Name: City Pizzas Carnivore Pizza Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 unit pizza dough (store-bought or homemade, ~12-inch); 2 tbs all-purpose flour (for dusting and handling dough); 1 tbs olive oil (for pan or crust brush); 3 tbs tomato pizza sauce (preferably seasoned); 1 tsp dried oregano; 0.25 tsp crushed red pepper flakes (optional); 1.75 cups shredded whole-milk mozzarella; 2 tsp grated Parmesan (optional, for finishing); 6 slices sliced salami; 20 slices pepperoni slices; 0.5 cups Italian sausage (cooked, crumbled); 4 slices Canadian bacon (sliced or diced); 0.25 cups linguiça (sliced thin or small chunks, cooked if raw); 0.25 tsp freshly ground black pepper; 1 tsp dried basil or fresh basil leaves (optional)

Method

Dough & Assembly

Preheat and prepare

Preheat your oven to 475°F (245°C). If using a pizza stone, place it on the middle rack to heat while the oven preheats. Lightly flour a work surface with the all-purpose flour. If using a pizza pan, lightly brush with 1 tablespoon olive oil.

Shape the dough

Take the 12-inch pizza dough and, on the floured surface, stretch or roll it into an even 12-inch round. Transfer the stretched dough to a piece of parchment (for stone) or directly onto the oiled pizza pan. If the dough resists, let it rest 5–10 minutes and then continue.

Sauce

Combine the tomato pizza sauce with 1 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes (if using). Stir briefly. Using the back of a spoon, spread the sauce evenly over the dough, leaving a 1/2-inch border for the crust. Use about 3 tablespoons of sauce to avoid soggy pizza.

Cheese

Evenly sprinkle 1 3/4 cups shredded mozzarella over the sauced dough. Make sure the cheese reaches close to the sauce edge but leaves the crust clear.

Meats

Arrange the meats over the cheese as follows: place the salami slices evenly (about 6 slices) spaced across the pizza; distribute the pepperoni slices (about 20) to cover gaps; scatter 1/2 cup cooked, crumbled Italian sausage in small clusters; add 4 slices or diced Canadian bacon spaced around; and distribute 1/4 cup sliced or chunked linguica. If any meat was raw (linguiça or sausage), cook it first: brown in a skillet over medium heat until fully cooked, drain excess fat, and cool slightly before topping.

Finishing & Bake

Lightly drizzle or brush the exposed crust with a little olive oil to encourage browning. Season the top with 1/4 teaspoon freshly ground black pepper and 1 teaspoon dried basil or a few fresh basil leaves if using. If using a pizza stone, transfer the pizza on the parchment to the heated stone; if using a pan, place the pan in the oven.

Bake for 10–14 minutes, rotating once halfway through, until the crust is golden and cheese is bubbling and beginning to brown. Exact time depends on oven and thickness of dough; monitor after 10 minutes.

If you like a crisper bottom, remove the pizza from the oven after baking and place it directly on the oven rack for 30–60 seconds (use caution) or finish with a 1–2 minute broil to crisp the toppings — watch closely to prevent burning.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle 2 teaspoons grated Parmesan over the top and add fresh basil leaves if desired. Slice into 8 pieces and serve hot.