Craving pizza night but short on time? Boboli crusts are your secret weapon for creating delicious, restaurant-quality pizzas in minutes. Whether you’re feeding a hungry family or treating yourself after a long day, these 20 creative recipes will transform your quick dinners into something truly special. Get ready to discover your new favorite combinations that make weeknight meals both easy and exciting!
Margherita Boboli Pizza with Fresh Basil
You know those nights when you want pizza but don’t want the delivery wait? This Margherita Boboli comes together in minutes with that classic fresh basil finish.
Ingredients
– One 12-inch pre-baked Boboli pizza crust
– A half cup of your favorite pizza sauce
– 8 ounces of fresh mozzarella cheese, sliced into ¼-inch thick pieces
– A handful of fresh basil leaves
– A tablespoon of olive oil
– A pinch of salt
Instructions
1. Preheat your oven to 425°F.
2. Place the Boboli crust on a baking sheet.
3. Spread the pizza sauce evenly over the crust, leaving a ½-inch border around the edge.
4. Arrange the mozzarella slices in a single layer over the sauce.
5. Drizzle the olive oil over the cheese.
6. Sprinkle the salt evenly across the pizza.
7. Bake for 10-12 minutes until the cheese is completely melted and starting to bubble.
8. Check that the crust edges are golden brown.
9. Remove the pizza from the oven using oven mitts.
10. Let it rest on the baking sheet for 2 minutes to set.
11. Tear the fresh basil leaves and scatter them over the hot pizza.
Bubbly mozzarella stretches beautifully against the crisp Boboli base. The fresh basil adds a bright, aromatic punch that cuts through the rich tomato sauce. For a fun twist, drizzle with balsamic glaze right before serving for extra tang.
BBQ Chicken Boboli Pizza with Red Onions
Ready for a pizza night upgrade? This BBQ chicken Boboli pizza comes together in minutes but tastes like you spent hours. Red onions add the perfect zing to balance the sweet and smoky flavors.
Ingredients
– One pre-made Boboli pizza crust
– About 1/2 cup of your favorite BBQ sauce
– 1 cup shredded cooked chicken
– A generous handful of shredded mozzarella cheese
– Half a red onion, thinly sliced
– A couple tablespoons of chopped fresh cilantro
– A light drizzle of olive oil
Instructions
1. Preheat your oven to 425°F and place a rack in the middle position for even cooking.
2. Place the Boboli crust on a baking sheet and lightly brush the edges with olive oil to help them crisp up.
3. Spread BBQ sauce evenly over the crust, leaving about 1/2-inch border around the edges for the crust.
4. Sprinkle shredded chicken evenly over the sauce layer.
5. Top with shredded mozzarella cheese, covering the chicken completely.
6. Scatter thinly sliced red onions across the cheese layer.
7. Bake for 10-12 minutes until the cheese is fully melted and bubbly with golden spots.
8. Remove from oven and let rest for 2 minutes before slicing—this prevents the toppings from sliding off.
9. Sprinkle chopped cilantro over the hot pizza just before serving for maximum freshness.
So satisfying with that crispy-yet-chewy crust against the tender chicken. The caramelized onions provide a sweet contrast to the tangy BBQ sauce. Try serving it with a simple side salad to cut through the richness.
Pepperoni and Mushroom Boboli Pizza
Mondays call for easy wins, and this pepperoni and mushroom Boboli pizza delivers exactly that. Forget complicated dough recipes—this shortcut starts with a pre-made crust for maximum flavor with minimal effort. You’ll have dinner ready faster than you can say “extra cheese, please.”
