Our favorite pizza dough recipes plus our favorite toppings

The deep dish pizza dough from King Arthur and our amazing toppings make for just about the most amazing pizzas ever.  Lately, we use the "easiest pizza" dough from King Arthur and split it into 6 small pies to fit in our small Ooni.  We like to shape the dough then freeze it.  It makes it super easy to add toppings and load it into the oven.  For 6 small Ooni pies, we use one pound of mozz.

Here is a glimpse of our favorite pizza combos (note, all of them are "white" pies, no sauce):

Pizza

serves 6 with leftovers, even more if you make a big salad

We used King Arthur's Chicago style deep dish crust but instead of using two 9 inch pans, we used one 9 inch and one 12 inch.  The crust is still plenty thick.  Next time, I would like to try making a recipe and a half of dough and making a second 9 inch so we have plenty of leftovers.  King Arthur suggests pre-baking your crusts and it works really well.  We used roughly 6 ounces of cheese on the 9 inch and 11 ounces on the 12 inch and...

Toppings!

Here are a few of our favorites:

Pesto pizza (aka picky kid special)

Top the mozz dough with Parmesan cheese and bake it till the cheese is just about to bubble and brown. (probably 15 minutes). Remove it from the oven and top with pesto, spreading it around.  The cheese will spread around too.  It looks like a mess and it's ok.  Put it back in the oven till bubbling, 3-5 more mins.  Check the bottom crust for a little color.  Let sit in the pan for 10 minutes before removing to slice and serve.

Eggplant pizza

Top the mozz dough with eggplant parm slices then Parmesan cheese.  Bake it till it's just browning on top.  (Roughly 20 to 25 minutes).  Check the bottom crust for a little color.  Let sit in the pan for 10 minutes before removing to slice and serve.  We also like to make eggplant pizza with pesto.  For that, you would add your eggplant slices immediately after you add the pesto.

White pizza with zukes (try it with tomato or broc!)

Top the mozz dough with zucchini (that was first sauteed with lots garlic in a glug of olive oil) then Parmesan cheese, dollop with ricotta.  Bake it till it's just browning on top.  (Roughly 20 to 25 minutes).  Check the bottom crust for a little color.  Let sit in the pan for 10 minutes before removing to slice and serve.

Artichoke pizza

Top the mozz dough with a half can of artichokes (chopped), a handful of kalamatas and feta then Parmesan cheese.  Bake it till it's just browning on top.  (Roughly 20 to 25 minutes).  Check the bottom crust for a little color.  Cut basil then toss with a little oil, sprinkle over the top of the pizza when it comes out of the oven.  Let sit in the pan for 10 minutes before removing to slice and serve.

Potato pizza

Slice your potatoes thin, toss with oil and salt, then roast till tender.  Top the mozz dough with potatoes and caramelized onions and a generous amount of thinly sliced garlic and finally some parmesan.  This would be good with a few finely diced sage leaves if your plant isnt dormant.  Bake it till it's just browning on top.  (Roughly 20 to 25 minutes).  Check the bottom crust for a little color.    Let sit in the pan for 10 minutes before removing to slice and serve.

Creamed kale

Make creamed kale (it's just sauteed onions, and kale, then cream cheese and some milk, salt to taste.  Put creamed kale on pizza first, then mozz and parm.

Pulled turkey

I have a recipe for this but make it however you like, add your pulled turkey first then your mozz and parm and scallions.

Squash with blue cheese

Caramelized onions then squash, blue cheese, mozz, and parm

Garlic herb:

chevre, mozz, parm, and gruyere (optional) plus lots of herbs and garlic.  Put the garlic and herbs on first with the chevre (so they dont burn).