Meal For Two Recipe

Prepare the dough

In a medium bowl mix warm water (about 105–115°F), sugar and yeast. Let sit 5–7 minutes until foamy. In a large bowl combine flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4–5 minutes. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60 minutes.

Preheat oven to 500°F (260°C) with pizza stone or baking sheet inside. If using a pizza stone, place it in oven while preheating at least 30 minutes.

Once dough has risen, punch down to release air. On a lightly floured surface or on a sheet of parchment dusted with cornmeal, stretch or roll the dough into a 12-inch circle (about 1/4" thick). Transfer to a pizza peel or rimless baking sheet dusted with cornmeal.

Spread 3/4 cup pizza sauce evenly over the dough leaving a 1/2" rim. Sprinkle 1 3/4 cups of shredded mozzarella across the sauce, leaving a small border.

Arrange the three chosen toppings evenly: pepperoni slices distributed evenly, then scatter green pepper and red onion slices so each slice gets a mix. Sprinkle dried oregano over the top.

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbly and lightly browned. Baking time varies with oven and stone. Rotate halfway if necessary for even browning.

Remove from oven and let rest 3–5 minutes. Slice into 8 pieces and serve.

Preheat oven to 425°F (220°C) and line a small baking sheet or 9" round/rectangular pan with parchment paper.

If using separate dough, roll or stretch 1/2 lb dough into a 9" x 7" rectangle (or 9" round). Place on prepared pan.

In a small saucepan or microwave-safe bowl, melt the butter. Stir in minced garlic, chopped parsley, a pinch of black pepper and coarse salt. Remove from heat and let stand 1 minute to infuse.

Brush the garlic butter evenly over the dough, leaving a small edge. Sprinkle the shredded mozzarella (1 cup) evenly across the top. Finish with grated parmesan and a light dusting of dried oregano if using.

Bake in the preheated oven (you can bake with the pizza if oven space and temperature allow — bake the garlic fingers on a rack one level below the pizza or after pizza has finished) for 10–14 minutes until cheese is melted and edges are golden brown.

Remove from oven and brush any remaining garlic-butter over the crust edges. Let cool 2–3 minutes, then slice into 6–8 fingers and sprinkle with extra parsley if desired.

Chill two bottles of Pepsi in refrigerator or fill a glass with ice and pour from the bottle just before serving. Serve alongside warm pizza and garlic cheese fingers.