Name: Renshaw Lounges LOADED Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 piece pizza dough (store-bought or homemade); 1 tbs olive oil; 2 tbs all-purpose flour (for dusting); 3 tbs pizza sauce (tomato); 2 cups mozzarella cheese, shredded; 2 tbs parmesan cheese, grated; 30 piece pepperoni slices; 8 oz Italian sausage, bulk (mild or hot); 1 piece yellow or white onion, thinly sliced; 1 piece green bell pepper, seeded and thinly sliced; 1 cup mushrooms, sliced (white or cremini); 1 cup black olives, sliced; 1 tsp dried oregano; 1 tsp red pepper flakes; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 6 piece fresh basil leaves (optional)

Method

Dough & base

Preheat and prepare dough

Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while the oven heats. Lightly flour a pizza peel or work surface with the all-purpose flour. Stretch or roll the pizza dough to a 12-inch round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to the floured peel or a parchment-lined baking sheet. Brush the outer 1/2 inch of the dough lightly with olive oil to help the crust brown.

Sauce & cheese

Sauce and cheese layer

Spread the tomato pizza sauce evenly over the dough, leaving the 1/2-inch oiled rim exposed. Use about 3 tablespoons for a standard thin-to-medium crust. Sprinkle the shredded mozzarella evenly over the sauce, leaving a little room near the edge. Lightly sprinkle the grated Parmesan on top of the mozzarella.

Meats

Prepare sausage

In a small skillet over medium heat, crumble and cook the Italian sausage for 4–6 minutes until cooked through and no longer pink. Drain any excess fat on a paper towel-lined plate. If the sausage is pre-cooked, simply break into bite-sized pieces.

Distribute the cooked sausage evenly over the cheese, then arrange pepperoni slices on top in an even layer, slightly overlapping if desired.

Vegetables & olives

Prepare vegetables

If you prefer softer vegetables, sauté the sliced onion, green pepper, and mushrooms in 1 teaspoon olive oil over medium heat for 2–3 minutes just until they begin to soften; this prevents excess moisture on the pizza. Season lightly with a pinch of salt. Otherwise, use them raw for more crunch and brighter flavor.

Evenly distribute the onions, green peppers, mushrooms, and sliced black olives over the meats and cheese.

Seasoning & finishing

Sprinkle the dried oregano, red pepper flakes, kosher salt, and black pepper over the assembled pizza. Add fresh basil leaves on top if using.

If using a pizza stone, slide the pizza (on the peel or parchment) onto the hot stone. If using a baking sheet, place it on the center rack. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and the cheese is bubbly and starting to brown. Baking time will vary with oven and stone.

Remove the pizza from the oven and let rest for 2–3 minutes. Slice into 8 slices and serve hot.

Loaded Recipe