How to Throw a Pizza Party

Step 1. Pick your base. 

You can go 1 of 3 ways here. Pesto, classic red sauce, or olive oil only. A basil or lemon balm pesto goes great with mozzarella, marinated artichoke hearts, some thinly sliced red onion, and maybe a little parsley thrown on for good measure. Classic tomato base is the perfect foundation for a traditional Margherita (add cheese and basil) or a pile of peppers and mushrooms. Going sauceless means you can get creative and focus on more complex toppings, such as pear, arugula, gorgonzola, and prosciutto with a balsamic drizzle, or more delicate ones.

Step 2. Pick complimentary toppings. 

Think about what flavor you’re playing off of as you add things. Pestos go well with fresh, green, and herby ingredients and a lot of cheese. Traditional red pizza sauce supports almost anything, and a sauceless pizza (brushed with olive oil), you can play up with more intense ingredients (a lot of red onion) or down with less intense ones (cherry tomatoes and chervil). 

Keep how these flavors work together in mind as you add to your pie. Below are a few can’t-go-wrong combinations.

Each of the following makes 1 personal pizza 

Margherita Pizza with Gardyn Cherry Tomatoes

Ball of pizza dough 

1-2 spoonfuls of red sauce 

1-2 handfuls Gardyn cherry tomatoes

A few leaves Gardyn basil (added after baking)

Artichoke Burrata Pizza with Gardyn Lemon Balm Pesto

Ball of pizza dough

1-2 spoonfuls Gardyn Lemon Balm Pesto (recipe below)

Marinated artichoke hearts (as many as you like)

Ball of burrata, torn and spread across pizza

Gardyn Arugula, Pear and Gorgonzola with Balsamic Drizzle

Gardyn Arugula or American mustard (harvesting when young gives a less bitter taste and helps keep your Gardyn producing)

Ball of pizza dough

Half a red pear, thinly sliced

Handful gorgonzola crumbles

A couple drizzles of balsamic drizzle (sometimes called balsamic glaze)