Ingredients
– One 12-inch Boboli pizza crust
– About half a cup of pizza sauce
– A generous cup of shredded mozzarella cheese
– A couple tablespoons of grated Parmesan cheese
– A handful of sliced pepperoni
– A good handful of sliced mushrooms
– A drizzle of olive oil
– A pinch of dried oregano
Instructions
1. Preheat your oven to 425°F and place a rack in the center position.
2. Place the Boboli crust on a baking sheet or pizza pan.
3. Spread pizza sauce evenly over the crust, leaving a half-inch border around the edges.
4. Sprinkle mozzarella cheese over the sauce, covering the entire surface evenly.
5. Arrange pepperoni slices in a single layer across the cheese.
6. Scatter mushroom slices over the pepperoni, distributing them evenly.
7. Sprinkle Parmesan cheese over the entire pizza surface.
8. Drizzle olive oil lightly over the toppings.
9. Sprinkle dried oregano evenly across the pizza.
10. Bake for 12-15 minutes until the cheese is bubbly and the crust edges are golden brown.
11. Remove from oven and let rest for 3 minutes before slicing.
You’ll love the crispy-edged crust that gives way to that perfect cheese pull. The pepperoni gets slightly curled and crispy while the mushrooms stay tender beneath the melted cheese. Try serving it with a simple side salad or cutting it into smaller squares for game day appetizers.
Vegetarian Supreme Boboli Pizza
Frozen pizza night just got a major upgrade with this vegetarian supreme. Forget delivery—this crispy, loaded Boboli pizza comes together in minutes with fresh toppings that actually taste fresh.
Ingredients
- One 12-inch pre-baked Boboli pizza crust
- Half a cup of your favorite pizza sauce
- A cup of shredded mozzarella cheese
- A couple of sliced black olives
- A handful of sliced mushrooms
- Half a green bell pepper, thinly sliced
- Half a red onion, thinly sliced into rings
- A splash of olive oil
- A pinch of dried oregano
Instructions
- Preheat your oven to 425°F.
- Place the Boboli crust on a pizza pan or baking sheet.
- Spread the pizza sauce evenly over the crust, leaving a half-inch border around the edges.
- Sprinkle the shredded mozzarella cheese evenly over the sauce.
- Arrange the sliced black olives, mushrooms, green bell pepper, and red onion evenly over the cheese.
- Drizzle the olive oil lightly over the toppings.
- Sprinkle the dried oregano evenly over the pizza.
- Bake for 10–12 minutes, until the cheese is fully melted and bubbly and the crust edges are golden brown.
- Remove the pizza from the oven and let it cool on a wire rack for 2–3 minutes before slicing.
Really, the crisp crust holds up beautifully against the juicy veggies and gooey cheese. For a fun twist, drizzle with balsamic glaze after baking or serve with a side of garlicky ranch for dipping.
White Garlic and Kale Boboli Pizza
Oven-ready and packed with flavor, this white garlic and kale pizza comes together in under 30 minutes. Perfect for busy weeknights when you want something satisfying without the fuss. The garlicky base and crispy kale make it feel gourmet with minimal effort.
Ingredients
– 1 pre-made Boboli pizza crust
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– a generous handful of fresh kale, stems removed and chopped
– 1 cup shredded mozzarella cheese
– a couple of tablespoons of grated Parmesan cheese
– a splash of lemon juice
– a pinch of red pepper flakes
Instructions
1. Preheat your oven to 425°F and place a rack in the center position.
2. In a small bowl, mix the olive oil and minced garlic together thoroughly.
3. Brush the entire Boboli crust with the garlic oil mixture, making sure to cover all edges.
4. Sprinkle the mozzarella cheese evenly over the oiled crust, leaving a ½-inch border.
5. Distribute the chopped kale evenly across the cheese layer.
6. Top with the grated Parmesan cheese and a pinch of red pepper flakes.
7. Bake for 12-15 minutes until the cheese is bubbly and the crust edges are golden brown.
8. Remove from oven and immediately drizzle with a splash of lemon juice.
9. Let the pizza rest for 2-3 minutes before slicing to allow the cheese to set.
10. Use a pizza cutter to slice into 8 equal pieces.
Garlic lovers will appreciate the bold flavor that permeates every bite, while the kale adds a satisfying crispness. The lemon brightens everything up beautifully. Try serving it with a simple arugula salad for a complete meal that feels both wholesome and indulgent.
Hawaiian Ham and Pineapple Boboli Pizza
Perfect for busy weeknights, this Hawaiian pizza comes together in minutes with Boboli crust. Packed with sweet pineapple and savory ham, it satisfies both kids and adults alike.
