Everybody loves pizza. Whether it’s a plain tomato sauce and cheese pizza or a pizza cake, we have to thank the Italians for inventing one of the best foods in the world. But are you tired of that plain old pepperoni pizza? How about mushrooms and onions? Don’t get us wrong, pizza is always a delicious idea, but there is so much more you can do with either some ready-made dough or dough made from scratch. Either way, there are many ways you can enjoy great pizza with your friends and families.

So check out these 5 awesome pizza creations with their unconventional flavors and awesome comfort food mashups:

1. Bacon and Egg Pizza

6 ounces of thick cut bacon, cut crosswise into 1/3 inch pieces

1 tablespoon of heavy cream

4 large eggs

Kosher salt

2 tablespoons of unsalted butter

1 pound of pizza dough

All purpose flour for dusting

3 ounces of brie

2 ounces of shredded mozzarella

1/3 cup of creme fraiche

Preheat oven to 260 degrees C with a pizza stone inside. Spread the bacon on a pie plate and bake for 15 minutes. Stir once and cook until crispy. Transfer bacon to paper towels to drain.

In a bowl, whisk the cream and eggs with a pinch of salt. Cook the eggs and 1 tablespoon of butter in a nonstick pan over low heat. Whisk frequently until the eggs are creamy and form small curds. Remove the eggs from the heat and stir in the remaining 1 tablespoon of butter. Season with salt.

Stretch out the pizza dough to a 12 inch round pizza crust on a lightly floured surface. Spread the creme fraiche over the dough. Leave about an inch border around the dough for the crust. Top with bacon, mozzarella and brie.

Slide the pizza dough onto the pizza stone and bake for about 7 minutes or until the crust is lightly brown and the cheese is bubbling. Remove the pizza from the oven and then spoon the scrambled eggs on the top. Slide the pizza back to the oven and bake for another 2 minutes. Sprinkle with a bit of extra virgin olive oil. Cut into wedges and serve hot.

Recipe can be found here.

2. White Pizza With Spinach and Tomatoes

For the crust

1 ½ cups of warm water

2 ½ teaspoons of yeast

1 tablespoon of honey

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

1 teaspoon of kosher salt

3-4 cups of flour

3 tablespoons of olive oil

For the toppings

1 head of garlic

4 thinly sliced Roma tomatoes

1 -16 ounce bag of spinach, chopped and sauteed in garlic and oil

½ cup of fresh chopped basil

½ sliced red onions

1 cup of ricotta cheese

1 8 ounce pack of fresh mozzarella cheese, sliced

¼ cup of grated Parmesan cheese

Olive oil

Salt and pepper

Combine the warm water, honey, yeast, salt, onion and garlic powder in your mixer. Mix until the yeast dissolves. Turn the mixer to low and add the flour until the dough starts to pull away from the bowl. Knead the dough for about 10 minutes.

Grease a large metal bowl with olive oil. Form a dough ball and then transfer to bowl. Cover it with plastic wrap and a towel to let it rise. Leave for 2 hours in a warm place. Punch down and turn it into a bowl again and let it rise until the dough is double its size.

Preheat oven to 205 degrees C.

Cut the top off the head of the garlic and then drizzle it with olive oil and sprinkle with a dash of kosher salt. Wrap the garlic and roast it at 205 degrees C for about 30 minutes or until fragrant.

Raise the temperature of the oven to 287 degrees C. Put the pizza dough over an oven pizza stone or a pan to pre-bake until light brown. Remove the pre-baked crust from the oven.

Saute the spinach in olive oil and garlic.

Rub the roasted garlic around the pizza dough. Top the crust with the basil first to prevent it from burning and then add the mozzarella and ricotta in small portions, followed by the sauteed spinach and the parmesan cheese. Finish it off with the red onions and the thinly sliced tomatoes. Bake the pizza at the highest temperature until the crust is golden brown or when the cheese starts to bubble.

Recipe can be found here.

