Each Premium Topping Recipe

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats; otherwise use a baking sheet turned upside down.

Lightly dust a work surface with the all-purpose flour. Stretch or roll the prepared pizza dough to a 12-inch diameter circle (or desired size). Transfer the dough to a pizza peel or an inverted baking sheet sprinkled with a little flour or cornmeal to prevent sticking.

Brush the outer 1/2 inch of the dough with olive oil to help form a golden crust.

Spread the tomato pizza sauce evenly over the dough, leaving the oiled border for the crust (about 1/2 inch). Use about 1 cup of sauce for a 12-inch pizza for even coverage.

Sprinkle the shredded mozzarella evenly over the sauced pizza, leaving space for the premium topping to show. Use about 2 cups for good coverage without overwhelming the topping.

Assembly

After cheese, drape the 3 oz thin prosciutto slices over the pizza. Prosciutto is delicate and can be added either before baking (it will crisp slightly) or immediately after baking to remain tender. If added before baking, fold slices for texture.

Scatter 2 oz crumbled Gorgonzola evenly over the mozzarella. Bake so the blue cheese melts slightly and pockets of flavor develop; add fresh arugula after baking if desired.

Spread 1 cup of caramelized onions evenly on top of the cheese. Caramelized onions are best prepped ahead: slowly cook sliced onions in 1 tbs olive oil over medium-low heat about 25–35 minutes until deep brown and sweet.

Evenly distribute 4 oz sliced grilled chicken over the cheese. Use pre-cooked, well-seasoned chicken. If you prefer, toss chicken in 1–2 tbs BBQ or pesto before placing on pizza for extra flavor.

Arrange 3 oz sliced roasted red peppers across the pizza. If jarred, pat dry to avoid excess moisture. Roasted peppers add sweet, smoky notes and pair well with goat cheese or pesto accents.

Distribute 3 oz quartered artichoke hearts evenly. If using jarred artichokes, drain and pat dry; if using fresh roasted, ensure they are cooled and halved/quartered for even coverage.

Place 6 medium cooked, deveined shrimp spaced around the pizza. Shrimp should be pre-cooked and seasoned lightly (salt, pepper, lemon). Add them in the last 4–6 minutes of baking if you want to avoid overcooking.

Lay 2 oz thin slices of soppressata or spicy salami over the cheese. These will crisp slightly and render flavorful fat as the pizza bakes.

Do not bake with truffle oil. After pizza is baked and rested 1–2 minutes, drizzle 1/2 tsp truffle oil over the top for an aromatic finish. A little goes a long way.

For arugula, add 1 cup fresh leaves immediately after the pizza comes out of the oven so they wilt slightly but stay bright. For pesto, dot or lightly spread 2 tbs pesto over the finished pizza (either before or after baking — if before, expect some browning).

Toast 1 tbs pine nuts in a dry skillet over medium heat for 2–3 minutes until fragrant and golden, shaking frequently to prevent burning. Scatter them over the pizza after baking to retain crunch.

Bake the assembled pizza on the preheated stone or inverted baking sheet for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling. Baking time varies with oven and thickness of crust.

Remove pizza from oven. If you added prosciutto before baking and want it tender, proceed; if you prefer it tender and silky, add prosciutto now. Drizzle truffle oil if using, scatter fresh arugula, toasted pine nuts, and sprinkle grated Parmesan, sea salt and freshly ground black pepper to taste (about 1/4 tsp salt and 1/8 tsp pepper).

Let pizza rest 2 minutes, slice, and serve hot. Each premium topping quantity is intended as one topping option per single 12-inch pizza — choose one (or combine compatible two) depending on taste.