Every kind of pie you need at a pizza party

Pizza Friday? Movie night? Whatever the occasion, crank that oven to high and let the good times roll with golden pizza fresh from the oven, ready to slice and share.

Source: Jiwon Kim

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Looking for something easy, comforting and always a crowd-pleaser? Well you really cannot go wrong with pizza. The only question is: how much time and effort do you want to put into it? Here are some of the best pizza recipes, whether you're going traditional with a homemade base, or experimenting with different options.

No time to make pizza dough?

Try this Cheat's pizza which uses flat bread as the base - you still have the same homemade feel with a fraction of effort.

Cheat's pizza Source: Donna Hay

Homemade pizza tips

A couple of quick tips for making pizza at home.

Firstly, if you've got a wood-fired pizza oven, we're all coming to your place.

Secondly, if you don't, you'll want to get your kitchen oven as hot as you can to get that crisp-crust, bubbly-cheese action happening. Alternatively, you can use the barbecue if it's got a hood - just crank it up, sit an oven rack or pizza stone onto the grill, and pop your pizza on top.

Get your kitchen oven as hot as you can to get that crisp-crust, bubbly-cheese action happening.

A pizza stone is an excellent tool if you can get your hands on one. It will ensure you get a crispy crust without burning the cheese and other toppings.

Also make your dough well in advance to allow ample proving time (this will develop flavour and gluten) and use the best baker's or pizza flour you can find.

Finally, the secret is in the sauce. Make the best tomato sauce you possibly can to really make your pizza sing. Ditch the tomato paste, immediately.

You can't go wrong with any of these pizza recipes. Put everything together in advance, so when your mates arrive for the big watch party, all you have to do is pop the pizzas in the oven.

Gem of a start

Sapphire potato, stracchino, rosemary and vincotto pizza will impress before the basketball even starts. Source: Benito Martin

A potato pizza makes a great appetiser. Serve this one up to impress your guests on arrival - it uses purple sapphire potatoes as a little nod to the Sapphires magic. Potato pizza tastes just as good cold as when it's straight out of the oven.

Oven optional

Out of the frying pan, into the mouth with this Neopolitan pizza. Source: Cook like an Italian

This Neapolitan pizza is made in a pan on the stovetop with just a little help from the grill. Starting with a scorching hot pan means the perfect crispy bottom.

Mix it up

Bulgogi beef pizza is about to become your new favourite mash-up. Source: Donal's Asian Baking Adventure

Once you've got the dough right, pizza is all about the toppings. Bend the rules by bringing some Eastern flavours on board. This pizza is topped with bulgogi beef mince, a tomato passata mixed with gochujang, mozzarella and kimchi.

Artichoke or arti-nope

Stefano Manfredi's pork and fennel sausage, artichoke and ricotta pizza really should be tried. Source: Murdoch Books / © Bree Hutchins

You either love artichokes on your pizza or you don't. If you fall into the 'yay artichokes' camp, dive into this pork sausage and ricotta number. If you're feeling more 'nay' then step aside and leave the artichokes to us.

Go native

Kangaroo pizza with beetroot, feta and rocket adds something different to a pizza party. Source: K-ROO

Adding kangaroo will please those with a penchant for meat-lovers pizza. It adds a meaty richness and does well in the oven, staying tender during baking. This version has a beetroot base, instead of tomato, and feta steps in for mozzarella cheese.

Simple but brilliant

Source: Jiwon Kim

When you’re after something simple yet brilliant, let your pizza dough prove overnight in the fridge for a base that’s full of flavour. Top it with a cherry tomato sauce, then add your favourite finishing touches after baking—think shaved mortadella, quality tinned fish, or briny olives.

Mexican rave

Poblano, corn and zucchini pizza proves that cultures are meant to merge. Source: Pati's Mexican Table

Don't be afraid to take inspiration from the taco. This Mexican poblano, corn and zucchini pizza proves that the flavours can be unexpectedly brilliant on a base of baked bread.

No-gluten, no worries

Cauliflower pizza is absolutely dough-licious. Source: China Squirrel

Cater for your gluten-free friends with a cauliflower pizza base. It turns out just as crisp, light and flavoursome as the usual flour-based dough. You might even find this one topped with tomato, ricotta and chilli is the first to be eaten.

Sweet competition

A vegetable base makes a tasty change to the standard doughy version. Source: Nikki To

Competing for the gluten-free pizza of the night is this sweet potato version. The base is veggie-forward, boasting the natural honey notes that come from sweet potato to complement a tomato, goat's cheese and spinach topping.

Nothing fishy

Big, bold flavours will hopefully match the NBL game action. Source: Benito Martin

France’s answer to the pizza, pissaladière originated in Nice and can be made with a bread or pastry base, eaten hot or cold. It is full of the strong flavours of the south of France – anchovies, thyme and olives.  Caramelised onion makes an amazing tomato sauce substitute.

Reach new heights

Originating in the Italian mountains, Alpine pizza borrows gruyère from neighbouring Switzerland. Source: Two Greedy Italians

Italian pizza doesn't always feature tomato sauce and mozarella. Alpine pizza uses Gruyère cheese and crème fraîche to top salami and onion.

Move over chips

The fugazzeta – derived from the word ‘focaccia’ – was created by a Genoese immigrant baker at the beginning of the last century. Source: SBS Food

The Argentinian fugazzeta is the country's equivalent to Italian pizza. With over half the Argentinian population believed to be of Italian descent, it just makes sense. Topping it with mountains of onion and cheese (a classic combo) just makes sense, too.

Lahmacun love

This oval-shaped flatbread topped with spicy lamb or beef mince is Turkey’s take on pizza. Source: SBS Food

Lahmacun is the Turkish version of pizza, enjoyed all over as a late afternoon snack. The pizza uses a thinner dough base and the toppings are suitably spicy. You can make your lahmacun as big as your oven will permit then cut large slices to roll up and eat.

Leave room for dessert

Thank goodness for the dessert stomach. Source: Cherry and chocolate dessert pizza (Smith Street Books)

The fact that something called a 'dessert pizza' is a thing makes us very happy indeed. This drool-worthy version is spread with a mixture of mascarpone, lemon zest and cherries, then topped with grated dark chocolate and mint leaves to serve.