City Combo Pizza Recipe

Preheat and prepare pan

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a pizza peel or sheet with 1–2 tbs all-purpose flour or cornmeal to prevent sticking.

Stretch or roll the regular pizza dough into a 12-inch round (or desired thickness) on a lightly floured surface. Transfer dough to prepared peel or baking sheet. If you prefer a thicker crust, keep slightly smaller diameter.

Brush the outer 1/2-inch rim of the dough with 1 tbs olive oil to promote browning and flavor.

Spread 1 cup tomato pizza sauce evenly over the dough leaving the oil-brushed 1/2-inch rim exposed. Use the back of a spoon to create an even layer; do not overload sauce which can make the crust soggy.

Sprinkle 2 cups shredded mozzarella evenly over the sauce, ensuring nearly full coverage but leaving a small edge for the crust.

If using, lightly sprinkle 2 tbs grated Parmesan over the mozzarella for extra savory flavor.

Distribute 30 pepperoni slices evenly over the cheese in a single layer. Overlap slightly only if needed to fit the surface.

Scatter 3 oz cooked, crumbled Italian sausage evenly across the pie. If your sausage is raw, cook it first in a skillet over medium heat until browned and cooked through, drain excess fat, then use 3 oz.

Arrange 4 oz Canadian bacon pieces evenly over the pizza, spacing them to balance with the pepperoni and sausage.

Evenly distribute 1 cup sliced fresh mushrooms across the pizza. If mushrooms are very moist, pat them dry before placing to avoid adding extra moisture.

Scatter the thinly sliced 1 green bell pepper and 1/2 onion across the pizza for even coverage.

Add 1/4 cup sliced black olives and 1/2 fresh tomato (thinly sliced and seeds removed) across the pizza. Tuck some tomato slices under cheese or toppings if you prefer less direct moisture on the surface.

Season the top with 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes if using, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper evenly over the pizza.

Slide the assembled pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, rotating once after about 7 minutes for even browning, until crust is golden and cheese is bubbly and lightly browned.

If you prefer a crisper crust, bake an additional 1–2 minutes, watching carefully to avoid burning toppings.

Remove pizza from oven and let rest on a cutting board for 3–5 minutes to allow cheeses to set.

Slice into 8 slices and serve hot. Optionally sprinkle a little extra Parmesan or fresh basil before serving.