Ballard Special Pizza Recipe

Name: Campbell Pizzas Ballard Special Pizza Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade, stretched to 12-inch); 1 tbs olive oil; 3 tbs pizza sauce (tomato-based); 2 cups shredded whole-milk mozzarella; 1 cups shredded pepperoni; 3 oz prosciutto (thinly sliced, torn into bite-size pieces); 4 oz Italian sausage (mild or spicy, cooked and crumbled); 0.5 cups red onion (thinly sliced); 0.75 cups mushrooms (white or cremini, sliced); 0.5 cups black olives (sliced); 0.25 cups fresh basil (leaves, torn); 2 tsp grated Parmesan (optional, for finishing); 0.5 tsp crushed red pepper flakes (optional); 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Campbell Pizza

Time35m

Serves3

Prosciutto, Italian sausage, red onions, mushrooms, black olives, fresh basil, shredded pepperoni, pizza sauce & mozzarella cheese.

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Ingredients

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Dough & Base

1 each pizza dough (store-bought or homemade, stretched to 12-inch)

1 tbs olive oil

3 tbs pizza sauce (tomato-based)

Cheese & Meats

2 cups shredded whole-milk mozzarella

1 cups shredded pepperoni

3 oz prosciutto (thinly sliced, torn into bite-size pieces)

4 oz Italian sausage (mild or spicy, cooked and crumbled)

Vegetables & Herbs

1/2 cups red onion (thinly sliced)

3/4 cups mushrooms (white or cremini, sliced)

1/2 cups black olives (sliced)

1/4 cups fresh basil (leaves, torn)

Finishing & Seasoning

2 tsp grated Parmesan (optional, for finishing)

1/2 tsp crushed red pepper flakes (optional)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Dough & Base

Preheat and prepare dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer the shaped dough to a piece of parchment paper or a lightly oiled pizza peel. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil to encourage browning.

Spread 3 tablespoons of pizza sauce evenly over the dough, leaving the oiled rim clear (about 1/2 inch).

Cheese & Meats

Layer cheese and meats

Evenly sprinkle 2 cups shredded mozzarella over the sauced dough, leaving the crust exposed. Scatter 1 cup shredded pepperoni across the cheese. Distribute the cooked, crumbled Italian sausage (4 oz) evenly. Tear the prosciutto into bite-size pieces and drape or scatter them lightly over the pizza; prosciutto is thin and delicate so add it toward the end of baking if you prefer less crisping.

Vegetables & Herbs

Add vegetables

Evenly distribute 1/2 cup thinly sliced red onion, 3/4 cup sliced mushrooms, and 1/2 cup sliced black olives over the cheese and meats. Season the vegetable layer lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper so flavors are balanced.

Bake and finish with basil

Slide the pizza (on parchment or peel) onto the preheated stone or place the pizza on a baking sheet and into the oven. Bake at 475°F (245°C) for 10–14 minutes, until the crust is golden and cheese is bubbling and starting to brown. Remove pizza from oven and immediately scatter 1/4 cup torn fresh basil leaves over the hot pizza so they wilt but stay bright.

Finishing & Seasoning

If desired, sprinkle 2 teaspoons grated Parmesan and 1/2 teaspoon crushed red pepper flakes over the pizza. Let the pizza rest 2–3 minutes before slicing to allow the cheese to set slightly. Slice into 8 wedges and serve hot.