Ingredients
- 1 pre-baked 12-inch Boboli pizza crust
- 1 cup of pizza sauce from the jar
- 2 cups of shredded mozzarella cheese
- 1 cup of diced ham
- 1 cup of pineapple chunks, drained well
- A couple of tablespoons of olive oil
- A sprinkle of dried oregano
Instructions
- Preheat your oven to 425°F and place a rack in the center position.
- Brush the Boboli crust lightly with olive oil using a pastry brush—this helps it crisp up.
- Spread pizza sauce evenly over the crust, leaving a ½-inch border around the edges.
- Sprinkle 1 cup of mozzarella cheese over the sauce as your base layer.
- Scatter diced ham and pineapple chunks evenly across the cheese.
- Top with the remaining 1 cup of mozzarella cheese and a sprinkle of dried oregano.
- Bake for 12–15 minutes, until the cheese is fully melted and the crust edges are golden brown.
- Let the pizza rest for 3 minutes on a wire rack before slicing—this prevents a soggy bottom.
Golden-brown and bubbly, this pizza delivers a perfect sweet-savory balance with every bite. The crisp crust holds up well to the juicy toppings, making it ideal for slicing into squares for game day or serving as a quick family dinner.
Sausage and Ricotta Boboli Pizza
Mixing up pizza night just got easier with this hearty sausage and ricotta Boboli. Most of the work is already done thanks to the pre-made crust, letting you focus on flavorful toppings. This version delivers restaurant-quality results with minimal effort.
Ingredients
– One 12-inch Boboli pizza crust
– A half cup of ricotta cheese
– A cup of shredded mozzarella
– A couple of cooked Italian sausage links, crumbled
– A quarter cup of pizza sauce
– A tablespoon of olive oil
– A sprinkle of dried oregano
Instructions
1. Preheat your oven to 425°F.
2. Place the Boboli crust on a baking sheet.
3. Brush the entire crust surface with olive oil using a pastry brush.
4. Spread pizza sauce evenly over the crust, leaving a 1-inch border around the edges.
5. Drop small spoonfuls of ricotta cheese evenly across the sauced area.
6. Sprinkle crumbled cooked sausage over the ricotta.
7. Cover everything with shredded mozzarella cheese.
8. Dust the top lightly with dried oregano.
9. Bake for 12-15 minutes until the cheese is fully melted and the crust edges are golden brown.
10. Remove from oven and let rest for 3 minutes before slicing.
Golden crust edges contrast beautifully with the creamy ricotta pockets and savory sausage. The creamy cheese balances perfectly against the seasoned meat, making each slice satisfyingly rich. Try drizzling with hot honey before serving for a sweet-spicy twist that elevates the whole experience.
Buffalo Chicken Boboli Pizza with Blue Cheese
Every weeknight deserves a shortcut dinner that doesn’t skimp on flavor. This Buffalo chicken pizza hits all the spicy, cheesy notes with minimal effort. Even better, it’s ready in under 30 minutes.
Ingredients
– One pre-made Boboli pizza crust
– About 1 cup of shredded cooked chicken
– A good splash of Buffalo sauce (around 1/4 cup)
– A couple of tablespoons of blue cheese dressing
– A handful of shredded mozzarella cheese (about 1 cup)
– A couple of tablespoons of crumbled blue cheese
Instructions
1. Preheat your oven to 425°F.
2. Place the Boboli crust on a baking sheet.
3. In a medium bowl, toss the shredded chicken with the Buffalo sauce until fully coated.
4. Spread the blue cheese dressing evenly over the pizza crust, leaving a 1/2-inch border around the edges.
5. Scatter the Buffalo chicken mixture evenly over the dressing.
6. Sprinkle the shredded mozzarella cheese over the chicken.
7. Top with the crumbled blue cheese.
8. Bake for 12-15 minutes, or until the cheese is fully melted and bubbly and the crust edges are golden brown.
9. Remove the pizza from the oven and let it rest on the baking sheet for 2 minutes before slicing.
10. Slice the pizza into 8 pieces using a pizza cutter or sharp knife.
With its crispy crust, spicy kick from the Buffalo sauce, and creamy tang from the blue cheese, this pizza delivers serious satisfaction. The gooey mozzarella holds everything together for the perfect cheesy pull in every bite. For a fun twist, try drizzling extra blue cheese dressing over the top after baking or serving it with extra Buffalo sauce for dipping the crust.
