Pin it!A pizza charcuterie board puts the best parts of pizza night on one board: pepperoni, salami, mozzarella, provolone, Parmesan, marinara, breadsticks and olives. Some have mini pizzas you bake and cut up, and the cracker pizza board is a build your own pizza board with no oven. Others have nothing to bake.
Here are 16 pizza charcuterie board ideas: mini naan and mini bagel pizzas, pepperoni, supreme, Hawaiian, white and four cheese boards, a pizza night charcuterie board for a crowd, kid-friendly pinwheels and cracker pizzas, and focaccia and flatbread boards. Each one lists what's on it, with amounts and how many it serves.
Mini pizza and build your own pizza board ideas
1. Mini Naan Pizza Board
Pin it!Baked mini naan pepperoni pizzas cut into wedges, with mozzarella pearls, black olives, Parmesan and extra sauce for dipping. Serves 8.
What's on the board
- 1 large board, about 14 x 20 inches, plus 1 sheet pan for baking
- For the pizzas: 8 mini naan (two 4-count packages), 3/4 cup pizza sauce, 8 oz shredded mozzarella (one bag) and 4 oz sliced pepperoni (about 60 slices)
- 1/2 cup pizza sauce, in a small bowl, for dipping
- 8 oz fresh mozzarella pearls, drained
- 1 can (2 1/4 oz) sliced black olives, drained, in a small bowl
- 2 oz Parmesan (a wedge), broken into small chunks
How to make it
- Top the naan. Heat the oven to 400°F and line the sheet pan with parchment paper.
- Spread about 1 1/2 tablespoons of sauce on each naan, then add the mozzarella and pepperoni.
- Keep the toppings light so the naan stays crisp.
- Bake. Bake for about 7 to 8 minutes, until the cheese is melted and bubbly and the edges of the naan are golden brown.
- Let them cool for a few minutes, then cut each one the same way, with two diagonal cuts from corner to corner, into 4 equal wedges (32 pieces).
- Build the board. Set the dipping sauce and olives on the board, lay the pizza wedges flat in rows and fill in with the mozzarella pearls and Parmesan.
Where to get it
Mini naan is in the bread aisle or bakery near the pitas and flatbreads; mozzarella pearls are in the specialty cheese case.
2. Mini Bagel Pizza Board
Pin it!Ten baked mini bagel pizzas with mini pepperoni, plus Genoa salami, provolone, red grapes and extra sauce for dipping. Serves 5.
What's on the board
- 1 board, about 12 x 18 inches, plus 1 sheet pan for baking
- For the pizzas: 5 plain mini bagels, split (10 halves), 3/4 cup pizza sauce, 5 oz shredded mozzarella and 2 oz mini pepperoni (about 50)
- 1/2 cup pizza sauce, in a small bowl, for dipping
- 4 oz sliced Genoa salami (about 12 slices)
- 6 oz provolone (a block), cubed (about 24 cubes)
- 1 lb red grapes
How to make it
- Top the bagels. Heat the oven to 375°F and line the sheet pan with parchment paper.
- Set the bagel halves cut side up on the pan. Spread a spoonful of sauce on each, then add the mozzarella and about 5 mini pepperoni.
- Bake. Bake for about 10 minutes, until the cheese is melted and bubbly.
- Build the board. While they bake, set the dipping sauce bowl on the board and lay the salami flat in overlapping rows with the provolone cubes and grapes around it.
- Add the pizzas last, flat in rows without overlapping, and serve right away.
Where to get it
Mini bagels are in the bread aisle near the regular bagels; mini pepperoni is with the sliced pepperoni or the pizza toppings.
3. Build-Your-Own Cracker Pizza Board
Pin it!Round crackers are the crusts: kids add a little sauce, mozzarella and mini pepperoni. No oven needed. Serves 6.
What's on the board
- 1 board, about 12 x 16 inches
- 40 round crackers
- 1/2 cup pizza sauce, in a small bowl with a small spoon
- 4 oz shredded mozzarella, in a small bowl
- 2 oz mini pepperoni
- 4 mozzarella string cheese sticks, each cut into 8 coins (32 coins)
- 12 cherry tomatoes
- 1 lb red grapes
How to make it
- Set the sauce and shredded mozzarella bowls on the board.
