35 Pizza Topping Ideas That Are Way More Exciting Than Plain Ol’ Pepperoni

Your pickiest eater is no match for thin-sliced spuds, gooey mozzarella and creamy burrata.

The focaccia base—crispy on the outside, chewy on the inside—is a mind-blowingly simple shortcut. Make a few slices jalapeño-free if your kids aren’t into spicy foods. It’s still just as delicious.

Does it get better than a mess-free, 15-minute meal? We think not. Swap sauce for hummus, then let the kids go ham with the toppings.

Put down the tongs and step away from the Caesar dressing. We’re mixing things up with a zingy mustard vinaigrette and ricotta.

Bookmark it now, whip it up for Thanksgiving cocktail hour later.

It may sound like a stretch. But salty prosciutto, sweet grilled pineapple and nutty Gouda are more kid-friendly than you might think.

Pizza first thing in the morning might just be enough to get them out of bed (even on a Sunday).

File this under Genius Ways to Trick Kids into Eating Vegetables.

This pie is prime for freestyling. Substitute any vegetables they’ll pick off their plates with ones they won’t, like broccoli or sweet potato.

They’ll need their energy for trick-or-treating, and this fall pie has Halloween dinner written all over it.

One of the most iconic appetizers of all time just got a doughy makeover.

We wouldn’t blame you (or your kid) for trading tomato sauce for teriyaki.

The star here is the zesty lemon-tahini sauce.

Fresh herbs and zippy balsamic meet tangy goat cheese and fontina.

Trust us: No one will complain about a layer of crumbled tortilla chips on top.

If the kids turn their noses up at the sprouts, just point them in the direction of all that crispy prosciutto. And if that doesn’t work, go ahead and swap it for bacon.

Brown butter is basically nutty, savory liquid gold—and it’s shockingly easy to make yourself.

Since this pie already screams summer, take it up a notch further by finishing it on the grill.

Goat cheese and fig vinegar? We had no clue a Philly cheesesteak could be this fancy.

Hold off on the sriracha mayo and fresno chiles so it’s not too spicy for the little ones. Then, take your own slice and bring on the heat.

Creminis are a lot more kid-friendly once they’re browned in thyme butter.

Carnitas are typically made with pork, but this version puts fall-off-the-bone chuck roast centerstage.

Tamarind, a tropical fruit, is super sweet and tangy—just the pairing for salty Parmesan and mild fontina.

You’ll want to make this gluten-free crust over and over (and over…) again. The key ingredient is chickpea flour.

California Pizza Kitchen has nothing on this copycat. The kids will go nuts for the homemade peanut sauce and coconut crema.

It’s just like their other favorite dinner, from the cheddar cheese to the sliced pickles. All that’s missing is the bun.

Well, pesto sauce is one way to get the kids to eat their leafy greens.

The recipe calls for a homemade chipotle spice mix made from pantry staples, but you can definitely substitute with a store-bought version.

Preparing pork tenderloin in a slow cooker basically guarantees that it’ll turn out fork tender.

Swap pizza dough for a fresh-baked loaf of French bread—it’ll soak up every last drop of the balsamic reduction.

Try substituting the asparagus for cauliflower if the kids are craving something less, um, green.

Just in case your family has only tried fruit on pizza when it’s slathered in Nutella.

Think of it as a Spanish take on the iconic bacon, egg and cheese.

Instead of using expensive truffles, this recipe calls for roasting cremini and button mushrooms and topping the pizza with truffle cheese instead.

This Indian-inspired dish uses store-bought chicken, meaning it’ll leave you with plenty of time to whip up dessert.