Foozo Pizza Recipe

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If your oven max is lower, preheat to highest temperature available.

Dust a work surface with the all-purpose flour. Stretch or roll the pizza dough into a roughly 12-inch round (or desired size) about 1/4-inch thick. Transfer the stretched dough to a piece of parchment paper for easy transfer to the oven.

Brush the dough lightly with 1 tablespoon olive oil, leaving a 1/2-inch rim for the crust.

Spread 1 tablespoon of pesto sauce evenly over the oiled dough, leaving the crust edge clear. The pesto acts as the primary sauce — don’t over-sauce to avoid sogginess.

Tear or slice the fresh mozzarella into bite-sized pieces and distribute them evenly across the pizza, leaving some gaps for ricotta dollops.

Spoon the ricotta cheese into small dollops across the pizza (about 8–10 small spoonfuls). Space them so each bite can have a bit of ricotta.

Evenly scatter the drained and sliced sundried tomatoes over the pizza, distributing them between the mozzarella and ricotta dollops.

Scatter the halved black olives and thinly sliced red onion evenly over the pizza.

Season the assembled pizza with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon crushed red pepper flakes (adjust heat to taste).

Using the parchment paper, transfer the pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and the mozzarella is melted and bubbling. Baking time will vary with oven and stone temperature.

Remove the pizza from the oven and let rest on a cutting board for 2 minutes. Drizzle 1 tablespoon olive oil over the top and sprinkle the grated Parmesan if using.

Garnish with fresh basil leaves. Slice into 6–8 slices and serve immediately.