The Meateor™ (wednesday) Recipe

Prepare base Bolognese

Heat a medium skillet over medium heat and add 1 tablespoon butter or olive oil. When hot, add 0.25 cup finely diced onion, 1 tablespoon grated carrot, and 1 tablespoon finely diced celery. Sauté 3–4 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Add 6 oz ground beef to the pan. Break up with a spoon and cook until browned, about 5–6 minutes. Season with 0.5 tsp salt and 0.25 tsp black pepper as it cooks.

Stir in 1 tablespoon tomato paste and cook 1–2 minutes to caramelize briefly. Deglaze with 2 tablespoons red wine (optional) scraping browned bits, then add 0.5 cup crushed tomatoes and 0.5 cup beef broth. Add 0.5 bay leaf and bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Remove bay leaf, taste and adjust seasoning. Stir in 1 teaspoon chopped parsley. Let cool slightly before using. You only need 1 cup for one pizza; reserve remaining for another use.

In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add 0.25 cup finely diced onion and cook 2–3 minutes until translucent.

Add 8 oz lean ground beef and 6 oz spicy Italian sausage (removed from casings) to the skillet. Break meat up and cook until browned and no pink remains, about 6–8 minutes. Stir in 1 teaspoon minced garlic during the last 30 seconds.

Season the cooked meat with 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp Italian seasoning, and 0.25 tsp red pepper flakes. Stir to combine and cook 1 more minute to bloom the spices. Drain excess fat if needed and set the meat topping aside to cool slightly.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while it preheats for at least 30 minutes. If using a baking sheet, preheat the oven to 475°F (245°C) and lightly oil the sheet.

Stretch or roll the pizza dough to a 12-inch round on a lightly floured surface. Transfer dough to a pizza peel dusted with semolina or cornmeal (or to a parchment-lined baking sheet).

Spread 1 cup of the prepared Beefy Bolognese evenly over the dough, leaving a 1/2-inch edge for the crust. The bolognese acts as the pizza sauce.

Sprinkle 2 cups shredded mozzarella evenly over the sauce.

Distribute the Meat Topping Mix evenly over the cheese.

Arrange 4 oz sliced smoked ham over the pizza in an even layer.

Top with about 20 slices of pepperoni, spacing them to cover the pizza.

If desired, sprinkle 2 tablespoons grated Parmesan evenly over the top and a pinch (0.25 tsp) crushed red pepper for extra heat.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (or 475°F if on a sheet) for 8–12 minutes, until the crust is golden and cheese is bubbling and slightly browned. Watch closely; ovens vary.

Remove pizza from the oven and let rest 2 minutes. Scatter 4 basil leaves (optional) or a light sprinkle of chopped parsley. Slice into 8 pieces and serve hot.