Four Cheese Boboli Pizza with Herbs
A cheesy upgrade to your weeknight pizza routine. This four-cheese Boboli creation comes together in minutes but tastes like you spent hours. Perfect for when you want something special without the effort.
Ingredients
– One pre-made Boboli pizza crust
– About a cup of shredded mozzarella
– A generous half-cup of ricotta cheese
– A good handful of crumbled feta
– A quarter-cup of grated Parmesan
– A couple tablespoons of olive oil
– A sprinkle of dried oregano
– A pinch of garlic powder
– A few fresh basil leaves
Instructions
1. Preheat your oven to 425°F.
2. Place the Boboli crust on a baking sheet.
3. Brush the entire crust surface with olive oil using a pastry brush. Tip: Brushing with oil first creates a barrier that keeps the crust crisp.
4. Drop small spoonfuls of ricotta cheese evenly across the crust.
5. Sprinkle shredded mozzarella over the entire pizza.
6. Scatter crumbled feta cheese over the mozzarella.
7. Sprinkle grated Parmesan evenly across the pizza.
8. Shake dried oregano evenly over the cheese layer.
9. Dust lightly with garlic powder. Tip: For more intense flavor, rub a cut garlic clove directly on the crust before adding oil.
10. Bake for 10-12 minutes until the cheese is fully melted and the crust edges are golden brown.
11. Remove from oven and let rest for 2 minutes. Tip: Letting it rest prevents the cheese from sliding off when you slice it.
12. Tear fresh basil leaves and scatter over the hot pizza.
13. Slice into wedges and serve immediately. Fresh from the oven, this pizza delivers creamy pockets of ricotta balanced by salty feta and Parmesan. The crisp Boboli base holds up beautifully against the generous cheese layer. For a fun twist, drizzle with hot honey or serve alongside a simple arugula salad tossed in lemon vinaigrette.
Mediterranean Boboli Pizza with Olives and Feta
Keep your weeknight dinner exciting with this Mediterranean Boboli pizza. Kick boring pizza nights to the curb with briny olives and creamy feta. You’ll have a restaurant-quality meal ready in under 30 minutes.
Ingredients
– One 12-inch pre-baked Boboli pizza crust
– A generous half cup of pizza sauce
– A couple of handfuls of shredded mozzarella cheese
– A handful of pitted Kalamata olives, sliced in half
– A big sprinkle of crumbled feta cheese
– A good drizzle of extra virgin olive oil
– A pinch of dried oregano
Instructions
1. Preheat your oven to 425°F.
2. Place the Boboli crust on a pizza pan or baking sheet.
3. Spread the pizza sauce evenly over the crust, leaving a ½-inch border around the edges.
4. Sprinkle the shredded mozzarella cheese evenly over the sauce.
5. Scatter the halved Kalamata olives over the mozzarella layer.
6. Crumble the feta cheese evenly over the entire pizza.
7. Drizzle the extra virgin olive oil lightly over the top.
8. Sprinkle the dried oregano evenly across the pizza.
9. Bake the pizza in the preheated oven for 10-12 minutes, or until the cheese is fully melted and bubbly and the crust edges are golden brown.
10. Remove the pizza from the oven and let it rest on the pan for 2-3 minutes before slicing. Using a pizza cutter, slice the pizza into 8 even pieces. Under that golden, bubbly cheese lies a crisp crust that holds up beautifully to the bold toppings. The salty feta and briny olives create a perfect savory balance, making it ideal for slicing into strips and serving as a shareable appetizer.
Pesto Shrimp Boboli Pizza with Cherry Tomatoes
Let’s skip the takeout tonight—this pesto shrimp pizza comes together faster than delivery. Loaded with juicy cherry tomatoes and garlicky shrimp, it’s a weeknight lifesaver that feels fancy without the fuss.
Ingredients
– One pre-baked Boboli pizza crust
– A couple of tablespoons of store-bought pesto
– Half a pound of raw shrimp, peeled and deveined
– A cup of halved cherry tomatoes
– A cup of shredded mozzarella cheese
– A drizzle of olive oil
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 425°F.
