Pizza

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Prep Time 30

Cook Time 25

Servings

Calories 556kcal

Ingredients

Pizza

Your choice of pizza toppings (example: 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
1½ cups Marinara sauce use more or less as needed
8 oz Mozzarella cheese shredded

Seasoning

Salt to taste
Black pepper to taste

Kombucha

24 oz Kombucha cold

US Customary - Metric

Instructions

Preheat the oven to 425°F (220°C).
Prepare your pizza toppings. If using raw vegetables like onion, peppers, or mushrooms, cook them beforehand.
Prepare the dough according to the package instructions or your homemade recipe.
Clean and dry your counter and hands thoroughly. Lightly flour the counter, place the dough on it, and coat each side with flour to prevent sticking.
Stretch out the dough evenly using your hands or a rolling pin. Avoid thin spots in the center. Sprinkle more flour if it starts to stick.
Place the dough on a baking sheet, pizza pan, or pizza stone. Use nonstick spray on the pan or semolina flour on the stone to prevent sticking.
Spread marinara sauce evenly over the dough, leaving about an inch around the edge without sauce.
Sprinkle shredded mozzarella evenly over the sauce. Add your desired toppings.
Bake the pizza for 10 minutes, then rotate the pan. Continue baking until the crust is golden and the cheese is melted, about 10 more minutes or as needed.
Let the pizza rest for 2–3 minutes before slicing.
Portion and serve with a cold glass of kombucha.

Notes

Homemade Dough (Optional)

EquipmentStand 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 its 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