Homemade Pizza
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
10 mins
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Total Time
1 hr 20 mins
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Servings
3 to 4 per pizza
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Course
Main Course
Homemade Pizza
Description
The recipe includes three variations built on a base of homemade pizza dough. The Margherita version features a layer of pizza sauce topped with sliced fresh Bocconcini mozzarella and cherry tomatoes, finished with fresh basil, red pepper flakes, and olive oil after baking. The Peach & Basil pizza uses an olive oil and garlic brush instead of sauce, with mozzarella, sliced ripe peaches, dollops of pesto, fresh basil, and red pepper flakes added after baking for a sweet and herbaceous profile. The Roasted Red Pepper Pesto pizza spreads a thin pesto layer on the dough before adding smoked mozzarella and roasted red peppers, finished with additional pesto dollops, fresh mint leaves, and red pepper flakes post-bake.
All pizzas are baked in a 500°F oven for 10 to 12 minutes, promoting a browned crust and melted cheese. The assembly and finish steps emphasize fresh herbs and olive oil drizzles for added flavor and aroma, making each pizza unique yet evenly balanced.
The method is straightforward, focusing on quality fresh ingredients and simple, balanced flavor combinations suitable for serving hot from the oven.
Ingredients
- pizza dough 1 recipe per pizza
Margherita Pizza
- Heaping ½ cup pizza sauce
- 8 ounces Bocconcini mozzarella sliced, fresh
- ½ cup cherry tomato sliced
- 10 basil fresh leaves
- red pepper flakes
- extra-virgin olive oil for drizzling
Peach & Basil Pizza
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- ½ garlic minced, clove
- 8 ounces Bocconcini mozzarella sliced, fresh
- 2 peach sliced, ripe
- 3 tablespoons pesto
- 10 basil fresh leaves
- red pepper flakes
Roasted Red Pepper Pesto Pizza
- pesto for spreading & dolloping
- 1½ cups mozzarella cheese smoked, grated
- ½ cup roasted red peppers sliced
- ½ cup mint leaf fresh
- red pepper flakes
Instructions
- Preheat the oven to 500°F.
- Margherita Pizza: Spread the pizza sauce onto the dough. Top with the fresh mozzarella and tomatoes and 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.
- 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.
- 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.
User Reviews
Overall Rating
5
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