Name: Union Park Pizzas The Mags Supreme Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 2.5 cups gluten-free all-purpose flour blend; 1 tsp instant yeast; 1 tsp fine sugar; 1 tsp salt; 0.5 tsp xanthan gum (if blend doesn't contain it); 1 cups warm water; 2 tb s olive oil; 1 tsp apple cider vinegar; 1 cups crushed tomatoes (canned); 2 tb s tomato paste; 1 tb s olive oil; 2 pieces garlic cloves, minced; 1 tsp dried oregano; 0.5 tsp dried basil; 0.25 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper; 20 pieces pepperoni slices (gluten-free, dairy-free); 0.75 cups Italian sausage, cooked & crumbled (use GF/DF sausage); 0.75 cups mushrooms, thinly sliced; 0.5 cups red onion, thinly sliced; 0.5 cups green bell pepper, diced or thinly sliced; 0.25 cups black olives, sliced; 1 cups baby spinach, roughly chopped; 1 cups dairy-free shredded mozzarella (optional); 1 tb s olive oil (for brushing); 0.25 tsp coarse salt; 0.25 tsp freshly ground black pepper

Method

Dough (Gluten-free)

Activate yeast and combine wet ingredients

Warm 1 cup water to about 105–110°F (warm to the touch). In a mixing bowl, sprinkle 1 tsp instant yeast and 1 tsp sugar into the warm water and stir gently. Let sit for 3–5 minutes until slightly foamy. Stir in 2 tbsp olive oil and 1 tsp apple cider vinegar.

Mix dry ingredients

In a separate large bowl, whisk together 2.5 cups gluten-free all-purpose flour, 1 tsp salt and 0.5 tsp xanthan gum (if needed).

Combine and form dough

Pour the wet mixture into the dry ingredients. Stir with a spatula until a soft, slightly sticky dough forms. The dough should hold together but be wetter than typical wheat dough — add up to 2 tbsp more water if very dry or 1–2 tbsp more flour if excessively wet.

First rise

Cover the bowl with plastic wrap or a damp towel and let rest in a warm draft-free place for 30–45 minutes to puff slightly. Gluten-free doughs will not double but should show some bubbles and relaxation.

Shape crust

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat. Lightly oil a 12-inch pizza pan or a piece of parchment paper (for a peel). Transfer the dough onto the oiled pan or parchment. Using oiled hands or a piece of oiled plastic wrap, press and stretch the dough to a 10–12 inch circle with slightly thicker edges for a rim (about 1/2 inch). Brush the top lightly with 1 tbsp olive oil and sprinkle 1/4 tsp coarse salt over the rim.

Par-bake crust

Bake the crust alone for 7–9 minutes until the edges set and just begin to color. This prevents sogginess from the sauce and toppings.

Sauce

Cook quick pizza sauce

While the oven is preheating or during the dough rest, warm 1 tbsp olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté 20–30 seconds until fragrant (do not brown). Add 1 cup crushed tomatoes and 2 tbsp tomato paste; stir smooth. Add 1 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Simmer on low 6–8 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Toppings (DF, GF)

Prepare toppings

If not already cooked, cook 3/4 cup crumbled Italian sausage in a skillet over medium heat until browned and cooked through, breaking into small pieces; drain any excess fat. Slice mushrooms thinly, thinly slice 1/2 cup red onion, and slice 1/2 cup green pepper into strips. Slice olives if whole. Roughly chop 1 cup baby spinach.

Assemble pizza

Remove the par-baked crust from the oven. Spread the prepared sauce evenly over the crust leaving a 1/2 inch rim. If using dairy-free shredded mozzarella, sprinkle it evenly (about 1 cup). Distribute toppings: arrange ~20 pepperoni slices across the pizza, scatter the cooked crumbled sausage, mushrooms, red onion, green pepper, olives and baby spinach. Season the top with 1/4 tsp freshly ground black pepper.

Bake to finish

Return the assembled pizza to the oven (onto the stone or pan). Bake at 475°F (245°C) for 8–12 minutes or until edges are golden and toppings are hot and any dairy-free cheese has melted/softened. Rotate halfway through for even browning. If toppings brown too quickly, reduce temperature to 450°F and extend bake a few minutes.

Rest and serve

Remove pizza from the oven and let rest 3–5 minutes to set. Slice into 6–8 pieces. Optionally drizzle a tiny bit of olive oil over the crust edge before serving.