Meatlover's Recipe

Activate yeast

In a small bowl, stir warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy.

In a large bowl (or stand mixer bowl), combine flour and salt. Add foamy yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead by hand on a lightly floured surface for 8–10 minutes (or 6–8 minutes with a dough hook) until smooth and elastic.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–90 minutes.

After rising, gently punch down the dough and divide if making two smaller pizzas. Let rest 10 minutes before shaping.

Combine tomato sauce, minced garlic, dried oregano, dried basil, crushed red pepper flakes, salt, black pepper and 1 tsp olive oil in a small bowl. Taste and adjust seasoning. Keep at room temperature until ready to assemble.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack while the oven preheats. If using a baking sheet, heat the oven to the same temperature and lightly oil or line it.

Prepare a pizza peel or baking sheet by dusting with 1 tbsp cornmeal or flour to prevent sticking.

On a floured surface, stretch or roll the rested dough into a 12–14 inch circle (or two 10–12 inch pizzas). Transfer the shaped dough to the prepared peel or baking sheet.

Brush the dough edge lightly with 1 tsp olive oil to help it brown.

Spread about 1/2 cup of prepared sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust.

Evenly sprinkle 1 cup shredded mozzarella over the sauce to create a melty base, then add 1.5–2 cups shredded pepper jack distributed across the pizza for the spicy, tangy flavor.

Scatter the cooked chopped bacon, diced ham, and shredded roasted chicken evenly over the cheese. Add thinly sliced red onion if using.

Bake on the preheated pizza stone or baking sheet for 10–14 minutes, rotating halfway if necessary, until the crust is golden and cheese is bubbly and beginning to brown at the edges.

Remove the pizza from the oven and let rest 2–3 minutes. Sprinkle chopped cilantro or parsley over the top as a bright garnish. Slice and serve hot.