Catalina Craft Pizza Recipe

Preheat and prepare oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes so it is thoroughly hot. If using a home pizza oven, follow manufacturer's high-heat recommendations.

Lightly dust a work surface with 1/4 cup flour. Remove pizza dough from refrigerator (if chilled) and let rest 15–20 minutes so it becomes easier to stretch.

Gently stretch or roll the dough into a 12–13 inch (30–33 cm) round, leaving a slightly thicker rim. Brush the top very lightly with 1 tbs olive oil to help prevent sogginess and promote browning.

In a small bowl, combine 1/2 cup tomato sauce, 1 tsp minced garlic, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until evenly blended. Taste and adjust seasoning if needed. No cooking required — this bright sauce is ready to use.

Spread the prepared sauce evenly over the stretched dough, leaving a 1/2 inch border for the crust.

Sprinkle 1 3/4 cups of shredded mozzarella over the sauce, leaving a little space for other toppings.

Arrange sliced grilled chicken evenly over the cheese (about 8 oz). If your chicken is cold, warm it briefly in a pan or microwave so it heats through on the pizza.

Distribute roasted red peppers (1/2 cup), thinly sliced red onion (1/4 cup), and banana peppers (1/4 cup) evenly across the pizza.

Finish with the remaining 1/4 cup mozzarella tucked in gaps so cheese melts throughout.

Transfer the assembled pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly browned. Baking time will vary with oven and stone temperature.

Remove pizza from oven and immediately sprinkle with 2 tbs grated Parmesan and torn basil leaves (8 leaves). Drizzle with 1 tsp extra virgin olive oil and, if using, a small handful (1/2 cup) of fresh arugula on top.

Let rest 2–3 minutes, then slice into 6–8 pieces. Serve with crushed red pepper to taste.