Description
This Homemade Pizza recipe offers three delicious variations: classic Margherita, sweet Peach & Basil, and savory Roasted Red Pepper Pesto, all baked to golden perfection with fresh toppings and vibrant flavors.
Ingredients
General Ingredients for All Pizzas
- Pizza Dough (1 recipe per pizza)
- Extra-virgin olive oil (for drizzling)
Margherita Pizza
- Heaping ½ cup pizza sauce
- 8 ounces fresh bocconcini mozzarella, sliced
- ½ cup sliced cherry tomatoes
- 10 fresh basil leaves
- Red pepper flakes, to taste
Peach & Basil Pizza
- 1 tablespoon extra-virgin olive oil
- ½ garlic clove, minced
- 8 ounces fresh bocconcini mozzarella, sliced
- 2 ripe peaches, sliced
- 3 tablespoons pesto
- 10 fresh basil leaves
- Red pepper flakes, to taste
Roasted Red Pepper Pesto Pizza
- 3 tablespoons pesto (for spreading and dolloping)
- 1½ cups grated smoked mozzarella cheese
- ½ cup sliced roasted red peppers
- ½ cup fresh mint leaves
- Red pepper flakes, to taste
Instructions
- Preheat the oven: Set your oven to 500°F (260°C) to ensure it is hot enough for a crispy pizza crust.
- Prepare Margherita Pizza: Spread a heaping ½ cup of pizza sauce evenly over the dough. Top with sliced bocconcini mozzarella and sliced cherry tomatoes. Bake in the preheated oven for 10 to 12 minutes or until the crust is nicely browned. Remove and garnish with fresh basil leaves and a pinch of red pepper flakes. Finally, drizzle with extra-virgin olive oil before serving.
- Prepare Peach & Basil Pizza: Mix 1 tablespoon olive oil with minced garlic. Brush this garlic oil mixture evenly onto the dough. Layer the sliced mozzarella and peach slices on top. Bake for 10 to 12 minutes until the crust is browned. Remove from the oven and add dollops of pesto across the pizza, then scatter fresh basil leaves and red pepper flakes. Drizzle with olive oil and serve.
- Prepare Roasted Red Pepper Pesto Pizza: Spread a thin layer of pesto directly onto the dough. Sprinkle grated smoked mozzarella cheese evenly over the surface, followed by sliced roasted red peppers. Bake for 10 to 12 minutes or until the crust is golden brown. Remove the pizza from the oven, add extra dollops of pesto, scatter fresh mint leaves, and a pinch of red pepper flakes. Drizzle with olive oil to finish.
Notes
- Ensure your oven is fully preheated to achieve the best crust texture.
- You can substitute bocconcini mozzarella with fresh mozzarella balls if unavailable.
- For an extra crispy crust, consider using a pizza stone or preheated baking steel.
- Adjust red pepper flakes according to your spice preference.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to one week.