2. Pat the shrimp completely dry with paper towels to help them sear properly instead of steaming.
3. Heat a drizzle of olive oil in a skillet over medium-high heat.
4. Add the shrimp to the hot skillet in a single layer, seasoning them with a pinch of salt and black pepper.
5. Cook the shrimp for 2 minutes per side, until they turn pink and opaque, then remove them from the skillet.
6. Place the Boboli crust on a baking sheet.
7. Spread the pesto evenly over the crust, leaving a small border around the edges.
8. Scatter the shredded mozzarella cheese over the pesto.
9. Arrange the halved cherry tomatoes cut-side up across the pizza to keep them from releasing too much moisture.
10. Top with the cooked shrimp, spacing them out evenly.
11. Bake the pizza in the preheated oven for 8–10 minutes, until the cheese is bubbly and the crust edges are golden.
12. Let the pizza rest for 2 minutes before slicing to allow the cheese to set slightly.Just out of the oven, the crust stays crisp under the creamy pesto and melted cheese, while the shrimp add a tender bite. For a fresh twist, scatter a handful of arugula over the top after baking—the slight bitterness balances the rich, garlicky flavors perfectly.
Taco-Style Boboli Pizza with Ground Beef
Sometimes you just need dinner on the table fast, and this taco-style Boboli pizza delivers. Skip the takeout and make this crowd-pleaser in under 30 minutes for a fun twist on taco night.
Ingredients
– One pre-made Boboli pizza crust
– Half a pound of ground beef
– A couple tablespoons of taco seasoning
– A splash of water
– About a cup of shredded Mexican cheese blend
– A handful of shredded lettuce
– A diced Roma tomato
– A couple tablespoons of sour cream
Instructions
1. Preheat your oven to 425°F.
2. Brown the ground beef in a skillet over medium-high heat for 5-7 minutes, breaking it into small crumbles with a spatula.
3. Drain all excess grease from the skillet.
4. Sprinkle the taco seasoning over the cooked beef.
5. Add the splash of water to the skillet.
6. Stir constantly for 1-2 minutes until the seasoning forms a thick coating on the meat.
7. Place the Boboli crust on a baking sheet.
8. Spread the seasoned beef evenly over the entire crust.
9. Sprinkle the shredded cheese completely over the beef layer.
10. Bake for 8-10 minutes until the cheese is fully melted and the crust edges are golden brown.
11. Remove the pizza from the oven and let it rest for 2 minutes.
12. Top with shredded lettuce and diced tomato.
13. Drizzle sour cream in zigzag patterns across the pizza.
Let the crisp crust hold up beautifully against the savory beef and cool, fresh toppings. For an extra kick, add pickled jalapeños right before serving, or slice it into strips for easy dipping into extra sour cream or salsa.
Spinach and Artichoke Boboli Pizza
Unbelievably simple yet packed with flavor, this spinach and artichoke pizza transforms the classic dip into a satisfying meal. Using Boboli as the base means dinner comes together in minutes without sacrificing that crave-worthy cheesy goodness. Perfect for busy weeknights when you want something delicious without the fuss.
Ingredients
- One 12-inch pre-baked Boboli pizza crust
- A couple of cups of fresh spinach leaves
- One 14-ounce can of artichoke hearts, drained and chopped
- A generous cup of shredded mozzarella cheese
- A half cup of grated Parmesan cheese
- A big spoonful of minced garlic
- A splash of olive oil
- A pinch of red pepper flakes
- A sprinkle of salt and black pepper
Instructions
- Preheat your oven to 425°F and place a rack in the center position for even cooking.
- Brush the entire Boboli crust with a thin layer of olive oil to help it crisp up and prevent sogginess.
- Spread the minced garlic evenly over the oiled crust using the back of a spoon.
- Layer the fresh spinach leaves across the crust—they’ll wilt down significantly, so don’t worry if it looks piled high.
- Scatter the chopped artichoke hearts evenly over the spinach layer.
- Combine the mozzarella and Parmesan cheeses in a bowl, then sprinkle the mixture generously over the vegetables.
- Season the top with a pinch of salt, black pepper, and red pepper flakes for a subtle kick.
