Name: Campbell Pizzas Supreme Pizza Recipe
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tsp active dry yeast; 1 cups warm water (105–115°F / 40–46°C); 1 tsp granulated sugar; 2.5 cups all-purpose flour; 1 tbs olive oil; 1 tsp fine sea salt; 1 tbs olive oil; 2 cloves garlic (minced); 1 cups crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper; 6 oz Italian sausage (mild or sweet), casing removed; 20 pieces pepperoni slices; 0.5 pieces yellow onion (medium), thinly sliced; 1 cups white or cremini mushrooms, thinly sliced; 0.5 pieces green bell pepper, seeded and thinly sliced; 2 cups shredded mozzarella cheese; 2 tbs grated Parmesan cheese; 1 tsp olive oil (for vegetables); 0.5 tsp dried oregano (for finishing); 0.25 tsp crushed red pepper (optional); 1 tbs cornmeal or flour (for dusting)

Method

Dough

Activate yeast

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

Mix dough

In a large bowl, whisk together flour and salt. Make a well, add yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto lightly floured surface and knead 6–8 minutes until smooth and elastic (or use stand mixer with dough hook 4–5 minutes). If dough is sticky, add up to 2 tablespoons additional flour.

First rise

Lightly oil a bowl, place dough in bowl, cover with plastic wrap or damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Sauce

Cook sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt and pepper. Stir and simmer gently 10–12 minutes to thicken, stirring occasionally.

Adjust seasoning

Taste and adjust salt, pepper or red pepper flakes to preference. Remove from heat and let cool slightly while preparing toppings and preheating oven.

Toppings

Cook sausage

In a skillet over medium heat, crumble and cook Italian sausage until no longer pink and browned, about 6–8 minutes. Drain any excess fat and set aside on paper towel to absorb grease.

Sauté vegetables

In the same skillet, add 1 teaspoon olive oil. Add sliced onion, mushrooms and green pepper. Sauté over medium-high heat 4–6 minutes until softened and lightly browned. Season with a pinch of salt and pepper. Remove from heat and drain any excess liquid.

Assembly / Baking

Preheat oven

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating. If using a baking sheet, invert it and place in oven to heat for 10 minutes.

Shape dough

Punch down risen dough and transfer to a lightly floured surface. Roll or stretch dough into a 12-inch round (or rectangle to fit pan) about 1/4-inch thick. Transfer dough to a pizza peel or inverted baking sheet dusted with cornmeal or flour to prevent sticking.

Sauce and cheese

Spread about 3/4 cup of the prepared pizza sauce evenly over the dough, leaving a 1/2-inch rim. Sprinkle 1 3/4 cups shredded mozzarella evenly over the sauce.

Add toppings

Distribute cooked Italian sausage evenly over the cheese, then add sautéed onions, mushrooms and green peppers. Arrange pepperoni slices on top, covering the surface evenly. Sprinkle remaining 1/4 cup mozzarella and 2 tablespoons grated Parmesan over the toppings. Finish with 1/2 teaspoon dried oregano and optional crushed red pepper if desired.

Bake

Slide pizza onto the preheated stone or inverted baking sheet. Bake 10–12 minutes, rotating halfway through, until crust is golden and cheese is bubbling and slightly browned.

Rest and serve

Remove pizza from oven and let rest 3–5 minutes. Slice into 8 pieces and serve hot.