Pizza
Servings 2
Calories 556kcal
Ingredients
Pizza
- Your choice of pizza toppings (e.g. pepperoni, sausage, onion, peppers, olives)
- 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
- ¼ cup Fresh basil chopped
Seasoning
- Salt
- Black pepper
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven: Set the oven to 425°F (220°C).
- Prep the toppings: Prepare all pizza toppings as needed. Cook any raw toppings or vegetables such as onions, peppers, or mushrooms ahead of time.
- Prepare the dough: Follow the directions on the dough package or your homemade dough recipe.
- Flour the surface: Clean and dry your countertop and hands. Sprinkle the surface with flour and place the dough on top, coating each side to prevent sticking.
- Stretch the dough: Use your hands or a rolling pin to stretch the dough evenly. Avoid thin spots, especially in the center. If the dough starts to stick, sprinkle it with more flour.
- Place the dough: 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 an even layer of marinara sauce over the dough, leaving a 1-inch border around the edges.
- Add cheese and toppings: Sprinkle mozzarella evenly over the sauce. Add your chosen toppings.
- Bake the pizza: Bake for 10 minutes, then rotate the pizza. Continue baking for another 10 minutes, or until the crust is golden brown and the cheese is melted.
- Rest the pizza: Let the pizza sit for 2–3 minutes before cutting.
- Garnish and serve: Sprinkle with fresh basil, if desired. Portion the pizza and enjoy with kombucha.
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.
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.
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