Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. If using a baking sheet, lightly oil or dust it with semolina/cornmeal.

Mix the sauce: In a small bowl combine pizza sauce, minced garlic (2 cloves), dried oregano and red pepper flakes. Stir to combine and set aside. Taste and adjust seasoning if needed.

Prepare meats: If linguiça, sausage, or ground beef are raw, cook them first. In a skillet over medium heat cook sliced linguiça until browned (about 5 minutes), crumble and brown the sausage (4 oz) until cooked through (4–6 minutes), and brown the ground beef (4 oz) until no longer pink. Drain excess fat and set meats on paper towels. If using pre-cooked linguiça or sausage, simply slice thinly and set aside.

Vegetables & Toppings

Sauté mushrooms and onions (optional): In the same skillet over medium-high heat add 1 tsp olive oil (reserve remaining for crust) and sauté sliced mushrooms and onions with a pinch of salt for 3–4 minutes until softened and lightly browned. This step removes excess moisture so the pizza doesn't get soggy; you can skip if you prefer raw vegetables.

Prepare remaining toppings: Thinly slice green bell pepper, black olives (if not pre-sliced), and thinly slice 2 cloves fresh garlic. Arrange the sliced salami and pepperoni so they’re ready to top the pizza.

Assemble & Bake

Shape the dough: On a lightly floured surface, stretch or roll the dough into a 12–14 inch circle (or desired shape). Brush the outer 1-inch rim lightly with 1 tbs olive oil to promote browning. Transfer dough to a pizza peel dusted with semolina/cornmeal or to the prepared baking sheet.

Sauce and cheese: Spread the prepared sauce evenly over the dough, leaving the outer rim bare. Sprinkle shredded mozzarella evenly over the sauce, then add shredded provolone if using. Reserve a couple tablespoons of cheese for finishing if desired.

Layer meats and vegetables: Evenly distribute the cooked linguiça, crumbled sausage and ground beef over the cheese. Arrange pepperoni and salami slices across the pizza. Scatter sautéed mushrooms and onions (or raw, if you skipped sautéing), sliced green bell pepper, black olives and thin garlic slices. Season toppings lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes at 500°F (260°C), or until the crust is golden and the cheese is bubbly and beginning to brown. Baking time will vary with oven and stone thickness—watch closely after 8 minutes.

Finish: Remove the pizza from the oven. Sprinkle grated parmesan over the top and chopped fresh basil or parsley if using. Let rest for 2–3 minutes, slice and serve.