Name: Hideaway Pizzas Choose A Crust Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit Thin crust dough (10-inch); 1 unit Hand-tossed crust dough (10-inch); 1 unit Gluten-free crust (10-inch) - store-bought or prepared; 1 unit Cauliflower crust (10-inch) - prepared; 0 to taste Extra charge note; 1 cup Tomato pizza sauce; 1.5 cups Shredded mozzarella cheese; 2 tbsp Grated Parmesan cheese; 1 tsp Olive oil; 20 unit Pepperoni slices; 0.5 cups Cooked Italian sausage, crumbled; 0.5 cups Sliced bell pepper; 0.25 cups Sliced red onion; 0.5 cups Sliced mushrooms; 0.25 cups Black olives, sliced; 6 unit Fresh basil leaves; 0 to taste Crushed red pepper flakes; 0 to taste Sea salt; 0 to taste Freshly ground black pepper

Method

Crust Preparation

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes; if using a baking sheet, preheat the oven to 475°F (245°C) and lightly oil the sheet.

Choose one crust type: thin, hand-tossed, gluten-free, or cauliflower (10-inch). If using refrigerated or frozen gluten-free or cauliflower crust, follow package instructions for partial bake if recommended (typically 3–5 minutes) before adding toppings.

For thin or hand-tossed dough: lightly flour a work surface. Stretch or roll dough to a 10-inch round. For a hand-tossed style, hold and gently stretch the dough from the edges rotating to maintain an even thickness and a slight rim (about 1/2-inch). Transfer dough to a pizza peel dusted with cornmeal or a lightly oiled baking sheet.

For gluten-free or cauliflower crust: handle gently (they can be fragile). Place crust on a parchment-lined baking sheet or pizza peel. If partial baking (parbake) is required, bake 3–5 minutes until set but not browned, then remove and proceed to topping.

Saucing & Cheese

Brush the outer 1/2-inch rim of the prepared crust lightly with 1 tsp olive oil to promote browning.

Spread about 1 cup of tomato pizza sauce evenly over the crust, leaving a 1/2-inch border for the crust.

Evenly distribute 1 1/2 cups shredded mozzarella over the sauced crust. Sprinkle 2 tbsp grated Parmesan on top.

Toppings

Add desired toppings evenly over the cheese. Example placement: scatter pepperoni slices (about 20) across the pizza, sprinkle 1/2 cup cooked crumbled Italian sausage, and distribute 1/2 cup sliced mushrooms, 1/2 cup sliced bell pepper, 1/4 cup sliced red onion, and 1/4 cup black olives as desired so toppings are balanced and not piled high (this helps cook through).

Lightly season toppings with a pinch of sea salt, freshly ground black pepper, and optional crushed red pepper flakes to taste. If using fresh basil, reserve leaves to add after baking for best flavor.

Baking & Finishing

If using a pizza stone or very hot oven (500°F / 260°C), carefully slide the pizza (on the peel or parchment) onto the stone. Bake 7–10 minutes for thin crust, 10–12 minutes for hand-tossed, or 10–14 minutes for gluten-free/cauliflower crust until the crust is golden and cheese is bubbly and beginning to brown. If you parbaked gluten-free/cauliflower crust, bake 6–8 additional minutes until toppings are heated and cheese is melted.

Rotate the pizza halfway through baking if your oven has hot spots to ensure even browning.

Remove pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice into 6–8 slices.

Serving & Notes

Serve hot. Note: Gluten-free and cauliflower crusts may require slightly different bake times; always follow specific package guidance if using a pre-made crust. An additional charge applies for gluten-free or cauliflower crust (+$3).