Name: Campbell Pizzas Magnolia Special Pizza Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 piece pizza dough (store-bought or homemade), 12-inch crust; 1 tbs olive oil (for pan and brushing crust); 2 tbs all-purpose flour (for dusting); 1 cup pizza sauce (classic tomato); 1 tsp garlic, minced; 1 tsp dried oregano; 0.25 tsp red pepper flakes; 20 piece pepperoni, thin slices; 4 oz Canadian bacon, sliced into 1/2-inch pieces; 2 oz salami, thinly sliced; 4 oz Italian sausage, cooked and crumbled (mild or spicy); 0.5 piece onion, thinly sliced (yellow or sweet); 0.5 piece green bell pepper, thinly sliced; 0.5 piece tomato, seeded and thinly sliced; 2 cups mozzarella cheese, shredded (whole milk or part-skim); 2 tbs parmesan cheese, grated (optional); 4 leaf fresh basil or dried basil (optional, for finish)

Method

Dough & assembly

preheat and prepare pan

Position an oven rack in the center of the oven and preheat to 500°F (260°C) or highest safe temperature. If using a pizza stone, place it in the oven while preheating. Lightly oil a 12-inch pizza pan or cast-iron skillet with 1 tbs olive oil and dust with a little flour to prevent sticking.

shape dough

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round, about 1/4-inch thick with a slightly thicker rim for the crust. Transfer dough to the prepared pan or a pizza peel dusted with cornmeal if using a stone. Brush the outer 1/2-inch of the crust lightly with olive oil to promote browning.

Sauce

Combine the pizza sauce with the minced garlic, dried oregano and red pepper flakes in a small bowl. Stir to blend. Taste and adjust seasoning as desired. Spread the sauce evenly over the shaped dough, leaving a 1/2-inch border for the crust (use about 3/4 to 1 cup sauce depending on preference).

Meats & toppings

prepare meats

If your Italian sausage is raw, brown it in a skillet over medium heat, breaking into crumbles, until cooked through (about 6–8 minutes). Drain excess fat and let cool. If meats are pre-cooked, proceed without additional cooking.

Arrange toppings over the sauced dough in an even layer: first scatter half of the shredded mozzarella to create a cheese base (this helps keep toppings in place), then distribute pepperoni slices evenly, followed by Canadian bacon pieces, salami slices, and crumbled Italian sausage. Evenly scatter the thinly sliced onion and green pepper across the pie. Finish with the tomato slices placed evenly (tuck them between other toppings so the pizza doesn’t become too wet in spots).

Cheese & finish

Top the assembled pizza with the remaining mozzarella, distributing it so the toppings remain visible. Sprinkle the grated parmesan evenly over the cheese (if using).

Bake the pizza on the center oven rack or on the preheated stone for 9–12 minutes, or until the crust is golden and the cheese is melted and bubbling with small brown spots. Baking time will vary with oven temperature; keep an eye after 8 minutes.

Remove pizza from oven and let rest on a rack for 2–3 minutes. If using fresh basil, tear leaves and scatter over pizza. Slice into 8 slices and serve hot.