Customize the Recipe Card
Template Editor
Restyle any recipe template, or design your own, in a visual editor with live preview.
One recipe, three different looks. These custom examples show how typography, colors, photos and layout can give the same recipe a style of its own. Explore all three working recipe cards below.
Start with any of our default templates, then use the Template Editor to change fonts and colors, move blocks, rename headings or add buttons. The editor is included in the free plugin; features such as adjustable servings and unit conversion require Premium.
Ember
Warm paper tones, terracotta accents and a soft serif title give this card a cookbook feel. A wide photo leads into a simple two-column recipe.
Amazing Vegetable Pizza
Every night can be pizza night. A quick homemade dough, a good tomato sauce and whatever vegetables you have on hand.
Ingredients
Pizza Dough
- 1 cup water lukewarm
- 2 ¼ tsp instant yeast 1 packet
- 1 tsp sugar
- 2 ¾ cups all-purpose flour plus more for dusting
- 1 ½ tsp salt
- 2 tbsp olive oil plus more for the bowl
Pizza Toppings
- ½ cup tomato sauce or your favorite pizza sauce
- 8 oz mozzarella low-moisture, shredded
- ½ red onion thinly sliced
- ½ green pepper sliced
- ½ red pepper sliced
- 1 tsp rosemary fresh, finely chopped
Equipment
- Rolling Pin (optional)
- Pizza Cutter or kitchen scissors
Method
- Stir the water, yeast and sugar together in a large bowl. Rest for 5 minutes, until the mixture looks foamy.1 cup water, 2 1/4 tsp instant yeast, 1 tsp sugar
- In a second bowl, mix the flour and salt.2 3/4 cups all-purpose flour, 1 1/2 tsp salt
- Add the flour mixture and the olive oil to the yeast mixture and stir until a shaggy dough forms. Knead on a floured counter for 8 minutes, until the dough is smooth and springs back when you press it.2 tbsp olive oil
- Place the dough in a lightly oiled bowl and cover it. Let rise for 30 minutes in a warm spot, until puffy.
- Meanwhile, put a baking sheet upside down on the middle rack and preheat the oven to
450 °F or 
475 °F. - Divide the dough in two. Stretch each half into a 12-inch round on a sheet of parchment paper, leaving the edges a little thicker.
- Spread the tomato sauce over the dough and top with the mozzarella, onion, peppers and rosemary. Slide the pizzas, still on their parchment, onto the hot baking sheet and bake for 12 to 15 minutes, until the crust is golden and the cheese bubbles.1/2 cup tomato sauce, 8 oz mozzarella, 1/2 red onion, 1/2 green pepper, 1/2 red pepper, 1 tsp rosemary
No rolling pin? Press the dough out with your fingertips instead. It keeps more air in the crust.
Video
Notes
Swap the toppings for whatever vegetables you have lying around: mushrooms, zucchini, spinach or olives all work. It will probably taste just as amazing!
Short on time? Make the dough the day before and let it rise in the fridge overnight. It gets even more flavorful. Take it out 30 minutes before shaping.
Verdant
A fresh green palette, rounded photo and a shaded ingredient column make this a calm, practical card to cook from.
Ingredients
Pizza Dough
- 1 cup water lukewarm
- 2 ¼ tsp instant yeast 1 packet
- 1 tsp sugar
- 2 ¾ cups all-purpose flour plus more for dusting
- 1 ½ tsp salt
- 2 tbsp olive oil plus more for the bowl
Pizza Toppings
- ½ cup tomato sauce or your favorite pizza sauce
- 8 oz mozzarella low-moisture, shredded
- ½ red onion thinly sliced
- ½ green pepper sliced
- ½ red pepper sliced
- 1 tsp rosemary fresh, finely chopped
Equipment
- Rolling Pin (optional)
- Pizza Cutter or kitchen scissors
Instructions
- Stir the water, yeast and sugar together in a large bowl. Rest for 5 minutes, until the mixture looks foamy.1 cup water, 2 1/4 tsp instant yeast, 1 tsp sugar
- In a second bowl, mix the flour and salt.2 3/4 cups all-purpose flour, 1 1/2 tsp salt
- Add the flour mixture and the olive oil to the yeast mixture and stir until a shaggy dough forms. Knead on a floured counter for 8 minutes, until the dough is smooth and springs back when you press it.2 tbsp olive oil
- Place the dough in a lightly oiled bowl and cover it. Let rise for 30 minutes in a warm spot, until puffy.
