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Choose The Toppings Recipe

Name: Hideaway Pizzas Choose The Toppings Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 item pizza dough (store-bought or homemade, stretched to 12-inch); 1 tbs olive oil; 3 tbs pizza sauce (tomato-based); 1.5 cups shredded mozzarella; 6 filets anchovies, drained; 3 slices bacon, cooked and chopped; 3 slices Canadian bacon, sliced; 12 slices cup & curl pepperoni; 12 slices deli pepperoni, sliced thin; 6 slices Genoa salami, thin slices; 0.5 cups grilled chicken, sliced; 0.5 cups ground hamburger, cooked and seasoned; 0.5 cups Italian sausage, cooked and sliced; 3 items meatballs, sliced; 12 slices pepperoni (regular); 0.5 cups Polish sausage, cooked and sliced; 0.5 cups smoked pork shoulder, shredded; 6 slices spicy capicola, thin slices; 0.25 cups blue cheese, crumbled; 0.5 cups cheddar, shredded; 0.25 cups feta, crumbled; 0.5 cups mozzarella, shredded (additional if desired); 2 tsp parmesan, grated; 2 slices provolone, sliced; 0.25 cups artichoke hearts, quartered; 2 tbs banana peppers, sliced; 2 tbs black olives, sliced; 8 leaves fresh basil, whole leaves; 2 tbs fresh cilantro, chopped; 0.5 cups fresh mushrooms, sliced

Inspired by Hideaway Pizza

Time45m

Serves3

Meats: Anchovies, Bacon, Canadian Bacon, Cup & Curl Pepperoni, Deli Pepperoni, Genoa Salami, Grilled Chicken, Hamburger, Italian Sausage, Meatballs, Pepperoni, Polish Sausage, Sausage, Smoked Pork Shoulder, Spicy Capicola. Cheeses: Blue Cheese, Cheddar, Feta, Mozzarella, Parmesan, Provolone. Veggies: Artichoke Hearts, Banana Peppers, Black Olives, Fresh Basil, Fresh Cilantro, Fresh Mushrooms, Fresh Spinach, Green Bell Pepper, Green Olives, Jalapeño Peppers, Kalamata Olives, Red Bell Pepper, Red Onion, Roasted Cherry Tomato, Roasted Garlic, Roma Tomato. Fruits: Mandarin Orange, Pineapple. Other: Balsamic Glaze, Parmesan-Herb Shake, Mike's Hot Honey®.

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Ingredients

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Dough & Base

1 item pizza dough (store-bought or homemade, stretched to 12-inch)

1 tbs olive oil

3 tbs pizza sauce (tomato-based)

1 1/2 cups shredded mozzarella

Meats (choose one or more)

6 filets anchovies, drained

3 slices bacon, cooked and chopped

3 slices Canadian bacon, sliced

12 slices cup & curl pepperoni

12 slices deli pepperoni, sliced thin

6 slices Genoa salami, thin slices

1/2 cups grilled chicken, sliced

1/2 cups ground hamburger, cooked and seasoned

1/2 cups Italian sausage, cooked and sliced

3 items meatballs, sliced

12 slices pepperoni (regular)

1/2 cups Polish sausage, cooked and sliced

1/2 cups smoked pork shoulder, shredded

6 slices spicy capicola, thin slices

Cheeses (choose one or more)

1/4 cups blue cheese, crumbled

1/2 cups cheddar, shredded

1/4 cups feta, crumbled

1/2 cups mozzarella, shredded (additional if desired)

2 tsp parmesan, grated

2 slices provolone, sliced

Vegetables & Fresh Toppings (choose as desired)