- Bake the pizza on the center rack for 10–12 minutes, until the cheese is fully melted and the crust edges are golden brown.
- Let the pizza rest for 2–3 minutes before slicing to allow the cheese to set and make cleaner cuts.
Golden and bubbly straight from the oven, this pizza delivers a creamy, tangy bite with a satisfying crunch from the crust. The spinach wilts into tenderness while the artichokes add a subtle briny note that balances the rich cheeses. Serve it sliced into wedges for a casual dinner, or cut it into smaller squares as a standout appetizer at your next gathering.
Bacon and Egg Breakfast Boboli Pizza
Ditch the boring breakfast routine with this protein-packed pizza that comes together in minutes. Using a pre-made Boboli crust means you can focus on the good stuff—crispy bacon and perfectly cooked eggs. It’s the ultimate lazy weekend breakfast that feels fancy without the effort.
Ingredients
– One 12-inch pre-baked Boboli pizza crust
– 6 slices of thick-cut bacon
– 4 large eggs
– A cup of shredded mozzarella cheese
– A couple of tablespoons of olive oil
– A splash of hot sauce (like Cholula)
– A pinch of kosher salt and black pepper
Instructions
1. Preheat your oven to 425°F.
2. Chop 6 slices of thick-cut bacon into ½-inch pieces.
3. Cook the bacon in a skillet over medium heat for 8-10 minutes until crispy, then drain on paper towels. (Tip: Save a tablespoon of bacon grease for brushing the crust.)
4. Brush the Boboli crust evenly with a couple of tablespoons of olive oil or the reserved bacon grease.
5. Sprinkle a cup of shredded mozzarella cheese over the crust, leaving four small wells for the eggs.
6. Crack 4 large eggs directly into the wells you created.
7. Scatter the cooked bacon pieces around the eggs.
8. Drizzle a splash of hot sauce over the top and season with a pinch of kosher salt and black pepper.
9. Bake for 12-15 minutes until the egg whites are set but yolks are still slightly runny. (Tip: Rotate the pizza halfway through for even browning.)
10. Let it rest for 2 minutes before slicing. (Tip: Use a pizza wheel for clean cuts through the crispy crust.)
Look for that golden, bubbly cheese and firm egg whites as your visual cues for doneness. The contrast between the crisp crust, salty bacon, and rich runny yolks is pure breakfast bliss. Serve it straight from the pan with extra hot sauce for dipping crust edges.
Roasted Veggie Boboli Pizza with Balsamic Glaze
Forget takeout—this homemade pizza delivers maximum flavor with minimal effort. Fresh roasted vegetables and tangy balsamic glaze transform a simple Boboli crust into a weeknight winner that feels gourmet.
Ingredients
– One 12-inch Boboli pizza crust
– A couple of cups of chopped mixed veggies (bell peppers, zucchini, red onion)
– A generous drizzle of olive oil
– A pinch of salt and black pepper
– Half a cup of shredded mozzarella cheese
– A quarter cup of balsamic glaze
– A handful of fresh basil leaves
Instructions
1. Preheat your oven to 425°F. 2. Toss the chopped veggies with olive oil, salt, and pepper on a baking sheet. 3. Roast the veggies for 15 minutes until slightly caramelized and tender. 4. Place the Boboli crust on a pizza pan or baking sheet. 5. Sprinkle the shredded mozzarella evenly over the crust. 6. Spread the roasted veggies over the cheese layer. 7. Bake the pizza for 8-10 minutes until the cheese is bubbly and the crust edges are golden. 8. Remove the pizza from the oven and let it rest for 2 minutes. 9. Drizzle the balsamic glaze in zigzag patterns over the hot pizza. 10. Tear fresh basil leaves and scatter them over the top. Ready to serve immediately! Roasted vegetables add sweet, caramelized depth while the balsamic glaze provides a tangy counterpoint to the creamy mozzarella. Try slicing it into thin strips for appetizer portions or pairing with a crisp arugula salad for a complete meal.
Spicy Sriracha Chicken Boboli Pizza
Bold flavors come together in this quick pizza that packs serious heat. This spicy sriracha chicken version transforms store-bought crust into a weeknight hero. You’ll have dinner ready faster than ordering takeout.