- Meanwhile, put a baking sheet upside down on the middle rack and preheat the oven to450 °F or 475 °F.
- Divide the dough in two. Stretch each half into a 12-inch round on a sheet of parchment paper, leaving the edges a little thicker.
- Spread the tomato sauce over the dough and top with the mozzarella, onion, peppers and rosemary. Slide the pizzas, still on their parchment, onto the hot baking sheet and bake for 12 to 15 minutes, until the crust is golden and the cheese bubbles.1/2 cup tomato sauce, 8 oz mozzarella, 1/2 red onion, 1/2 green pepper, 1/2 red pepper, 1 tsp rosemary
No rolling pin? Press the dough out with your fingertips instead. It keeps more air in the crust.
Video
Notes
Swap the toppings for whatever vegetables you have lying around: mushrooms, zucchini, spinach or olives all work. It will probably taste just as amazing!
Short on time? Make the dough the day before and let it rise in the fridge overnight. It gets even more flavorful. Take it out 30 minutes before shaping.
Bold
Big condensed type, sunny yellow and crisp black borders give this version a playful personality. Even the section headings can have their own voice.
Amazing Vegetable Pizza
Every night can be pizza night. A quick homemade dough, a good tomato sauce and whatever vegetables you have on hand.
Ingredients
Pizza Dough
- 1 cup water lukewarm
- 2 ¼ tsp instant yeast 1 packet
- 1 tsp sugar
- 2 ¾ cups all-purpose flour plus more for dusting
- 1 ½ tsp salt
- 2 tbsp olive oil plus more for the bowl
Pizza Toppings
- ½ cup tomato sauce or your favorite pizza sauce
- 8 oz mozzarella low-moisture, shredded
- ½ red onion thinly sliced
- ½ green pepper sliced
- ½ red pepper sliced
- 1 tsp rosemary fresh, finely chopped
Equipment
- Rolling Pin (optional)
- Pizza Cutter or kitchen scissors
Let's go
- Stir the water, yeast and sugar together in a large bowl. Rest for 5 minutes, until the mixture looks foamy.1 cup water, 2 1/4 tsp instant yeast, 1 tsp sugar
- In a second bowl, mix the flour and salt.2 3/4 cups all-purpose flour, 1 1/2 tsp salt
- Add the flour mixture and the olive oil to the yeast mixture and stir until a shaggy dough forms. Knead on a floured counter for 8 minutes, until the dough is smooth and springs back when you press it.2 tbsp olive oil
- Place the dough in a lightly oiled bowl and cover it. Let rise for 30 minutes in a warm spot, until puffy.
- Meanwhile, put a baking sheet upside down on the middle rack and preheat the oven to450 °F or 475 °F.
- Divide the dough in two. Stretch each half into a 12-inch round on a sheet of parchment paper, leaving the edges a little thicker.
- Spread the tomato sauce over the dough and top with the mozzarella, onion, peppers and rosemary. Slide the pizzas, still on their parchment, onto the hot baking sheet and bake for 12 to 15 minutes, until the crust is golden and the cheese bubbles.1/2 cup tomato sauce, 8 oz mozzarella, 1/2 red onion, 1/2 green pepper, 1/2 red pepper, 1 tsp rosemary
No rolling pin? Press the dough out with your fingertips instead. It keeps more air in the crust.
Watch it
Good to know
Swap the toppings for whatever vegetables you have lying around: mushrooms, zucchini, spinach or olives all work. It will probably taste just as amazing!
Short on time? Make the dough the day before and let it rise in the fridge overnight. It gets even more flavorful. Take it out 30 minutes before shaping.
Make a template your own
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