Salami, Pepperoni, Green Bell Peppers, Onions, Black Olives Recipe

Activate yeast and mix

Combine warm water, instant yeast, and sugar in a small bowl. Stir and let sit 5 minutes until foamy. In a large bowl or stand mixer bowl, whisk together flour and salt. Add yeast mixture and olive oil to the flour.

Knead

Mix with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, or knead in a stand mixer with a dough hook for 5–7 minutes.

First rise

Lightly oil a clean bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Make the sauce

Meanwhile, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, black pepper and 1 tsp olive oil in a small saucepan. Simmer over low heat 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Prepare cheese

Shred the mozzarella if not already shredded and measure Parmesan. Set cheeses aside for topping.

Prepare vegetables and meats

While dough rises and sauce simmers, thinly slice the green bell pepper and onion. If olives are whole, slice them. Arrange salami and pepperoni on a plate so they’re ready to use.

Optional pre-cook onion/pepper

If you prefer softer vegetables, sauté the sliced onion and bell pepper in 1 tsp olive oil over medium heat 3–4 minutes until slightly softened. Let cool before assembling.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. If using a pizza pan, preheat oven to the same temperature and lightly dust the pan with cornmeal or flour.

Shape dough

Punch down the risen dough and turn onto a lightly floured surface. For a 12–14 inch pizza, press and stretch the dough into a 12-inch circle (or roll to about 1/4-inch thickness). Transfer to a pizza peel dusted with cornmeal or to the prepared pan.

Sauce and cheese

Spread an even layer of the prepared tomato sauce over the dough, leaving a 1/2-inch border. Sprinkle 1 3/4 to 2 cups shredded mozzarella evenly over the sauce and lightly dust with the grated Parmesan (if using).

Add toppings

Distribute salami and pepperoni evenly across the cheese. Scatter sliced green bell pepper, sliced onion, and black olive slices on top. Sprinkle red pepper flakes evenly for a touch of heat.

Brush rim

Brush the exposed crust rim lightly with 1 tsp olive oil to promote browning.

Bake

Slide the pizza onto the preheated stone or place the pan in the oven. Bake 10–12 minutes until crust is golden and cheese is bubbly and slightly browned. Baking time can vary with oven and thickness.

Finish

Remove pizza from oven. Let rest 2–3 minutes. Scatter fresh basil leaves over the hot pizza (optional). Slice and serve.