Heralded as an eternal crowd-pleaser for a reason, it’s not often that pizza disappoints, and this recipe library by Bon Appetit gives you over a dozen delicious reasons to preheat your oven. These homemade pizza recipes are sure to elevate your next at home pizza night in no time.

Caramelized Zucchini Flatbread

Tired of summer squash, try this delicious homemade pizza solution. The secret to a flatbread with a super-crunchy crust? Pre-roasting all of the veggies. This step concentrates their flavor, and also helps to cook out some of their moisture, which would otherwise soak into the crust. When shaping the dough, don’t be afraid to stretch it as thinly as possible—if the dough is springing back on you, just be patient and let it rest for a few minutes.

Buffalo Chicken Homemade Pizza

Combine two favorite foods in one inspiring package. A few tips: Letting the cast-iron pan preheat in a blazing hot oven will help ensure a crispy bottom crust, just be careful getting it in and out of the oven. You can use rotisserie chicken or your own leftovers. But what really makes this recipe stand out is the blue cheese dressing, which is mild enough to convert the blue cheese adverse.

Sheet-Pan Homemade Pizza with Brussels Sprouts and Salami

There is no higher calling of the humble Brussels sprout than this sheet-pan pizza. Pre-roast them until they’re well caramelized before assembling the pizza, which means all you have to do is make sure that the bottom crust is good and brown before sticking the whole thing under the broiler to get the cheese bubbling. The final result is a cheesy, crispy, can’t-stop-eating balance of flavor and texture.

“HEALTHYISH” Salad Pizza

Swap the red sauce for crisp lettuce tossed in a bracing dressing—and be amazed. Let the dough sit out for 20-30 minutes, which will make it easier to handle and stretch. It is highly recommend to make a double batch of pickled onions to layer in sandwiches, salads, and tacos that need a pick-me-up.

Cast-Iron Pizza with Fennel and Sausage

Pizza dough is usually sold as a 1-lb. ball. You only need 12 oz. for this cast-iron pizza recipe; tear off 4 oz. for making garlic knots. We used a 10″ pan, so if yours is bigger, use a bit more dough. Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.

“Making Perfect” Homemade Pizza

With the amount of love, time, and research that went into making what constitutes the “perfect” pizza, you’ll definitely want to share. You’ll only use one 200 g ball of dough and about 3 Tbsp. pizza sauce to make one pie, so you’ll have lots left over—with the best-ever excuse to invite people over for a pizza party, but you can also freeze the dough for up to two weeks to keep it on hand for whenever you need it.

Fried Egg Flatbreads with Nduja and Mustard Greens

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well. Give them a taste before you decide how much to put on.

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