Meat(gf) Recipe

Prep dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat. Lightly oil a pizza pan or prepare a piece of parchment paper for slide-off baking. If dough is refrigerated, let it rest 20–30 minutes to become pliable.

Shape dough

On a piece of parchment or floured work surface (use gluten-free flour or cornmeal if needed), stretch or roll the gluten-free dough into a 12-inch round (or desired size) about 1/4 inch thick. Transfer to the prepared pan or keep on parchment for stone baking.

Brush crust

Brush the dough edge lightly with 1 tablespoon olive oil and sprinkle 1 teaspoon garlic powder around the outer rim. This helps flavor and crisp the crust.

In a small bowl mix 3 tablespoons pizza sauce with 1 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes. Spread the sauce evenly over the dough, leaving the oiled rim (about 1/2 inch) exposed.

Evenly distribute 1 1/2 cups shredded mozzarella over the sauced surface. Sprinkle 1/4 cup grated parmesan on top of the mozzarella to add savory depth.

Prepare meats

If not already cooked: cook the Graziano's Italian sausage in a skillet over medium heat until browned and cooked through, then crumble (about 6–8 minutes). Cook bacon until crisp, drain and chop. Brown ground beef in the same skillet until no longer pink, drain excess fat. Pat meats with paper towel to remove excess oil.

Distribute meats evenly over the cheese: arrange pepperoni slices across the pizza (about 20 slices), sprinkle 1/2 cup crumbled Italian sausage, scatter 1/2 cup chopped ham, 4 chopped bacon slices, and 1/2 cup cooked ground beef. Aim for a balanced coverage so each slice of pizza has a mix of meats.

Bake the pizza in the preheated oven (on pizza stone or baking sheet) for 10–14 minutes, or until the crust edges are golden and cheese is melted and bubbly. Baking time will vary with oven and thickness of gluten-free dough — check at 10 minutes.

Remove pizza from oven and let rest 2–3 minutes. Finish with cracked black pepper to taste and scatter fresh basil leaves if using. Slice and serve immediately.