Price Buster Pizza Recipe

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it and dust with 1 tbs cornmeal or flour.

On a lightly floured surface, stretch or roll the pizza dough into a 12–14 inch round (or desired shape) about 1/4-inch thick. Transfer to a pizza peel or prepared baking sheet dusted with cornmeal. Brush the outer 1/2-inch of the dough with 1 tbs olive oil to promote browning.

Cook sausage and ground beef

In a medium skillet over medium-high heat, add the Italian sausage and break it up with a spatula. Add the ground beef. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat, then season the meat with 1/2 tsp black pepper. Remove from heat and set aside on a plate lined with paper towel to absorb any residual grease.

If Canadian bacon slices are thick, briefly warm them (30–60 seconds per side) in the skillet until slightly browned; otherwise use them as-is. Pepperoni requires no pre-cooking.

In the same skillet used for meat, add 1 tsp olive oil if needed and sauté the sliced mushrooms, green bell pepper, and red onion over medium heat for 2–3 minutes just until they begin to soften and release moisture. Add minced garlic in the last 30 seconds; season with a pinch of salt and 1/4 tsp black pepper. Remove from heat and drain any excess liquid.

Spread the pizza sauce evenly over the dough, leaving the oiled crust exposed (about 1/2-inch border). Sprinkle the dried oregano and crushed red pepper evenly over the sauce.

Scatter 2 1/2 cups shredded mozzarella over the sauce, reserving 1/2 cup mozzarella and the cup of provolone for topping.

Evenly distribute the cooked Italian sausage and ground beef across the cheese layer.

Arrange pepperoni slices across the pizza in an even layer. Place Canadian bacon pieces, then the sautéed mushrooms, green bell pepper strips and red onion slices.

Top with the remaining 1/2 cup mozzarella and the provolone, then sprinkle grated Parmesan and dried basil over the top. Add additional black pepper to taste.

Slide the assembled pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, rotating halfway through, until the crust is golden and cheese is bubbly and lightly browned.

Remove the pizza from the oven and let rest 3–5 minutes to set. Slice into 8 equal pieces. Optional: drizzle lightly with extra-virgin olive oil or sprinkle a pinch of dried oregano before serving.