Works (gf) Recipe

Preheat oven

Place a pizza stone or baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes to ensure a crisp crust.

If using refrigerated or room-temperature gluten-free dough, let it rest per package directions. Lightly flour a work surface with gluten-free flour or place the dough on parchment paper for easy handling.

Shape the dough into a 12-inch round (or rectangular shape to fit your pan) about 1/4-inch thick. Transfer the dough to a piece of parchment paper or a well-floured pizza peel.

Brush the dough edge lightly with 1 tablespoon olive oil to help the crust brown. Spread 3 tablespoons of pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Evenly sprinkle 2 cups shredded mozzarella over the sauced dough, leaving a small uncovered edge for the crust. If using, sprinkle 1/2 cup shredded provolone on top of the mozzarella for added flavor and melt.

Distribute the pepperoni slices evenly across the pizza surface. Scatter the 3 oz cooked, crumbled Graziano's Italian sausage in even clusters so each slice gets meat.

Tear or fold the 3 oz ham into small pieces and distribute across the pizza. Sprinkle the 3 oz cooked ground beef evenly across the pizza surface.

If your sausage or beef are not already cooked, cook them first: heat a small skillet over medium heat, add a drizzle of oil, cook ground beef and crumbled Italian sausage until browned and cooked through (about 6–8 minutes), drain excess fat and season with a pinch of salt and pepper.

Evenly scatter 3 oz sliced mushrooms across the top. Sprinkle 2 tablespoons sliced black olives over the pizza.

Distribute 1/4 cup finely chopped onion and 1/4 cup finely chopped green bell pepper evenly over the pizza so they roast and soften while the pizza bakes.

If you prefer softer, sweated vegetables: warm a small skillet with 1 teaspoon olive oil over medium heat, sauté the mushrooms, onions, and peppers for 2–3 minutes until slightly softened, then remove and spread on the pizza.

Sprinkle 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper evenly over the pizza.

Slide the pizza (on the parchment) onto the preheated pizza stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, until the crust is golden and edges are set and cheese is bubbling and beginning to brown.

If you want a crispier bottom, bake 1–2 minutes longer and/or finish with 1–2 minutes under the broiler, watching closely to avoid burning.

Remove the pizza from the oven using the peel or by lifting the parchment onto a cutting board. Let rest 3–5 minutes to set the cheese.

Slice into 6–8 slices and serve hot.