Pizza & Flatbreads
The Perfect Pizza Topping Formula
One sauce, one main cheese, one protein, one or two vegetables and a finishing flavor. Plus five pizza nights that do not feel the same.
Overloaded pizzas are the most common reason homemade pizza comes out soggy. This formula keeps each pizza balanced and gives you a way to invent your own.
The formula for one 12-inch pizza
| Layer | How much | Examples |
|---|---|---|
| Sauce | About 1/2 cup | Tomato, pesto, garlic ricotta, barbecue |
| Main cheese | 5 to 6 ounces | Mozzarella, provolone, fontina |
| Protein | 3 to 4 ounces, cooked | Pepperoni, sausage, chicken, bacon |
| Vegetables | About 1 cup total | Peppers, onion, mushrooms, olives |
| Finisher | After baking | Basil, arugula, hot honey, Parmesan |
Rules that save a pizza
- Cook raw meat first. Sausage, bacon and chicken should be fully cooked before they go on.
- Pre-cook watery vegetables. Sauté mushrooms, spinach and peppers for a few minutes.
- Slice thinly. Thin onion and pepper slices cook through in 10 minutes; chunks do not.
- Add delicate toppings after baking. Fresh herbs, arugula and prosciutto wilt or burn in a very hot oven.
Five pizza nights that don't feel the same
| Night | Sauce | Cheese | Topping | Finisher |
|---|---|---|---|---|
| Classic Margherita | Tomato | Fresh mozzarella | — | Basil, olive oil |
| Pepperoni Hot Honey | Tomato | Mozzarella, Parmesan | Pepperoni | Hot honey |
| White Garlic Chicken | Garlic ricotta | Mozzarella | Chicken, spinach | Lemon zest |
| Pesto Flatbread | Pesto | Fresh mozzarella | Cherry tomatoes | Balsamic glaze |
| BBQ Chicken | Barbecue | Mozzarella, smoked gouda | Chicken, red onion | Cilantro |
Start with our homemade pizza dough and no-cook pizza sauce.
