Ingredients
Equipment
Method
- Preheat your oven to 500°F (260°C).
- For the Margherita Pizza: Spread the pizza sauce evenly over the dough. Arrange the sliced fresh mozzarella and cherry tomatoes on top. Bake for 10 to 12 minutes, or until the crust is golden brown. Remove from the oven, scatter fresh basil leaves and a pinch of red pepper flakes over the pizza. Drizzle with extra-virgin olive oil and serve immediately.
- For the Peach & Basil Pizza: In a small bowl, combine 1 tablespoon of extra-virgin olive oil with the minced garlic. Brush this garlic oil over the pizza dough. Top with the sliced fresh mozzarella and peach slices. Bake for 10 to 12 minutes, or until the crust is golden brown. Remove from the oven. Dollop spoonfuls of pesto onto the pizza, then add the fresh basil leaves and a pinch of red pepper flakes. Drizzle with olive oil and serve.
- For the Roasted Red Pepper Pesto Pizza: Spread a thin layer of pesto evenly over the pizza dough. Sprinkle the grated smoked mozzarella cheese over the pesto, followed by the sliced roasted red peppers. Bake for 10 to 12 minutes, or until the crust is golden brown. Remove from the oven. Add dollops of more pesto, the fresh mint leaves, and a pinch of red pepper flakes to finish. Serve.
Notes
These recipes offer a starting point for your pizza night. Feel free to experiment with different cheeses, vegetables, and herbs to create your own signature pizzas. For a low-carb option, consider using a cauliflower crust or a portobello mushroom base.