Any Extra Toppings On Your Pizza Recipe
Make Any Extra Toppings On Your Pizza Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base pizza (store-bought or homemade)
Vegetable toppings
Meat & protein toppings (optional)
Cheese & finishing toppings
Method
Prepare base
Preheat
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven before preheating so it heats fully.
If using a raw dough crust, stretch or roll it to your desired size and thickness on a lightly floured surface. If using pre-baked or store-bought crust, place it on a pizza pan or parchment-lined baking sheet.
Brush the crust edge lightly with 1 tablespoon olive oil to encourage browning.
Spread 1 cup of pizza sauce evenly over the crust, leaving a 1/2-inch border for the crust. Sprinkle 1 cup of shredded mozzarella over the sauce.
Vegetable toppings (assemble and prepare)
Scatter the thinly sliced red bell pepper (1/2 cup) and yellow onion (1/4 cup) evenly over the cheese.
Add halved cherry tomatoes (1/2 cup) across the pizza, cut-side up.
Scatter 1 cup chopped spinach evenly; it will wilt during baking. Sprinkle 1 teaspoon minced roasted garlic across the toppings for concentrated garlic flavor.
Meat & protein toppings (optional)
If using pepperoni (about 20 slices), distribute evenly so each slice gets some heat; pepperoni crisps slightly while baking.
If using cooked crumbled Italian sausage (1/2 cup), distribute small pieces evenly over the pizza.
If using prosciutto or thin ham slices (4 slices), add them either before or after baking. For a softer prosciutto, lay on before baking; for a delicate finish, add immediately after the pizza comes out of the oven.
Cheese & finishing toppings
Top with remaining 1/2 cup shredded mozzarella if you like a cheesier finish. Sprinkle 2 tablespoons grated parmesan evenly over the top.
Season the assembled pizza with 1/2 teaspoon red pepper flakes (adjust to taste) and 1/4 teaspoon flaky sea salt.
Slide the pizza into the preheated oven (onto the stone or baking sheet). Bake 8–12 minutes, checking at 8 minutes: crust should be golden, cheese melted and bubbling, toppings lightly browned. Thin crusts will be faster, thick crusts slower.
If you added prosciutto after baking, place it on top now. Remove the pizza from the oven and let rest 2 minutes.
Scatter fresh basil leaves (8 leaves) over the hot pizza. Drizzle 1 tablespoon balsamic glaze over the top if using. Finish with any extra flaky sea salt to taste.