Montréal Smoked Meat Recipe

Make sauce

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add the minced garlic and sauté for 30 seconds until fragrant. Add the tomato passata (or crushed tomatoes) and tomato paste; stir to combine.

Add the dried oregano, dried basil, sugar, red pepper flakes, salt, and black pepper. Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered for 8–10 minutes to thicken slightly, stirring occasionally.

Taste and adjust seasoning. Remove from heat and let cool while preparing the dough. The sauce should be spreadable and not too watery for pizza.

Prepare smoked meat and vegetables

If the smoked meat slices are large, fold or roughly chop into bite-sized strips about 1" long. Thinly slice mushrooms and green pepper. If using onion, slice very thinly. Pat the mushroom slices dry to prevent excess moisture on the pizza.

If you prefer slightly cooked peppers and mushrooms, toss them in a hot skillet with 1 teaspoon olive oil and a pinch of salt and sauté for 2–3 minutes until just softened. Remove from heat and drain on paper towel. This step is optional; raw vegetables will cook on the pizza in the oven.

Preheat oven

Preheat your oven to the highest setting (475–500°F / 245–260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet or prepare it by lightly oiling.

Prepare dough: Lightly dust a work surface with 1–2 tablespoons flour. Stretch or roll your pizza dough into a 12–14" round (or your preferred size) leaving a slightly thicker rim for the crust. Transfer dough to a lightly floured pizza peel or an inverted baking sheet if using a stone, or to a parchment-lined baking sheet.

Brush the outer 1/2"–3/4" rim of the dough with 1 tablespoon olive oil to help browning and flavor.

Spread 1/2–3/4 cup of the prepared signature pizza sauce evenly over the dough, leaving the oiled rim exposed. Use more or less to taste but avoid soaking the dough.

Sprinkle the shredded mozzarella evenly over the sauced dough, leaving a small margin at the edge for the crust.

Distribute the folded/quartered smoked meat evenly over the cheese. Scatter the sliced mushrooms and green pepper (and optional onion) across the pizza so toppings are balanced and not piled too thickly—this ensures even cooking.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes at 475–500°F (245–260°C), until the crust is golden and the cheese is bubbling and developing light brown spots. Baking time will vary with oven and stone; check after 8 minutes.

Finish and garnish: Remove pizza from oven. If using, sprinkle the finely diced pickles lightly over the hot pizza to echo the smoked-meat sandwich flavor, and scatter chopped parsley. Let pizza rest 2–3 minutes before slicing to allow the cheese to set slightly.