Three Toppings Pizza Recipe

Preheat Oven

Position an oven rack in the lower-middle position and preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven before preheating.

Prepare the work surface by lightly dusting with the all-purpose flour. If dough is refrigerated, let it sit at room temperature for 20–30 minutes to relax.

On the floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round (or your preferred shape) about 1/4-inch thick. Transfer the shaped dough to a piece of parchment paper or a floured pizza peel. Brush the outer 1/2-inch edge with the 1 tbs olive oil to encourage browning.

Spread the 3 tbs tomato pizza sauce evenly over the dough, leaving the oiled rim untouched. Use the back of a spoon to create a thin, even layer.

Evenly sprinkle the 1.5 cups shredded mozzarella over the sauced dough, covering it but leaving a little space at the edge for the crust.

Lightly sprinkle the 2 tsp grated parmesan over the mozzarella for extra savory flavor.

Arrange the pepperoni slices evenly across the cheese layer to ensure each slice gets some meat.

Distribute the thin green bell pepper slices over the pizza so they roast and soften during baking.

Scatter the thin red onion slices evenly to add sweet, caramelized notes after baking.

Sprinkle the 1 tsp dried oregano and 1/4 tsp crushed red pepper flakes evenly over the toppings for seasoning.

Slide the pizza (on parchment or peel) onto the preheated pizza stone or a baking sheet. Bake at 475°F (245°C) for 10–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and slightly browned.

Remove the pizza from the oven and let rest for 2–3 minutes. Tear and scatter fresh basil leaves over the top if using. Slice into 8 pieces and serve hot.