- Line the crackers along one side. Pile the mini pepperoni and cheese coins next to them.
- Fill the gaps with tomatoes and grapes.
- Top each cracker right before eating so it stays crunchy.
Where to get it
Mini pepperoni is with the sliced pepperoni near the deli or with the pizza toppings.
Pizza charcuterie board ideas with pepperoni, mozzarella and marinara
4. Pepperoni Pizza Charcuterie Board
Pin it!Three kinds of pepperoni with fresh mozzarella, provolone, Parmesan, breadsticks and marinara. It tastes like pepperoni pizza, with nothing to bake. Serves 8.
What's on the board
- 1 board, about 12 x 18 inches
- 4 oz sliced pepperoni (about 60 slices)
- 6 oz thin-sliced deli pepperoni (about 24 large slices)
- 1 pepperoni stick (about 6 oz): a 2-inch piece left whole, the rest cut into thin coins
- 8 oz fresh mozzarella balls (ciliegine, about 16), drained
- 6 oz provolone (a block), cubed (about 24 cubes)
- 3 oz Parmesan (a wedge), broken into small chunks
- 16 thin breadsticks (grissini)
- 20 round crackers
- 12 pepperoncini, patted dry
- 16 pitted black olives
- 3/4 cup marinara, in a small bowl
How to make it
- Set the marinara in the middle, with the chunk of pepperoni stick beside it.
- Lay the sliced pepperoni in short overlapping runs. Overlap the deli pepperoni flat in a row and fan out the coins.
- Pile the cheeses between the meats.
- Lay the breadsticks flat along one edge, then fill the gaps with crackers, pepperoncini and olives.
Where to get it
The deli counter slices pepperoni to order; pepperoni sticks are with the packaged salami.
5. Supreme Pizza Charcuterie Board
Pin it!All the supreme pizza toppings on one board: pepperoni, Genoa salami, hot soppressata, roasted red peppers, marinated mushrooms, black olives, mozzarella, provolone and marinara. Serves 8.
What's on the board
- 1 large board, about 14 x 20 inches
- 4 oz sliced pepperoni (about 60 slices)
- 8 oz sliced Genoa salami (about 24 slices)
- 4 oz sliced hot soppressata (about 16 slices)
- 8 oz low-moisture mozzarella (a block), cut into sticks (about 24)
- 8 oz provolone (a block), sliced (about 16 slices)
- 1 jar (12 oz) roasted red peppers, drained and cut into strips (about 16)
- 1 jar (12 oz) marinated mushrooms, drained (about 20)
- 20 pitted black olives
- 24 round crackers
- 3/4 cup marinara, in a small bowl
How to make it
- Set the marinara near one end.
- Lay the pepperoni, soppressata and salami flat in short overlapping runs.
- Overlap the provolone slices in a row and stack the mozzarella sticks next to them.
- Tuck the peppers, mushrooms and olives between the meats and cheeses. Fill the gaps with crackers.
6. Hawaiian Pizza Charcuterie Board
Pin it!Ham and pineapple pizza as a board: ham, pepperoni, fresh pineapple, mozzarella, provolone, breadsticks and pizza sauce. Serves 6.
What's on the board
- 1 board, about 12 x 18 inches
- 8 oz thin-sliced deli ham (about 12 slices), folded
- 3 oz sliced pepperoni (about 45 slices)
- 1/2 fresh pineapple, peeled, cored and cut into about 24 chunks
- 8 oz low-moisture mozzarella (a block), cubed (about 30 cubes)
- 6 oz provolone (a block), sliced (about 12 slices)
- 12 thin breadsticks (grissini)
- 16 round crackers
- 12 oz green grapes
- 1/2 cup pizza sauce, in a small bowl
How to make it
- Pat the pineapple dry so it doesn't make the crackers soggy.
- Set down the sauce, then fold the ham into a loose pile and lay the pepperoni in short overlapping runs.
- Pile the pineapple in two spots, stack the mozzarella cubes and overlap the provolone slices.
