10 Party Wood Fired Pizza Ideas in 20 Mins

I’m really excited to share some fantastic wood-fired pizza ideas that will take your homemade pizza to the next level.

Whether you’re a seasoned pro with your wood-fired pizza oven or just getting started, these ideas can spark your creativity and help you make pizza night even more special.

The unique flavor of cooking over an open flame makes these wood-fired pizzas great. The smoky, charred crust and perfectly melted toppings create a taste that’s hard to beat.

I hope you find some new favorites to try and enjoy with your family and friends.

1. Margherita Pizza

Margherita Pizza is a classic favorite. This pizza has a simple yet delicious combination of ingredients. I love making it because it’s easy and always a hit with friends and family.

Ingredients:

• Fresh pizza dough
• Tomato sauce
• Fresh mozzarella
• Fresh basil leaves
• Extra virgin olive oil
• Salt

I start with a fresh pizza dough ball. If I’m short on time, I use store-bought dough. Then, I spread a thin layer of tomato sauce over the dough, leaving a bit of a border around the edges.

Next, I add slices of fresh mozzarella. You have to use high-quality mozzarella, as it really makes a difference. I also like to tear it into smaller pieces for more even distribution.

I top the pizza with fresh basil leaves. Basil adds a wonderful aroma and taste that pairs perfectly with the tomatoes and cheese.

Finally, I drizzle some extra virgin olive oil and sprinkle a pinch of salt.

If I can access one, I bake the pizza in a wood-fired oven. If not, I use a regular oven at its highest temperature. I place the pizza on a preheated sheet pan for a crisp yet chewy crust inspired by techniques from this Margherita Pizza recipe.

In just a few minutes, I have a warm, delicious Margherita Pizza ready to enjoy.

---

2. BBQ Chicken Pizza

BBQ Chicken Pizza is one of my favorites. The smoky flavor of the grilled chicken and the tangy BBQ sauce make a perfect combination.

First, I season the chicken breasts with salt, pepper, and garlic powder. Then, I grill them over direct heat until they reach an internal temperature of 165 degrees Fahrenheit.

After grilling, I let the chicken rest for a few minutes before slicing it into thin strips.

Next, for the dough recipe, I rolled it out on a surface sprinkled with cornmeal. This helps prevent sticking. I preheat my oven to 450 degrees Fahrenheit and lightly coat a baking sheet with olive oil.

With the dough ready, I use a small spoon to spread an even layer of BBQ sauce over the surface. This provides a tasty base for the pizza.

Now, I add the toppings: the grilled chicken, thinly sliced red onions, and a blend of mozzarella and cheddar cheese. I bake the pizza for about 12-15 minutes until the crust is golden and the cheese is bubbly.

For that professional touch, I place a large pizza stone in the oven at 550 degrees Fahrenheit for 20 minutes before baking.

---

3. Prosciutto & Arugula Pizza

One of my favorite combinations is prosciutto and arugula on a pizza. It’s easy to make but feels fancy enough for any occasion.

Preheat your oven and get a nice hot pizza stone. I find that 450°F works perfectly. Then, stretch out your pizza dough on a lightly floured surface. Make sure it’s thin in the middle with a slightly thicker crust.

Next, spread a thin layer of tomato sauce over the dough. Add some grated mozzarella cheese. The cheese is a base for the other toppings and melts into a gooey delight.

Bake the pizza for about 6-10 minutes until the crust is golden and the cheese is bubbly. Now comes the fun part. Once the pizza is out of the oven, drape slices of prosciutto over the top.

In a bowl, toss fresh arugula with olive oil, salt, and lemon juice. Pile the arugula on top of the prosciutto. This adds a fresh and peppery kick.

For an extra touch, drizzle some balsamic glaze over everything. The balsamic adds a sweet tang that complements the salty prosciutto and peppery arugula. If you want more details, check it out here.

---

4. Buffalo Mozzarella & Basil Pizza

Buffalo Mozzarella & Basil Pizza is a classic favorite at my house. The creamy buffalo mozzarella melts beautifully on the pizza, adding a rich and smooth flavor.

I start with a good pizza dough I make from scratch or buy. Making sure to coat the dough with extra virgin olive oil helps the crust get crispy and golden.

Next, I spread a thin layer of tomato sauce across the dough. I like to use a simple purée made from pulsed tomatoes for a fresh taste. Leave a small border around the edges.

For toppings, slice buffalo mozzarella and lay it evenly over the sauce. Fresh basil leaves come next, scattered generously over the cheese. This combination creates a delightful balance of flavors.

If you want to get creative, add a sprinkle of Parmesan or Pecorino Romano for extra cheesiness. Just make sure the oven is preheated to its highest setting.

I bake it until the crust is golden and the cheese is bubbly. Usually, this takes about 10-15 minutes in my wood-fired oven. Enjoying it fresh out of the oven is the best part!

