Peppino's Specialty Recipe

Name: Peppino's Pizzeria & Sports Grille | Jenisons PEPPINO'S SPECIALTY Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 (about 12-14 oz ball) pizza dough (store-bought or homemade); 1 tbs olive oil; 2 tbs all-purpose flour (for work surface); 3 tbs pizza sauce (tomato-based); 1 tsp dried oregano; 0.25 tsp crushed red pepper (optional); 2 cups shredded mozzarella cheese; 24 pieces sliced pepperoni; 3 oz deli ham, sliced or chopped; 4 oz Italian sausage (cooked, crumbled); 0.5 cups mushrooms, cleaned and sliced; 0.25 cups red onion, thinly sliced; 0.25 cups green bell pepper, seeded and thinly sliced; 2 tsp grated Parmesan (optional); 1 tbs fresh basil or chopped parsley (optional)

Inspired by Peppino's Pizzeria & Sports Grille | Jenison

Time35m

Serves4

Loaded up with ham, pepperoni, sausage, mushrooms, red onions, green pepper, pizza sauce, and mozzarella.

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Ingredients

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Dough & base

1 (about 12-14 oz ball) pizza dough (store-bought or homemade)

1 tbs olive oil

2 tbs all-purpose flour (for work surface)

Sauce

3 tbs pizza sauce (tomato-based)

1 tsp Dried oregano

1/4 tsp crushed red pepper (optional)

Cheese

2 cups shredded mozzarella cheese

Meats

24 pieces sliced pepperoni

3 oz deli ham, sliced or chopped

4 oz Italian sausage (cooked, crumbled)

Vegetables & toppings

1/2 cups mushrooms, cleaned and sliced

1/4 cups Red onion, thinly sliced

1/4 cups green bell pepper, seeded and thinly sliced

Finishing

2 tsp grated Parmesan (optional)

1 tbs fresh basil or chopped parsley (optional)

Method

Dough & base

Preheat and prepare pan

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly oil a 12-inch pizza pan or baking sheet with 1 tablespoon olive oil.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer the shaped dough to the prepared pan or a piece of parchment paper for use with a pizza stone. If the dough resists, let it rest 5–10 minutes and try again.

Sauce

In a small bowl mix the pizza sauce with dried oregano and crushed red pepper (if using). Spoon the sauce onto the stretched dough and spread it evenly, leaving a 1/2-inch border for the crust (use about 3 tablespoons).

Cheese

Evenly sprinkle 1 ¾ to 2 cups shredded mozzarella over the sauced dough, covering the surface but leaving the crust edge.

Meats

Distribute the meats evenly over the cheese: arrange the pepperoni slices in a single layer (about 24 slices), scatter the chopped ham across the pizza, and sprinkle the cooked, crumbled Italian sausage evenly. Press very lightly so meats make good contact with cheese.

Vegetables & toppings

Scatter sliced mushrooms, thin red onion slices, and green bell pepper strips evenly over the meats. If mushrooms are very wet, pat them dry first so they don't release too much moisture while baking.

Baking & finishing

If using a pizza stone, slide the pizza (on parchment) onto the preheated stone. If on a pan, place the pan in the oven. Bake at 475°F (245°C) for 10–14 minutes, until the crust is golden and cheese is bubbling and lightly browned. Rotate halfway through baking for even color.

Remove the pizza from the oven. Sprinkle the top with grated Parmesan if desired and scatter chopped basil or parsley. Let the pizza rest 3–5 minutes to set the cheese.

Slice into 8 slices and serve hot.