Name: CJ Mahoney's Troys 2 Large Two Topping Pizzas With Tossed Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (12-inch); 0.75 cups pizza sauce (your preferred tomato sauce); 2 cups mozzarella cheese, shredded; 24 each topping 1 (e.g., pepperoni, sliced); 0.5 cups topping 2 (e.g., green bell pepper, thinly sliced); 1 tbs olive oil; 0.5 tsp dried oregano; 0.25 tsp salt; 1 each pizza dough (12-inch); 0.75 cups pizza sauce (your preferred tomato sauce); 2 cups mozzarella cheese, shredded; 0.75 cups topping 1 (e.g., Italian sausage, cooked & crumbled); 0.5 cups topping 2 (e.g., sliced mushrooms); 1 tbs olive oil; 0.5 tsp dried basil; 0.25 tsp black pepper; 8 cups mixed salad greens (romaine + baby greens); 1 cups cherry tomatoes, halved; 1 cups cucumber, sliced; 0.25 cups red onion, thinly sliced; 0.5 cups shredded carrots; 0.5 cups croutons; 3 tbs olive oil (for dressing); 1 tbs red wine vinegar; 0.5 tsp Dijon mustard; 0.5 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper

Method

Pizza 1 (Large, 12"), two toppings

Preheat and prepare dough

Preheat oven to 500°F (260°C) with pizza stone or heavy baking sheet inside. On a lightly floured surface, stretch or roll 12" dough into a 12-inch round, leaving a slightly thicker edge for the crust.

Season crust

Brush the outer 1/2-inch crust lightly with 1/2 tablespoon olive oil and sprinkle 1/8 tsp salt and a pinch of dried oregano around edge.

Assemble pizza

Spread 3/4 cup pizza sauce evenly over the dough, leaving the oiled crust exposed. Sprinkle 1 cup of shredded mozzarella evenly over the sauce. Distribute topping 1 (24 pepperoni slices) evenly, then add topping 2 (1/2 cup sliced green bell pepper) in an even layer. Finish with the remaining 1 cup mozzarella if desired and a light dusting of 1/4 tsp dried oregano over the top.

Bake

Transfer pizza to preheated stone or baking sheet (use a pizza peel or inverted baking sheet). Bake 8–12 minutes until crust is golden and cheese is bubbling and lightly browned. Rotate once at halfway point for even browning.

Finish

Remove pizza from oven, let rest 2 minutes, slice into 8 pieces and serve.

Pizza 2 (Large, 12"), two toppings

Preheat and prepare dough

Preheat oven to 500°F (260°C) with pizza stone or heavy baking sheet inside (can be done simultaneously with Pizza 1). Stretch or roll the second 12" dough into a 12-inch round on a lightly floured surface.

Season crust

Brush the outer 1/2-inch crust lightly with 1/2 tablespoon olive oil and sprinkle 1/8 tsp black pepper and a pinch of dried basil around edge.

Cook and prep toppings (if needed)

If using raw sausage, cook 3/4 cup crumbled Italian sausage in a skillet over medium heat until browned and cooked through, about 5–7 minutes; drain any excess fat. If using mushrooms, sauté sliced mushrooms in 1/2 tablespoon olive oil for 2–3 minutes until slightly softened and season with a pinch of salt.

Assemble pizza

Spread 3/4 cup pizza sauce evenly over the dough, leaving the crust exposed. Sprinkle 1 cup shredded mozzarella over sauce. Distribute cooked sausage (0.75 cup) and sliced mushrooms (0.5 cup) evenly. Top with remaining 1 cup mozzarella if desired.

Bake

Transfer pizza to preheated stone or baking sheet and bake 8–12 minutes until crust is golden and cheese is bubbly and browned in spots. Rotate halfway for even cooking.

Finish

Remove from oven, rest 2 minutes, slice into 8 pieces and serve.

Tossed Salad (serves 4)

Prepare vegetables

Rinse and spin dry mixed salad greens. Halve cherry tomatoes, slice cucumber into rounds or half-moons, thinly slice red onion, and shred carrots if not pre-shredded. Combine all vegetables in a large salad bowl.

Make dressing

In a small jar or bowl, whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.

Toss salad

Just before serving, pour dressing over salad (use about 3/4–1 of the dressing depending on preference) and toss to coat evenly. Sprinkle 1/2 cup croutons on top and serve alongside pizzas.