4 Toppings Recipe

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. Lightly oil a baking sheet or prepare a pizza peel with semolina or flour.

On a lightly floured surface, stretch or roll the pizza dough to a 12–14 inch round (or desired thickness). Transfer to the prepared baking sheet or peel.

Brush the dough edge with 1 tablespoon olive oil to promote browning. Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Evenly sprinkle the shredded mozzarella over the sauced dough, covering most of the surface but not piling too high (this helps toppings stay distinct).

Arrange pepperoni slices over one quarter of the pizza in a single layer so they curl slightly as they cook.

Scatter the thinly sliced red onion over the pepperoni area. The onion will mellow and caramelize slightly in the oven.

Sauté mushrooms

Heat 1 teaspoon butter or olive oil in a small skillet over medium-high heat. Add sliced mushrooms and sauté for 4–5 minutes until they release their moisture and start to brown. Add the minced garlic in the last 30 seconds, sauté until fragrant. Remove from heat and spread the mushrooms evenly over a second quarter of the cheese-covered pizza.

Toss the halved cherry tomatoes with 1/4 teaspoon salt. Scatter them over a third quarter of the pizza atop the cheese.

Sprinkle the torn basil over the tomatoes (reserve a few whole leaves for garnish after baking). The basil will wilt slightly in the oven but keep fresh flavor.

Do not place prosciutto or arugula on the pizza before baking. These are finishing toppings added after the pizza is out of the oven.

Once the pizza is baked (see next section), toss the arugula with 1 teaspoon extra-virgin olive oil and 1 teaspoon lemon juice and a pinch of salt and pepper; set aside.

Slide the pizza onto the preheated stone or put the baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C), until the crust is golden and the cheese is bubbling. Rotate halfway if your oven has hot spots.

Remove the pizza from the oven. Immediately scatter the prosciutto slices over the reserved quarter (they will warm from the pizza) and top that same quarter with the dressed arugula.

Sprinkle grated Parmesan over the whole pizza, add crushed red pepper flakes where desired, and season with salt and black pepper to taste. Tear and place the remaining fresh basil leaves as garnish.

Let the pizza rest 2–3 minutes, then slice so each slice contains a portion of different toppings, or cut quarters so everyone can sample each topping.