Name: FireWorks Pizza - Leesburgs 6” Cheese Pizza & Salad Recipe
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1.5 cups all-purpose flour; 0.5 tsp instant yeast; 0.25 tsp granulated sugar; 0.5 tsp fine salt; 0.25 cups warm water; 1 tbs olive oil; 0.5 cups tomato pizza sauce; 1 cups fresh mozzarella (shredded or thinly sliced); 2 tbs grated Parmesan; 1 tsp olive oil (for drizzling); 0.25 tsp dried oregano; 0.25 tsp coarse salt; 0.125 tsp freshly ground black pepper; 6 to taste fresh basil leaves (for Margherita); 0.5 tsp mixed dried Italian herbs (for Herb & Cheese); 12 pieces sliced pepperoni; 0.5 cups sliced brown mushrooms; 2 cups mixed salad greens (arugula, romaine, baby spinach mix); 6 pieces cherry tomatoes (halved); 0.25 cups cucumber (thin half-moon slices); 1 tsp red onion (thin slices); 1 tbs olive oil (for dressing); 0.5 tbs red wine vinegar; 0.125 tsp salt; 0.0625 tsp pepper; 2 cups romaine lettuce (chopped); 2 tbs grated Parmesan; 0.25 cups croutons; 2 tbs Caesar dressing; 0.5 tsp lemon juice

Method

Pizza Base & Dough

Preheat oven to 500°F (260°C) with a rack positioned in the upper third; place a pizza stone or inverted baking sheet in the oven while it heats.

In a medium bowl whisk together flour, instant yeast, sugar, and salt until combined.

Make a well in the dry ingredients and pour in warm water and olive oil. Stir with a spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead for 4–6 minutes until smooth and elastic.

Form dough into a ball, lightly oil the outside, place in a bowl, cover with plastic wrap or a towel and rest at room temperature for 20–30 minutes. This short rest is enough for a small 6" pizza dough to relax and be workable.

After resting, press dough into a 6-inch disk on a piece of parchment paper or floured surface. Use your fingers to push dough from center outward, leaving a slightly thicker rim to form the crust (about 1/2" thick rim).

Sauce & Topping Assembly

Spread the tomato pizza sauce evenly over the dough, leaving the rim uncovered (about 2–3 tbs of sauce).

Scatter or lay the fresh mozzarella over the sauce so the cheese covers most of the surface but doesn’t overload the small crust.

Sprinkle grated Parmesan, dried oregano, coarse salt, and black pepper over the cheese. Drizzle 1 tsp olive oil over the top.

Margherita option

If making Margherita: add fresh basil leaves after baking (tuck a few leaves under cheese before baking if you prefer wilted basil).

Herb & Cheese option

If making Herb & Cheese: sprinkle the mixed dried Italian herbs evenly over the cheese before baking.

Pepperoni option

If making Pepperoni: distribute sliced pepperoni evenly across the cheese.

Mushroom option

If making Mushroom: spread sliced mushrooms in a single layer on top of the cheese; if mushrooms are very wet, sauté briefly in 1 tsp olive oil for 1–2 minutes and drain before adding.

Using a pizza peel or inverted baking sheet, transfer the parchment with the assembled 6" pizza onto the preheated stone/inverted sheet. Bake for 7–10 minutes, watching closely: crust should be golden and cheese bubbly with slight browning.

Remove pizza from oven and, if Margherita, top with fresh basil leaves now. Let rest 2 minutes, then slice and serve.

Mixed Greens Salad

In a medium bowl combine mixed salad greens, halved cherry tomatoes, cucumber slices and a few thin rings of red onion.

Whisk together 1 tablespoon olive oil, 1/2 tablespoon red wine vinegar, 1/8 teaspoon salt and a pinch of pepper. Taste and adjust seasoning.

Drizzle dressing over the salad and toss gently to coat. Serve immediately alongside the hot pizza.

Caesar Salad

Place chopped romaine in a bowl. Add grated Parmesan and croutons.

Add 2 tablespoons Caesar dressing and 1/2 teaspoon lemon juice; toss until leaves are evenly coated. Adjust dressing if needed.

Serve chilled or at room temperature alongside the pizza.