Fire Cracker Recipe

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, place it in the oven to heat as well.

Lightly dust a work surface with the 2 tbs of flour. Stretch or roll the dough into a 12-inch round, forming a slightly thicker rim for the crust. Transfer stretched dough to a piece of parchment paper or a lightly floured pizza peel/baking sheet.

In a small bowl, combine 3 tbs tomato pizza sauce, 1 tsp olive oil, 1 tsp minced garlic, and 1 tsp dried oregano. Stir to blend and season with a pinch of salt and black pepper. Taste and adjust seasoning if needed.

Spread the seasoned tomato sauce evenly over the stretched dough, leaving a 3/4- to 1-inch border for the crust.

Evenly sprinkle the 2 cups of house blend shredded cheese over the sauced dough, covering most of the surface but keeping the crust exposed.

Distribute the 20 pepperoni slices over the cheese in an even layer.

Scatter the thin slices from 1/2 red onion evenly across the pizza so they get a bit of sweetness and bite when roasted.

Evenly sprinkle the 1/4 cup sliced black olives across the pie.

Lightly season the toppings with 1/4 tsp coarse salt and 1/8 tsp freshly ground black pepper. Sprinkle 1 tsp crushed red pepper flakes across the pizza for the 'firecracker' heat; adjust to taste.

If using a pizza stone or hot baking sheet, slide the pizza (on parchment or peel) onto the preheated surface. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden and the cheese is bubbling and beginning to brown.

Remove pizza from oven. Brush the crust edge with 1 tsp olive oil to add shine and flavor.

Scatter optional torn basil leaves over the hot pizza, let rest 2–3 minutes to set the cheese, then slice into 6–8 pieces and serve.