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Restaurants›The Brass Tap - Highland Village›Carnivore Pizza Recipe

Carnivore Pizza Recipe

Name: The Brass Tap - Highland Villages Carnivore Pizza Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water (about 105–115°F / 40–46°C); 2 tsp active dry yeast; 1 tsp sugar; 1 tsp salt; 2 tbs olive oil; 1 cups tomato sauce (strained or pizza sauce); 1 tsp garlic, minced; 1 tsp dried oregano; 0.25 tsp red pepper flakes; 0.25 tsp salt; 0.125 tsp black pepper; 1 tbs olive oil (for brushing); 2 cups whole milk mozzarella, shredded; 0.5 cups parmesan, finely grated; 1 cups pepperoni slices; 1 cups Italian sausage, cooked and crumbled; 1 cups cooked bacon, chopped; 0.5 cups prosciutto or thinly sliced cured ham; 0.75 cups ground beef, cooked and seasoned; 0.5 cups optional: sliced soppressata or salami; 6 to taste fresh basil leaves (optional); 1 tsp crushed red pepper (optional); 1 tbs extra virgin olive oil

Inspired by The Brass Tap - Highland Village

Time1h 50m

Serves4

Make Carnivore Pizza Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 cups 00 bread flour

1 cups warm water (about 105–115°F / 40–46°C)

2 tsp Active dry yeast

1 tsp sugar

1 tsp Celtic sea salt

2 tbs olive oil

Sauce & Base

1 cups tomato sauce (strained or pizza sauce)

1 tsp Garlic, minced

1 tsp Dried oregano

1/4 tsp Red pepper flakes

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1 tbs olive oil (for brushing)

Cheese

2 cups whole milk mozzarella, shredded

1/2 cups parmesan, finely grated

Meats (Carnivore Toppings)

1 cups pepperoni slices

1 cups Italian sausage, cooked and crumbled

1 cups cooked bacon, chopped

1/2 cups prosciutto or thinly sliced cured ham

3/4 cups ground beef, cooked and seasoned

1/2 cups optional: sliced soppressata or salami

Finishing & Garnish

6 to taste fresh basil leaves (optional)

1 tsp crushed red pepper (optional)

1 tbs extra virgin olive oil

Method

Dough

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C) with sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, whisk together flour and salt. Add foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with the mixer 5–7 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

First rise

Form dough into a ball, coat lightly with olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

Shape

After rising, punch dough down and transfer to a lightly floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let rest 10 minutes, then stretch or roll to desired thickness and shape on a floured pizza peel or baking sheet.

Sauce & Base

Prepare sauce

In a small bowl, combine tomato sauce, minced garlic, dried oregano, red pepper flakes, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning. This simple seasoned sauce needs no cooking.

Preheat oven

Place pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a conventional oven without reaching 500°F, preheat to the highest temperature available (475–500°F).

Brush crust

Brush the stretched dough edge lightly with 1 tablespoon olive oil to promote browning and create a barrier so the crust doesn't get soggy.

Assembly & Cheese

Add sauce and cheese

Spread about 1/2 cup seasoned tomato sauce evenly over each pizza base, leaving a 1/2–3/4-inch border for the crust. Sprinkle about 1 cup shredded mozzarella and 1/4 cup grated parmesan evenly over each pizza (adjust amounts if making one large pie).

Meats (Carnivore Toppings)

Prepare meats

If not already cooked: brown and drain ground beef, cook Italian sausage and crumble, and cook bacon until crispy then chop. Pat any excess grease from meats with paper towel so the pizza doesn't become overly oily.

Top pizza

Distribute pepperoni, cooked crumbled sausage, chopped bacon, prosciutto slices, cooked ground beef, and optional soppressata or salami evenly over the cheese. Press some toppings lightly into the cheese so they adhere during baking. Keep heavier meats toward the center to avoid dragging the crust down.

Bake & Finish

Bake

Slide pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven and thickness.

Rest and garnish

Remove pizza from oven and let rest 2–3 minutes. Brush the crust lightly with extra virgin olive oil, sprinkle remaining parmesan if desired, scatter fresh basil leaves and a pinch of crushed red pepper to taste. Let cool 1–2 minutes, slice, and serve.