1 Topping Pizza Recipe

preheat and prepare

Place a pizza stone or baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. Lightly flour a work surface with the all-purpose flour.

On the floured surface, stretch or roll the prepared pizza dough into a 12-inch round, working from the center outward to create a slightly thicker rim. If dough resists, rest 5 minutes and continue. Transfer the shaped dough to a piece of parchment paper or a lightly oiled pizza peel.

Brush the outer 1/2-inch rim lightly with olive oil to encourage browning.

Spread 1/2 cup of your chosen sauce (tomato pizza sauce or white garlic sauce) evenly over the stretched dough, leaving the 1/2-inch rim uncovered. Use the back of a spoon to create an even layer about 1/8-inch thick.

Season the sauce lightly with 1/8 tsp salt and a pinch of black pepper if desired.

Evenly distribute 1 1/2 cups shredded mozzarella over the sauced dough, leaving the rim clear. If using, sprinkle 2 tablespoons grated Parmesan evenly over the mozzarella.

Add your chosen single topping evenly across the cheese layer. Examples: arrange 18 pepperoni slices with slight overlap; scatter 1/2 cup sliced mushrooms in a single layer; distribute 1/2 cup sliced bell pepper; or scatter 1/2 cup cooked crumbled Italian sausage. If using fresh basil, tuck 6 whole leaves on top after baking (or tear and add before baking for more flavor).

Sprinkle 1 tsp dried oregano and 1 tsp crushed red pepper flakes evenly over the pizza, and add remaining 1/8 tsp salt if desired.

Carefully slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes, rotating once after 6 minutes for even browning, until crust is golden and cheese is bubbling and lightly browned.

Remove pizza from oven and transfer to a cutting board. If you chose to add fresh basil after baking, place 6 leaves on top now. Let rest 2–3 minutes, then slice into 6–8 slices and serve.