- Lay the breadsticks flat and fill the gaps with grapes and crackers.
In season: Fresh pineapple is sold year-round; a ripe one smells sweet at the base.
7. White Pizza Charcuterie Board
Pin it!A baked white pizza with garlic, ricotta, fresh mozzarella and Parmesan, no red sauce, cut into wedges and served with prosciutto, mortadella, artichoke hearts, Castelvetrano olives and grapes. Serves 6.
What's on the board
- 1 board, about 12 x 18 inches, plus 1 sheet pan for baking
- For the white pizza: 1 store-bought prebaked pizza crust (12 inches), 2 tbsp olive oil, 3 cloves garlic, minced, 1/2 cup whole-milk ricotta, 8 oz fresh mozzarella, thinly sliced, and 1/3 cup shredded Parmesan
- 3 oz prosciutto (about 6 slices)
- 4 oz thin-sliced mortadella (about 8 slices)
- 1 jar (6 oz) marinated artichoke hearts, drained and patted dry
- 20 Castelvetrano olives, in a small bowl
- 12 oz green grapes
How to make it
- Top the crust. Heat the oven to 400°F.
- Stir the olive oil and garlic together and brush it over the crust.
- Spoon small dollops of ricotta over it, then add the mozzarella slices and sprinkle on the Parmesan.
- Bake. Bake for about 10 to 12 minutes, until heated through and the crust is golden brown.
- Let it cool for a few minutes, then cut it into 8 equal wedges.
- Build the board. Set the pizza wedges on the board in their round shape. Set the olive bowl beside them, lay the prosciutto and mortadella flat in overlapping rows, then add the artichoke hearts and grapes.
Where to get it
Prebaked pizza crusts are in the bread aisle or bakery; Castelvetrano olives (bright green and buttery) are at the olive bar or in jars.
8. Four Cheese Pizza Board
Pin it!Like a four cheese pizza: fresh mozzarella, provolone, Parmesan and Gorgonzola, plus Genoa salami, pepperoni, breadsticks, marinara and honey for the blue cheese. Serves 8.
What's on the board
- 1 board, about 12 x 18 inches
- 8 oz fresh mozzarella (one ball), left whole
- 8 oz provolone (a block), sliced (about 16 slices)
- 5 oz Parmesan (a wedge), with a few chunks broken off
- 5 oz Gorgonzola (a wedge), left whole
- 6 oz sliced Genoa salami (about 18 slices), folded
- 3 oz sliced pepperoni (about 45 slices)
- 14 thin breadsticks (grissini)
- 24 water crackers
- 1 lb red grapes
- 1/2 cup marinara, in a small bowl
- 1/4 cup honey, in a small bowl
How to make it
- Spread the four cheeses out on the board, with a small knife by the mozzarella and Gorgonzola.
- Put the marinara by the mozzarella and the honey by the Gorgonzola.
- Overlap the provolone in a row, fold the salami into a loose pile and lay the pepperoni in short overlapping runs.
- Lay the breadsticks flat and fill the gaps with grapes and crackers.
Pizza party boards for kids and game night
9. Pizza Skewer Board
Pin it!Cherry tomatoes, fresh mozzarella, pepperoni and olives on short skewers, all built the same way, next to a bowl of pizza sauce. Serves 8.
What's on the board
- 1 board, about 12 x 18 inches
- 16 wooden skewers, about 6 inches long
- 32 slices pepperoni (about 2 oz), folded in half
- 8 oz fresh mozzarella balls (ciliegine, about 16), drained
- 16 cherry tomatoes
- 16 pitted black olives
- 3/4 cup pizza sauce, in a small bowl
- 12 thin breadsticks (grissini)
- 1 lb green grapes
How to make it
- Thread every skewer the same way: a tomato, a folded pepperoni slice, a mozzarella ball, a second folded pepperoni slice, then an olive.
- Set the sauce at one end.
- Lay the skewers flat in two neat rows, all pointing the same way.
- Fill the gaps with breadsticks and grapes.
10. Pizza Pinwheel Board
Pin it!No-bake tortilla pinwheels with pizza-sauce cream cheese, pepperoni and mozzarella, plus salami, provolone, grapes and dipping sauce. Serves 10.
