Package 1 Recipe
One 3-Topping pizza or Fave pizza + side salad
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Ingredients
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Pizza
Side Salad
Method
Pizza
Preheat and prepare dough
Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using a pizza peel, lightly dust it with flour or cornmeal. Stretch or roll the 12-inch pizza dough on a lightly floured surface into a 12-inch circle, leaving a slightly thicker edge for the crust.
Season crust
Brush the outer 1/2-inch crust lightly with 1 tablespoon olive oil and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. This helps brown and season the crust.
Sauce and cheese
Spread 1 cup of pizza sauce evenly over the dough, leaving the edged crust free. Sprinkle 2 cups shredded mozzarella evenly over the sauce, keeping a little cheese toward the center so toppings sit well.
Add toppings
Distribute the three toppings evenly over the cheese: 30 slices pepperoni (or protein of choice), 1 cup sliced mushrooms, and 1 cup sliced bell pepper (or your chosen 3 toppings). Ensure toppings are in a single layer for even cooking; avoid overloading.
Bake
Transfer the pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway if needed, until crust is golden and cheese is bubbly with a few browned spots. Baking time varies with oven and stone; watch closely after 8 minutes.
Finish and rest
Remove pizza from oven and let rest 2–3 minutes. If using, scatter 6 fresh basil leaves over the hot pizza and let them wilt slightly. Slice into 8 slices and serve hot.
Side Salad
Prepare vegetables
In a large bowl, combine 8 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 thinly sliced cucumber, 1/4 cup thinly sliced red onion, and 1/2 cup shredded carrot. Toss gently to combine.
Make dressing
In a small jar or bowl, whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar (or lemon juice), 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until emulsified.
Dress and serve
Right before serving, drizzle the dressing over the salad (start with half, toss, and add more to taste) and toss to coat. Top with 1/4 cup shaved Parmesan if desired. Portion into serving bowls.