One Topping Recipe

Name: Billy's Famous Pizzas One Topping Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade, room temperature); 1 cups all-purpose flour (for dusting and stretching); 1 tbs olive oil (for greasing and finishing); 3 tbs pizza sauce (tomato, preferably seasoned); 1.5 cups shredded low-moisture mozzarella; 1 tsp grated Parmesan (optional, for finishing); 20 each pepperoni (sliced); 3 oz or Italian sausage (cooked, crumbled); 3 oz or sliced mushrooms (cleaned); 0.25 cups or thinly sliced red onion; 0.25 cups or roasted red peppers (sliced); 6 each or fresh basil leaves (torn, for finishing); 0 to taste crushed red pepper flakes; 0 to taste dried oregano

Inspired by Billy's Famous Pizza

Time45m

Serves2

Make One Topping Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough & Assembly

1 each pizza dough (store-bought or homemade, room temperature)

1 cups all-purpose flour (for dusting and stretching)

1 tbs olive oil (for greasing and finishing)

Sauce & Cheese

3 tbs pizza sauce (tomato, preferably seasoned)

1 1/2 cups shredded low-moisture mozzarella

1 tsp grated Parmesan (optional, for finishing)

Topping (choose one topping for entire pie)

20 each pepperoni (sliced)

3 oz or Italian sausage (cooked, crumbled)

3 oz or sliced mushrooms (cleaned)

1/4 cups or thinly sliced red onion

1/4 cups or roasted red peppers (sliced)

6 each or fresh basil leaves (torn, for finishing)

Finishing (optional)

0 to taste Crushed red pepper flakes

0 to taste Dried oregano

Method

Dough & Assembly

preheat

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven does not reach 500°F, preheat to the highest temperature available (450–500°F).

Lightly dust a work surface with 1/4–1/2 cup of the all-purpose flour. Place the room-temperature pizza dough on the floured surface and gently press to deflate. Using your fingers and the heels of your hands, stretch or roll the dough into a roughly 10–12 inch round, leaving a slightly thicker edge for the crust. If dough resists, rest 5–10 minutes and continue.

Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel. Brush the outer 1/2 inch of the crust lightly with 1 teaspoon of olive oil to promote browning.

Sauce & Cheese

Spread 3 tablespoons of pizza sauce evenly over the dough, leaving the 1/2 inch border for the crust. Use the back of a spoon in a circular motion to get a thin, even layer.

Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce. Make sure cheese distribution covers the sauce but does not overload the center; leave a little space near the edge so the crust can crisp.

If using, lightly dust 1 teaspoon grated Parmesan over the top for additional savory flavor.

Topping (choose one topping for entire pie)

Select one topping option from the list and arrange it evenly over the cheese so that every slice will have topping. Examples: - Pepperoni: lay ~20 slices in a single layer across the pie, slightly overlapping. - Cooked Italian sausage: sprinkle 3 oz of cooked, crumbled sausage evenly. - Mushrooms: scatter 3 oz thinly sliced mushrooms in a single layer. - Red onion: distribute 1/4 cup thin slices sparingly so they caramelize at the edges. - Roasted red peppers: arrange 1/4 cup sliced peppers across the cheese. - Fresh basil: add basil after baking (see finishing) to avoid wilting.

Baking & Finishing

Slide the pizza (on the parchment or peel) onto the preheated stone or inverted sheet. Bake at 500°F (or highest temp) for 7–10 minutes, rotating once halfway through if your oven has hot spots. Bake until crust is golden and blistered and cheese is melted and beginning to brown.

Remove pizza from oven and transfer to a cutting board. If using fresh basil, scatter torn leaves over the hot pizza now so they wilt slightly but retain brightness. Drizzle remaining olive oil (about 1 teaspoon) around the crust if desired.

Finish with optional crushed red pepper flakes and dried oregano to taste. Let rest 2–3 minutes, then slice into 6–8 pieces and serve immediately.