Looking for an unexpected way to entertain friends and family? Host a pizza party! It's a fun way to celebrate birthdays, game day, movie night or get everyone to cook together. If you are not up for making pizza dough from scratch we've included a nice little shortcut (just scroll down the spinach pizza recipe). Those looking for a gourmet twist to an old classic will enjoy our recipe for deep fried pizza. Many of these pizzas are vegetarian but feel free to top them with sausage, pepperoni and your favorite meaty toppings. Here's what to make:
HOMEMADE PIZZA DOUGH
Five ingredients is all you need to make this authentic Italian pizza dough. You'll need to refrigerate it for 24 hours but your patience will pay off.
SOFT CHEESE PIZZA
This creamy white cheese pizza is a nice departure from tomato-topped pies. Learn how to make it so you can add variety to your pizza party.
You can get pretty creative with this pizza recipe - just top it with your favorite veggies. Thinly sliced onions, bell peppers, black olives and herbs make great toppings.
PIZZETTA WITH SHRIMP
These tasty mini pizzas are perfect for treating guests to individual pies. After being baked each pizzetta, the Italian word for small pizza, is topped with sautéed shrimps, mixed herbs and a sprinkled with cheese.
Ribboned zucchini makes a stunning topping for this easy pizza recipe layered with mushrooms, black olives and freshly grated Parmesan cheese.
FRIED PIZZA RECIPE
Here's a gourmet pizza recipe that will wow your guests. The crust is deep fried then topped with luscious buffalo mozzarella, a thick tomato confit and plenty of extra virgin olive oil.
Don't have the time or patience to deal with making pizza dough? Take a shortcut and use puffed pastry as a base. This mouthwatering pizza is layered with sautéed spinach but the topping possibilities are endless.
Got leftover pizza dough? Use it to make a few tasty calzones filled with ham, mozzarella cheese and your favorite veggies.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.