Name: Palmer Alehouses Palmer Special Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 to taste pizza dough (store-bought or homemade, ~12–14-inch); 0.25 cups all-purpose flour (for dusting/stretching); 1 tbs olive oil (for greasing pan and brushing crust); 0.75 cups tomato sauce (plain canned or jarred); 1 tbs tomato paste; 1 tsp garlic (minced); 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.25 tsp sugar (optional, to balance acidity); 0.25 tsp salt; 0.125 tsp black pepper; 2 cups low-moisture mozzarella (shredded); 20 to taste pepperoni (sliced, about 1/8-inch); 8 oz Italian sausage (mild or hot, casings removed); 0.5 cups green bell pepper (seeded, thinly sliced); 0.5 cups red bell pepper (seeded, thinly sliced); 0.25 cups black olives (sliced); 0.5 cups mushrooms (white or cremini, thinly sliced); 0.25 cups red onion (thinly sliced); 0.5 tsp crushed red pepper flakes (optional); 1 tbs fresh basil or parsley (optional, chopped for finishing)

Method

Pizza Dough & Prep

Preheat and prepare pan

Preheat your oven to 500°F (260°C) for at least 30 minutes with a pizza stone or heavy baking sheet on the middle rack. Lightly oil a pizza pan or sheet (or dust with cornmeal) and set aside.

If using refrigerated dough, let it sit at room temperature 20–30 minutes so it becomes pliable. Lightly flour a work surface with the 1/4 cup flour.

Stretch or roll the dough into a 12–14-inch round: press from the center outward leaving a slightly thicker rim for the crust. Transfer dough to the prepared pan or a floured pizza peel if using a stone.

Brush the outer 1/2-inch rim lightly with 1 teaspoon of the olive oil to promote browning (reserve the rest for the pan).

Red Sauce

Make quick red sauce

In a small bowl or saucepan, combine 3/4 cup tomato sauce, 1 tablespoon tomato paste, 1 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/4 teaspoon sugar (if using). Stir or warm over low heat just until blended and aromatic (1–2 minutes). Cool slightly before spreading.

Taste and adjust seasoning to preference. The sauce should be thick enough to spread without making the dough soggy.

Cheese & Meats

Cook the Italian sausage

In a medium skillet over medium heat, add the 8 oz bulk Italian sausage and cook, breaking up with a spoon, until fully cooked and no longer pink (about 6–8 minutes). Drain excess fat on paper towels and set aside.

Toss or pat the shredded mozzarella with a pinch of flour if your cheese is very moist to reduce excess wetness on the pizza.

Veggies & Toppings

Prep vegetables

Thinly slice the green and red bell peppers, mushrooms, and red onion. Slice black olives if not pre-sliced. Keep all toppings ready in separate bowls so assembly is quick.

Optional: If you prefer milder vegetables, sauté peppers, onions and mushrooms in 1 teaspoon olive oil over medium-high heat for 2–3 minutes to soften and reduce moisture; drain briefly before topping.

Assemble & Bake

Assemble the Palmer Special

Spread an even layer of the prepared red sauce over the stretched dough, leaving the outer 1/2-inch rim bare. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Distribute the cooked Italian sausage and arrange pepperoni slices across the pizza. Scatter sliced green and red peppers, mushrooms, black olives and red onion evenly. If desired, sprinkle 1/2 teaspoon crushed red pepper flakes.

Lightly brush the exposed crust with remaining olive oil to encourage golden color.

Bake

Slide the pizza onto the preheated stone or place the pan on the middle rack. Bake at 500°F (260°C) until the crust is golden and cheese is bubbly and slightly browned, 8–12 minutes depending on oven and dough thickness. Rotate once halfway through for even browning.

If you want a crisper bottom, move the pizza to the lower rack for the last 1–2 minutes while watching closely to avoid burning.

Finish & serve

Remove pizza from oven and let rest 2–3 minutes. Sprinkle chopped fresh basil or parsley if using. Slice into 8 pieces and serve hot.