Carnivore Flatbread Recipe

preheat

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat. If using a baking sheet, invert it and place in oven to preheat as well.

If using raw dough, lightly flour a work surface and stretch or roll dough to a roughly 12–14-inch oval or rectangle about 1/4-inch thick. If using pre-baked flatbreads, place them on a piece of parchment on a rimmed baking sheet.

Brush the dough or flatbread edges lightly with olive oil to promote browning and a crisp edge.

In a small bowl, stir together the marinara, minced garlic, oregano, and crushed red pepper flakes. Taste and adjust seasoning. Spoon 1 cup of the sauce evenly over the prepared dough or flatbread, leaving a 1/2-inch border around the edges.

Prepare the meats: If bacon not cooked, place bacon slices in a cold skillet, cook over medium heat until just crisp (about 6–8 minutes), then drain on paper towels and chop into 1/2-inch pieces. If using a hot link that is raw, fully cook it in a skillet over medium heat for 6–8 minutes until cooked through, then slice 1/4-inch thick. If hot link is pre-cooked, just slice. Scatter the pepperoni evenly over the sauced dough.

Distribute the sliced hot link sausage pieces evenly across the pizza. Scatter the chopped smoked ham in even clusters, then sprinkle the chopped cooked bacon over the top.

Evenly distribute the shredded mozzarella over the meats, ensuring good coverage but not overloaded (about 2 cups). Sprinkle the grated Parmesan over the mozzarella and finish with a light grind of black pepper.

Slide the assembled flatbread (on parchment or preheated sheet/stone) into the oven. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and the cheese is bubbling and beginning to brown in spots. If you prefer a crisper top, broil for an additional 30–60 seconds while watching closely.

Remove from oven and let rest 2–3 minutes. Tear or chop fresh basil and scatter on top if using. Slice into 6–8 pieces and serve immediately.