Pizza

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Prep Time 30

Cook Time 25

Servings

Calories 1115kcal

Ingredients

Pizza

1 ball Pizza dough (store-bought or homemade)
All-purpose flour for rolling the dough
Nonstick spray or semolina flour for baking sheet
1½ cups Marinara sauce (adjust to taste)
8 oz Mozzarella cheese shredded
¼ tsp Red pepper flakes (optional)
¼ cup Fresh basil chopped
Your choice of pizza toppings (e.g. Pepperoni, sausage, onion, peppers, olives, mushrooms)

Kombucha

24 oz Kombucha cold

US Customary - Metric

Instructions

Preheat the oven to 425°F (220°C).
Prepare the toppings: Cook any raw vegetables or meats such as onion, peppers, sausage, or mushrooms before assembling the pizza.
Prepare the dough: If using store-bought dough, follow the package instructions. For homemade dough, refer to the recipe in the notes.
Roll out the dough: Clean and dry your counter. Sprinkle it with flour, place the dough on top, and lightly coat both sides to prevent sticking.
Stretch the dough: Use your hands or a rolling pin to stretch the dough evenly, avoiding thin spots. Add more flour if it sticks.
Transfer the dough: Place it onto a baking sheet, pizza pan, or pizza stone. Use nonstick spray or semolina flour to prevent sticking.
Assemble the pizza: Spread marinara sauce evenly over the dough, leaving a 1-inch border.
Add cheese and toppings: Sprinkle mozzarella cheese evenly, then add your chosen toppings.
Bake the pizza: Bake for 10 minutes, then rotate the pan. Bake for another 10 minutes, or until the crust is golden and the cheese is melted.
Rest and garnish: Let the pizza rest for 2–3 minutes after baking. Sprinkle with red pepper flakes (if desired) and fresh basil.
Serve: Slice the pizza and serve with cold kombucha. Enjoy!

Notes

Homemade Pizza Dough (optional):

Ingredients
2 tsp Instant yeast
½ cup Warm water (105–115°F/40–46°C), plus extra if needed
2 cups All-purpose flour, plus extra if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil, plus extra for greasing

Instructions
Whisk yeast into warm water until dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or in a large bowl. Add olive oil and yeast mixture, mixing until dough forms a cohesive, elastic ball and begins pulling away from the sides of the bowl. The dough will still be slightly sticky but manageable.
Add additional flour gradually if the dough is too sticky.
Lightly grease another large bowl with olive oil. Dust your hands with flour, knead dough briefly until smooth, and shape into a tight ball. Transfer dough to the greased bowl.
Roll the dough in the bowl to coat with oil. Cover tightly with plastic wrap and place in a warm, draft-free place. Allow dough to rise until doubled in size, approximately 2 hours, or refrigerate up to 3 days until ready to use.

Nutrition