Lumberjack Snack Recipe

Preheat

Preheat your wood-fired oven or conventional oven to its highest setting (ideally 650–900°F / 343–482°C for wood-fired; 500–550°F / 260–288°C for a home oven). If using a pizza stone, place it in the oven while preheating for at least 45 minutes.

Prepare dough

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round, leaving a slightly thicker rim for the crust. Transfer to a well-floured peel or an inverted baking sheet dusted with semolina or flour to prevent sticking.

Garlic oil

Combine the minced garlic with 1 tablespoon of olive oil. Spread the tomato sauce evenly over the stretched dough, leaving a 1/2-inch border. Spoon or brush the garlic-olive oil mixture lightly over the sauce (focus toward the center so garlic doesn't burn on the crust).

Evenly sprinkle 1 1/2 cups of shredded smoked mozzarella over the sauced dough, leaving the crust exposed. Reserve 1 tablespoon of parmesan for finishing.

Lay the pepperoni slices evenly across the cheese layer. Distribute the six slices of bacon — if raw, pre-cook to about 75% doneness (it will finish on the pizza) then chop into bite-size pieces and scatter evenly; if pre-cooked, scatter as-is.

Scatter the thinly sliced sweet pepper across the pizza so it roasts quickly without overcrowding. Sprinkle 1 teaspoon dried oregano evenly over the top.

Slide the pizza into the preheated wood-fired oven or onto the hot pizza stone in your conventional oven. Bake until the crust is blistered and golden and the cheese is bubbling and slightly browned — about 3–6 minutes in a wood-fired oven, or 8–12 minutes in a home oven depending on temperature.

Remove the pizza from the oven. Immediately drizzle the reserved 1 tablespoon plus 1 teaspoon of olive oil (use 1 tsp for finishing) lightly over the surface, sprinkle remaining grated parmesan and cracked black pepper to taste.

Let rest for 1–2 minutes, then slice into 6–8 pieces and serve hot.