5 Toppings Pizza Recipe

Activate yeast and mix

In a large bowl, stir warm water, sugar and yeast. Let sit 5 minutes until foamy. Add olive oil, flour and salt. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbs more flour.

First rise

Lightly oil a clean bowl, place dough inside and cover with plastic wrap or a towel. Let rise in a warm place 45–60 minutes until doubled in size.

Make sauce

While dough rises, heat 1 tbs olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes, tomato paste, oregano, basil, salt and pepper. Simmer gently 10–12 minutes to thicken, stirring occasionally. Taste and adjust seasoning.

Prepare your toppings: slice mushrooms, red onion, bell pepper and olives if not pre-sliced. Measure out shredded mozzarella and grated parmesan. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.

Shape dough

After the dough has doubled, punch it down and transfer to a lightly floured surface. Roll or stretch into a 12-inch round (or two smaller pizzas). If needed, let rest 5 minutes then continue stretching.

Sauce and cheese

Place the stretched dough on a pizza peel or parchment. Spread an even layer of sauce over the surface, leaving a 1/2-inch border. Sprinkle mozzarella evenly, then grate or sprinkle parmesan over the top.

Add 5 toppings

Distribute the five toppings evenly: arrange pepperoni slices across the pizza, scatter sliced mushrooms, red onion, green bell pepper and black olives so every slice will get some of each. Adjust amounts to your preference.

Finish

Brush the exposed crust with 1 tsp olive oil and sprinkle red pepper flakes over the cheese if desired.

Slide the pizza (on parchment or with a peel) onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F (260°C) until crust is golden and cheese is bubbly and slightly browned. Rotate halfway if oven bakes unevenly.

Remove pizza from oven, let rest 2–3 minutes. Sprinkle torn fresh basil leaves over the top. Slice into 8 pieces and serve hot.