Custom Recipe

Preheat and prepare base

Preheat oven to 450°F (230°C). If using a baking sheet, lightly oil or line with parchment. If using a pizza stone, place it in the oven to heat.

Brush the top of the dough or flatbread lightly with 1 tablespoon olive oil, then sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Distribute the cheeses evenly across the base: sprinkle 3/4 cup shredded mozzarella, 1/2 cup shredded provolone, and 1/2 cup shredded cheddar, leaving a 1/2-inch border if using dough.

If you prefer a crispier result, bake directly on the heated stone or on a preheated sheet for 8–10 minutes; if using an unheated sheet, bake 10–12 minutes. The cheese should be melted and edges golden.

Select up to four toppings from the examples provided. For raw toppings that release moisture (mushrooms, tomatoes, pineapple, onions, bell peppers), pre-cook or sauté briefly for best texture: heat 1 teaspoon olive oil in a skillet over medium-high heat and cook 2–3 minutes until slightly softened. Drain any excess moisture.

If using meats like pepperoni or cooked sausage, distribute evenly over the cheese before baking. For delicate toppings (basil) or items you prefer fresher (tomatoes, olives), add them after baking.

For jalapeño or thin-sliced toppings, place them on top before baking so they roast slightly and develop flavor.

If you added fresh toppings after baking (basil, diced tomatoes, olives), place them on the hot cheese immediately after the bake so they warm slightly from residual heat.

Sprinkle 1/4 teaspoon dried oregano and a pinch of red pepper flakes over the finished snack if desired.

Serve hot with 1/2 cup marinara sauce and 1/2 cup ranch dressing on the side for dipping. Cut the SkaDoozy into 6–8 slices or 4 hand-held pieces, depending on base size.