Method

Slice (Personal Margherita Pizza)

Make quick dough

In a small bowl combine warm water and instant yeast, stir and let sit 2 minutes until slightly foamy. Add flour and salt, and stir until a shaggy dough forms. Add olive oil and knead in the bowl or on a lightly floured surface for 2–3 minutes until smooth and elastic. If dough is sticky, dust with up to 1 tsp extra flour. Cover and let rest 15 minutes while you prepare toppings.

Shape and top

Preheat oven to 500°F (or highest setting) and place a pizza stone or inverted baking sheet inside to heat. On a lightly floured surface, press or roll dough into an about 6–7 inch round, roughly 1/8–1/4 inch thick. Transfer to a piece of parchment. Spread the pizza sauce evenly over the dough leaving a 1/4-inch border. Tear or slice mozzarella and distribute evenly. Season with a small pinch of salt and a grind of pepper if desired.

Bake

Slide pizza (on parchment) onto the preheated stone or baking sheet and bake 6–8 minutes until crust is puffed and golden and cheese is bubbling and lightly browned. Keep an eye—high heat cooks quickly.

Finish

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza, drizzle 1/2 tsp olive oil, and sprinkle grated Parmesan. Let rest 1 minute, then slice to serve one slice (reserve remainder if making as part of a larger order).

Half Salad (Mixed Greens with Lemon-Honey Vinaigrette)

Make the vinaigrette: in a small bowl or jar whisk together lemon juice, honey, Dijon mustard, salt, and pepper until combined. Slowly whisk in 1 tablespoon extra-virgin olive oil until emulsified. Taste and adjust seasoning.

Assemble salad: in a mixing bowl combine mixed greens, halved cherry tomatoes, sliced cucumber and thin red onion. Drizzle the vinaigrette over the salad (start with half, toss, add more if desired) and toss gently to coat. Transfer a half-portion to the plate beside the pizza slice.

Drink (Iced Lemon Basil Tea)

Brew tea: place the tea bag and basil leaves in a heatproof cup. Pour 6 oz boiling water over them and steep 3–4 minutes for a medium-strength brew. Remove the tea bag and bruise (lightly crush) the basil leaves against the cup rim with a spoon to release more aroma, then leave them in the tea to steep 30 seconds more.

Sweeten and chill: stir in simple syrup (or honey) and lemon juice while tea is still warm. Let the tea cool 5 minutes, then pour over a serving glass filled with 3 ice cubes. Garnish with one basil leaf or thin lemon wheel if desired.

One Slice, Half Salad, & One Drink Recipe