Add To Any Pizza Recipe

If adding raw or uncooked proteins (Italian sausage or chicken), make sure they are pre-cooked and cooled. Crumble cooked Italian sausage and shred or dice cooked chicken so pieces are small and will reheat quickly on the pizza.

If using fresh mushrooms and bell pepper, sauté briefly: warm a small skillet over medium-high heat, add 1 tsp olive oil, then add mushrooms and bell pepper. Cook 2–3 minutes until they start to soften and release moisture. This prevents sogginess on the pizza.

Toss baby spinach with a tiny pinch of salt and squeeze out excess moisture if very wet. Spinach wilts quickly in the oven, so add only after other vegetables are in place.

Prepare the olives and onion: halve olives and thinly slice red onion so they distribute evenly across the pizza.

Preheat

Preheat your oven to the temperature recommended for your pizza (usually 475–500°F / 245–260°C). If using a pizza stone, place it in the oven while preheating.

If adding to a store-bought or homemade pizza: spread the 1/2 cup tomato sauce evenly over the dough or over the existing sauce if you want extra sauciness. For a lighter addition, use the sauce as a drizzle or skip if the pizza is already sauced.

Distribute protein toppings: scatter pepperoni slices evenly (about 24 slices for a 12-inch pizza), then add the crumbled sausage and diced chicken in small clusters so each slice of pizza gets some protein.

Add sautéed mushrooms, bell pepper, sliced red onion, and halved kalamata olives across the pizza, spacing ingredients so the pizza cooks evenly.

Tuck small handfuls of baby spinach between other toppings; it will wilt quickly without adding excess moisture.

Top with torn or sliced fresh mozzarella pieces so they melt into pockets among the toppings. Sprinkle grated Parmesan and, if using, crumbled feta sparingly to avoid overpowering the pizza.

Bake the pizza according to the base pizza instructions (typically 8–12 minutes at 475–500°F on a hot stone or 10–15 minutes on a sheet) until crust is golden and cheese is melted and bubbling. Keep an eye so delicate toppings like spinach and basil don't burn.

If using garlic-infused oil, brush a little on the crust edge immediately after removing the pizza from the oven for added flavor.

Remove pizza from oven and sprinkle dried oregano and red pepper flakes to taste. Scatter fresh basil leaves over the hot pizza so they wilt slightly but retain fragrance.

Let the pizza rest 2–3 minutes, then slice and serve.