Choose A Sauce Recipe
Hideaway Red, BBQ, Alfredo, Pesto, Olive Oil & Garlic Glaze.
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Ingredients
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Build Your Own Pizza - Base & Dough
Sauce Options (choose one)
Cheese & Toppings (suggested — optional, adjust to taste)
Method
Build Your Own Pizza - Base & Dough
Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, invert it and preheat or lightly oil it.
On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round, about 1/4-inch thick. Transfer the dough to a piece of parchment paper or a floured pizza peel.
Brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil to promote golden browning. Lightly dock (poke) the center with a fork if the dough is very puffy.
Sauce Options (choose one)
Hideaway Red (Tomato) Sauce
Spread 3 tablespoons of Hideaway Red sauce evenly over the dough, leaving the oiled 1/2-inch rim exposed. Smooth with the back of a spoon to an even layer.
Alfredo Sauce
Spoon 3 tablespoons of Alfredo sauce into the center and spread gently to cover the dough, leaving the rim exposed. Avoid over-applying to prevent sogginess.
Pesto
Spoon 2 tablespoons of pesto into the center and spread into an even thin layer, leaving the rim exposed. Because pesto is oily, use a slightly thinner layer than tomato or Alfredo sauces.
Olive Oil & Garlic Glaze
If using the olive oil & garlic glaze, brush 1 tablespoon evenly over the dough surface and around the rim. To make the glaze from scratch: combine 1 tablespoon extra-virgin olive oil with 1 small clove garlic, minced (not listed separately), let sit for 5 minutes, then brush on.
Cheese & Toppings (suggested — optional, adjust to taste)
After applying your chosen sauce, sprinkle 1 cup shredded mozzarella evenly over the sauced surface, followed by 2 tablespoons grated Parmesan.
Season toppings lightly with 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon crushed red pepper (optional) for a touch of heat.
If using pesto or fresh basil, add half of the basil leaves under the cheese before baking for infused aroma; reserve the rest to scatter on the pizza right after baking.
Slide the prepared pizza (on parchment or peel) onto the preheated pizza stone or inverted 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.
Remove the pizza from the oven. If you reserved BBQ sauce, brush a light layer over the top now. Scatter remaining fresh basil leaves on top. Let rest 2–3 minutes.
Slice and serve hot. If desired, finish with an extra drizzle of olive oil or a sprinkle of extra Parmesan.