Natural Gas Oven: Place pizza stone on the middle rack. Pre-heat to 550°F for 60 minutes.

Mushroom Pre-Sear: Set Ninja Foodi to Air Crisp at 400°F. Toss mushrooms with oil and sear for 3 minutes.

The Garlic Emulsion: Using a handheld immersion aerator in a narrow glass, emulsify 5 tbsp EVOO and 4 tsp Garlic Flower Paste for 20 seconds until uniform.

Pizza 1: The Sweet & Savory Starter: Apply 1.5 tbsp Garlic Emulsion to dough. Add 3 slices Costco Mozzarella (torn). Bake at 550°F for 6–8 minutes. Post-Bake: Top with prosciutto, figs, arugula, Parmesan, and a Maple-Balsamic glaze. Finish with a pinch of Fleur de sel.

Pizza 2: The Greek Powerhouse: Mix 80ml Red Sauce with 1 tsp Garlic Emulsion. Apply to dough. Add 3 slices Costco Mozzarella and 60g shredded mozzarella. Top with raw sausage pinches, olives, peppers, onions, and feta. Bake for 7–9 minutes. Finish: Fresh dill and lemon squeeze.

Pizza 3: The 'Hot Maple' Soppressata: Apply 80ml Red Sauce and 4 slices Costco Mozzarella. Top with soppressata and red onions. Bake for 6–8 minutes. Post-Bake: Use Butane Torch to char/curl meat edges. Finish: Drizzle with Maple Syrup mixed with red chili flakes.

Pizza 4: The 'Mush Pit' (The Finale): Apply remaining Garlic Emulsion and 2 slices Costco Mozzarella + 100g shredded. Top with pre-seared mushrooms, yellow onions, and remaining feta. Bake for 6–8 minutes. Finish: Fresh dill, green onions, and balsamic glaze.