Meat Lovers Recipe

Make the meat sauce base

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the mashed roasted garlic and cook 30 seconds until fragrant.

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly, stirring constantly.

Add 2 cups crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar (if using). Bring to a gentle simmer, reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly reduced and bright.

Taste and adjust seasoning. Remove from heat and set aside at room temperature (sauce will be spread warm on the dough).

Cook ground meats and bacon

Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside if you have one. While oven preheats, heat a skillet over medium-high heat. Add ground beef and the bulk Italian sausage (remove from casings if necessary). Cook, breaking up with a spatula, until browned and no pink remains, about 6–8 minutes.

Drain excess fat from the pan into a heatproof container, leaving about 1 teaspoon fat for flavor. Return pan to heat, add chopped country ham and cook 1 minute to warm through. Transfer cooked meats to a plate and blot with paper towel if very oily; set aside.

In the same skillet, lay bacon slices and cook over medium heat until just crisp, about 5–7 minutes, turning once. Transfer to a cutting board, blot excess fat, and chop into bite-size pieces. Reserve bacon drippings for another use or discard.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/4" thick. Transfer to a pizza peel or an inverted baking sheet dusted with flour or cornmeal to prevent sticking.

Brush the outer 1/2" of the dough lightly with 1 teaspoon olive oil to promote browning.

Spread the prepared roasted garlic tomato sauce evenly over the dough, leaving the oiled rim clear. Use about 3/4–1 cup sauce depending on preference.

Sprinkle 2 cups shredded mozzarella evenly over the sauce, leaving a little space for melted cheese to bubble at the edge.

Evenly distribute the cooked ground beef and sausage across the cheese. Scatter the chopped country ham and chopped bacon pieces over the pizza.

Arrange the artisanal pepperoni slices evenly on top so they crisp and curl during baking.

Finish with a light dusting of 1/4 cup grated parmesan over everything.

Slide the assembled pizza onto the preheated pizza stone or baking sheet. Bake at 475°F (245°C) for 10–14 minutes, rotating halfway through, until crust is golden, cheese is bubbly and pepperoni edges are crisp.

If you prefer a slightly crisper top, switch to broil for 1 minute at the end—watch closely to avoid burning.

Remove pizza to a cutting board and let rest 3–5 minutes. Scatter fresh basil leaves and a pinch of red pepper flakes if desired. Slice into 8 pieces and serve.