#2 One Slice W/ 1 Topping & Salad Recipe

Preheat and prepare dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface and stretch or roll 0.25 lb of dough into a roughly 8–9-inch oval/thin round about 1/4-inch thick to form one slice-sized portion. Transfer to a piece of parchment paper or a lightly oiled baking sheet.

Assemble

Brush the edge of the dough lightly with 1 tsp olive oil. Spread 3 tbs pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 0.75 cups shredded mozzarella evenly over the sauced area. Arrange your single topping choice (3 pieces — for example: 3 pepperoni slices, or a handful of sliced mushrooms, or 3 strips of bell pepper) evenly across the cheese. Season with a pinch of salt, pinch of black pepper, and 1/4 tsp dried oregano or Italian seasoning.

Bake

Slide the parchment with the assembled slice onto the preheated stone or place the baking sheet in the oven. Bake for 7–10 minutes, or until the crust is golden and cheese is melted and bubbly. If you like a slightly blistered top, bake toward the higher end of the time and/or use the broiler for 30–60 seconds while watching closely.

Finish

Remove the slice from the oven and let rest for 1–2 minutes. Transfer to a plate, slice if desired, and serve hot.

Combine 1 cup mixed salad greens, 4 halved cherry tomatoes, 4 thin cucumber slices and 4 thin red onion rings in a small bowl.

In a small cup, whisk together 1 tsp olive oil and 1 tsp red wine vinegar or lemon juice with a pinch of salt and a pinch of black pepper. Taste and adjust seasoning.

Drizzle the dressing over the salad and toss gently to coat. Plate alongside the hot pizza slice and serve immediately.