Molly Yeh’s Best Recipes for Pizza Friday | Girl Meets Farm

A healthy drizzle of olive oil will help the crust and kale crisp up in the oven. Molly makes sure to add a lot of kale and cheese on top before baking since the kale will shrink and the cheese will melt in the oven.

Molly’s Basil Mint Pesto is the star of this pizza. Toasted pine nuts add delicious, rich buttery flavors while fresh mint complements the earthy flavors of the basil.

Customize the flavors in the cheesy, meaty filling by adding your favorite herbs and spices.

A bit of whole-wheat flour in the dough adds rich, nutty flavors to this pizza, while fresh spinach and herbs balance out the heartiness of the potato slices and cubed ham.

Fresh mozzarella, chopped salami and black olives add the familiar pizza topping flavors you love to this salad. Molly also seasons the crispy chickpeas with her homemade ranch seasoning to take this dish to the next level.

Sliced pork, queso fresco and fresh pineapple add the traditional flavors of an al Pastor taco to this pizza. Molly’s homemade tomatillo salsa can be used to top the pizza or served on the side with chips.

Instead of buttermilk, this dip uses a base of Greek yogurt to add tangy flavors to Molly’s homemade ranch seasoning.

Creamy ricotta cheese, butternut squash and ground sage add cozy flavors to this pizza. Molly tops it off with a zesty, lemony arugula salad and freshly shaved Parmesan.

These kid-friendly treats have a three-cheese center mixed with salty pepperoni and wrapped in a flaky, buttery crust.