Heart Atack Special Pizza Recipe

Name: Pacifica Pizzas Heart Atack Special Pizza Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade); 1 tbs olive oil; 2 tbs all-purpose flour (for dusting); 3 tbs pizza sauce (marinara or tomato-based); 2 cups mozzarella cheese, shredded; 2 tbs parmesan cheese, grated; 24 each pepperoni slices; 6 slices Canadian bacon (sliced, thick-cut); 8 slices Italian salami (sliced); 4 oz ground beef (80/20); 3 oz Italian sausage (mild or hot), casings removed; 3 oz linguiça (fresh, sliced 1/8" thick); 2 slices bacon (streaky), cooked crisp and chopped; 1 tsp garlic, minced; 1 tsp salt; 1 tsp black pepper; 1 tsp olive oil (for cooking); 1 tsp red pepper flakes; 1 tsp dried oregano; 4 leaves fresh basil (optional, chiffonade)

Inspired by Pacifica Pizza

Time55m

Serves4

Pepperoni, Canadian bacon, Italian salami, ground beef, Italian sausage, fresh linguica & bacon.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough & base (for 1 large 14" pizza)

1 each pizza dough (store-bought or homemade)

1 tbs olive oil

2 tbs all-purpose flour (for dusting)

Sauce & cheese

3 tbs pizza sauce (marinara or tomato-based)

2 cups Mozzarella cheese, shredded

2 tbs Parmesan cheese, grated

Meats (Heart Attack Mix)

24 each pepperoni slices

6 slices Canadian bacon (sliced, thick-cut)

8 slices Italian salami (sliced)

4 oz ground beef (80/20)

3 oz Italian sausage (mild or hot), casings removed

3 oz linguiça (fresh, sliced 1/8" thick)

2 slices bacon (streaky), cooked crisp and chopped

1 tsp Garlic, minced

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp olive oil (for cooking)

Finish & garnish

1 tsp Red pepper flakes

1 tsp Dried oregano

4 leaves fresh basil (optional, chiffonade)

Method

Dough & base (for 1 large 14" pizza)

Preheat and prepare

Preheat oven to 500°F (260°C) with a pizza stone or steel on the middle rack for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C).

Shape dough

Lightly flour a work surface with the all-purpose flour. Stretch or roll the pizza dough into a 14-inch round, leaving a slightly thicker rim for the crust. Transfer dough to a lightly oiled pizza peel or an inverted baking sheet dusted with flour or cornmeal to prevent sticking. Brush the outer 1/2" crust lightly with 1 tbs olive oil.

Sauce & cheese

Spread the pizza sauce evenly over the dough, leaving the oiled rim clear. Use approximately 3 tbs, spreading in a thin, even layer. Sprinkle the shredded mozzarella evenly over the sauce, reserving a small handful (about 2 tbs worth) to finish after meats are added. Lightly dust the top with 2 tbs grated parmesan.

Meats (Heart Attack Mix)

Cook and season the cooked meats

Heat 1 tsp olive oil in a medium skillet over medium-high heat. Add minced garlic and sauté 15–30 seconds until fragrant. Add ground beef, Italian sausage (removed from casings and crumbled), and sliced linguica. Break up the ground meat and cook until no longer pink and browned, about 5–6 minutes. Season with 1 tsp salt and 1 tsp black pepper. Remove from heat and drain any excess fat on paper towels. Chop the cooked bacon into bite-sized pieces if not already done.

Assemble meats on pizza

Distribute the cooked meat mixture evenly over the mozzarella layer. Arrange pepperoni slices across the pie, following with Italian salami slices and Canadian bacon pieces so the meats are well balanced. Scatter linguica slices and chopped bacon on top. If you reserved a small handful of mozzarella, sprinkle it now to help the top meats meld.

Bake & finish

Slide the assembled pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered at the edges and the cheese is bubbling and slightly browned. Rotate the pizza halfway through baking for even color.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle red pepper flakes and dried oregano evenly over the pizza. Tear fresh basil leaves and scatter on top if using. Let cool 1–2 minutes, slice into 8 slices, and serve immediately.