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 tsp Red pepper flakes (optional)
- 1/4 cup Fresh basil chopped
Seasoning
- Salt to taste
- Black pepper to taste
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare all pizza toppings as needed. Cook any raw toppings such as sausage, onions, or mushrooms ahead of time.
- Follow the instructions on the package or your homemade dough recipe to prepare the pizza dough.
- Clean and dry your work surface. Sprinkle flour on the surface and coat both sides of the dough to prevent sticking.
- Use your hands or a rolling pin to stretch the dough evenly, avoiding thin spots in the center. Add more flour if the dough sticks.
- Transfer the stretched dough to a baking sheet, pizza pan, or pizza stone. Use nonstick spray or semolina flour to prevent sticking.
- Spread an even layer of marinara sauce over the dough, leaving a 1-inch border around the edges.
- Sprinkle mozzarella cheese evenly over the sauce and add your prepared toppings.
- Bake the pizza for 10 minutes. Rotate the pan and bake for another 10 minutes, or until the crust is golden brown and the cheese is melted.
- Let the pizza rest for 2–3 minutes before slicing.
- Sprinkle with red pepper flakes and chopped fresh basil, if desired.
- Portion and serve the pizza with a cold glass of kombucha. Enjoy!
Notes
Homemade Dough (Optional)
Equipment:
Stand mixer with dough hook (optional)
Ingredients:
2 tsp Instant yeast
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 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 it’s 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.
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 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 it’s 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: 542kcal | Carbohydrates: 57g | Protein: 28g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 1418mg | Potassium: 512mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1449IU | Vitamin C: 9mg | Calcium: 826mg | 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 tsp Red pepper flakes (optional)
- 1/4 cup Fresh basil chopped
Seasoning
- Salt to taste
- Black pepper to taste
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare all pizza toppings as needed. Cook any raw toppings such as sausage, onions, or mushrooms ahead of time.
- Follow the instructions on the package or your homemade dough recipe to prepare the pizza dough.
- Clean and dry your work surface. Sprinkle flour on the surface and coat both sides of the dough to prevent sticking.
- Use your hands or a rolling pin to stretch the dough evenly, avoiding thin spots in the center. Add more flour if the dough sticks.
- Transfer the stretched dough to a baking sheet, pizza pan, or pizza stone. Use nonstick spray or semolina flour to prevent sticking.
- Spread an even layer of marinara sauce over the dough, leaving a 1-inch border around the edges.
- Sprinkle mozzarella cheese evenly over the sauce and add your prepared toppings.
- Bake the pizza for 10 minutes. Rotate the pan and bake for another 10 minutes, or until the crust is golden brown and the cheese is melted.
- Let the pizza rest for 2–3 minutes before slicing.
- Sprinkle with red pepper flakes and chopped fresh basil, if desired.
- Portion and serve the pizza with a cold glass of kombucha. Enjoy!
Notes
Homemade Dough (Optional)
Equipment:
Stand mixer with dough hook (optional)
Ingredients:
2 tsp Instant yeast
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 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 it’s 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.
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 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 it’s 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: 542kcalCarbohydrates: 57gProtein: 28gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 1418mgPotassium: 512mgFiber: 2gSugar: 52gVitamin A: 1449IUVitamin C: 9mgCalcium: 826mgIron: 2mg
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