The Pig Recipe

Name: Cork & Pig Taverns THE PIG Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 to taste pizza dough (store-bought or homemade); 0.25 cups all-purpose flour (for dusting); 1 cups tomato sauce (simple pizza style); 1 cloves garlic; 0.5 tsp dried oregano; 0.25 tsp salt; 0.125 tsp black pepper; 8 oz Italian sausage (mild or spicy, casings removed); 6 oz pepperoni (sliced); 4 oz pancetta (diced); 10 oz whole milk mozzarella (shredded or sliced); 2 tbsp grated Parmesan (optional); 1 tbs extra-virgin olive oil; 0.25 tsp red pepper flakes; 6 leaves fresh basil leaves (optional)

Inspired by Cork & Pig Tavern

Time50m

Serves4

italian sausage, pepperoni, pancetta, mozzarella, tomato sauce

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Ingredients

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Dough

1 to taste pizza dough (store-bought or homemade)

1/4 cups all-purpose flour (for dusting)

Sauce

1 cups tomato sauce (simple pizza style)

1 cloves Garlic

1/2 tsp Dried oregano

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Meats & Cheese

8 oz Italian sausage (mild or spicy, casings removed)

6 oz pepperoni (sliced)

4 oz pancetta (diced)

10 oz whole milk mozzarella (shredded or sliced)

2 tbsp grated Parmesan (optional)

Finish & Garnish

1 tbs extra-virgin olive oil

1/4 tsp Red pepper flakes

6 leaves fresh basil leaves (optional)

Method

Dough

Preheat and prepare dough

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Lightly dust your work surface with the 1/4 cup flour. Stretch or roll the pizza dough into a 12-inch circle (or desired shape) about 1/4-inch thick. Transfer the shaped dough to a floured pizza peel or an inverted baking sheet lined with parchment for easy transfer.

Sauce

Make the sauce

Mince the garlic. In a small bowl, combine 1 cup tomato sauce, minced garlic, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Stir to combine. Taste and adjust seasoning as needed. This sauce is not cooked; it's intended to be a simple seasoned pizza sauce.

Spread sauce

Using the back of a spoon, spread about 3/4 to 1 cup of the prepared sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust.

Meats & Cheese

Brown the Italian sausage

Heat a skillet over medium heat. Remove the casings from the Italian sausage and crumble the meat into the hot skillet. Cook, stirring and breaking up large pieces, until browned and cooked through, about 6–8 minutes. If the sausage releases a lot of fat, drain off excess, leaving a little for flavor. Transfer cooked sausage to a paper-towel-lined plate to remove excess grease.

Render the pancetta

In the same skillet over medium heat, add the diced pancetta. Cook until crisp and rendered, about 4–6 minutes. Transfer pancetta to the paper-towel-lined plate with the sausage.

Assemble meats and cheese

Evenly distribute the browned sausage over the sauced dough. Arrange the pepperoni slices on top of the sausage, overlapping slightly if desired. Scatter the crispy pancetta pieces across the pie. Top evenly with the shredded or sliced mozzarella (about 10 oz). If using, sprinkle 2 tbsp grated Parmesan over the top.

Finish & Bake

Bake the pizza

If using parchment, slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and blistered and the cheese is bubbling and beginning to brown.

Finish and garnish

Remove the pizza from the oven. Immediately brush the crust lightly with 1 tbsp extra-virgin olive oil and sprinkle with 1/4 tsp red pepper flakes (adjust to taste). Scatter fresh basil leaves over the top if using. Let the pizza rest 2–3 minutes before slicing to allow the cheese to set slightly.