Ingredients
– One 12-inch Boboli pizza crust
– About 1/2 cup of shredded mozzarella cheese
– A couple of cooked chicken breast strips, chopped
– Two big spoonfuls of sriracha sauce
– A splash of olive oil
– A handful of sliced green onions
– A sprinkle of sesame seeds
Instructions
1. Preheat your oven to 425°F.
2. Place the Boboli crust on a baking sheet.
3. Brush the entire crust surface lightly with olive oil using a pastry brush.
4. Spread sriracha sauce evenly over the oiled crust, leaving a 1-inch border around the edges.
5. Sprinkle shredded mozzarella cheese evenly over the sriracha layer.
6. Distribute chopped chicken pieces across the cheese.
7. Bake for 8-10 minutes until the cheese is fully melted and bubbly.
8. Check that the crust edges are golden brown before removing from oven.
9. Scatter sliced green onions over the hot pizza.
10. Finish with a sprinkle of sesame seeds.
11. Let the pizza rest for 2 minutes before slicing to prevent toppings from sliding off.
The crust stays satisfyingly crisp while the cheese melts into the spicy sriracha base. That kick of heat gets balanced by the cool green onions, making each bite addictive. Try drizzling extra sriracha in zigzag patterns over individual slices for those who want more fire.
Alfredo Broccoli Boboli Pizza
Mixing creamy Alfredo with roasted broccoli on a Boboli crust creates a weeknight dinner winner that’s ready in minutes. This combo delivers rich flavor without the fuss, perfect for busy evenings. You’ll love how the crisp crust holds up to the hearty toppings.
Ingredients
– One pre-baked Boboli pizza crust
– A cup of shredded mozzarella cheese
– Half a cup of prepared Alfredo sauce
– A couple of cups of fresh broccoli florets
– A tablespoon of olive oil
– A sprinkle of garlic powder
– A pinch of red pepper flakes (optional)
Instructions
1. Preheat your oven to 425°F.
2. Toss broccoli florets with olive oil in a medium bowl until evenly coated.
3. Spread broccoli in a single layer on a baking sheet.
4. Roast broccoli for 12 minutes at 425°F until edges are lightly browned and tender.
5. Remove broccoli from oven and let cool slightly.
6. Place Boboli crust on a separate baking sheet or pizza pan.
7. Spread Alfredo sauce evenly over the crust, leaving a ½-inch border around the edges.
8. Sprinkle shredded mozzarella cheese over the sauce.
9. Arrange roasted broccoli florets evenly over the cheese.
10. Sprinkle garlic powder and red pepper flakes (if using) over the top.
11. Bake pizza at 425°F for 8-10 minutes until cheese is fully melted and bubbly.
12. Remove pizza from oven and let rest for 2 minutes before slicing.
What makes this pizza special is the contrast between the creamy Alfredo sauce and the slightly charred broccoli florets. The Boboli crust stays wonderfully crisp underneath all that richness. Try serving it with a simple side salad to cut through the decadence, or add grilled chicken for extra protein.
Philly Cheesesteak Boboli Pizza
Whip up this Philly cheesesteak twist on pizza night when you’re craving something hearty and cheesy. This Boboli crust shortcut keeps things simple while delivering all the savory satisfaction. Thinly sliced steak and melty provolone make it a crowd-pleaser every time.
