Carne Pizza Recipe

preheat

Place a pizza stone in the oven (if using) and preheat oven to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat the oven to 475°F (245°C).

Lightly dust a pizza peel or baking sheet with cornmeal or semolina. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (or desired size). Brush the outer 1/2-inch edge with 1 tablespoon olive oil to promote browning.

Make the sauce while the oven heats. In a small saucepan over medium-low heat, combine 1 cup crushed tomatoes, 1 teaspoon tomato paste, 1 teaspoon minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (if using). Warm gently, stirring, until slightly thickened, 5–8 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.

Spread about 3/4 cup of the warm sauce evenly over the stretched dough, leaving the oiled rim exposed (about 1/2 inch). Reserve any leftover sauce for serving or another pizza.

Cook the sausage: heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1/2 lb crumbled Italian sausage and cook, breaking up with a spoon, until no longer pink and browned, about 6–8 minutes. Drain any excess fat and set aside on paper towels.

Cook the bacon: fry or bake 4 slices of bacon until crisp. Drain on paper towels and chop into bite-sized pieces.

Prepare cold meats: arrange the pepperoni slices (about 20) and 3/4 cup thinly sliced salami so they are ready to top the pizza. If you prefer slightly crisped pepperoni, you can place a few slices directly on the oven rack for a minute during preheat or par-bake the assembled pizza briefly (see baking step).

Distribute cheeses: sprinkle 2 cups shredded mozzarella evenly over the sauced dough. Add 1/2 cup shredded or sliced provolone for extra flavor, leaving room for toppings.

Layer meats: scatter the cooked sausage evenly over the cheese, then distribute chopped bacon, salami pieces, and top with pepperoni slices so the pie is well covered but not piled too high (this helps even cooking).

Finish toppings: sprinkle 2 tablespoons grated Parmesan over the top and, if using, 1/2 teaspoon red pepper flakes for heat.

Bake the pizza: transfer the pizza on the peel to the preheated pizza stone or place the baking sheet in the oven. Bake until the crust is golden and cheeses are bubbling and slightly browned, 8–12 minutes on a 500°F stone or 12–16 minutes on a 475°F baking sheet. Rotate halfway through baking for even browning.

Rest & garnish: remove the pizza from the oven and let rest 3–5 minutes. Sprinkle chopped fresh basil or parsley over the top if using. Slice with a pizza cutter or sharp knife and serve hot.

Serve: cut into 8 slices and serve immediately. Offer extra red pepper flakes and grated Parmesan at the table.

Store: refrigerate leftover slices in an airtight container for up to 3 days. Reheat in a 375°F oven on a baking sheet for 8–10 minutes or in a skillet over medium heat to keep crust crisp.