What's on the board
- 1 large board, about 14 x 20 inches
- For the pinwheels: 4 burrito-size flour tortillas (about 10 inches), 8 oz cream cheese (a block), softened, 1/4 cup pizza sauce, 1 tsp Italian seasoning, 4 oz sliced pepperoni (about 60 slices), chopped, and 8 oz shredded mozzarella
- 4 oz sliced Genoa salami (about 12 slices), folded
- 6 oz provolone (a block), cubed (about 24 cubes)
- 1 lb red grapes
- 1/2 cup pizza sauce, in a small bowl, for dipping
How to make it
- Make the filling. Stir the cream cheese, 1/4 cup pizza sauce and Italian seasoning until smooth.
- Spread it thin over each tortilla, edge to edge, and sprinkle on the pepperoni and mozzarella.
- Roll and chill. Roll each tortilla up tightly, wrap it in plastic wrap and chill until firm, 30 minutes to 3 hours, so it slices cleanly.
- Trim the ends and cut each roll into 8 slices about 1 inch thick (32 pinwheels).
- Build the board. Lay the pinwheels flat, cut side up, around the dipping sauce. Add the salami, provolone and grapes.
Where to get it
Burrito-size tortillas are in the bread aisle or near the deli. Any soft 10-inch flour tortilla works.
11. Game Night Garlic Knot Board
Pin it!Hot garlic knots made from canned pizza dough, with marinara, salami, pepperoni, provolone and string cheese for game night. Serves 10.
What's on the board
- 1 large board, about 14 x 20 inches, plus 1 sheet pan for baking
- For the garlic knots: 1 can (13.8 oz) refrigerated classic pizza crust dough, 3 tbsp butter, melted, 1 tsp garlic powder, 1/2 tsp Italian seasoning and 2 tbsp grated Parmesan
- 3/4 cup marinara, in a small bowl
- 8 oz sliced hard salami (about 24 slices)
- 4 oz sliced pepperoni (about 60 slices)
- 8 oz provolone (a block), cubed (about 30 cubes)
- 6 mozzarella string cheese sticks, each cut into 3 pieces (18 pieces)
- 16 pepperoncini, patted dry
- 20 green olives
- 1 lb red grapes
How to make it
- Shape the knots. Heat the oven to 400°F and line the sheet pan with parchment paper.
- Unroll the dough and cut it into 12 strips. Tie each one in a loose knot and set them on the pan about 2 inches apart.
- Stir the garlic powder and Italian seasoning into the melted butter.
- Bake. Bake the knots for 10 minutes, brush them with the garlic butter, then bake 4 to 5 minutes more, until golden brown.
- Sprinkle with the Parmesan.
- Build the board. While the knots bake, set the marinara bowl on the board and lay the salami and pepperoni in short overlapping runs.
- Add the cheeses, pepperoncini, olives and grapes. Pile the knots by the marinara and serve right away.
Where to get it
Refrigerated pizza crust dough comes in cans in the dairy case, near the biscuit dough.
12. Pizza Night Charcuterie Board
Pin it!A big pizza night charcuterie board to snack on while the pizzas bake: three meats, three cheeses, crackers, tomatoes, grapes, marinara and ranch. Serves 14.
What's on the board
- 1 extra-large board, about 16 x 24 inches
- 6 oz sliced pepperoni (about 90 slices)
- 10 oz sliced Genoa salami (about 30 slices), folded
- 6 oz sliced capicola (about 12 slices)
- 16 oz fresh mozzarella balls (ciliegine, about 32), drained
- 8 oz provolone (a block), sliced (about 16 slices)
- 5 oz Parmesan (a wedge), broken into chunks
- 48 round crackers
- 20 cherry tomatoes
- 2 lb red grapes
- 20 pepperoncini, patted dry
- 1 cup marinara, in a small bowl
- 1/2 cup ranch dressing, in a small bowl
How to make it
- Set the marinara and ranch bowls on the board, well apart.
- Lay the pepperoni in short overlapping runs, fold the salami into two loose piles and drape the capicola in ribbons.
