The Brick Special Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a pizza steel, preheat similarly.

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round (about 10–12 ounces dough) leaving a slightly thicker edge for the crust. Transfer stretched dough to a pizza peel or parchment paper dusted with flour or cornmeal.

Brush the dough edge and a thin layer over the base with 1 tablespoon olive oil to help crisp and brown the crust.

Evenly spread 3 tablespoons of pizza sauce over the dough, leaving the 1/2-inch border. If you want deeper tomato flavor, stir the 1 teaspoon tomato paste into the sauce before spreading.

Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauced dough, leaving the crust edge clear. Reserve the grated parmesan for finishing.

Prepare meats

In a skillet over medium heat, add a teaspoon of olive oil (from the measured 1 tbs if needed). Add the crumbled raw Italian sausage and cook, breaking up with a spoon, until no longer pink and browned, about 6–8 minutes. Drain excess fat on a paper towel.

If meatballs are not yet cooked, cook them in the same skillet until browned and cooked through, then slice into 1/4- to 1/2-inch pieces. If pre-cooked, simply slice and warm briefly in the skillet with the sausage for 1–2 minutes to combine flavors.

Evenly distribute the cooked crumbled sausage, sliced meatballs, and pepperoni slices across the cheese-covered pizza. Aim for even coverage so every slice has a mix of meats.

Sauté vegetables (optional but recommended)

In the skillet used for the meats, add the thinly sliced onion, bell pepper, and mushrooms with the minced garlic. Sauté over medium-high heat for 3–4 minutes until softened and slightly caramelized. Season with 1/8 teaspoon black pepper and 1/8 teaspoon salt (from measured amounts). Drain any moisture so toppings don't make the pizza soggy.

Scatter the sautéed onions, peppers, and mushrooms evenly over the meats on the pizza.

Sprinkle the 2 tablespoons grated parmesan over the assembled pizza and dust the top with 1/2 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes (adjust to taste). If desired, add a light pinch more salt to taste.

Slide the pizza (on the peel or on the parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and slightly browned. Baking time will vary by oven and thickness of dough.

Remove pizza from the oven and let rest on a cutting board for 2–3 minutes. Finish with fresh basil chiffonade scattered on top. Let cool slightly, then slice into 8 slices and serve.