The Meateor™ Recipe

Prepare aromatics

Heat a large sauté pan or Dutch oven over medium heat. Add 2 tbs olive oil. When oil shimmers, add the finely diced onion, grated carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes.

Add garlic and brown meats

Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high and add the seasoned ground beef and removed-casing spicy Italian sausage. Break the meat apart with a spatula and cook until well browned and no longer pink, about 8–10 minutes. Drain excess fat, leaving approximately 1 tbs in the pan for flavor.

Build the sauce

Stir in 3 tbs tomato paste and cook 1–2 minutes to caramelize. Pour in the red wine (if using) and deglaze the pan, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Add crushed tomatoes, beef stock, dried oregano, dried basil, crushed red pepper flakes, bay leaf, sugar, salt, and black pepper. Stir to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 30–40 minutes, stirring occasionally, until thickened and flavors have melded. Taste and adjust seasoning with salt, pepper, or a pinch more sugar if acidity is high. Remove and discard bay leaf.

Prepare toppings

While the sauce simmers, arrange the pepperoni slices and diced or thinly sliced smoked ham on a tray. Shred the pizza mozzarella and keep refrigerated until assembly. If you prefer crisped pepperoni, you can pre-bake the pepperoni slices on a sheet pan at 375°F (190°C) for 6–8 minutes until edges curl and crisp; otherwise use directly.

Grate the Parmesan and chop parsley, set aside for finishing after baking.

Preheat and prepare dough

Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. If using a home oven that won't reach 500°F, preheat as hot as possible. Dust a pizza peel or work surface with cornmeal or flour. Stretch or roll the dough to a 12-inch round, leaving a slightly thicker rim for crust.

Assemble pizza

Brush the dough rim lightly with 1 tbs olive oil. Spread about 1 to 1 1/4 cups of the Meateor™ Bolognese sauce evenly over the dough, leaving the rim bare. Sprinkle about 1 1/2 cups of shredded pizza mozzarella evenly over the sauce. Distribute the pepperoni and smoked ham evenly on top. If you reserved any crispy pepperoni, place now for textural contrast. Finish with a light dusting of grated Parmesan if desired.

Bake

Slide the pizza onto the preheated stone or sheet. Bake for 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven temperature and stone. If using two medium pizzas, bake one at a time or adjust times slightly.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Scatter chopped fresh parsley over the top and slice. Serve hot.