House Special Recipe

Preheat and prep

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza pan, preheat oven to 475°F (245°C).

Lightly dust your work surface with the all-purpose flour. If dough is refrigerated, let it sit at room temperature for 20–30 minutes to relax. Stretch or roll the dough into a 12-inch round, about 1/4" thick, leaving a slightly thicker rim for the crust. Transfer to a piece of parchment paper or a lightly oiled pizza peel/pan.

Brush the outer crust lightly with olive oil to encourage browning.

Cook the roux

In a small saucepan over medium heat, melt the butter. Add the 2 tbs flour and whisk constantly for 1–2 minutes until the mixture bubbles and turns slightly golden but not brown (this cooks out the raw flour taste).

Add milk and cheeses

Slowly whisk in the milk, a splash at a time, smoothing any lumps. Continue whisking until sauce thickens and is smooth, 3–4 minutes. Reduce heat to low, stir in the softened cream cheese until fully incorporated, then add the grated Parmesan. Stir until the sauce is silky.

Season sauce

Stir in the minced garlic, salt, black pepper, dried oregano and crushed red pepper flakes (if using). Taste and adjust seasoning. Remove from heat and let cool slightly so it spreads easily but doesn't soak the dough.

If you prefer, sauté the mushrooms and onions briefly: heat 1 tsp olive oil in a skillet over medium-high heat, add mushrooms and onions, and cook until softened and most moisture evaporates, about 4–5 minutes. This prevents a soggy pizza. Let cool slightly.

Tear the Black Forest ham into bite-sized pieces. Slice pepperoni if not pre-sliced. Slice or chop the green pepper and set all toppings within reach.

Spread an even layer of the cheese cream sauce over the stretched dough, leaving a 3/4"–1" border for the crust. Use about 3/4 cup of sauce; reserve any extra for serving.

Sprinkle half of the shredded mozzarella over the sauce to create a base layer that helps hold toppings in place.

Distribute the Black Forest ham pieces evenly over the pizza, then scatter the pepperoni slices across the surface.

Evenly top with the sautéed (or raw) mushrooms, sliced onions and green peppers.

Finish with the remaining mozzarella cheese and sprinkle the 1 tablespoon grated Parmesan over the top.

Using a pizza peel or the parchment, transfer the assembled pizza onto the preheated stone or baking sheet. Bake until the crust is golden and cheese is bubbly and starting to brown, 8–12 minutes at 500°F (longer if oven is cooler). If using 475°F, bake 12–15 minutes.

Remove the pizza from the oven and let rest 2–3 minutes. Brush the crust edge with a little more olive oil if desired for shine.

Slice and garnish with fresh basil or parsley and a sprinkle of red pepper flakes if you like heat. Serve hot with any reserved cheese sauce on the side for dipping.