10" Two Toppings Pizza & Can Soda Lunch Recipe

Name: Pacifica Pizzas 10" Two Toppings Pizza & Can Soda Lunch Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 each prepared pizza dough (10-inch ball); 2 tbs all-purpose flour (for dusting); 1 tsp olive oil (for crust brush); 1 tsp semolina or cornmeal (optional, for dusting peel); 0.5 cups tomato pizza sauce (pizza sauce or passata seasoned); 1 cups mozzarella cheese, shredded; 1 tbs grated parmesan or pecorino (optional); 20 each pepperoni slices; 0.5 cups sliced mushrooms (fresh); 0.25 cups sliced bell pepper; 0.25 cups cooked Italian sausage, crumbled; 2 tbs sliced red onion; 2 tbs black olives, sliced; 4 each fresh basil leaves (optional); 0.5 tsp dried oregano or Italian seasoning; 0.25 tsp crushed red pepper (optional); 1 each can soda (12 oz / 355 ml), chilled

Inspired by Pacifica Pizza

Time35m

Serves1

Make 10" Two Toppings Pizza & Can Soda Lunch Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pizza Dough & Assembly

1 each prepared pizza dough (10-inch ball)

2 tbs all-purpose flour (for dusting)

1 tsp olive oil (for crust brush)

1 tsp semolina or cornmeal (optional, for dusting peel)

Sauce & Cheese

1/2 cups tomato pizza sauce (pizza sauce or passata seasoned)

1 cups Mozzarella cheese, shredded

1 tbs grated parmesan or pecorino (optional)

Toppings (choose two)

20 each pepperoni slices

1/2 cups sliced mushrooms (fresh)

1/4 cups sliced bell pepper

1/4 cups cooked Italian sausage, crumbled

2 tbs sliced red onion

2 tbs Black olives, sliced

4 each fresh basil leaves (optional)

Finishing & Beverage

1/2 tsp dried oregano or Italian seasoning

1/4 tsp crushed red pepper (optional)

1 each can soda (12 oz / 355 ml), chilled

Method

Pizza Dough & Assembly

Preheat

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven on a middle-high rack and preheat at least 30 minutes. If using a baking sheet, place it in the oven upside down to mimic a stone.

Prepare work surface: light dust a clean counter or pizza peel with 1–2 tbs all-purpose flour and 1 tsp semolina or cornmeal if available to prevent sticking.

Shape dough: On the dusted surface, gently press the 10-inch dough ball from the center outward with your fingers, rotating as you go, until you have a roughly 10-inch (25 cm) round with a slightly thicker edge (crust). Avoid overworking—keep a thin center and a puffy rim.

Transfer: Transfer the stretched dough to a lightly floured pizza peel or the prepared upside-down baking sheet. Brush the outer 1/2-inch of the rim lightly with 1 tsp olive oil to promote browning.

Sauce & Cheese

Sauce: Spoon 1/2 cup tomato pizza sauce into the center of the stretched dough. Using the back of the spoon, spread the sauce evenly in a circular motion leaving about a 1/2-inch rim for the crust.

Cheese: Evenly sprinkle 1 cup shredded mozzarella over the sauced surface, making sure the cheese reaches close to the sauce edge but not over the crust.

Optional: Lightly sprinkle 1 tbs grated Parmesan over the top for added flavor.

Toppings (choose two)

Select two toppings from the toppings list. Distribute chosen toppings evenly over the cheese layer so the pizza cooks uniformly. Suggested pairing examples: pepperoni + mushrooms; sausage + bell pepper; pepperoni + black olives.

If using wet toppings (like fresh mushrooms), pat them dry before adding to avoid soggy spots. For raw vegetables, slice thinly so they cook through on the short bake time.

Bake & Finish

Bake: Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through if needed, until the crust is golden and cheese is bubbling and lightly browned. Thinner dough will trend toward the shorter side of the time range.

Finish: Remove pizza from oven and let rest 1–2 minutes. Sprinkle 1/2 tsp dried oregano or Italian seasoning and 1/4 tsp crushed red pepper if desired. Add fresh basil leaves after baking if using.

Slice: Use a pizza cutter to slice into 6 or 8 slices. Serve immediately with a chilled 12 oz (355 ml) can soda.