Peggy's Favorite Combo Recipe

Name: Tony's Italian Restaurant & Pizzerias Peggy's Favorite Combo Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 piece pizza dough (store-bought or homemade); 2 tbs all-purpose flour (for dusting); 1 tbs olive oil (for brushing crust); 3 tbs pizza sauce (tomato basil); 1.75 cups shredded mozzarella cheese; 2 tbs grated Parmesan cheese; 20 piece sliced pepperoni; 8 slice thinly sliced salami; 6 slice Canadian bacon (back bacon), sliced and halved; 3 oz white button mushrooms, thinly sliced; 1 piece jalapeno peppers, thinly sliced (seeds removed for less heat); 1 tsp dried oregano; 0.25 tsp crushed red pepper flakes; 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Inspired by Tony's Italian Restaurant & Pizzeria

Time30m

Serves4

Included: pizza sauce, pepperoni, salami, Canadian bacon, mushrooms, and jalapeno peppers.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough & Base

1 piece pizza dough (store-bought or homemade)

2 tbs all-purpose flour (for dusting)

1 tbs olive oil (for brushing crust)

Sauce & Cheese

3 tbs pizza sauce (tomato basil)

1 3/4 cups shredded mozzarella cheese

2 tbs Grated Parmesan cheese

Meats

20 piece sliced pepperoni

8 slice thinly sliced salami

6 slice Canadian bacon (back bacon), sliced and halved

Vegetables & Toppings

3 oz white button mushrooms, thinly sliced

1 piece jalapeno peppers, thinly sliced (seeds removed for less heat)

Finishing & Seasoning

1 tsp Dried oregano

1/4 tsp Crushed red pepper flakes

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Dough & Base

Preheat and prepare dough

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface with the 2 tbs of flour. Stretch or roll the pizza dough into a 12-inch round (or to desired size) about 1/4-inch thick, leaving a slightly thicker rim for the crust. Transfer dough to a piece of parchment or a lightly floured pizza peel. Brush the outer 3/4-inch of the rim lightly with 1 tbs olive oil.

Sauce & Cheese

Sauce and cheese layer

Spread the 3 tbs of pizza sauce evenly over the dough, leaving the oiled rim uncovered. Sprinkle the 1.75 cups shredded mozzarella evenly over the sauce, then evenly dust with 2 tbs grated Parmesan. Distribute the 1/4 tsp crushed red pepper flakes across the cheese if you want a hint of extra heat.

Meats

Arrange meats

Evenly arrange the sliced pepperoni (about 20 pieces) across the cheese. Tuck the 8 slices of thinly sliced salami between pepperoni pieces in a single layer. Place the 6 halved slices of Canadian bacon spaced evenly so each slice gets direct heat and browns slightly.

Vegetables & Toppings

Add vegetables

Scatter the 3 oz thinly sliced mushrooms evenly over the meats. Distribute the thinly sliced jalapeno pepper (remove seeds for milder heat) across the pizza to taste. Season the toppings lightly with 1/4 tsp salt and 1/8 tsp freshly ground black pepper, then sprinkle 1 tsp dried oregano over the whole pizza.

Baking & Finishing

Bake the pizza

Slide the pizza (on parchment or peel) onto the preheated pizza stone or place on a baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and crisp and the cheese is bubbling and starting to brown.

Rest and serve

Remove the pizza from the oven and let rest for 2–3 minutes. Optionally brush the crust with a touch more olive oil. Slice into 8 slices and serve immediately.