One Slice W/ 1 Topping & Salad Recipe

Preheat

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, heat the sheet for a few minutes in the oven or line it with parchment.

Prepare dough

Lightly dust a work surface with flour. Take 0.25 lb (about one large slice worth) of pizza dough and stretch or roll it into a roughly triangular/rectangular slice shape approximately 7–9 inches long and 4–6 inches wide at the widest point. Aim for a thin center with a slightly thicker outer crust.

Oil and sauce

Brush the top of the shaped dough lightly with 1 tsp olive oil to help crisp and prevent sogginess. Spread 2 tbsp pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Cheese and topping

Sprinkle 1/4 cup shredded mozzarella evenly over the sauced dough. Add your chosen 2 tbsp topping evenly across the slice (examples and approximate measures below). Season lightly with a pinch of salt and freshly ground black pepper.

Bake

Carefully transfer the assembled slice to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 6–10 minutes, watching closely: the crust should be golden and crisp, cheese melted and bubbling, and top slightly brown. If using a home oven without a stone, expect the longer end of that range.

Finish

Remove the slice from the oven and let rest 1–2 minutes. Optionally drizzle a few drops of olive oil or add fresh basil. Slice is ready to serve.

Topping options (use ~2 tbsp unless otherwise noted)

Provide topping-specific prep and placement: Pepperoni — 6–8 thin slices; Mushrooms — 2 tbsp thinly sliced, sautéed briefly with a pinch of salt to remove moisture; Bell pepper — 2 tbsp thin strips, raw or briefly sautéed; Onions — 2 tbsp thinly sliced; Olives — 2 tbsp sliced; Cooked sausage — 2 tbsp crumbled; Fresh basil — 2–3 leaves added after baking.

Assemble greens and vegetables in a small bowl: place 1 cup mixed salad greens, 3 halved cherry tomatoes, 1/4 cup thinly sliced cucumber and 1 tsp thinly sliced red onion.

Make dressing directly over the salad: drizzle 1 tsp olive oil and 1 tsp red wine vinegar (or lemon juice). Season with 1/8 tsp salt and freshly ground black pepper to taste. Toss gently to combine so everything is lightly coated.

Taste and adjust: if the salad needs more acidity, add an additional 1/2 tsp vinegar or lemon juice. Serve immediately alongside the hot pizza slice.