1/4 cups artichoke hearts, quartered

2 tbs banana peppers, sliced

2 tbs Black olives, sliced

8 leaves fresh basil, whole leaves

2 tbs Fresh cilantro, chopped

1/2 cups fresh mushrooms, sliced

1/2 cups fresh spinach, roughly chopped

1/4 cups green bell pepper, thinly sliced

2 tbs green olives, sliced

1 tbs jalapeño peppers, sliced

2 tbs Kalamata olives, pitted and halved

1/4 cups red bell pepper, thinly sliced

1/4 cups Red onion, thinly sliced

1/4 cups roasted cherry tomatoes

1 tsp roasted garlic, mashed

1/2 item roma tomato, thinly sliced

Fruits & Finishing Sauces

1/4 cups mandarin orange segments (drained)

1/4 cups pineapple tidbits, drained

1 tbs balsamic glaze

1 tsp Parmesan-herb shake

1 tsp Mike's Hot Honey®

Seasoning

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1/2 tsp Dried oregano

Method

Dough & Base

Preheat & Prepare Dough

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with flour or cornmeal. Stretch or roll the dough to a 12-inch round on a lightly floured surface, leaving a slightly thicker rim for the crust. Transfer the stretched dough to the prepared peel or sheet.

Brush the dough edge and lightly the center with 1 tablespoon olive oil to help browning and prevent sogginess.

Spread 3 tablespoons pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce as the base cheese layer.

Meats (assemble as desired)

Select the meats you want. For this recipe use a combination (example): 6–8 cup & curl or regular pepperoni slices evenly distributed, 3 chopped cooked bacon slices, and 1/2 cup shredded smoked pork shoulder. Arrange meats across the cheese so they are fairly even and do not overload one side.

If using raw meats that require full cooking (raw sausage, raw hamburger, raw Polish sausage meat), pre-cook them in a skillet until fully cooked through, drain excess fat, and cool slightly before placing on the pizza. Slice or crumble cooked meat into even pieces (quantities listed in ingredients reflect cooked amounts).

Cheeses (assemble as desired)

If adding additional cheeses beyond the base mozzarella, sprinkle or layer them now. For example: 1/2 cup shredded cheddar in spots for sharpness, 2 provolone slices overlapped, or 1/4 cup crumbled feta and 2 tsp grated parmesan scattered lightly. If using blue cheese, dot small amounts (1/4 cup) so flavor is balanced.

Vegetables & Fresh Toppings

Prepare vegetables: slice mushrooms, bell peppers, onion, jalapeño, and roma tomato; halve kalamata olives if needed; drain artichoke hearts, banana peppers, black olives, and roasted cherry tomatoes. Pat watery items (fresh tomatoes, spinach) dry to avoid soggy crust.

Distribute vegetables evenly over the cheese and meats. Place delicate leafy items (fresh basil, cilantro, spinach) sparingly before or after baking depending on desired texture. For a wilted effect, add spinach and basil before baking; for bright fresh herbs, add them immediately after the pizza comes out of the oven.

If using roasted garlic or roasted cherry tomatoes, dot them across the pizza now (1 tsp roasted garlic; 1/4 cup roasted cherry tomatoes).

Fruits & Finishing Sauces

If adding fruit (pineapple or mandarin segments), distribute small, well-drained amounts (1/4 cup) evenly now. Too much fruit can make the pizza soggy; use sparingly.

Bake the pizza: slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once at about 5–6 minutes, until the crust is golden and cheese is bubbling and slightly browned. Baking time varies by oven and stone; watch closely the first time.

Remove pizza from oven. Immediately sprinkle 1 teaspoon Parmesan-herb shake and 2 tsp grated parmesan over the hot pizza if desired. Drizzle 1 tablespoon balsamic glaze in a thin zigzag over appropriate pizzas (e.g., with roasted tomatoes, basil, or fennel flavors) and/or 1 teaspoon Mike's Hot Honey® for a sweet-spicy finish. Add fresh herbs (8 basil leaves or 2 tbsp cilantro) after baking if you prefer bright fresh flavor.

Seasoning & Serve

Season to taste with 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tsp dried oregano evenly over the pizza. Let the pizza rest 2–3 minutes to allow cheese to set slightly. Slice into 8 slices and serve hot.

Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven on a sheet pan for 6–8 minutes or until warmed through and crust is crisp.