Name: Campbell Pizzas Belltown Special Pizza Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade, about 12" crust); 1 tbs extra-virgin olive oil; 2 tbs all-purpose flour (for dusting); 3 oz pizza sauce (or crushed tomatoes seasoned with salt, oregano, and basil); 2 cloves roasted garlic cloves (mashed); 6 oz fresh mozzarella, torn or sliced; 1 cup shredded mozzarella (for even melt); 1 tbs grated Parmesan (optional, for finishing); 20 each pepperoni, sliced; 2 oz prosciutto, thinly sliced and torn; 6 oz Italian sausage (mild or hot), casings removed and crumbled; 3 oz white or cremini mushrooms, cleaned and sliced; 0.25 cup yellow or red onion, thinly sliced; 0.25 cup green bell pepper, thinly sliced; 0.5 cup Roma or vine-ripened tomatoes, thinly sliced or diced; 0.25 tsp red pepper flakes; 0.25 tsp kosher salt; 6 leaves fresh basil leaves (optional, for garnish)

Method

Dough & Base

Preheat and prepare

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza steel, preheat similarly.

Lightly dust a work surface with the all-purpose flour, and stretch or roll the pizza dough to a 12-inch round, leaving a slightly thicker rim. Transfer to a pizza peel or an inverted baking sheet dusted with flour or cornmeal. Brush the dough lightly with 1 tablespoon of extra-virgin olive oil to help form a barrier and encourage browning.

Sauce & Garlic

Spread the pizza sauce (3 oz) evenly over the dough, leaving a 1/2-inch border for the crust. Distribute the mashed roasted garlic (2 cloves) sparingly across the sauce so you get bursts of roasted garlic flavor without overpowering the pie.

Cheeses

Evenly sprinkle the shredded mozzarella (1 cup) over the sauced dough, leaving some gaps for the fresh mozzarella. Tuck or place the torn/sliced fresh mozzarella (6 oz) evenly across the pizza so it melts into creamy pockets.

If using, save the grated Parmesan to sprinkle after baking for bright salty finish.

Meats

Cook the Italian sausage: heat a small skillet over medium heat and add the crumbled sausage (6 oz). Cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain any excess fat and set aside on a paper towel-lined plate.

Distribute the cooked sausage evenly over the cheese. Place the pepperoni slices (about 20) across the pizza in an even layer. Tear the prosciutto into small pieces and scatter lightly — prosciutto will crisp slightly and add delicate umami when baked.

Vegetables & Toppings

Scatter the sliced mushrooms (3 oz), thinly sliced onion (1/4 cup), and green pepper (1/4 cup) evenly over the meats and cheese. Add the sliced/diced tomatoes (1/2 cup) in small clusters; they will roast and concentrate flavor.

Season the assembled pizza lightly with 1/4 teaspoon kosher salt and 1/4 teaspoon red pepper flakes for a mild heat. If you prefer less heat, omit the red pepper flakes.

Bake & Finish

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes until the crust is blistered and golden, cheese is bubbling and the prosciutto and pepperoni edges begin to crisp. Baking time will vary by oven and thickness of dough—start checking at 8 minutes.

Remove the pizza from the oven and let rest for 2 minutes on a cutting board. Sprinkle the grated Parmesan (1 tbs) over the hot pizza if using and scatter fresh basil leaves for aroma and brightness.

Slice into 8 slices and serve immediately.