---

5. Sausage & Ricotta Pizza

Sausage & Ricotta Pizza is a flavorful combination perfect for any wood-fired pizza night. Here’s how I like to make it:

First, I preheat the oven to 450°F and coat my pizza pan with olive oil. Cooking in a wood-fired oven gives it that authentic taste, so it’s worth the extra effort.

I cook the Italian sausage in a skillet until it’s browned, breaking it up as it cooks. This should only take about 3-5 minutes. Remember to drain any excess fat.

Next, I spread pizza sauce evenly over the crust, leaving a small border.

I then drop spoonfuls of creamy ricotta cheese over the sauce. The ricotta adds a rich, creamy texture that pairs wonderfully with the sausage.

Finally, I sprinkle the cooked sausage and shredded mozzarella on top. This helps everything melt together beautifully.

I recommend baking the pizza until the crust is golden and the cheese is bubbly, usually about 10-15 minutes.

For some extra flavor, add some fresh basil or a drizzle of olive oil after baking.

---

6. Smoked Salmon and Dill

When I think of a unique pizza topping, I can’t go wrong with smoked salmon and dill. This combination is perfect for a wood-fired oven.

I start with a basic pizza dough and spread a layer of cream cheese mixed with lemon juice and dill. This adds a creamy base that balances the smokiness of the salmon.

Next, I lay thin slices of smoked salmon over the cream cheese. The saltiness and rich flavor of the salmon work wonderfully with the herby dill.

I like to sprinkle some capers and thinly sliced red onions on top. The capers provide a salty pop, while the onions add a bit of crunch and sharpness.

I garnish the pizza with a little more fresh dill for the final touch. It adds a burst of color and flavor. If I’m feeling fancy, a squeeze of lemon juice on top makes it even better.

This pizza is best enjoyed fresh out of the oven with a crispy, golden crust. Check out this idea from the Laughing Spatula for more inspiration.

---

7. Mushroom & Truffle Oil Pizza

Mushroom & Truffle Oil Pizza is a simple but flavorful option for a wood-fired pizza night.

Here’s a quick list of ingredients:

• Pizza dough
• Tomato sauce
• Shredded mozzarella cheese
• Sliced mushrooms
• Garlic
• Olive oil
• Truffle oil

I start by preheating the oven to 475°F. If you have one, using a pizza stone helps ensure maximum crispiness.

First, sauté sliced mushrooms with garlic in olive oil until golden brown. This step brings out the earthy flavor of the mushrooms.

Next, I spread a thin layer of tomato sauce on the dough. Then, sprinkle a generous amount of shredded mozzarella cheese over the sauce.

Before adding the mushrooms, I like to roast them a bit more. I spread them on the pizza and lightly drizzled truffle oil all over. The truffle oil adds a rich, aromatic flavor that pairs perfectly with the mushrooms.

I sometimes add a few fresh arugula leaves on top after the pizza is out of the oven for an extra touch. This adds a peppery bite that complements the savory flavors.

---

8. Spicy Pepperoni Pizza

One of my favorites is the Spicy Pepperoni Pizza. This pizza brings together the classic pepperoni with a kick of heat.

I start with a wood-fired crust known for its crispy texture. Pepperoni slices are a must, but I add a twist with spicy pork soppressata.

For extra heat, I use red pepper flakes and spicy pickled peppers. They add a burst of flavor that balances the tangy tomato sauce.

To top it off, I layer mozzarella cheese and parmesan. The cheese melts beautifully in the wood-fired oven, creating a bubbly, golden crust.

Trust me, this is a crowd-pleaser. Pair it with a cold drink; you’ve got the perfect spicy treat.

---

9. Spinach and Feta Pizza

Spinach and Feta Pizza is a great choice for any pizza night. It’s simple, healthy, and bursting with flavor.

First, I start with a good pizza dough. You can make your own or use a store-bought base.

Toppings:

• Fresh spinach: Adds a healthy green touch.
• Feta cheese: Salty and crumbly, perfect with spinach.
• Mozzarella: Melts beautifully, adding creaminess.
• Garlic: Enhances the flavors with a bit of a kick.
• Olive oil: To drizzle on top for extra richness.

I spread a light layer of olive oil on the base, followed by minced garlic to assemble. Then, I add a generous amount of spinach. I like to top it off with crumbled feta and mozzarella for that gooey goodness.

One tip is to ensure your spinach isn’t too wet; otherwise, your pizza might get soggy. Fresh spinach works great, but I’ve also used baby spinach in a pinch.

I bake my pizza until the crust is golden and the cheese is bubbly. It’s ready in about 15 minutes if using a wood-fired oven.

Check out tips from The Clever Meal’s spinach pizza recipe or Cook It Real Good’s version for more ideas.

Spinach and Feta Pizza is a solid choice that never disappoints.