3. Spinach and Artichoke Pizza

1 pound pizza dough at room temperature

2 cups of drained marinated artichoke hearts. Cut into quarters

2 cups of baby spinach

8 ounces of grated mozzarella cheese

8 ounces of cream cheese

½ grated Parmesan cheese

Salt and pepper to taste

Heat the oven at about 230 degrees C. Shape the dough into 4 balls and place onto 2 cornmeal dusted baking sheets.

Divide the toppings evenly. Top pizza rounds with all the ingredients. Season with salt and pepper.

Bake until the crust is golden brown or for about 18-20 minutes. Enjoy it while its hot!

Recipe can be found here.

4. Chicken Enchilada Pizza

For the dough

1 1/8 cups of warm water

3 teaspoons of active yeast

3 tablespoons of honey

1 tablespoon of olives

3 cups all-purpose flour

1 teaspoon salt

2 boneless, cooked chicken breasts, sliced

1 tablespoon olive oil

½ red diced red onion

½ diced red pepper

½ diced green pepper

2 minced cloves of garlic

1 can of diced green chiles

1 teaspoon of ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 cup of enchilada sauce

6 ounces of grated sharp cheddar cheese

6 ounces of grated Monterey jack

1 cup of shredded lettuce

1 thinly sliced avocado

1 cup of shredded lettuce

Greek yogurt or sour cream

For the dough

Combine the yeast, water, honey and olive oil. Mix them up using a spoon until foamy and let it sit for 10 minutes.

Add 2 ½ cups of flour and salt and stir until the liquids and the flour combine. Form a dough using your hands and work it into a ball and then work with an additional ½ cup of flour. Knead the dough on a floured surface for a few more minutes.

Rub some olive into the bowl and then place the dough inside. Cover with towel and place in a warm place and let it rise for 1 ½ hours.

After rising to the dough, punch it down on a flat surface. Form the dough into your desired shape using a rolling pin. Place the towel over the dough to let it rise for 10 minutes.

Making the pizza

Preheat oven to 190 degrees C. Heat a large skillet over medium heat. Add olive oil.

Add the garlic, onions and the peppers with a pinch of salt. Stir well and cook until soft for about 5 minutes. Toss the chicken with the cumin, paprika, green chilies and chili powder. Saute them and cook for 5 minutes. Turn off heat when cooked through.

Spread about ½ cup of enchilada sauce over the prepared pizza dough. Sprinkle with a bit of cheese and then top it with the pepper mix and chicken.

Add the remaining cheese on top and spread it evenly. Put the pizza into the oven and bake for 25-30 minutes. After baking, top with avocado, tomato and lettuce. Serve hot with the sour cream or Greek yogurt and an extra drizzle of enchilada sauce.

Recipe can be found here.

5. Summer Pizza

For the dough

1/2 cup of lukewarm water

1 packet rapid rising yeast or 2 ¼ teaspoons

1 cup all purpose flour

1 teaspoon sugar

1 cup of white whole wheat flour

1 cup of bread flour

¼ cup of olive oil

A teaspoon of salt

For the toppings

1 pint of large cherry tomatoes, sliced

¼ cup of chopped basil

6 cloves of sauteed garlic

1 pound of mozzarella

2 tablespoons of of rinsed capers

Salt and olive oil

Pour water into a mixing bowl. Stir in the sugar. Sprinkle the yeast on top of the water and gently stir. Set this aside.

Combine the flour and salt and knead the dough using your mixer.

Now pour in olive oil into the yeast mixture until it forms into a shaggy dough ball. Flour a flat surface and knead it. Put the dough back into the mixing bowl. Cover with towel and let it rise for 40 minutes

Preheat the oven  to 230 degrees C. Once the dough has risen, punch down the dough and use a rolling pin to flatten it. Divide the dough into two and set one pizza dough aside with a towel covering it. Use a baking sheet and cover it with olive oil. Press the dough into a rectangle. Assemble the toppings  and bake at 230 degrees C for 13 minutes. Serve while hot.

Recipe can be found here.

Enjoy!

About Author

Jon specialises in research and content creation for content marketing campaigns. He’s worked on campaigns for some of Australia's largest brands including across Technology, Cloud Computing, Renewable energy and Corporate event management. He’s an avid scooterist and musician.