 01/18/2012

I found if you kneed and let a simple white bread dough rise 3 times instead of 2, its so much better, finer texture like a gourmet loaf above and beyond anything you can buy anywhere.

[JFaye]

09:33 AM on 01/18/2012

Good morning... Sipping my java, reading this and thinking, I could let it rise 3xs. My dad made bread often and come to think of it, sometimes he would allow the dough to rise that 3rd time.

[plantbasedpunk]

10:37 AM on 01/19/2012

I second the triple-rise. I usually make my dough a day in advance so that they all my rises go on for several hours.

[NHBill]

05:17 PM on 01/17/2012

One of the all-time best pizza I ever ate:

http://www.epicurious.com/recipes/member/views/TODD-ENGLISHS-FIG-AND-PROSCIUTTO-PIZZA-50072978