Stl Produced American Meat (s.p.a.m.) Recipe

Prepare dough

If using refrigerated or room-temperature dough, bring to room temperature for 30–60 minutes. Lightly dust work surface with 1/4 cup flour. Stretch or roll dough into a 12–14" round, leaving a slightly thicker edge for the crust. Transfer to a floured pizza peel or an oiled sheet pan if using an oven.

Brush the outer 1/2"–3/4" rim with 1 tablespoon extra-virgin olive oil to help brown the crust in the wood-fired oven.

Make quick garlic tomato sauce

In a small bowl, combine 1 cup tomato sauce, 2 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir well and taste for seasoning. The sauce should be slightly seasoned but not overpowering; adjust salt/pepper if needed.

Spread 3/4 to 1 cup of the sauce evenly over the stretched dough, leaving the oiled rim exposed. Use the back of a spoon to create a thin, even layer—too much sauce will make the pizza soggy.

Prepare proteins

If the Little Fox "SPAM" is precooked (as most SPAM products are), slice into 1/8–1/4" pieces. If you prefer a crisper edge, briefly sear slices in a skillet (no oil needed if product is fatty) over medium-high heat for about 1 minute per side until golden. Cook bacon lardons in a skillet over medium heat until just crisp (about 4–6 minutes). Drain on paper towel and roughly chop if desired.

Assemble toppings

Distribute the smoked mozzarella evenly over the sauced dough, leaving the crust bare. Arrange sliced Little Fox "SPAM" and pieces of cooked bacon evenly across the pizza. Scatter thin slices of sweet bell pepper on top so they will soften but retain a little sweetness and bite.

Add finishing touches

Sprinkle 1/4 cup freshly grated Parmesan evenly over the pizza. Lightly dust the top with 1/2 teaspoon dried oregano. Drizzle 1 teaspoon olive oil over the toppings for added sheen and to help flavor.

Bake in wood-fired oven

Slide the pizza into a preheated wood-fired oven at ~700–900°F (370–480°C). Roast for 60–90 seconds, rotating every 15–30 seconds for even charring, until crust is blistered and charred to your preference and cheese is melted and slightly browned. If your wood-fired oven runs cooler (500–600°F), bake 4–6 minutes, monitoring closely.

Alternative home-oven method

If using a home oven, preheat to highest setting (500–550°F/260–290°C) with a pizza stone or steel for at least 45 minutes. Bake directly on the hot surface for 6–10 minutes until crust is golden and cheese melted; finish under broiler 30–60 seconds for extra char if desired.

Finish & serve

Remove pizza from oven. Let rest 1–2 minutes, then optionally sprinkle a final pinch of grated Parmesan and a light pinch of oregano. Slice into 8 slices and serve hot.