Homemade Pizza
3 to 4 per pizza
| prepPreheat oven to 500°F / 260°C | |||||
| 1 pizza dough (1 recipe per pizza) | Serve all three pizzas | ||||
| Heaping 120 ml pizza sauce | Spread sauce, top with cheese & tomatoes | Bake Margherita pizza 500°F / 260°C, 10–12 min | Top with basil, pepper flakes & oil | ||
| 225 g fresh bocconcini mozzarella, sliced | |||||
| 75 g sliced cherry tomatoes | |||||
| 10 fresh basil leaves | |||||
| Red pepper flakes & extra-virgin olive oil for drizzling | |||||
| 15 ml extra-virgin olive oil | Combine oil & garlic, brush on dough | Top with cheese & peaches | Bake Peach & Basil pizza 500°F / 260°C, 10–12 min | Dollop pesto, top with basil, pepper flakes & oil | |
| 1/2 garlic clove, minced | |||||
| 225 g fresh bocconcini mozzarella, sliced | |||||
| 2 ripe peaches, sliced | |||||
| 45 ml pesto | |||||
| 10 fresh basil leaves | |||||
| Red pepper flakes & extra-virgin olive oil for drizzling | |||||
| Pesto for spreading & dolloping | Spread pesto on dough | Top with cheese & roasted peppers | Bake Roasted Red Pepper Pesto pizza 500°F / 260°C, 10–12 min | Top with pesto dollops, mint & pepper flakes | |
| 170 g grated smoked mozzarella cheese | |||||
| 75 g sliced roasted red peppers | |||||
| Pesto for dolloping | |||||
| 15 g fresh mint leaves | |||||
| Red pepper flakes | |||||
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