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 cup Marinara sauce (use more or less as needed)
- 8 oz Mozzarella cheese shredded
- 1/4 cup Fresh basil chopped
- Salt
- Black pepper
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat oven: Set oven to 425°F (220°C).
- Prep toppings: Prepare pizza toppings. Pre-cook raw toppings like onions, peppers, or mushrooms.
- Prepare dough: Follow directions on the dough package or homemade recipe.
- Flour surface: Clean and dry the counter. Sprinkle with flour and place dough on top, coating each side to prevent sticking.
- Stretch dough: Stretch evenly with hands or a rolling pin, avoiding thin spots. Add more flour if needed.
- Place dough: Transfer to a baking sheet, pizza pan, or pizza stone. Use nonstick spray for pans or semolina flour for stones.
- Add sauce: Spread marinara evenly over the dough, leaving a 1-inch border.
- Add cheese and toppings: Sprinkle mozzarella evenly, then layer with chosen toppings.
- Bake pizza: Bake for 10 minutes, then rotate the pan. Continue baking another 10 minutes, until the crust is golden and the cheese melted.
- Rest: Let sit for 2–3 minutes before cutting.
- Garnish: Sprinkle with fresh basil, if desired.
- Serve: Portion the pizza and serve with kombucha.
Notes
Homemade Dough (Optional)
Equipment:
Stand mixer with dough hook (optional)
Ingredients:
2 tsp Instant yeast
1/2 cup Warm water (105°F–115°F / 40–46°C), more if needed
2 cups All-purpose flour, plus extra if needed
1 1/2 tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil, plus more for greasing Instructions:
Whisk yeast and warm water until dissolved. Let sit for 5 minutes until frothy.
Combine flour, sugar, and salt in a mixer bowl (with dough hook) or large bowl. Add olive oil and yeast mixture. Mix until dough forms an elastic ball, pulling from the sides. Dough should be slightly sticky but manageable; add flour gradually if too sticky.
Lightly oil a large bowl. Knead dough briefly (3–5 times) until smooth, form into a ball, and transfer to the bowl. Roll dough along inside to coat with oil. Cover tightly with plastic wrap and set in a warm place for 2 hours, until doubled in size.
Alternatively, refrigerate (wrapped well) for up to 3 days.
2 tsp Instant yeast
1/2 cup Warm water (105°F–115°F / 40–46°C), more if needed
2 cups All-purpose flour, plus extra if needed
1 1/2 tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil, plus more for greasing Instructions:
Whisk yeast and warm water until dissolved. Let sit for 5 minutes until frothy.
Combine flour, sugar, and salt in a mixer bowl (with dough hook) or large bowl. Add olive oil and yeast mixture. Mix until dough forms an elastic ball, pulling from the sides. Dough should be slightly sticky but manageable; add flour gradually if too sticky.
Lightly oil a large bowl. Knead dough briefly (3–5 times) until smooth, form into a ball, and transfer to the bowl. Roll dough along inside to coat with oil. Cover tightly with plastic wrap and set in a warm place for 2 hours, until doubled in size.
Alternatively, refrigerate (wrapped well) for up to 3 days.
Nutrition
Calories: 542kcal | Carbohydrates: 57g | Protein: 28g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 1414mg | Potassium: 508mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1375IU | Vitamin C: 9mg | Calcium: 825mg | Iron: 2mg
Pizza
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 cup Marinara sauce (use more or less as needed)
- 8 oz Mozzarella cheese shredded
- 1/4 cup Fresh basil chopped
- Salt
- Black pepper
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat oven: Set oven to 425°F (220°C).
- Prep toppings: Prepare pizza toppings. Pre-cook raw toppings like onions, peppers, or mushrooms.
- Prepare dough: Follow directions on the dough package or homemade recipe.
- Flour surface: Clean and dry the counter. Sprinkle with flour and place dough on top, coating each side to prevent sticking.
- Stretch dough: Stretch evenly with hands or a rolling pin, avoiding thin spots. Add more flour if needed.
- Place dough: Transfer to a baking sheet, pizza pan, or pizza stone. Use nonstick spray for pans or semolina flour for stones.
- Add sauce: Spread marinara evenly over the dough, leaving a 1-inch border.
- Add cheese and toppings: Sprinkle mozzarella evenly, then layer with chosen toppings.
- Bake pizza: Bake for 10 minutes, then rotate the pan. Continue baking another 10 minutes, until the crust is golden and the cheese melted.
- Rest: Let sit for 2–3 minutes before cutting.
- Garnish: Sprinkle with fresh basil, if desired.
- Serve: Portion the pizza and serve with kombucha.
Notes
Homemade Dough (Optional)
Equipment:
Stand mixer with dough hook (optional)
Ingredients:
2 tsp Instant yeast
1/2 cup Warm water (105°F–115°F / 40–46°C), more if needed
2 cups All-purpose flour, plus extra if needed
1 1/2 tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil, plus more for greasing Instructions:
Whisk yeast and warm water until dissolved. Let sit for 5 minutes until frothy.
Combine flour, sugar, and salt in a mixer bowl (with dough hook) or large bowl. Add olive oil and yeast mixture. Mix until dough forms an elastic ball, pulling from the sides. Dough should be slightly sticky but manageable; add flour gradually if too sticky.
Lightly oil a large bowl. Knead dough briefly (3–5 times) until smooth, form into a ball, and transfer to the bowl. Roll dough along inside to coat with oil. Cover tightly with plastic wrap and set in a warm place for 2 hours, until doubled in size.
Alternatively, refrigerate (wrapped well) for up to 3 days.
2 tsp Instant yeast
1/2 cup Warm water (105°F–115°F / 40–46°C), more if needed
2 cups All-purpose flour, plus extra if needed
1 1/2 tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil, plus more for greasing Instructions:
Whisk yeast and warm water until dissolved. Let sit for 5 minutes until frothy.
Combine flour, sugar, and salt in a mixer bowl (with dough hook) or large bowl. Add olive oil and yeast mixture. Mix until dough forms an elastic ball, pulling from the sides. Dough should be slightly sticky but manageable; add flour gradually if too sticky.
Lightly oil a large bowl. Knead dough briefly (3–5 times) until smooth, form into a ball, and transfer to the bowl. Roll dough along inside to coat with oil. Cover tightly with plastic wrap and set in a warm place for 2 hours, until doubled in size.
Alternatively, refrigerate (wrapped well) for up to 3 days.
Nutrition
Calories: 542kcalCarbohydrates: 57gProtein: 28gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 1414mgPotassium: 508mgFiber: 2gSugar: 52gVitamin A: 1375IUVitamin C: 9mgCalcium: 825mgIron: 2mg
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