Broadway Classic Recipe

Position an oven rack in the lower-middle position and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, lightly oil or line it.

On a lightly floured surface, stretch or roll the pizza dough into a 12–14 inch round (or your desired size). Transfer dough to a pizza peel or an inverted baking sheet dusted with flour or cornmeal to prevent sticking.

Cook ground beef

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground beef and season with 1/4 tsp salt and 1/4 tsp black pepper. Cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat and set beef aside on a paper towel-lined plate.

Cook sausage and bacon

Slice the Italian sausage links into 1/4-inch rounds. In the same skillet over medium heat, add the sausage slices and cook until browned and cooked through, about 5–6 minutes, flipping once. Remove and set aside. Cook bacon strips separately (in skillet or oven) until crisp, about 8–10 minutes in oven at 400°F or 6–8 minutes in skillet; drain and crumble into pieces.

Prep pepperoni and ham

If desired, quickly warm pepperoni slices in the skillet for 30–60 seconds per side to release some oils (this crisps edges). Tear or fold ham slices into bite-sized pieces and set aside.

Slice mushrooms, red onion, green pepper, and tomato thinly. Pat mushroom slices lightly with a paper towel if damp. If you prefer softer vegetables, sauté mushrooms, onions and peppers in the skillet with a quick 1 teaspoon olive oil over medium heat for 2–3 minutes until just softened; cool slightly before using.

Spread 1 cup of pizza sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust. Sprinkle 2 1/2 cups shredded mozzarella evenly over the sauce, reserving about 1/2 cup for after initial toppings if you like extra melt on top.

Evenly distribute the cooked ground beef, sliced Italian sausage, crumbled bacon, pepperoni slices and torn ham across the cheese layer.

Scatter sliced mushrooms, red onion, and green pepper over the meats. Arrange the fresh tomato slices on top. Finish with the remaining 1/2 cup mozzarella and sprinkle grated Parmesan over everything.

Sprinkle 1 teaspoon dried oregano (or a tablespoon of fresh oregano leaves) and the 1/2 teaspoon crushed red pepper flakes evenly over the pizza. Drizzle 1 teaspoon olive oil over the top, especially the crust edge, to promote browning.

Slide the assembled pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbling and has light brown spots. Baking time will vary with oven and stone; check at 8 minutes.

Remove pizza from oven and let rest 2–3 minutes. If using fresh oregano leaves, scatter them on now for a brighter herb flavor. Slice into 8 wedges and serve hot.