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Aporkalypse Recipe

Name: Hideaway Pizzas Aporkalypse Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade, stretched to 12-inch); 1 tbs olive oil; 1 tsp cornmeal or semolina (for dusting); 1 cups crushed tomatoes; 2 tbs tomato paste; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp sugar; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 1 tsp olive oil (for sauce); 1.5 cups low-moisture mozzarella, shredded; 2 tbs Parmesan-herb shake (grated Parmesan with dried herbs) or grated Parmesan; 1 cups cooked pork shoulder, shredded or thinly sliced; 4 slices uncured bacon, cooked and chopped; 1 links Italian sausage (mild or hot), cooked and sliced; 4 oz Canadian bacon (peameal or ham-style), thinly sliced; 0 to taste freshly ground black pepper; 0 to taste crushed red pepper flakes; 1 tbs fresh parsley, chopped (optional)

Inspired by Hideaway Pizza

Time50m

Serves4

Red sauce, mozzarella, pork shoulder, bacon, sausage, Canadian bacon, Parmesan-herb shake.

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Ingredients

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Dough & assembly

1 each pizza dough (store-bought or homemade, stretched to 12-inch)

1 tbs olive oil

1 tsp cornmeal or semolina (for dusting)

Red sauce

1 cups crushed tomatoes

2 tbs tomato paste

2 cloves Garlic, minced

1 tsp Dried oregano

1 tsp dried basil

1 tsp sugar

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

1 tsp olive oil (for sauce)

Cheeses

1 1/2 cups low-moisture mozzarella, shredded

2 tbs Parmesan-herb shake (grated Parmesan with dried herbs) or grated Parmesan

Pork toppings

1 cups cooked pork shoulder, shredded or thinly sliced

4 slices uncured bacon, cooked and chopped

1 links Italian sausage (mild or hot), cooked and sliced

4 oz Canadian bacon (peameal or ham-style), thinly sliced

Finishes & garnish

0 to taste freshly ground black pepper

0 to taste Crushed red pepper flakes

1 tbs fresh parsley, chopped (optional)

Method

Dough & assembly

Preheat and prepare surface

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with cornmeal or semolina. Brush the stretched dough lightly with 1 tablespoon olive oil to help crisp the crust.

Red sauce

Make the sauce: In a small saucepan over medium heat, warm 1 teaspoon olive oil. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, black pepper and red pepper flakes if using. Stir to combine, bring to a gentle simmer, and simmer 8–10 minutes to thicken slightly. Taste and adjust salt/pepper. Remove from heat and let cool a few minutes before spreading on dough.

Cheeses

Prepare cheese: Shred the mozzarella if not pre-shredded. Have the Parmesan-herb shake ready to sprinkle after baking.

Pork toppings

Prepare meats: If not already cooked, cook the pork shoulder until tender (see note) and shred. Cook bacon until crisp, drain on paper towels and chop. Cook sausage links fully, remove casings if desired, and slice into 1/4-inch rounds. Slice Canadian bacon thinly. For best flavor, briefly heat shredded pork, chopped bacon and sausage in a skillet for 1–2 minutes to warm through and render a little fat; drain excess grease on paper towels.

Finishes & garnish

Assemble pizza: Spread about 3/4 cup of the red sauce evenly over the oiled dough, leaving a 1/2-inch rim for crust. Sprinkle 1 to 1 1/2 cups shredded mozzarella evenly over the sauce. Distribute the shredded pork shoulder across the pizza, then add the sliced sausage, chopped bacon, and Canadian bacon slices in an even layer so every slice will get a variety of meats.

Bake: Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbly with light browning spots. Oven times vary with stone and oven performance — watch closely after 7 minutes.

Finish and serve: Remove pizza from oven. Immediately sprinkle the 2 tablespoons Parmesan-herb shake evenly over the hot pizza. Add freshly ground black pepper and crushed red pepper flakes to taste, and a light scattering of chopped parsley if using. Let rest 2–3 minutes, slice into 8 slices, and serve hot.