#7 One Cheese Slice 1 Topping Recipe

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack (if available). Preheat oven to 500°F (260°C) for at least 30 minutes so the stone/sheet is very hot.

If using store-bought dough, remove from refrigerator 30–60 minutes before baking to come closer to room temperature. Lightly flour your work surface with the all-purpose flour.

Stretch or roll the dough into a 10–12-inch round about 1/4-inch thick: press the center and push outward, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a piece of parchment paper or a floured pizza peel.

Brush the surface of the dough lightly with the olive oil, especially around the edge. This helps create a golden crust and prevents the sauce from making the crust soggy.

Spoon the pizza sauce onto the oiled dough, using about 1/2 cup. Start in the center and spread outward with the back of the spoon in a circular motion, leaving a 1/2-inch border for the crust.

Sprinkle the dried oregano evenly over the sauce. If you like heat, lightly sprinkle the crushed red pepper over the sauce as well.

Evenly distribute the shredded (or sliced) mozzarella over the sauced dough, covering the surface but not piling so high that it prevents even melting (about 1 cup).

Add your one chosen topping evenly across the cheese layer. If using pepperoni or pre-cooked sausage, place slices/pieces spaced evenly. If using mushrooms, peppers, or onions, make sure they are sliced thin so they cook through. Spread about 1/2 cup of topping total.

Lightly dust grated Parmesan over the top if desired for extra savory flavor.

Carefully transfer the pizza (with the parchment, if using) to the preheated pizza stone or inverted baking sheet. If using a peel, slide the pizza onto the stone/sheet.

Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through if necessary, until the crust is golden and the cheese is bubbly and beginning to brown. Exact time depends on oven and stone temperature.

Remove the pizza from the oven and transfer to a cutting board. Let rest 2–3 minutes. Scatter fresh basil leaves over the hot pizza if using and finish with a light crack of black pepper.

Slice into 6–8 slices and serve immediately.