When you start with a prepared bread shell crust, the toppings and creative meal ideas are endless. You can toss together a delicious pizza for breakfast, lunch and dinner!

Enjoy these easy, convenient recipes and helpful pizza tips.

You can prepare Asparagus Puff Pizza in less time than it takes to bake a frozen one. "It relies on a prebaked crust, so it's ready in a jiffy," notes Norma Shouse of Zephyrhills, Florida. For extra flavor, season the asparagus with garlic salt, basil and thyme before arranging in a pretty sunburst pattern.

"Preparing Sunny-Side-Up Pizza is the best way I know to make sure my family takes time for breakfast," comments Rose Koren of Bookfield, Illinois. "I just call out 'pizza's ready!' and amazingly everyone comes to the table."

"I combined our daughter's two favorite foods—pizza and grilled cheeseburgers—to create this main dish," says Tanya Gutierro from Beacon Falls, Connecticut. "Grilled Cheeseburger Pizza is very simple to make, and she and her friends love it. If you don't like the toppings, replace them with whatever you prefer."

"I always keep meatballs and bread shell crusts in the freezer to make Meatball Pizza at the spur of the moment," says Mary Humeniuk-Smith of Perry Hall, Maryland. "Add a tossed salad and you have a delicious dinner."

"We love the bold flavor of this pizza that's a bit different from the traditional," says Pat Stevens of Granbury, Texas. The pesto, cheese and olive topping makes a delicious statement. You can serve Three-Cheese Pesto Pizza as a main dish…or as a fun appetizer cut in smaller pieces.

Anne Zirkle of South Riding, Virginia adds mushrooms to this combination of her husband's favorite foods. "Philly Cheesesteak Pizza is an ideal busy weeknight recipe," she says.

The recipe for Individual Greek Pizzas comes from our Test Kitchen. By the way, cooking spinach in oil eliminates the need to squeeze the water from the leaves and keeps your pizza sauce from becoming too watery!


Pizza Tips

  • If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated. Taste of Home Test Kitchen
  • If I need chopped olives, I open a can of whole olives and drain the liquid. Then I move a knife up and down and back and forth in the can to chop the olives quickly, easily and neatly. This also works with canned pineapple. —Shawna Weick, Salem, Oregon
  • For a delicious new twist, include finely chopped celery with the other toppings on homemade or frozen pizza. —Mildred Chase, St. Petersburg, Florida
  • To quickly use a huge supply of garden tomatoes, I wash and core them, then puree in the blender with lemon juice, onion and celery to taste. This makes a great vegetable juice. I simmer several batches until slightly thickened for spaghetti sauce or until very thick for pizza sauce. I store it in the freezer. —Marion Wallenfang, Greenfield, Wisconsin
  • If you have leftover pizza sauce, try this idea. My family digs right into meat loaf made with canned pizza sauce stirred in and spread on top before baking. —Marilyn Davie, Taylor, Michigan.
  • Change the toppings to fit your family's preferences—try Italian sausage in combination with another meat or on its own or vary the veggies to your taste. You can also let each family member or guest bake his own individual pizza. Just grease ovenproof dinner plates, divide up the pizza dough and let each person pat out the dough to cover the plate. Have the sauce and a choice of toppings available. If you're in a hurry and don't want to roll out the dough, press it out on cookie sheets, add sauce and toppings and bake as directed. It's yummy either way! —Gaylene Anderson, Sandy, Utah


More Italian Pizza Recipes »