Name: Campbell Pizzas Marco Polo Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water (about 105–115°F / 40–46°C); 2 tsp active dry yeast; 1 tsp sugar; 1 tsp salt; 1 tbs olive oil; 1 cups crushed canned tomatoes (or tomato purée); 1 tbs tomato paste; 1 tsp olive oil; 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 3 cups shredded whole-milk mozzarella; 40 pieces sliced pepperoni; 8 oz Italian sausage (mild or spicy), casings removed and crumbled; 1 count small onion, thinly sliced; 1 cups mushrooms, cleaned and sliced; 0.5 cups canned black olives, sliced; 2 tbs grated Parmesan; 6 leaves fresh basil leaves (optional, for finishing); 1 tbs olive oil (for brushing)

Method

Dough

Activate yeast

In a small bowl, combine the warm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl (or stand mixer fitted with a dough hook), combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 6–8 minutes, or with the mixer for 5 minutes, until smooth and elastic.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Shape

Punch down the dough and divide if making two smaller pizzas. For one large pizza, shape the dough into a 12–14 inch round by stretching with your hands on a floured surface or rolling gently with a rolling pin. Transfer to a pizza peel or parchment-lined baking sheet/dough tray dusted with cornmeal or a little flour.

Sauce

While the dough rises, make the sauce. In a small saucepan over medium-low heat, warm 1 teaspoon olive oil. Add the minced garlic and cook 30 seconds until fragrant (do not brown). Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper and red pepper flakes if using. Simmer gently 10–12 minutes to thicken and meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Toppings

Preheat oven

Position a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven won't reach 500°F, use the highest temperature available.

Cook sausage & prepare veg

While the oven preheats, heat a nonstick skillet over medium heat. Add the crumbled Italian sausage and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. Drain any excess fat on paper towels. Toss sliced mushrooms in a dry skillet over medium-high heat for 3–4 minutes until they release moisture and lightly brown; drain if needed. If you prefer milder onions, sauté the thinly sliced onion for 2–3 minutes to soften; otherwise use raw for more bite.

Assemble the pizza: brush the dough edge lightly with 1 tablespoon olive oil. Spread an even layer (about 3/4 to 1 cup) of the prepared tomato sauce over the dough, leaving a 1/2–3/4 inch border for the crust. Sprinkle about 2 1/2 cups shredded mozzarella evenly over the sauce. Distribute cooked sausage and sliced pepperoni over the cheese. Scatter mushrooms, sliced onions and black olives evenly. Finish with the remaining mozzarella if desired and sprinkle grated Parmesan over the top.

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes at 500°F, or until the crust is golden and the cheese is bubbly and slightly browned. Baking time will vary by oven and thickness of the crust—watch closely after 7 minutes.

Finish and serve: Remove the pizza from the oven and let rest 2–3 minutes. Tear and scatter fresh basil leaves over the top if using. Slice and serve hot.