- Pile the mozzarella in two spots, overlap the provolone in a long row and add the Parmesan.
- Fill in with the tomatoes, grapes and pepperoncini, then line the crackers along the edges.
- For a long party, keep half the meat and cheese covered in the fridge to refill the board, since perishable food shouldn't sit out more than 2 hours (USDA FSIS).
Flatbread, focaccia and breadstick pizza boards
13. Flatbread Pizza Board
Pin it!Store-bought flatbreads made into pepperoni and tomato pizzas, cut into strips and served with provolone, olives, grapes and marinara. Serves 8.
What's on the board
- 1 large board, about 14 x 20 inches, plus 1 sheet pan for baking
- For the flatbread pizzas: 4 store-bought flatbreads or full-size naan, 3/4 cup pizza sauce, 8 oz shredded mozzarella, 2 oz sliced pepperoni (about 30 slices), 2 Roma tomatoes, thinly sliced, and 8 fresh basil leaves
- 6 oz provolone (a block), cubed (about 24 cubes)
- 20 pitted Kalamata olives
- 1 lb green grapes
- 1/2 cup marinara, in a small bowl
How to make it
- Top the flatbreads. Heat the oven to 425°F.
- Set the flatbreads on the pan, spread on the sauce and add the mozzarella.
- Top two with the pepperoni and two with the tomato slices.
- Bake. Bake for about 10 to 12 minutes, until the cheese is melted and bubbling and the edges are crisp.
- Tear the basil over the tomato ones and cut each flatbread straight across into 4 strips (16 strips).
- Build the board. Keep each flatbread's strips together in its own shape and lay the four side by side. Set the marinara, provolone, olives and grapes around them.
Where to get it
Flatbreads and naan are in the bread aisle near the pitas, or in the bakery.
14. Margherita Focaccia Board
Pin it!Soft focaccia squares with fresh mozzarella, cherry tomatoes, basil, marinara, pesto, prosciutto and salami: margherita pizza flavors, no baking. Serves 8.
What's on the board
- 1 large board, about 14 x 20 inches
- 1 store-bought focaccia (about 1 lb), cut into 16 squares
- 16 oz fresh mozzarella balls (ciliegine, about 32), drained
- 24 cherry tomatoes
- 16 fresh basil leaves
- 3 oz prosciutto (about 6 slices)
- 6 oz sliced Genoa salami (about 18 slices), folded
- 20 Castelvetrano olives
- 1/2 cup marinara, in a small bowl
- 1/4 cup pesto, in a small bowl
How to make it
- Set the marinara and pesto bowls on the board, well apart.
- Lay the focaccia squares in two short rows.
- Pile the mozzarella and tomatoes in groups and tuck the basil in between.
- Drape the prosciutto loosely, fold the salami into a pile and fill the gaps with olives.
- Guests top a square with mozzarella, tomato and basil, then dip it.
Where to get it
Focaccia is in the bakery. If it's out, a ciabatta loaf cut into squares works too. Pesto is in jars in the pasta sauce aisle or in tubs in the refrigerated case.
15. Pepperoni and Hot Honey Flatbread Cracker Board
Pin it!A board version of hot honey pepperoni pizza: pepperoni, hot soppressata, fresh mozzarella, provolone, lavash crackers, marinara and hot honey. Serves 6.
What's on the board
- 1 board, about 12 x 18 inches
- 4 oz sliced pepperoni (about 60 slices)
- 4 oz sliced hot soppressata (about 16 slices)
- 8 oz fresh mozzarella (one ball), cut into 8 slices
- 6 oz provolone (a block), cubed (about 24 cubes)
- 20 lavash crackers (thin flatbread crackers)
- 12 pepperoncini, patted dry
- 12 oz red grapes
- 1/2 cup marinara, in a small bowl
- 1/4 cup hot honey (or 1/4 cup honey stirred with 1/2 tsp red pepper flakes), in a small bowl
How to make it
- Set the marinara and hot honey bowls on the board.
- Lay the pepperoni and soppressata in short overlapping runs.
- Overlap the mozzarella slices in a short row, with the provolone cubes beside them.
