Big Country Recipe
Red sauce, mozzarella, pepperoni, Canadian bacon, Polish sausage (kielbasa) and hamburger, all topped with cheddar cheese.
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Ingredients
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Dough & base
Sauce
Cheeses
Meats (pre-cooked/prepared)
Seasoning & garnish
Method
Dough & base
Prepare oven and dough
Position an oven rack in the lower-middle third of the oven and preheat to 500°F (260°C) for at least 30 minutes (use a pizza stone if available). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it.
If using refrigerated or room-temperature dough, stretch or roll it to a 12"–14" round (thin to medium thickness) on a lightly floured surface. Transfer dough to a piece of parchment paper or a lightly oiled baking sheet/pizza peel. Brush dough edge lightly with 1 tbs olive oil to promote browning.
Sauce
Spread 1 cup of pizza/red sauce evenly over the dough, leaving a 1/2" rim around the edge for the crust. Use the back of a spoon to create a smooth, even layer.
Cheeses
Sprinkle 1 1/2 cups of the shredded mozzarella evenly over the sauced dough, leaving space for the toppings. Reserve the remaining 1/2 cup mozzarella and the 1 cup shredded cheddar for finishing.
Meats (pre-cooked/prepared)
Prepare the meats: if not already cooked, cook ground beef in a skillet over medium-high heat, breaking it up until browned, about 6–8 minutes; season with 1/4 tsp salt and 1/4 tsp black pepper and drain excess fat. Slice kielbasa and briefly pan-sear slices 1–2 minutes per side until lightly browned. Canadian bacon and pepperoni require no further cooking beyond arranging on the pizza.
Distribute the meats evenly over the cheese layer: arrange pepperoni slices in a single layer, then scatter Canadian bacon slices, kielbasa rounds, and crumbled cooked hamburger so toppings cover the pizza evenly but do not overload it (aim for a balanced distribution so pizza cooks evenly).
Finish & bake
Sprinkle the reserved 1/2 cup mozzarella and 1 cup shredded cheddar evenly over the meat-topped pizza, covering so cheese melts and unifies the toppings.
Lightly sprinkle 1 tsp dried oregano over the cheese and add red pepper flakes to taste (optional).
Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbly and starting to brown. Baking time will vary with oven and stone; watch closely after 8 minutes.
If you prefer a crisper top, broil 1–2 minutes at the end — watch continuously to avoid burning.
Remove pizza from oven and let rest 3–5 minutes to set. Slice into 8 wedges and serve hot.