Carnivore Recipe
pepperoni – fennel sausage – applewood – smoked bacon – charred tomato sauce – mozzarella
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Ingredients
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Dough
Charred Tomato Sauce
Toppings
Finish & Seasoning
Method
Dough
- 1
Activate yeast
In a small bowl, sprinkle 2 tsp active dry yeast and 1 tsp sugar over 1 cup warm water (about 105–115°F / 40–46°C). Let sit 5–10 minutes until foamy.
- 2
Make dough
In a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and add the foamy yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes).
- 4
- 5
Divide and rest
Punch down the dough, divide into one 12–14-inch pizza portion (or two smaller pizzas). Let rest 15–20 minutes before shaping.
Charred Tomato Sauce
- 6
- 7
Sauté garlic
In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not brown.
- 8
Simmer sauce
Add the charred/cooked tomatoes to the pan, breaking them up with a spoon. Add 1 tsp red pepper flakes, 1 tsp salt, 1 tsp black pepper and 1 tsp sugar (optional). Simmer gently 10–15 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly before using.
Toppings
- 9
Prepare meats
While sauce simmers, cook 6 slices applewood-smoked bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-sized pieces. In the same skillet, remove excess fat leaving about 1 tsp, crumble and cook 8 oz fennel sausage until browned and cooked through, about 6–8 minutes. Drain on paper towels. Have 24 pepperoni slices ready.
- 10
Preheat oven
Preheat oven to 500°F (260°C) or highest setting with a pizza stone or inverted baking sheet inside for at least 45 minutes so it is very hot.
- 11
Shape dough
On a lightly floured surface, stretch or roll the rested dough into a 12–14-inch round. Transfer to a piece of parchment or a well-floured pizza peel.
- 12
Assemble pizza
Brush the dough edge lightly with 1 tbsp olive oil. Spread 3/4 to 1 cup charred tomato sauce evenly over the base, leaving a 1/2–1 inch rim. Distribute 10 oz torn/sliced fresh mozzarella evenly. Scatter cooked fennel sausage, chopped bacon and arrange pepperoni slices across the pizza. Sprinkle 2 tbsp grated Parmesan if using.
- 13
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes until crust is blistered and cheese is melted and bubbly (timing depends on oven temperature). Rotate once if necessary for even browning.
- 14
Finish
Remove pizza to a cutting board. Let rest 2 minutes. Tear and scatter fresh basil leaves (optional). Sprinkle with red pepper flakes, freshly ground black pepper and sea salt to taste. Slice and serve hot.
