Servings: 1 12" pizza

1/2 jar pizza sauce ½ jar pizza sauce
Pizza dough (bag from the deli is good) Pizza dough (bag from the deli is good)
4 oz low-moisture mozzarella – pre-shredded bag, or fresh slices 4 oz low-moisture mozzarella - pre-shredded bag, or fresh slices
 
Hawaiian: subheading: Hawaiian:
Sliced ham Sliced ham
Pineapple chunks, thinly sliced (use fresh for amazing taste!) Pineapple chunks, thinly sliced (use fresh for amazing taste!)
 
Chicken Pesto: subheading: Chicken Pesto:
1 c cooked chicken pieces 1 c cooked chicken pieces
½ c pesto (dollop it on) - see Notes for a great recipe ½ c pesto (dollop it on) - see Notes for a great recipe
1 sliced Roma tomato 1 sliced Roma tomato

Remove the dough from the fridge and shape it at least an hour before you're ready to bake the pizza. Cold dough can crack a pizza stone, and warm dough makes a thicker crust on a baking sheet.
Sprinkle flour over your work surface. Place a ball of dough in the center of the flour. Roll or stretch the dough until it is approximately the same size and shape as the sheet or stone. Perforate the dough with a fork. Put the dough on a wooden pizza peel dusted with cornmeal or covered with parchment for the easiest transfer to your baking sheet or stone.
Place sheet or stone in the oven and preheat oven to 400. If using a stone, leave it in the oven for 30 minutes. (If using a sheet, instead of heating it, you can preheat the empty oven and then cook just the crust on the sheet for 6 minutes. Either way will ensure a well-crisped crust.)
If using fresh mozzarella - to avoid runny pizza, slice it and set the slices on a towel to absorb excess moisture for at least 15 minutes. Dab the tops to soak up moisture.
Sautée any meats and mushrooms before putting on pizza.
Spread thin layer of pizza sauce on dough, then mozzarella (if bagged), then other toppings.
If using a baking sheet without parchment paper, spray it with cooking spray and sprinkle cornmeal on it. Slide the pizza (and the parchment if using) onto the sheet or stone, and bake for about 20 minutes (15 if crust was pre-cooked).
If using fresh mozzarella, put slices on the pizza in the last 5 minutes of cooking time.
Let sit for 5 minutes after removing from oven. Transfer to pizza peel, slice and serve!

Pesto recipe: Bow Ties with Pesto, Feta and Cherry Tomatoes  Pesto recipe: Bow Ties with Pesto, Feta and Cherry Tomatoes