The Boz Recipe

Preheat and prepare dough

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. On a lightly floured surface, stretch or roll the dough into a 12–14 inch round. Transfer the shaped dough to a pizza peel or an additional inverted baking sheet lined with parchment, dusted with cornmeal or flour to prevent sticking.

Brush the outer 1/2-inch rim of the dough lightly with olive oil to promote browning and a golden crust.

Season the sauce

In a small bowl, combine the red pizza sauce with minced garlic, dried oregano and crushed red pepper flakes (if using). Stir to combine.

Spread the seasoned red sauce evenly over the stretched dough, leaving the oiled 1/2-inch rim exposed. Use about 1 cup of sauce for an even layer that won’t make the crust soggy.

Evenly sprinkle 1 1/2 cups shredded mozzarella across the sauced surface, then follow with 3/4 cup shredded sharp cheddar, distributing the cheeses so they melt together and cover the sauce.

Prepare meats

If the bacon and sausage are not already cooked: cook bacon in a skillet until crisp, drain on paper towels, then chop. Cook sausage in a skillet over medium heat, breaking into small crumbles, until no longer pink; drain excess fat. For pepperoni, separate slices so they lay flat on the pizza.

Distribute the pepperoni slices evenly across the cheese layer. Scatter the chopped smoked bacon and crumbled sausage over the top, spacing so each slice gets a good mix of meats.

Evenly scatter the thinly sliced red bell pepper pieces and jalapeño slices over the meats and cheese. If you prefer less heat, remove jalapeño seeds; for more heat, leave some seeds.

Slide the assembled pizza (on the parchment or lightly floured peel) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden-brown and the cheese is bubbly and slightly browned.

Remove the pizza from the oven. Sprinkle with grated Parmesan and chopped parsley or basil if using. Let rest for 2–3 minutes, then slice and serve hot.