crushed or pureed tomatoes, canned or freshcan also use your favorite jarred pasta sauce
dried oregano, basil, garlic powder, salt and pepper
mozzarella cheese, shredded and/or sliced fresh
sauteed mushrooms
pepperoni
fresh basil
fresh oregano
finish with drizzle of olive oil
Three Cheese Pizza with (or without) Pepperoni
red sauce
mozzarella cheese, shredded and/or sliced fresh
dried basil, dried oregano, garlic powder, salt and pepper
pepperoni (optional)
grated romano cheese
grated parmesan cheese
fresh oregano and basil, chopped
drizzle of olive oil
Instructions
Heat the oven or grill and pizza stone to 425-450°F for at least 30 minutes. Make sure your stone is rated for high heat. If using pizza pans, lightly oil.
Prepare dough and allow it to rise according to the homemade dough directions.
If using store bought dough, make sure you take it out of the fridge and allow it to rise. This can take anywhere from 30 minutes to a few hours. Place in a sunny window to speed up the process.
Stretch pizza dough on a stone/pan
Top with tomatoes/red sauce, pesto, or BBQ sauce depending on the pizza.
Top with veggies, meat, cheeses, spices. Add herbs if desired.
Bake or grill at 425-450° for 8-15 minutes
BAKING: Place the stretched pizza dough on a lightly oiled baking sheet or a pizza peel (or the back of a baking sheet) if using a preheated stone. Top with your favorite combination of toppings. Bake for 8-15 minutes for a 9 inch pizza. Keep a close eye on the pizza. It may take less or more time depending on the diameter and thickness of your dough and your toppings.GRILLING: If using a grill, you can place the stretched out dough on the preheated pizza stone on the grill for 3-4 minutes, then flip it, top it, and finish grilling for another 3-4 minutes.
Add additional fresh herbs once the pizza has cooked to brighten up the flavor. Fresh basil and/or parsley are wonderful on the tomato sauce/pesto based pizzas. Fresh cilantro, parsley and/or chopped green onions really brighten up the flavor of the BBQ sauce based pizza.