Meat Lovers Pizza

Name: Meat Lovers Pizza
Yield: 1 pizza, serves 2 to 4
Ingredients: 1 1/8 cups warm water; 3 teaspoons active dry yeast; 1 tablespoon honey; 1 tablespoon olive oil; 3 cups all-purpose flour; 1 teaspoon salt; 6 slices bacon; 1/2 pound sweet Italian sausage; 1/4 cup pepperoni pieces; 6 slices prosciutto; 2 tablespoons olive oil; 1 1/2 cups tomato sauce; 8 ounces fontina cheese; 8 ounces provolone cheese; 3 tablespoons freshly grated Parmigiano-Reggiano cheese; 1/3 cup chopped fresh cilantro; 3 tablespoons freshly snipped chives

User Reviews

5.0

6 reviews

Excellent

Servings
1 pizza, serves 2 to 4
Course
Main Course
Cuisine
American

Meat Lovers Pizza

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

crust

1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt

pizza

6 slices bacon, chopped
1/2 pound sweet Italian sausage, removed from the casing
1/4 cup pepperoni pieces
6 slices prosciutto
2 tablespoons olive oil
1 1/2 cups tomato sauce
8 ounces fontina cheese, freshly grated
8 ounces provolone cheese, freshly grated
3 tablespoons freshly grated Parmigiano-Reggiano cheese, plus extra
1/3 cup chopped fresh cilantro
3 tablespoons freshly snipped chives

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Instructions

crust

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (in this case I did a rectangular baking sheet) and place on a baking sheet or pizza peel that’s covered with a little bit of cornmeal. Place the towel back over the dough and let sit in the warm place for 10 minutes.

pizza

Heat a large skillet over medium heat and add bacon. Cook until the fat is just rendered and the bacon is slightly crisp, but not fully cooked. Remove pieces with a slotted spoon and place on a paper towel to drain. Remove the bacon grease from the skillet (I keep mine in a mason jar in the fridge….) and heat it over medium heat again. Add the sausage (without the casing) and cook until it’s cooked through, breaking it apart in to tiny pieces with a wooden spoon. Once fully cooked, remove with a slotted spoon and place on a paper towel to drain.
Preheat the oven to 450 degrees F. Brush the dough, especially the outside crust, with olive oil and spread the sauce all over the pizza. Add half of the fontina and provolone cheese. Place the pepperoni, sausage, prosciutto slices and bacon all over the pizza. Cover with the remaining cheese and parmigiano-reggiano. Bake for 20 to 25 minutes, or until the pizza crust is golden and the cheese is bubbly. Remove and cover with the extra grated parmesan, cilantro and chives. Slice into squares and serve!