Carnivore Recipe
ham, beef, pepperoni, Italian sausage, bacon - this pizza eats vegans for breakfast!
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Ingredients
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Dough & Base
Cheese
Meats
Finishing
Method
Dough & Base
- 1
preheat and prepare
Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven that maxes at 475°F (246°C), preheat at that highest setting.
- 2
shape dough
On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round. Transfer to a piece of parchment paper or a well-floured pizza peel. If using a thicker crust, shape to 10–11 inches for more height.
- 3
season base
Brush the dough lightly with 1 tablespoon olive oil mixed with the minced garlic, leaving a 1/2-inch border for the crust. Spread 3 tablespoons tomato pizza sauce evenly over the dough, leaving that same border.
Cheese
- 4
Evenly sprinkle 2 cups shredded mozzarella over the sauced dough, covering almost to the crust. Follow with 2 tablespoons grated Parmesan concentrated toward the center so it melts into the mozzarella.
Meats
- 5
prepare meats
If not already cooked: In a skillet over medium-high heat, cook the Italian sausage crumbles until no longer pink, about 6–8 minutes; drain excess fat. In the same skillet, brown 120 g ground beef until cooked through, about 5–7 minutes; drain. Cook bacon until crisp, then chop into bite-size pieces (or use pre-cooked bacon).
- 6
Assemble the meats on the pizza: distribute the 40 g pepperoni in an even single layer across the cheese, sprinkle the cooked sausage crumbles and browned ground beef evenly, scatter the chopped cooked ham, and finish with the chopped bacon. Avoid piling everything in one spot so the pizza cooks evenly.
Bake & Finish
- 7
bake
Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 8–12 minutes at 500°F (or 10–14 minutes at 475°F), until the crust is golden and cheese is bubbling and beginning to brown. Rotate halfway through for even browning.
- 8
season and rest
Remove the pizza and let rest for 2–3 minutes. Sprinkle 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, and 1/4 teaspoon freshly ground black pepper over the top. Tear and scatter optional fresh basil leaves if using.
- 9
slice and serve
Transfer to a cutting board, slice into 8 equal pieces, and serve hot.