'bad' Chad Dawson Recipe

Preheat

Place oven rack in the lower-middle position and preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven before preheating.

Lightly oil the pizza dough: on a floured surface, stretch or roll the dough to a 12–14 inch round. Transfer to a pizza peel or parchment-lined baking sheet. Brush the perimeter lightly with olive oil and sprinkle minced garlic over the edge for a subtle garlic flavor.

Spread sauce evenly over the dough, leaving a 1/2 inch rim for the crust (use about 3 tablespoons).

Scatter shredded mozzarella evenly over the sauce, reserving a few tablespoons to finish the top later. Sprinkle grated parmesan evenly over the cheese.

Prepare meats if not already cooked: cook Italian sausage until browned and cooked through, slice or crumble to small pieces. If using raw meatballs or bacon, fully cook and drain on paper towel. Slice cooked meatballs in half. Cook bacon until crisp and chop.

Distribute the meats evenly across the cheese layer to ensure every slice has a combination: arrange pepperoni slices in a single layer, scatter sausage pieces and halved meatballs, then evenly distribute turkey, ham, and salami slices (tucking some under cheese will help them stay in place). Finish by sprinkling chopped bacon on top. Try to balance quantity so the pizza isn’t overloaded and cooks thoroughly.

If additional cheese was reserved, sprinkle the remaining mozzarella on top of the meats to bind them as the pizza bakes.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes until crust is golden and cheese is bubbling and slightly browned. Baking time will vary with oven and stone—watch for even browning.

Remove pizza from oven. Immediately sprinkle red pepper flakes and dried oregano over the hot pizza. Add fresh basil chiffonade if using.

Let the pizza rest 3–5 minutes, then slice into 8 slices and serve hot.