Pizza

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Prep Time 30

Cook Time 25

Servings

Calories 864kcal

Ingredients

Pizza

Your choice of pizza toppings example: pepperoni, sausage, onion, peppers, olives, mushrooms, etc.
1 ball Pizza dough store-bought (for homemade dough see recipe in notes)
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 tsp Red pepper flakes optional
¼ cup Fresh basil chopped

Kombucha

24 oz Kombucha cold

US Customary - Metric

Instructions

Prepare the ingredients as needed prior to using. If something is raw and needs to be cooked prior to using get that done first.
Preheat the oven to 425°F (220°C).
Prepare the Dough: Clean and dry your work surface. Dust with flour to prevent sticking.
Roll or stretch the dough evenly into your desired shape, avoiding thin spots.
Prepare the Pizza: Place the dough on a baking sheet, pizza pan, or pizza stone. Use nonstick spray or semolina flour as needed to prevent sticking.
Spread a layer of pizza sauce over the dough, leaving about 1 inch around the edges.
Evenly distribute shredded mozzarella over the sauce. Add your favourite toppings.
Bake the Pizza: Bake for 10 minutes, rotate the pan, and continue baking until the crust is golden brown and the cheese is fully melted (approximately 10 more minutes).
Finish and Serve: Let the pizza cool for 2–3 minutes before slicing. Sprinkle with red pepper flakes and fresh basil, if desired. Portion and serve with a chilled glass of kombucha.

Notes

Notes:
Homemade Pizza Dough (Optional):
Ingredients
2 tsp Instant yeast
1/2 cup Warm water (105–115°F / 40–46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1 1/2 tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil, plus additional oil for greasing
Instructions:
Prepare the Dough: Dissolve yeast in warm water and whisk until fully dissolved.
In a stand mixer with a dough hook (or a large bowl), combine flour, sugar, and salt.
Add olive oil and the yeast-water mixture to the flour. Mix until the dough forms a cohesive, elastic ball that pulls away from the bowl's sides. Add more flour if the dough is too sticky.
Knead and Rise: Lightly grease a large bowl with olive oil. Dust your hands with flour, briefly knead the dough until smooth, and shape it into a ball.
Roll the dough inside the greased bowl to coat it with oil. Cover tightly with plastic wrap and let it rise in a warm place for 2 hours or until doubled in size.
Alternatively, refrigerate for up to 3 days before use, allowing the dough to rise before using.

Nutrition