Everything Pizza

Prep Time 20

Cook Time 15

Servings

Calories 914kcal

Ingredients

Pizza

1 ball Pizza dough or homemade dough
All-purpose flour or semolina flour
1/3 cup Pizza sauce
8 oz Mozzarella cheese shredded
½ cup Pepperoni sliced
½ cup Italian sausage cooked and crumbled
½ cup Mushrooms sliced
½ cup Green bell pepper diced
¼ cup Black olives sliced
¼ cup Red onion diced
1/4 tsp Oregano dried
Fresh basil optional

Kombucha

24 oz Kombucha cold

US Customary - Metric

Instructions

Prepare the ingredients as instructed above.
Preheat oven: Set oven to 425°F (218℃). Place a pizza stone or baking sheet inside to heat if using.
Follow the directions on the dough package or your homemade dough recipe.
Clean and dry your countertop and hands. Sprinkle the surface with flour and place the dough on top, coating each side to prevent sticking.
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 it with more flour.
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 pizza sauce evenly over the dough, leaving a small border for the crust.
Add cheese: Sprinkle mozzarella evenly over the sauce.
Add toppings: Layer pepperoni, sausage, mushrooms, bell pepper, olives, red onion over the cheese.
Season: Sprinkle oregano.
Bake: Transfer pizza to the preheated stone or baking sheet. Bake for 20 - 25 minutes, until the crust is golden and the cheese is bubbly.
Serve: Remove from the oven, let cool for 2 minutes, slice, and enjoy with a cold glass of kombucha. Garnish with basil optional.

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 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