Celebrate National Pizza Day with a fresh, homemade pie. We’ve got you covered with savory recipes to satisfy all sorts of tastebuds.
A classic BBQ chicken pizza—with a fresh, modern twist.
LLOYD’S® Pig Beach BBQ Chicken Pizza with Arugula, Shallot & Banana Peppers
- 1 (16-inch) prepared pizza shell
- 1 16-ounce) package LLOYD’S® Hickory Hardwood Smoked Pulled Chicken with Pig Beach Mustard BBQ sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 shallot, thinly sliced
- 1/2 banana pepper rings
- 1 cup arugula
Heat oven to 425°F. Place pizza shell on pizza pan. Evenly spread chicken and sauce over pizza shell. Top with cheeses, shallots and banana pepper rings.
Bake 15 minutes or until crust is crispy and cheese is melted.
Top with arugula. Cut into wedges to serve.
Our take on a pizza-lover classic.
HORMEL® Cup N’ Crisp Detroit-Style Pizza
- 1 tablespoon olive oil
- 1 pound pizza dough
- 1 (5-ounce) package HORMEL® Pepperoni Cup N’ Crisp, divided
- 8 ounces brick cheese, cut into 1/2-inch cubes
- 8 ounces mozzarella cheese, cut into 1/2-inch cubes
- 1 1/2 cups pizza sauce
Drizzle olive oil into Detroit-style pizza pan or 9 x 13-inch baking pan. Use fingertips to gently push dough toward the pan edges until it starts to shrink back and won’t stretch any farther. Cover pan with plastic wrap and let rest 15 minutes to allow dough to relax.
Press dough into the sides and corners of the pan. Cover with plastic wrap and let rise 30 minutes.
Meanwhile, adjust oven rack to lowest position. If using a pizza stone, place on bottom rack and heat oven to 500°F.
Lay half the pepperoni evenly over top of dough. Top with cheese, spreading evenly all the way to edges of pan. Spoon sauce over surface in three even rows.
Transfer pizza to bottom rack of oven. Bake 10 minutes. Remove from oven and quickly arrange remaining pepperoni over top of pizza. Bake 5 to 8 minutes longer or until cheese is bubbly and edges have turned dark brown.
Remove pizza from oven, run spatula around edges to loosen from pan and let rest 10 minutes. Transfer pizza to cutting board, cut, and serve.
Calling all meat lovers—your new favorite pizza is here.
The Mighty Meatza Pizza
- 1 (16-ounce) package JENNIE-O® Lean Ground Turkey
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon of pepper
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons sliced ripe olives
- 1/4 cup chopped Canadian bacon
- 1/4 cup pepperoni
Heat oven to 350°F. Line large rimmed baking sheet with parchment paper.
In large bowl mix turkey, egg, Parmesan cheese, Italian seasoning, salt and pepper. Form mixture into a 12-inch round on prepared sheet. Bake 20 to 25 minutes.
Spread marinara sauce over turkey round and sprinkle with cheese. Top with ripe olives, Canadian bacon, and pepperoni.
Bake 5 to 8 minutes or until golden brown and cheese is melted. Always cook turkey to well-done, 165°F as measured by a meat thermometer.
Two of your favorites—chili and pizza—in one new, delicious dish.
Chili Pizza Delight
- 1 large, pre-baked pizza crust
- 1 (15-ounce) can HORMEL® Chili no Beans
- 2 cups shredded cheddar cheese
- 1/2 yellow onion, chopped
- 2/3 cup sour cream
- 2 sliced jalapenos
- Italian seasoning
- garlic salt
Heat oven to 375°F. Line a large baking sheet with parchment.
Spoon chili over pizza crust. Top with chopped onions and cheese. Bake on prepared sheet 10 to 12 minutes or until cheese is melted.
Spoon sour cream into a resealable zip top bag and snip off corner of bag with scissors. Pipe sour cream onto pizza.
Top with jalapeno slices, sprinkle with Italian seasoning and garlic salt as desired.