The Mosaic Pizza Recipe

Activate and combine

In the bowl of a stand mixer or large mixing bowl, combine warm water (about 100–110°F / 38–43°C), yeast, and sugar. Stir and let sit 5 minutes until foamy.

Mix dough

Add bread flour and salt to the yeast mixture. Using the dough hook on low speed (or a wooden spoon by hand), mix until it comes together, then add olive oil and continue kneading 6–8 minutes until smooth and elastic. Dough should be soft but not sticky; add up to 2 tablespoons extra flour if needed.

First rise

Place dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Shape

Gently deflate the dough and turn it out onto a lightly floured surface. Press and stretch or roll into a 16" x 10"–12" rectangle depending on desired thickness. Place dough on a lightly oiled 16" square baking sheet or rimmed baking sheet, leaving a slight lip for a thin crust. Cover and let rest 20–30 minutes for a short final proof.

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and cook 30 seconds until fragrant but not browned. Stir in crushed tomatoes and tomato paste. Add dried oregano, dried basil, salt and pepper. Simmer gently 8–10 minutes to reduce and concentrate flavors. Remove from heat and cool slightly before spreading.

Preheat oven to 500°F (260°C) with rack in upper third and, if available, a pizza stone. If using a steel or baking sheet, preheat it inside the oven. Shred mozzarella and combine with grated parmesan in a bowl. If making a white / ricotta section, mix ricotta with a pinch of salt and 1 tablespoon olive oil.

Divide the prepared dough visually into four equal rectangular quadrants (to be cut into 16 slices after baking). Plan which specialty toppings will go in each quadrant.

Assemble each quadrant

For every quadrant, follow these steps: Lightly brush a thin coat of tomato sauce (or olive oil for white/ricotta sections) over the dough in that quadrant leaving a small border. Sprinkle an even layer of shredded mozzarella (about 1¼ cups per quadrant) and a tablespoon of grated parmesan. Then add your chosen section toppings as described below: - Pepperoni section: Arrange pepperoni slices in an even overlapping layer. - Italian sausage section: Scatter cooked, crumbled sausage evenly. - Mushroom section: Spread sliced mushrooms (sautéed briefly in 1 tsp olive oil if you prefer drier mushrooms) and a pinch of salt. - Caramelized onion section: Spread caramelized onions in a thin even layer; these can be offset by a few dollops of ricotta if desired. - Roasted red pepper section: Lay roasted red pepper strips evenly and dot with ricotta or extra mozzarella. - Artichoke section: Scatter quartered artichoke hearts, and finish with a light drizzle of olive oil. - Spinach section: Lightly wilt spinach in a hot pan with 1 tsp olive oil and a pinch of salt; squeeze excess moisture and spread over cheese. - Anchovy section: Place anchovy fillets sparingly across the quadrant (anchovies are salty; add fewer than listed if preferred). - Pineapple section: Distribute pineapple chunks spaced evenly to prevent sogginess. - Fresh tomato section: Thin-sliced tomatoes should be patted dry and placed atop cheese; finish with a few basil leaves after baking.

Slide the assembled pizza (on the preheated stone or baking sheet) into the oven. Bake at 500°F (260°C) for 10–14 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly blistered. If using a home oven and thicker crust, time may extend to 16–18 minutes.

Remove pizza and immediately brush the crust lightly with extra virgin olive oil and sprinkle red pepper flakes or fresh oregano over relevant sections. Add fresh basil leaves to margherita or tomato sections after baking. Let rest 3–5 minutes to set.

Using a sharp pizza wheel or large knife, cut the 16" square into 16 equal slices (cut into 4 x 4 grid). Serve warm.