Pizza doesn’t have to stick to the usual, these builds break away from standard delivery-style crust and toppings without losing what works. Some use naan or tortillas, others start with charcoal crust, sheet pans, or even crock pots, but all finish with real structure and sharp flavor. From creamy seafood to jam, jalapeño, and layered meats, every recipe here gives a different angle without needing anything complicated or deep-fried. These don’t lean novelty, they hold together, slice clean, and bake with enough contrast to stay interesting all the way through.

Fig Jam, Caramelized Onion, and Prosciutto Pizza

Fig Jam, Caramelized Onion, and Prosciutto Pizza. Photo credit: Southern Food and Fun.

A thin layer of fig jam topped with soft onions, salty prosciutto, and crisped cheese. The crust stays light while the toppings build flavor. Serve as squares or wedges. A sweet-salty mix that bakes tight.
Get the Recipe: Fig Jam, Caramelized Onion, and Prosciutto Pizza

Spinach Artichoke Pizza

Spinach artichoke pizza on a counter ready to cut.
Spinach Artichoke Pizza. Photo credit: Maria’s Mixing Bowl.

Creamy spinach-artichoke spread used in place of red sauce and topped with mozzarella or parmesan. The crust holds up under the thick base. Bake until golden and bubbly. It cuts clean and serves like a dip-turned-dinner.
Get the Recipe: Spinach Artichoke Pizza

Mexican Steak Pizza

A personal-sized strong toppings pizza topped with diced tomatoes, green peppers, beef, cheese, fresh herbs, and a drizzle of barbecue sauce on a dark round serving board.
Mexican Steak Pizza. Photo credit: Little Bit Recipes.

Thin steak strips layered over salsa or seasoned sauce with shredded cheese, onions, and maybe a few black beans. The crust bakes crisp underneath. Serve hot with a squeeze of lime. It lands like taco night in slice form.
Get the Recipe: Mexican Steak Pizza

Two Pesto Chicken Pizza

Chicken Pizza loaded with Mozzarella on a tray.
Two Pesto Chicken Pizza. Photo credit: Call Me PMc.

Green and sun-dried tomato pesto layered with chicken and cheese for a two-tone finish. The pesto gives sharp flavor without soaking the crust. Serve sliced or as flatbread. It bakes fast and lands full.
Get the Recipe: Two Pesto Chicken Pizza

Tortilla Pizza

Four tortilla pizzas on a wooden cutting board.
Tortilla Pizza. Photo credit: Splash of Taste.

Tortilla used as the base for sauce, cheese, and quick toppings—baked or pan-fried until crisp. Serve cut or folded. It finishes fast and stays thin. Built for speed without skipping flavor.
Get the Recipe: Tortilla Pizza

Best BBQ Chicken Pizza

Four slices of pizza on a table.
Best BBQ Chicken Pizza. Photo credit: Call Me PMc.

Pulled chicken tossed in BBQ sauce, layered over crust with red onion, mozzarella, and maybe a drizzle after bake. The cheese balances the sauce and holds it all in place. Serve hot. A classic version with structure.
Get the Recipe: Best BBQ Chicken Pizza

Steak Pizzaiola

Steak Pizzaiola. Photo credit: Xoxo Bella.

Slices of cooked steak laid over tomato sauce with garlic, herbs, and mozzarella. The bake brings the sauce together without overcooking the beef. Serve in thick wedges. A fork-and-knife pizza with weight.
Get the Recipe: Steak Pizzaiola

Spider Halloween Pizza with Black Charcoal Crust

Spider Halloween Pizza with Black Charcoal Crust. Photo credit: Xoxo Bella.

Black crust baked with mozzarella and toppings arranged into a spider-web design using olives or peppers. It’s built for visuals but still bakes sharp. Serve warm with crisp edges. A theme pizza that doesn’t fall apart when sliced.
Get the Recipe: Spider Halloween Pizza with Black Charcoal Crust

Sheet Pan Caprese Pizza

Sheet Pan Caprese Pizza. Photo credit: xoxo Bella.

Thick crust baked in a sheet pan with sliced tomato, fresh mozzarella, and a drizzle of balsamic or pesto. The base stays soft with crisped edges. Serve in squares. A classic turned structured.
Get the Recipe: Sheet Pan Caprese Pizza

Shrimp Scampi Pizza

A pizza with shrimp and cheese on top.
Shrimp Scampi Pizza. Photo credit: Cook What You Love.

Shrimp cooked in garlic butter layered over white sauce or olive oil base with herbs and lemon. The crust stays crisp under the butter. Serve hot. It’s rich without going heavy.
Get the Recipe: Shrimp Scampi Pizza

Birria Pizza

A baked pizza with real texture is topped with strong toppings—ground meat, cheese, radish slices, chopped onions, herbs, and a drizzle of white sauce—presented on a pizza stone beside a floral napkin.
Birria Pizza. Photo credit: Cook What You Love.

Birria beef shredded over red sauce or consomé base with melted cheese, baked until the edges crisp and served with dipping broth. It’s bold, saucy, and packed. Serve hot, cut into wedges. A cross between taco and slice.
Get the Recipe: Birria Pizza

Margherita Pizza

Margherita Pizza. Photo credit: Xoxo Bella.

Tomato, mozzarella, and basil over thin crust with a drizzle of olive oil. The crust crisps, the cheese melts, and the tomato stays just soft. Serve hot. Classic, clean, and never extra.
Get the Recipe: Margherita Pizza

Carnivore Pizza

A person is grabbing a slice of pepperoni pizza.
Carnivore Pizza. Photo credit: Trina Krug.

Sausage, bacon, pepperoni, and more layered over sauce and cheese, built for weight but baked to hold. The crust needs to stay crisp underneath. Serve in large slices. It eats full without getting soggy.
Get the Recipe: Carnivore Pizza

Naan Pizza

An image of naan pizza with different toppings on each.
Naan Pizza. Photo credit: Urban Farmie.

Naan used as the base, baked with sauce, cheese, and quick toppings until golden. The bread gives chew and holds shape. Serve sliced or whole. A fast-format pizza that finishes strong.
Get the Recipe: Naan Pizza

Spaghetti Pizza

Spaghetti Pizza. Photo credit: xoxo Bella.

Cooked spaghetti layered into a crust base and topped like a regular pizza before baking until crisp. The pasta sets into sliceable pieces. Serve warm with a fork or by hand. A full-carb build that still cuts clean.
Get the Recipe: Spaghetti Pizza

A woman with shoulder-length blonde hair, wearing a white T-shirt and dark jeans, stands in a kitchen with a brick backsplash and stainless steel appliances. She is smiling and resting her hands on the counter.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

Read More About Me

Follow Lucy on social media:

Posted in:

You May Also Like:

Sign up with your email address to receive a 5-day series of Southern Cooking Secrets, followed by weekly emails with recipes and tips. We won't send you spam. Unsubscribe at any time.

Leave a comment

Your email address will not be published. Required fields are marked *