Name: Campbell Pizzas Interbay Special Pizza Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade, ~12-14" round); 0.25 cups all-purpose flour (for dusting and shaping); 1 tbs olive oil (for brushing crust); 0.75 cups pizza sauce (tomato-based, seasoned); 2 tbs roasted garlic (finely chopped or mashed); 0.5 tsp dried oregano; 0.25 tsp crushed red pepper; 10 oz fresh mozzarella (small balls / bocconcini or sliced); 6 each fresh basil leaves (optional, for finishing); 3 oz prosciutto (thinly sliced); 3 oz pepperoni (sliced); 4 oz Italian sausage (mild or hot, bulk or removed from casing); 0.5 cups yellow or white onion (thinly sliced); 0.75 cups mushrooms (cremini or button, sliced); 1 tsp extra-virgin olive oil (for sautéing mushrooms/onions); 0.125 tsp salt (for seasoning sautéed veggies); 0.0625 tsp black pepper (freshly ground)

Method

Dough & Assembly

preheat and prepare

Position an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven before preheating. Lightly dust a pizza peel or work surface with 2 tbsp (part of the 0.25 cups) of flour.

Shape the dough: On the floured surface, stretch or roll the dough into a 12–14 inch round, leaving a slightly thicker edge for the crust. Transfer to the pizza peel or a parchment-lined baking sheet if not using a peel. Brush the outer 1/4 inch of the crust lightly with 1 tbs olive oil to encourage browning.

Sauce & Flavorings

Mix roasted garlic into the pizza sauce: In a small bowl, combine 0.75 cups pizza sauce with 2 tbs roasted garlic, 1/2 tsp dried oregano, and 1/4 tsp crushed red pepper. Stir until evenly incorporated. Taste and adjust seasoning.

Spread the sauce: Using the back of a spoon, spread an even layer of the garlic-tomato sauce over the dough, leaving the oiled crust edge exposed (about 1/2 inch). Use all the sauce for a well-balanced pie.

Vegetables & Toppings

Sauté onions and mushrooms (optional but recommended): Heat 1 tsp extra-virgin olive oil in a skillet over medium-high heat. Add 1/2 cup thinly sliced onion and 3/4 cup sliced mushrooms. Sauté for 3–5 minutes until softened and just beginning to brown. Season with 1/8 tsp salt and a pinch (~1/16 tsp) black pepper. Remove from heat and let cool slightly.

Distribute toppings: Over the sauced dough, arrange toppings in this order for best bake: sprinkle crumbled or broken-apart Italian sausage evenly, scatter sautéed onions and mushrooms, distribute 3 oz pepperoni slices in a single layer (slight overlap is fine). Tear or loosely fold prosciutto into pieces and place on the pizza (prosciutto can be added before or briefly after baking—see note below).

Cheeses

Add fresh mozzarella: Tear 10 oz fresh mozzarella into bite-size pieces and distribute evenly over the pizza. Leave some gaps so the sauce and toppings show through. If you want less moisture, pat cheese pieces lightly with paper towel before placing.

Optional finishing basil: Reserve fresh basil to add after baking so it stays bright and fragrant.

Baking & Finishing

Bake the pizza: Slide the pizza (on a peel or parchment) onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 5–6 minutes, until the crust is blistered and golden and the mozzarella is melted and slightly browned in spots. Exact time depends on oven and stone.

Add prosciutto (if preferred after bake) and basil: If you prefer prosciutto to remain tender and not overly crisp, remove the pizza at 2–3 minutes before done and lay the prosciutto slices on top, then return to the oven for the final minutes; or add prosciutto immediately after baking. Scatter fresh basil leaves over the hot pizza.

Rest and slice: Transfer the pizza to a cutting board and let it rest 2–3 minutes to allow the cheese to set slightly. Slice into 8 slices and serve hot.