Pizza

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Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 557kcal

Ingredients

Pizza

  • Your choice of pizza toppings (e.g. pepperoni, sausage, onion, peppers, olives, mushrooms, etc.)
  • 1 ball Pizza dough (store-bought or homemade)
  • All-purpose flour as needed for rolling the dough
  • Nonstick spray
  • 1.5 cups Marinara sauce (use more or less as needed)
  • 8 oz Mozzarella cheese shredded
  • 1/4 tsp Red pepper flakes (optional)
  • 1/4 cup Fresh basil chopped

Seasoning

  • Salt
  • Black pepper

Kombucha

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • Preheat the oven: Set oven to 425°F (220°C).
  • Prep the toppings: Prepare all pizza toppings as needed. Cook any raw toppings or vegetables such as onions, peppers, or mushrooms ahead of time.
  • Prepare the dough: Follow the directions on the dough package or your homemade dough recipe.
  • Flour the surface: Clean and dry your countertop and hands. Sprinkle the surface with flour and place the dough on top, coating each side to prevent sticking.
  • Stretch the dough: Use your hands or a rolling pin to stretch the dough evenly. Avoid thin spots, especially in the center. If it starts to stick, sprinkle with more flour.
  • Place the dough: Transfer the stretched dough onto a baking sheet, pizza pan, or pizza stone. Use nonstick spray for pans or semolina flour for a pizza stone to prevent sticking.
  • Add sauce: Spread an even layer of marinara sauce on the dough, leaving a 1 inch border around the edges.
  • Add cheese and toppings: Sprinkle mozzarella evenly over the sauce, then add your favorite toppings.
  • Bake the pizza: Bake for 10 minutes, then rotate the pan. Continue baking for another 10 minutes or until the crust is golden brown and the cheese is melted.
  • Rest the pizza: Let the pizza sit for 2–3 minutes before cutting.
  • Garnish: Sprinkle with red pepper flakes and fresh basil if desired.
  • Serve: Portion the pizza and enjoy it with a cold glass of kombucha.

Notes

Homemade Dough (Optional)
Equipment:
Stand mixer with dough hook (optional)
Ingredients:
2 tsp Instant yeast½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed2 cups All-purpose flour, plus more if needed1½ tsp Sugar2 tsp Salt2 TBSP Extra-virgin olive oil + additional oil for greasing
Instructions: 
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until its bubbly and frothy. Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl. Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky .Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well. Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball. Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.

Nutrition

Calories: 557kcal | Carbohydrates: 60g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 1709mg | Potassium: 694mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1714IU | Vitamin C: 13mg | Calcium: 835mg | Iron: 2mg

Pizza

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings 2
Calories 557 kcal

Ingredients
 
 

Pizza

  • Your choice of pizza toppings (e.g. pepperoni, sausage, onion, peppers, olives, mushrooms, etc.)
  • 1 ball Pizza dough (store-bought or homemade)
  • All-purpose flour as needed for rolling the dough
  • Nonstick spray
  • 1.5 cups Marinara sauce (use more or less as needed)
  • 8 oz Mozzarella cheese shredded
  • 1/4 tsp Red pepper flakes (optional)
  • 1/4 cup Fresh basil chopped

Seasoning

  • Salt
  • Black pepper

Kombucha

  • 24 oz Kombucha cold

Instructions
 

  • Preheat the oven: Set oven to 425°F (220°C).
  • Prep the toppings: Prepare all pizza toppings as needed. Cook any raw toppings or vegetables such as onions, peppers, or mushrooms ahead of time.
  • Prepare the dough: Follow the directions on the dough package or your homemade dough recipe.
  • Flour the surface: Clean and dry your countertop and hands. Sprinkle the surface with flour and place the dough on top, coating each side to prevent sticking.
  • Stretch the dough: Use your hands or a rolling pin to stretch the dough evenly. Avoid thin spots, especially in the center. If it starts to stick, sprinkle with more flour.
  • Place the dough: Transfer the stretched dough onto a baking sheet, pizza pan, or pizza stone. Use nonstick spray for pans or semolina flour for a pizza stone to prevent sticking.
  • Add sauce: Spread an even layer of marinara sauce on the dough, leaving a 1 inch border around the edges.
  • Add cheese and toppings: Sprinkle mozzarella evenly over the sauce, then add your favorite toppings.
  • Bake the pizza: Bake for 10 minutes, then rotate the pan. Continue baking for another 10 minutes or until the crust is golden brown and the cheese is melted.
  • Rest the pizza: Let the pizza sit for 2–3 minutes before cutting.
  • Garnish: Sprinkle with red pepper flakes and fresh basil if desired.
  • Serve: Portion the pizza and enjoy it with a cold glass of kombucha.

Notes

Homemade Dough (Optional)
Equipment:
Stand mixer with dough hook (optional)
Ingredients:
2 tsp Instant yeast½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed2 cups All-purpose flour, plus more if needed1½ tsp Sugar2 tsp Salt2 TBSP Extra-virgin olive oil + additional oil for greasing
Instructions: 
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until its bubbly and frothy. Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl. Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky .Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well. Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball. Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.

Nutrition

Calories: 557kcalCarbohydrates: 60gProtein: 29gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 1709mgPotassium: 694mgFiber: 3gSugar: 54gVitamin A: 1714IUVitamin C: 13mgCalcium: 835mgIron: 2mg
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