Name: The Canadian Brewhouse (Barrie)s THE MEATZA PIZZA Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 ball (about 450 g) pizza dough (store-bought or homemade); 2 tbs olive oil; 2 cloves garlic; 0.5 tsp crushed red pepper; 1 cup tomato pizza sauce; 1 tbs tomato paste; 1 tsp dried oregano; 0.5 tsp dried basil; 0.25 tsp salt; 0.25 tsp black pepper; 200 g Italian sausage (mild or hot), casings removed and crumbled; 150 g ground beef (80/20); 80 g pepperoni slices; 80 g cooked bacon, chopped; 80 g sliced ham or Canadian bacon, cut into strips; 2 cups mozzarella cheese, shredded; 1 cup provolone cheese, shredded; 0.25 cup parmesan cheese, grated; 1 tbs fresh parsley, chopped; 0.25 tsp cracked black pepper; 0.5 tsp red pepper flakes (optional)

Method

Dough & Base

Preheat and prep

Preheat the oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using a baking sheet, lightly oil it.

On a lightly floured surface, stretch or roll the pizza dough into a 12–13 inch (30–33 cm) round. Transfer to a piece of parchment paper or lightly oiled pizza peel/baking sheet.

Brush the dough with 1 tablespoon olive oil, leaving a 1/2 inch border for the crust. Mince the garlic and sprinkle evenly across the brushed surface. Sprinkle crushed red pepper over the dough if using.

Sauce

In a small bowl combine the tomato pizza sauce, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir until smooth and well blended.

Spread the sauce evenly over the prepared dough, leaving the same 1/2 inch border. Use the back of a spoon to create a thin, even layer.

Meats (the core of the Meatza)

Cook and drain the crumbled meats

Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add crumbled Italian sausage and ground beef. Cook, breaking up with a spatula, until browned and no pink remains, about 6–8 minutes. Drain any excess fat by transferring cooked meat to a plate lined with paper towel. Season lightly with a pinch of salt and pepper.

Distribute the cooked sausage and beef evenly over the sauced dough, leaving the border clear. Arrange pepperoni slices in an even layer on top of the crumbled meats. Scatter chopped bacon and strips of ham or Canadian bacon evenly across the pizza.

Cheeses & Finish

Evenly sprinkle the shredded mozzarella and provolone over all the meats so the cheese covers the toppings well. Finish with grated parmesan on top and a light dusting of cracked black pepper and red pepper flakes if using.

Slide the pizza (on parchment or peel) onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbling and beginning to brown. Baking time will vary with oven and stone; watch closely.

Remove pizza from oven and let rest 3–5 minutes. Sprinkle chopped fresh parsley over the top. Slice into 8 wedges and serve hot.

The Meatza Pizza Recipe