The Supreme(s) Recipe

Preheat

Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C) for at least 45 minutes to 1 hour so the stone is thoroughly heated.

If using store-bought dough, let it sit at room temperature for 30 minutes to relax. Lightly dust your work surface with the all-purpose flour (about 1–2 tablespoons).

If you have a pizza peel, sprinkle it with cornmeal or extra flour to prevent sticking. If you don't, prepare a parchment-lined baking sheet.

In a small bowl, combine crushed tomatoes (or pizza sauce), minced garlic, dried oregano, salt and black pepper. Taste and adjust seasoning. This yields roughly 1 cup of sauce—enough for one 12–14" pizza.

Shred mozzarella and grate parmesan (if using). Keep cheeses refrigerated until ready to assemble.

Cook the bacon: In a skillet over medium heat, add the bacon slices and cook until crisp, about 6–8 minutes, turning as needed. Transfer bacon to a paper towel-lined plate, then chop or crumble into bite-sized pieces.

Cook the sausage: In the same skillet (drain excess bacon fat if there’s too much, leaving about 1 teaspoon for flavor), add the sausage (remove from casings) and cook over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain on paper towels.

While meats cook, slice the green bell pepper into thin strips and thinly slice the red onion. If you prefer softer vegetables, sauté the pepper and onion in the skillet 2–3 minutes until just tender; for crisper toppings, use them raw.

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer the dough to the prepared peel or parchment.

Brush the dough lightly with 1 tablespoon olive oil, especially the crust edge.

Spread an even layer of the prepared pizza sauce over the dough, leaving a 1/2–3/4 inch border.

Sprinkle about 1 3/4 cups of shredded mozzarella evenly over the sauced dough.

Distribute the cooked sausage and crumbled bacon evenly over the cheese.

Scatter the sliced green pepper and red onion across the pizza so toppings are balanced.

Finish with the remaining mozzarella (about 1/4 cup) and a light dusting of grated parmesan if using. Drizzle lightly with extra virgin olive oil and sprinkle red pepper flakes if desired.

Slide the pizza (on the peel/parchment) onto the preheated pizza stone or inverted sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until crust is golden and cheese is bubbly and slightly browned. Baking time varies by oven and stone temperature.

Remove pizza from oven and let rest 2–3 minutes. Scatter chopped fresh basil or parsley over the top (optional) and slice into 8 slices.

Serve hot, with extra red pepper flakes or grated parmesan at the table.