Ingredients
– One 12-inch Boboli pizza crust
– A couple tablespoons of olive oil
– One medium yellow onion, thinly sliced
– One green bell pepper, thinly sliced
– Half a pound of thinly sliced ribeye steak
– A good sprinkle of garlic powder
– A generous pinch of salt and black pepper
– About 8 slices of provolone cheese
– A splash of Worcestershire sauce
Instructions
1. Preheat your oven to 425°F.
2. Place the Boboli crust on a baking sheet and brush the entire surface with olive oil.
3. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
4. Add the sliced onion and bell pepper to the skillet and cook for 5-7 minutes until softened and slightly caramelized.
5. Push the vegetables to one side of the skillet and add the thinly sliced ribeye steak to the empty space.
6. Cook the steak for 2-3 minutes until no longer pink, breaking it up with a spatula as it cooks.
7. Sprinkle garlic powder, salt, and black pepper over the steak and vegetables.
8. Drizzle Worcestershire sauce over the entire mixture and stir everything together.
9. Spread the steak and vegetable mixture evenly over the prepared Boboli crust.
10. Arrange the provolone cheese slices in a single layer over the top, covering the filling completely.
11. Bake for 10-12 minutes until the cheese is melted and bubbly and the crust edges are golden brown.
12. Remove from oven and let rest for 2-3 minutes before slicing.
Best served hot from the oven when the cheese is perfectly gooey. The crisp Boboli crust holds up well against the juicy steak and tender vegetables. For a fun twist, try dipping slices in marinara sauce or serving with pickled peppers on the side.
Caprese Boboli Pizza with Balsamic Drizzle
You know those nights when you want something delicious but don’t want to fuss with dough? This Caprese Boboli pizza delivers fresh flavors with minimal effort.
Ingredients
– One pre-made Boboli pizza crust
– A couple tablespoons of olive oil
– Two medium tomatoes, sliced thin
– A good handful of fresh basil leaves
– One ball of fresh mozzarella, sliced
– A generous sprinkle of salt and black pepper
– A splash of balsamic glaze
Instructions
1. Preheat your oven to 425°F.
2. Place the Boboli crust on a baking sheet.
3. Brush the entire crust with olive oil using a pastry brush.
4. Arrange the tomato slices in a single layer over the crust.
5. Tear the basil leaves with your hands and scatter them over the tomatoes.
6. Place the mozzarella slices evenly across the pizza.
7. Season everything with salt and black pepper.
8. Bake for 8-10 minutes until the cheese is melted and bubbly.
9. Remove the pizza from the oven using oven mitts.
10. Drizzle the balsamic glaze in zigzag patterns over the hot pizza.
11. Let the pizza rest for 2 minutes before slicing.
Nothing beats the contrast between the warm, melty cheese and cool, fresh basil. The balsamic adds a sweet-tangy punch that cuts through the richness beautifully. Try serving it alongside a simple arugula salad for a complete meal that feels fancy but comes together in minutes.
Caramelized Onion and Goat Cheese Boboli Pizza
Just when you think pizza can’t get better, caramelized onions and tangy goat cheese prove otherwise. This Boboli shortcut delivers gourmet flavor with minimal effort for busy weeknights.
Ingredients
– One 12-inch pre-made Boboli pizza crust
– A couple of large yellow onions, thinly sliced
– A generous splash of olive oil
– A pinch of sugar
– 4 ounces of creamy goat cheese
– Half a cup of shredded mozzarella
– A handful of fresh arugula
– A drizzle of balsamic glaze
Instructions
1. Preheat your oven to 425°F. 2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 3. Add the sliced onions and cook for 5 minutes, stirring occasionally. 4. Sprinkle the pinch of sugar over the onions to help caramelization. 5. Reduce heat to low and cook onions for 25-30 minutes, stirring every 5 minutes, until they turn deep golden brown. Tip: Don’t rush this step—low and slow develops the best flavor. 6. Place the Boboli crust on a baking sheet. 7. Spread the caramelized onions evenly over the crust. 8. Crumble the goat cheese over the onions. 9. Sprinkle the shredded mozzarella evenly across the pizza. Tip: Leave a 1-inch border around the edges for the perfect crust. 10. Bake for 10-12 minutes until the cheese is melted and bubbly. 11. Remove from oven and let rest for 2 minutes. 12. Top with fresh arugula. 13. Drizzle with balsamic glaze just before serving. Tip: For extra crunch, add the arugula after baking to keep it fresh. Unbelievably creamy goat cheese melts into sweet, jammy onions against the crisp Boboli base. The peppery arugula and tangy balsamic cut through the richness beautifully. Try serving it alongside a simple green salad for a complete meal that feels restaurant-worthy.
Summary
Here’s a fantastic collection of easy Boboli pizza ideas that transform simple ingredients into delicious weeknight dinners. We hope these recipes inspire your next quick meal! Which one will you try first? Share your favorite in the comments below and don’t forget to pin this article to your Pinterest boards for future dinner inspiration.
