Pizza crust can make or break a pizza. Today, we see more and more different crust styles — thin, deep-dish, stuffed, and everything in between. People love their crust!
And because pizza crust gets so much love, why limit it to pizza? We’ve rounded up 17 recipes with pizza dough so you can make irresistible foods that aren’t limited to what you’d find in an Italian pizzeria.
Breadsticks are a versatile snack—perfect for an appetizer at a party with a side of marinara sauce or a dinner sidekick—and they’re easy to make with pizza dough. Simply cut and then roll out the dough into six-inch lengths. Leave them plain with salt, or season with garlic, crushed red pepper, and salt like in this recipe from Our Everyday Life.
Eat This! Tip: If you prefer your sticks on the crispy side, roll out the dough thin and twist it.
Buffalo Chicken Bites
Football season is a great excuse to score big with some fun-loving snacks. Claudia Sidoti, head chef Hello Fresh, a leading meal delivery service, suggests using a premade pizza dough to wrap up these bites.
Crank the oven up to 400 degrees. Blend some mayo, milk and a bit of ranch dressing and, if you dig blue cheese, toss that in, too. Keep it in the refrigerator to chill. In another bowl, mix cooked chicken, your preferred cheese (we like mozzarella), and buffalo sauce. Cut the pizza dough into squares, and then place the chicken mixture on each square. Fold one side over and use a fork to seal the three edges tight. Brush with butter, sprinkle on more cheese and pop in the oven for about 15 minutes. Serve with ranch dressing.
Crackers are a cheese plate’s BFF. They also make a great soup companion and are a fun-loving crunch for dips. Pizza dough makes a perfect cracker, provided you roll the dough very thin. And give the crackers time after baking to crisp up. Go ahead, sprinkle cayenne pepper, sea salt, Parmesan cheese, grated Asiago cheese, or whatever secret ingredient code you crack for your crackers. For a more in-depth recipe, check out how Circle B Kitchen does it.
We’re on a roll, so how about cinnamon rolls? Basically, we’re talking pizza dough with butter, cinnamon and sugar and that clutch cinnamon roll ingredient, a gooey vanilla or cream cheese glaze. Just a Taste has exactly the recipe you’re looking for to use up your leftover pizza dough (plus a killer glaze to drizzle on top).
You can easily make knots at home using pizza dough, says Sidoti. Twist your dough into a knot, brush with garlic butter (simply zap some butter and minced garlic in the microwave for 10 to 15 seconds), and follow with a sprinkling of Parmesan cheese, basil, oregano, and Italian seasoning. Throw your knots into a cast-iron skillet, toss it in the oven at 400 degrees and bake until golden brown.
Fall means apple pie season. Follow this recipe from Heart & Soul in the Kitchen by Jacques Pepin uses store-bought pizza dough to make an apple galette. And it’s easy as pie to make.
Turkey or chicken pot pie made with pizza dough takes comfort food to another level. Make a typical pot pie or opt to bake ramekin pot pies for a party or to please little tykes. Keep it traditional with peas and carrots or go Mediterranean (think olives, artichokes, and tomatoes) like how Taste of Home does it.
Cheesy Onion Focaccia Bread
You can turn any meal into gourmet by adding a cheesy focaccia bread, suggests Sidoti. Just top your pizza dough with brown sugar, onions, Italian seasoning, cheese, and bake.
Stromboli is excellent when made with pizza dough, says Sidoti. Take half of your dough and layer ham and pepperoni lengthwise. You can also add onion, pepper, marinara sauce, salami, bologna, fresh mozzarella, and other cheeses if you like. Sprinkle with spices like basil, oregano and garlic powder. Roll up the dough around the toppings and seal the edges tight. Bake at 375 degrees for about 30 minutes or until golden brown. Serve with heated marinara sauce.
Who doesn’t love dumplings? The irresistible pillows of goodness perfectly round out a flavorful fall soup or hearty winter stew. Our Everday Life explains exactly how you can use pizza dough to make your dumplings.
Pigs in a Blanket
Simple Comfort Food has a killer recipe for pigs in a blanket. These bad boys are wrapped in a doughy blanket that’s lined with a spread of garlic, Dijon mustard, and cheddar cheese—a great app for an adult party. Of course, you can always diss the Dijon and garlic for fussy kid eaters, and for fewer calories, drop the cheese.
Lisa Cohn, RD, recommends making dipping sticks to clients in her NYC nutrition and wellness practice, Park Avenue Nutrition. Slice the pizza dough thin into 3-inch by 1-inch pieces, sprinkle with dried herbs and toss in the oven to bake. Dip ideas: hummus, guacamole, salsa, low-fat cheese spread, and yogurt dip.
This offspring of quiche and pizza dough is a one-skillet deal blogger Imma Eat That named Quichzza. You’ll basically press the uncooked pizza dough into the skillet and then pour in the eggs and whatever other ingredients you crave like tomatoes, bacon, onions. Pop the skillet into the oven and voila, quiche with a pizza dough swag.
Pinwheels are a fun, bulked-up snack for game day or lunch for the kiddies. Cohn suggests rolling out the dough thin, layer with low-fat cheese, sliced chicken/turkey/vegan meat like tofurky, and grated zucchini or fresh spinach. Roll up, bake and slice into one-inch wide pinwheels.
Fruit and Cheese Bakes
A health-conscious, warm dessert idea from Cohn: Roll out the dough to medium thickness (1/6 of an inch) and spread whipped cottage cheese or farmers cheese to ¼ inch thick, then layer with low-sugar apple, pear or mixed fruit sauce, and bake. Cut into squares, and sprinkle with cinnamon or lemon zest.
BLT on Grilled Flatbread
Fire up the grill. The flatbread for Family Style Food‘s BLT is made with pizza dough and cooked on a pizza stone right on the grill rack. It’s a quick meal to prepare. But frankly, they had us at bacon.
Make it Octoberfest all year round with beer and Bavarian pretzels (lederhosen optional). These pretzel bites, a la Life a Little Brighter, are easy to make. And here’s a pretzel factoid: the only thing preventing pizza dough from becoming pretzels in the first place is a quick bath in hot water with baking soda.