The Omnivore Recipe

Combine warm water (about 100–110°F/38–43°C), sugar and yeast in a small bowl. Stir and let sit 5–7 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, whisk together flour and salt. Add yeast mixture and olive oil.

Mix on low to combine, then increase speed to medium and knead 6–8 minutes until a smooth, slightly tacky dough forms. If too sticky, add up to 2 tbsp flour; if too dry, add 1–2 tsp water.

Shape dough into a ball, lightly oil the exterior, place in a bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–90 minutes.

Punch dough down, divide if making two smaller pizzas (this recipe yields one 12–14" pizza or two 9–10" pizzas). Let rest 10 minutes before shaping.

While dough rises, make the sauce. Heat 1 tsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant, do not brown.

Add crushed tomatoes and tomato paste, stir to combine. Add oregano, basil, salt, black pepper and red pepper flakes.

Bring to a gentle simmer, reduce heat to low, and cook uncovered 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, lightly oil or preheat the sheet.

Cook the sausage: heat a skillet over medium-high heat, add 1 tbsp olive oil. Crumble in the sausage and cook, stirring, until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels and set aside.

Sauté mushrooms, onions and green pepper together: in the same skillet over medium heat add a small splash of oil if needed. Add sliced mushrooms and cook 3–4 minutes until they release moisture. Add sliced onion and green pepper and cook another 3–4 minutes until softened but not mushy. Season lightly with a pinch of salt and pepper. Remove from heat and drain any excess moisture.

Assemble the pizza: on a lightly floured surface, stretch or roll the rested dough into a 12–14" round (or portion size desired). Transfer to a floured pizza peel or an inverted baking sheet if using a stone, or directly to the prepared baking sheet.

Spread 1/2–2/3 cup of the cooled tomato sauce evenly over the dough, leaving a 1/2–3/4" border for the crust.

Sprinkle 1 3/4 to 2 cups shredded mozzarella evenly over the sauce.

Scatter the cooked sausage evenly across the cheese, then add pepperoni slices in an even layer.

Distribute the sautéed mushrooms, onions and green pepper across the top.

Finish with grated Parmesan sprinkled over the pizza and any remaining olive oil lightly drizzled or brushed around the crust edge.

Bake: transfer pizza to the preheated stone or place baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C) until crust is golden and cheese is bubbly and starting to brown. Baking time will vary with oven and stone—watch closely after 8 minutes.

Remove pizza from oven, let rest 2–3 minutes. Tear or slice fresh basil leaves and scatter on top if using. Slice and serve hot.