6. Precook the toppings
A few minutes of heat in the oven is not enough to bring you soft and tender vegetable toppings, but precooking your greens like broccoli, spinach, chard tops, and kale can nail it. The rule is also universal for raw or fatty meats like sausages, bacon, and pancetta. Alternatively, cured meats (pepperoni and prosciutto) and thinly sliced veggies (peppers and onions) are ready to go into the oven when raw.
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