We love to make this homemade pizza recipe together – one person makes the dough while the other preps the toppings. It’s also great for entertaining because guests can customize their final meals.
PREPARATION TIME:
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Ingredients:
- Pizza Dough, 1 recipe per pizza
Margherita Pizza
- ½ heaping cup pizza sauce
- 8 ounces fresh bocconcini mozzarella, sliced
- ½ cup sliced cherry tomatoes
- 10 basil leaves
- Pinch red pepper flakes
- Extra-virgin olive oil, for drizzling
Peach & Basil Pizza:
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- 1 tablespoon extra-virgin olive oil, more for drizzling
- ½ garlic clove, minced
- 8 ounces fresh bocconcini mozzarella, sliced
- 2 ripe peaches, sliced
- Dollops of pesto
- 10 basil leaves
- Pinches red pepper flakes
Roasted Red Pepper Pesto Pizza:
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- Pesto, for spreading & dolloping
- 1½ cups grated smoked mozzarella
- ½ cup sliced roasted red peppers
- ½ cup mint leaves
- Pinches red pepper flakes
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Instructions:
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Preheat the oven to 500°F.
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Margherita Pizza: Spread the pizza sauce onto the dough. Top with the fresh mozzarella and tomatoes and bake 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.
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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 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with dollops of pesto, fresh basil, and pinches of red pepper flakes. Drizzle with olive oil and serve.
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Roasted Red Pepper Pesto Pizza: Spread a thin layer of pesto onto the dough. Top with the cheese and roasted red peppers. Bake 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with dollops of pesto, the mint leaves, and pinches of red pepper flakes.