---

10. Pesto & Tomato Pizza

Making a Pesto & Tomato Pizza in a wood-fired oven is very easy.

Start by spreading a generous layer of pesto on the pizza crust. I love using fresh basil pesto for its rich flavor. Next, add thin slices of juicy tomatoes. Roma or heirloom tomatoes work great for this.

To enhance the flavors, I sprinkle some crumbled goat cheese on top. Goat cheese adds a creamy and tangy touch.

After baking in the wood-fired oven, I like to garnish the pizza with fresh basil leaves for a finishing touch. It’s simple but incredibly tasty and refreshing.

For a bit of variety, consider adding sun-dried tomatoes for added depth. This combination is a sure hit, bursting with fresh and bright flavors.

You can get creative by experimenting with different types of pesto, like sun-dried tomato pesto or arugula pesto. Each variation offers a unique taste.

Enjoy this delicious Pesto & Tomato Pizza with a crisp salad or a glass of wine for the ultimate pizza night.

---

Essential Tips for Perfect Wood Fired Pizzas

Making a perfect wood-fired pizza comes down to a few key factors. It starts with choosing the right wood, maintaining the ideal temperature, and using a pizza peel effectively.

Choosing the Right Wood

The type of wood you use greatly impacts the flavor of your pizza. I prefer hardwoods like oak, hickory, or maple.

Because they burn hotter and longer, providing consistent heat. Fruitwoods like apple or cherry add a sweet, smoky flavor that complements many toppings.

Avoid softwoods like pine. They burn too quickly and produce too much soot, which can ruin your pizza. Also, never use treated or painted wood, as they can release harmful chemicals when burned.

List of Good Woods:

• Oak
• Hickory
• Maple
• Apple
• Cherry

Sticking to these woods keeps my pizza tasting great every time.

Maintaining the Perfect Temperature

Keeping the right temperature is crucial. I aim for 700-900°F (370-480°C) for the perfect crust. Too hot, and your pizza may burn; too cool, and it won’t cook evenly.

To reach this temperature, I start my fire an hour before cooking. I keep an infrared thermometer handy to monitor the heat. This tool helps me adjust the wood or airflow to maintain a steady temperature.

Tips for Temperature Control:

• Preheat the oven for at least an hour.
• Use an infrared thermometer.
• Add wood as needed to keep the temperature.

Finding that sweet spot ensures my pizzas cook perfectly every time.

Using a Pizza Peel

Using a pizza peel might seem tricky, but it’s essential for getting your pizza in and out of the oven without a hitch. I always dust my peel with flour or cornmeal to make sliding the pizza off easy. A quick, firm yank does the trick when placing the pizza in the oven.

Steps for Using a Pizza Peel:

1. Dust the peel with flour or cornmeal.
2. Assemble the pizza on the peel.
3. Give it a quick shake to make sure it’s not sticking.
4. Place it in the oven with a swift, confident motion.

Removing the pizza follows the same principle: a quick slide under the pizza and a firm pull. Practice makes perfect, and pretty soon, you’ll be handling that peel like a pro!

---

Pairing Your Wood Fired Pizza

Pairing the perfect drink, side dishes, and desserts with wood-fired pizza can elevate your meal from great to unforgettable. Making thoughtful choices will complement the flavors and create a delightful dining experience.

Pair with Wine

Wine can be a fantastic match for wood-fired pizza. A light red like Chianti or Pinot Noir works wonders for a classic Margherita pizza with its fresh tomato sauce and mozzarella. They aren’t too heavy and emphasize the tomato’s tanginess.

I prefer a full-bodied red like Zinfandel or Syrah when I enjoy a rich pizza topped with spicy sausage or pepperoni. These wines hold up to the bold flavors.

A crisp white wine such as Sauvignon Blanc or Pinot Grigio makes a perfect companion for white pizza with ingredients like mushrooms and cream-based sauces.

Side Dishes

I like serving a simple arugula salad with lemon vinaigrette for fresh, light side dishes. The peppery greens and tangy dressing balance the rich flavors of the pizza.

Garlic knots are a favorite at my table. They add a comforting and familiar taste, especially when served with marinara sauce on the side for dipping.

Roasted vegetables, like zucchini and bell peppers, make a hearty side that complements the smokiness of wood-fired pizza. They add color and nutrients to the meal.

Desserts

A sweet ending can round off your wood-fired pizza meal beautifully. Tiramisu is a classic choice that never fails to impress. Its creamy layers and coffee-soaked ladyfingers provide a luxurious contrast to the savory pizza.

When I crave something simpler, I turn to gelato. A scoop of lemon or raspberry gelato cleanses the palate with its refreshing tartness.

Another excellent choice is a fruit tart with a crispy crust and sweet, juicy filling, like strawberries or blueberries. It feels light yet satisfying after a hearty pizza meal.