Ingredients
Equipment
Method
- Preheat your oven to 500°F.
- For the Margherita Pizza: Spread the pizza sauce onto the dough. Top with the fresh mozzarella and tomatoes. Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with fresh basil leaves and a pinch of red pepper flakes. Drizzle with olive oil and serve.
- For the Peach & Basil Pizza: Combine the olive oil and garlic in a small bowl. Brush the garlic oil onto the dough, then top with the fresh mozzarella and peaches. Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven. Dollop the pesto onto the pizza, then top with the basil and pinches of red pepper flakes. Drizzle with olive oil and serve.
- For the Roasted Red Pepper Pesto Pizza: Spread a thin layer of pesto onto the dough. Top with the cheese and roasted red peppers. Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven. Top with dollops of more pesto, the mint leaves, and pinches of red pepper flakes.
Notes
This recipe is adaptable for various dietary needs. For keto, use a cauliflower or almond flour crust. For gluten-free, use a gluten-free pizza crust. Experiment with different cheeses and toppings to make it your own.