The Works Recipe

Name: Tony's Italian Restaurant & Pizzerias The Works Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 unit pizza dough (store-bought or homemade, 12–14 inch); 1 tbs olive oil; 1 cups pizza sauce; 2 cups mozzarella cheese, shredded; 20 slices pepperoni, thin slices; 12 slices salami, thinly sliced; 6 pieces pre-cooked meatballs, sliced (or fresh, cooked then sliced); 6 oz Italian sausage (mild or spicy), casings removed and crumbled; 1 cups mushrooms, cleaned and sliced; 1 small yellow or white onion, thinly sliced; 1 tsp minced garlic; 1 tsp red pepper flakes; 1 tsp fresh basil or dried oregano; 2 tbs grated Parmesan (optional); 1 tbs olive oil for brushing

Inspired by Tony's Italian Restaurant & Pizzeria

Time1h

Serves4

Included: pizza sauce, pepperoni, salami, meatballs, mushrooms, onions, sausage.

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Ingredients

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Dough & base

1 unit pizza dough (store-bought or homemade, 12–14 inch)

1 tbs olive oil

1 cups pizza sauce

2 cups Mozzarella cheese, shredded

Meats

20 slices pepperoni, thin slices

12 slices salami, thinly sliced

6 pieces pre-cooked meatballs, sliced (or fresh, cooked then sliced)

6 oz Italian sausage (mild or spicy), casings removed and crumbled

Vegetables & aromatics

1 cups mushrooms, cleaned and sliced

1 small yellow or white onion, thinly sliced

1 tsp minced garlic

1 tsp Red pepper flakes

1 tsp fresh basil or dried oregano

Finishing

2 tbs grated Parmesan (optional)

1 tbs olive oil for brushing

Method

Prepare oven, dough, and toppings

Preheat oven

Position oven rack in the lowest third of the oven. Preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. If using a baking sheet, turn it upside down and preheat it as well.

Prepare sausage

In a medium skillet over medium heat, add the crumbled sausage (no additional oil needed if fatty). Cook, breaking into small pieces, until browned and cooked through, about 6–8 minutes. Transfer to a plate lined with paper towel to drain.

Prepare mushrooms & onions

In the same skillet, add 1 tsp olive oil if needed. Add sliced mushrooms and cook, stirring, until they release moisture and begin to brown, about 4–5 minutes. Add sliced onion and minced garlic; cook another 2–3 minutes until onions are softened but not caramelized. Remove from heat.

Slice meatballs

If using pre-cooked meatballs, slice each into 2–3 even pieces (depending on size). If using raw homemade meatballs, cook fully in skillet or oven to internal temperature 165°F (74°C) then slice.

Assemble pizza

Dust a work surface lightly with flour or semolina. If using store-bought dough, bring it to room temperature for 30 minutes. Stretch or roll the dough into a 12–14 inch round, leaving a slightly thicker edge for the crust.

Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel. Brush the outer 1/2 inch of the crust lightly with 1 tbsp olive oil to promote browning.

Spread 1 cup of pizza sauce evenly over the dough, leaving the oiled rim bare (about 1/2 inch).

Evenly sprinkle 1 1/2 cups of shredded mozzarella over the sauce, leaving a little for the finish.

Distribute the meats evenly: arrange the pepperoni and salami slices across the pizza, scatter the cooked crumbled sausage, and place the sliced meatball pieces spaced evenly.

Scatter the sautéed mushrooms and onions over the meats. Sprinkle the remaining mozzarella if desired. Lightly sprinkle red pepper flakes and dried oregano (or torn fresh basil) over the top. Finish with a light dusting of grated Parmesan if using.

Bake & finish

Slide the pizza (parchment paper and all) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and starting to brown. Baking time will vary with oven and stone.

Remove the pizza from the oven using a peel or by pulling up the parchment onto a cutting board. Let rest 2–3 minutes so cheese sets slightly.

Drizzle a little extra olive oil over the crust edge if desired, slice into 8 pieces, and serve hot.