Ingredients
Pizza
- Your choice of pizza toppings (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 1/2 cups Marinara sauce (use more or less as needed)
- 8 oz Mozzarella cheese shredded
- 1/4 cup Fresh basil chopped
Seasoning
- Salt
- Black pepper
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat oven: Set oven to 425°F (220°C).
- Prep toppings: Prepare all toppings. Cook raw vegetables like onion, peppers, or mushrooms ahead of time.
- Prepare dough: Follow package directions or your homemade dough recipe.
- Flour surface: Lightly flour a clean counter and hands. Coat dough to prevent sticking.
- Stretch dough: Stretch evenly with hands or rolling pin, avoiding thin spots. Add flour if needed.
- Place dough: Transfer to baking sheet, pizza pan, or stone. Spray pans with nonstick spray or dust stone with semolina.
- Add sauce: Spread marinara evenly, leaving a 1-inch border.
- Add cheese and toppings: Sprinkle mozzarella, then add chosen toppings.
- Bake pizza: Bake 10 minutes, rotate pan, then bake another 10 minutes or until crust is golden and cheese melted.
- Rest pizza: Let cool 2–3 minutes before slicing.
- Garnish: Add fresh basil if desired.
- Serve: Portion and enjoy with chilled 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: 556kcal | Carbohydrates: 60g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 1705mg | Potassium: 690mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1640IU | Vitamin C: 13mg | Calcium: 834mg | Iron: 2mg
Pizza
Ingredients
Pizza
- Your choice of pizza toppings (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 1/2 cups Marinara sauce (use more or less as needed)
- 8 oz Mozzarella cheese shredded
- 1/4 cup Fresh basil chopped
Seasoning
- Salt
- Black pepper
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat oven: Set oven to 425°F (220°C).
- Prep toppings: Prepare all toppings. Cook raw vegetables like onion, peppers, or mushrooms ahead of time.
- Prepare dough: Follow package directions or your homemade dough recipe.
- Flour surface: Lightly flour a clean counter and hands. Coat dough to prevent sticking.
- Stretch dough: Stretch evenly with hands or rolling pin, avoiding thin spots. Add flour if needed.
- Place dough: Transfer to baking sheet, pizza pan, or stone. Spray pans with nonstick spray or dust stone with semolina.
- Add sauce: Spread marinara evenly, leaving a 1-inch border.
- Add cheese and toppings: Sprinkle mozzarella, then add chosen toppings.
- Bake pizza: Bake 10 minutes, rotate pan, then bake another 10 minutes or until crust is golden and cheese melted.
- Rest pizza: Let cool 2–3 minutes before slicing.
- Garnish: Add fresh basil if desired.
- Serve: Portion and enjoy with chilled 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: 556kcalCarbohydrates: 60gProtein: 29gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 1705mgPotassium: 690mgFiber: 3gSugar: 54gVitamin A: 1640IUVitamin C: 13mgCalcium: 834mgIron: 2mg
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