Additional Topping Recipe

Green Peppers

Thinly slice the green bell pepper into 1/8–1/4-inch strips. Toss with 1/2 tsp olive oil and a pinch of salt and pepper so they lay flat and release minimal water when baked.

Tomato

Core and quarter the tomato, remove seeds with a spoon, then dice small (about 1/4 cup). Gently pat dry on paper towel to remove excess moisture. Lightly season with a pinch of salt.

Onions

Peel and slice the onion very thin (preferably on a mandoline). Toss with a few drops of olive oil and separate into thin strips so they cook evenly.

Mushrooms

Wipe mushrooms clean with a damp cloth and slice thinly. Sauté in a small nonstick skillet over medium heat with 1/2 tsp olive oil for 2–3 minutes until just softened and any released moisture mostly evaporates. Season lightly with salt and pepper.

Broccoli

Cut broccoli into small florets (about 1/4-inch pieces). Blanch in boiling water for 30 seconds, then plunge into ice water and drain well. Pat dry and toss with a drop of olive oil to prevent sogginess when baked.

Spinach

If using raw baby spinach, roughly chop into smaller pieces if desired. If using more mature spinach, sauté 30–45 seconds with 1/2 tsp olive oil until just wilted, then squeeze out excess liquid and cool.

Jalapeños

Slice jalapeño thinly; remove seeds for milder heat or leave them for extra spice. Pat slices dry and optionally toss with a pinch of salt.

Bacon

Cook bacon until crisp (pan-fry, oven-bake at 400°F/200°C for 12–15 minutes, or microwave). Drain on paper towels and crumble or chop into small pieces. Reserve any rendered fat for flavor in other toppings if desired.

Choose one topping from the Additional Toppings section and prepare it according to the choice-specific instructions above.

Lightly brush or mist the pizza/crust area where the topping will be placed with a small amount of olive oil (about 1/4–1/2 tsp) to help adhesion and reduce moisture transfer.

Evenly distribute the prepared topping across the pizza (or your dish) so the amount equals roughly 1/4 cup of topping per 10–12-inch pizza (adjust proportionally for other sizes). For bacon use the 2 tablespoons crumbled amount as the portion.

Season the added topping lightly with a pinch of salt and a grind of black pepper. If using jalapeño and you want extra heat, sprinkle 1/8–1/4 tsp crushed red pepper flakes.

If the topping was sautéed or blanched (mushrooms, spinach, broccoli), place them on the pizza just before baking to avoid overcooking. Delicate items like fresh tomato can be added either before a short bake or immediately after baking if you prefer fresher texture.