- Fan the lavash crackers along one side and fill the gaps with pepperoncini and grapes.
- Top a cracker with mozzarella, pepperoni and a drizzle of hot honey.
Where to get it
Hot honey is with the honey or the hot sauces; lavash crackers are in the cracker aisle or near the specialty cheeses.
16. Pizza Dippers Breadstick Board
Pin it!Soft and crunchy breadsticks for dunking in marinara, pesto and ranch, with pepperoni, salami, string cheese and provolone. Serves 8.
What's on the board
- 1 large board, about 14 x 20 inches
- 8 soft garlic breadsticks from the bakery, each cut in half (16 pieces)
- 16 thin breadsticks (grissini)
- 1/2 cup marinara, in a small bowl
- 1/3 cup pesto, in a small bowl
- 1/3 cup ranch dressing, in a small bowl
- 4 oz sliced pepperoni (about 60 slices)
- 6 oz sliced Genoa salami (about 18 slices), folded
- 6 mozzarella string cheese sticks, each cut in half (12 pieces)
- 6 oz provolone (a block), cubed (about 24 cubes)
- 1 lb red grapes
How to make it
- Set the three dips in a row down the middle.
- Put the soft breadsticks on one side and the grissini, lying flat, on the other.
- Lay the pepperoni in short overlapping runs and fold the salami into a loose pile.
- Fill in with the string cheese, provolone and grapes.
Where to get it
Soft breadsticks are in the bakery; grissini are in the cracker aisle or near the specialty cheeses.
How to make a pizza charcuterie board
- Pick the pizza. Pepperoni, supreme, Hawaiian, margherita or white: its toppings become the board.
- Start with the sauce. Put down a small bowl of marinara or pizza sauce first. Space out any other dips.
- Add two or three meats. Pepperoni plus Genoa salami, soppressata, capicola or ham, laid flat in short overlapping runs.
- Add the cheeses. Mozzarella (fresh balls, cubes or string cheese), plus provolone or Parmesan.
- Finish with the crust. Breadsticks, crackers, focaccia or baked mini pizzas, then fill the gaps with olives, pepperoncini, cherry tomatoes and grapes.
Want more Italian flavors? See these Italian charcuterie board ideas. Hosting game night? Try these football charcuterie board ideas.
Pizza charcuterie board FAQ
What goes on a pizza charcuterie board?
Pizza toppings, laid out like a charcuterie board. Start with pepperoni and another Italian meat like Genoa salami, soppressata or capicola. Add mozzarella plus provolone or Parmesan, a bowl of marinara or pizza sauce, and breadsticks, crackers or focaccia. Fill the gaps with olives, pepperoncini, cherry tomatoes and grapes. For mini pizzas, bake mini naan or mini bagels with sauce, mozzarella and pepperoni and add them warm.
How do you keep mini pizzas warm and crisp?
Bake them in small batches and bring each batch out straight from the oven, when they are crispest. To hold a batch, keep it on a sheet pan in a 200°F oven for about 15 to 20 minutes, uncovered or only loosely tented with foil; a tight cover traps steam and softens the crust. Keep the toppings light so the crust stays crisp.
Can you make a pizza charcuterie board ahead of time?
Yes. Build the meat, cheese and fruit up to 3 hours ahead, cover it tightly and keep it in the fridge. Add the crackers, breadsticks and anything baked right before serving, and don't leave the board out more than 2 hours, or 1 hour above 90°F (USDA FSIS).
What are the best cheeses for a pizza board?
Mozzarella is a must: fresh balls, a low-moisture block cut into cubes or sticks, or string cheese for kids. Add provolone for a sharper bite and Parmesan for something salty and crunchy. For a white or four cheese board, add ricotta or Gorgonzola. For more ideas, see this guide to the best cheese for a charcuterie board.
What are some kid-friendly pizza board ideas?
Kids love building their own. The cracker pizza board needs no oven, and mini bagel and mini naan pizzas are the right size for small hands. Pinwheels and skewers are easy to grab. Stick to mild foods like mini pepperoni, string cheese and grapes, and save the hot soppressata and pepperoncini for the grown-ups.
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