Perfect For Two Recipe

Preheat and prepare dough

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat. Lightly flour a clean work surface and shape the dough into a 12" round, pressing from the center to the edges to form a slightly thicker rim for the crust.

Assemble pizza

Brush the dough lightly with 1 tsp olive oil (reserve any remaining oil). Spoon the 3 tbs pizza sauce onto the center and spread evenly leaving a 1/2" rim. Evenly sprinkle 1.5 cups shredded mozzarella over the sauce. Distribute the three chosen toppings (pepperoni, bell pepper, red onion) evenly across the pizza. Season with 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper.

Bake

Transfer the assembled pizza to a preheated pizza stone or a baking sheet. Bake for 10–12 minutes, or until the crust is golden and cheese is bubbly and slightly browned. Rotate once halfway through baking for even color.

Finish

Remove from oven and let rest 2–3 minutes. Slice into 6–8 slices and serve immediately.

Prepare garlic butter

In a small bowl, combine 3 tbs melted butter, 2 tsp minced garlic, 1 tbs chopped parsley, 1/4 tsp salt, and 1/4 tsp crushed red pepper (if using). Mix well.

Shape fingers

Roll or stretch the dough into a 12" rectangle or oval about 1/4" thick. If making from the same dough as the pizza, reserve the crust portion and roll separately. Place on a parchment-lined baking sheet.

Add cheeses and butter

Brush the surface evenly with most of the garlic butter, reserving about 1 tsp for finishing. Sprinkle 1 cup shredded mozzarella and 2 tbs grated Parmesan evenly over the top.

Bake

Bake in the preheated 475°F (245°C) oven (can be baked alongside pizza if space allows) for 8–10 minutes, until the cheese is melted, bubbling, and edges are golden.

Garnish and serve

Remove from oven, brush with reserved garlic butter, sprinkle with remaining chopped parsley, slice into 6–8 fingers, and serve hot.

Assemble salad: In a large bowl, combine 8 cups chopped romaine lettuce and 1 cup croutons.

Dress: Add 1/2 cup Caesar dressing and toss gently to coat the leaves evenly. Taste and season with 1/8 tsp freshly ground black pepper. If desired, squeeze a lemon wedge over the salad for brightness.

Finish: Sprinkle 1/2 cup shaved or grated Parmesan over the top. Serve immediately alongside the hot pizza and garlic fingers.