The Chef

Restaurants

Meals

Drinks

Garden Pizza Recipe

Name: Dua Pies Garden Pizza Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tsp active dry yeast; 1 cups warm water; 1 tsp granulated sugar; 2.5 cups all-purpose flour; 1 tbs olive oil; 1 tsp salt; 3 tbs tomato pizza sauce; 1 tsp olive oil; 1 tsp garlic (minced); 1 tsp dried oregano; 2 cups mozzarella cheese (shredded); 2 tbs parmesan cheese (grated, optional); 8 oz Italian sausage (mild or spicy) or bulk sausage; 12 slices sliced pepperoni; 1 cups mushrooms (sliced); 0.5 cups yellow or white onion (thinly sliced); 0.5 cups green bell pepper (thinly sliced); 1 tbs olive oil (for sauté); 0.25 tsp salt; 0.125 tsp black pepper; 0.25 tsp red pepper flakes (optional); 1 tbs fresh basil or parsley (chopped, optional)

Inspired by Dua Pie

Time1h 30m

Serves4

Sausage, mushroom, pepperoni, onion, green pepper.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough

2 tsp Active dry yeast

1 cups warm water

1 tsp granulated sugar

2 1/2 cups 00 bread flour

1 tbs olive oil

1 tsp Celtic sea salt

Sauce & Cheese

3 tbs tomato pizza sauce

1 tsp olive oil

1 tsp Garlic (minced)

1 tsp Dried oregano

2 cups mozzarella cheese (shredded)

2 tbs parmesan cheese (grated, optional)

Toppings

8 oz Italian sausage (mild or spicy) or bulk sausage

12 slices sliced pepperoni

1 cups Mushrooms (sliced)

1/2 cups yellow or white onion (thinly sliced)

1/2 cups green bell pepper (thinly sliced)

1 tbs olive oil (for sauté)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finishing

1/4 tsp red pepper flakes (optional)

1 tbs fresh basil or parsley (chopped, optional)

Method

Dough

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Make dough

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

Knead

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 4–5 minutes.

First rise

Oil the mixing bowl lightly, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 45–60 minutes.

Shape

Punch down the risen dough, turn out onto a floured surface, and shape into a 12-inch round (or two smaller pizzas). Transfer to a sheet of parchment or a lightly oiled pizza pan or stone.

Sauce & Cheese

Prepare sauce

In a small bowl, mix the tomato pizza sauce with 1 teaspoon olive oil, minced garlic, and dried oregano. Taste and adjust seasoning with a pinch of salt if needed.

Distribute cheese

Evenly sprinkle shredded mozzarella over the shaped dough, leaving a 1/2-inch border for the crust. Reserve the parmesan for finishing.

Toppings

Cook sausage

In a medium skillet over medium heat, add the bulk Italian sausage (break into small pieces). Cook 5–7 minutes until browned and cooked through. Drain any excess fat and set aside. If using pre-cooked sausage, simply slice and skip this step.

Sauté vegetables

Wipe the skillet, add 1 tablespoon olive oil, then add sliced mushrooms, sliced onion, and sliced green pepper. Season with 1/4 tsp salt and 1/8 tsp black pepper. Sauté over medium-high heat 4–5 minutes until vegetables are softened and moisture has reduced. Remove from heat and let cool slightly.

Assemble pizza

Preheat the oven to 475°F (245°C) with a pizza stone or an inverted baking sheet inside if available. Spread the prepared sauce evenly over the cheese layer (use all or most of the sauce depending on preference). Distribute cooked sausage, sautéed mushrooms, onions, green pepper, and pepperoni slices evenly over the pizza. Sprinkle grated parmesan if using.

Finishing & Bake

Bake

Slide the assembled pizza (on parchment or pan) onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes, rotating once halfway, until crust is golden and cheese is bubbly and slightly browned.

Rest & garnish

Remove pizza from oven and let rest 2–3 minutes. Sprinkle with red pepper flakes and chopped fresh basil or parsley if desired. Slice into 8 pieces and serve.