Meat Lovers Pizza
Last week I shared with you my Grilled Peach and Prosciutto Pizza recipe along with some wine pairings. This week I want to share with you the Meat Lovers Pizza I made for that same pizza and wine party. I LOVE LOVE LOVE artisan pizzas with toppings like arugula, balsamic glaze, grilled peaches, artichoke hearts, random, funky cheeses. But sometimes there is nothing better than going back to the basics of a solid Meat Lovers Pizza. Am I right?!
This one was the easiest of the 3 that I made that night (next week I will share the final one) because I cheated…. I bought pre-made, raw pizza dough and it had the fewest ingredients. Anyways, here we go!
- Preheat the oven to AT LEAST 400 degreen Fahrenheit. For a crunchier pizza you can go all the way up to 600 degrees.
- Take the dough out of the fridge about 30 minutes before beginning to cook.
For The Sauce:
Simply mix the following ingredients together in a large bowl:
1 can of tomato sauce
1 can of tomato paste
a pinch of dried oregano
1/4 teaspoon dried basil
1 teaspoon minced garlic
1 teaspoon paprika
1 teaspoon chili pepper flakes (optional)
and a dash of salt and pepper
This sauce recipe is based off of a few I found on allrecipes.com and then added my own ingredients to fit our tastes. When I make something for the first time that is what I do. I look up online and research about five different recipes to see how it is done and the flavors I am trying to accomplish. Then, I create my own! It’s fun…give it a try sometime.
For The Pizza:
For this one I diced up 1/2 cup prosciutto, 2 slices of deli ham, 2 slices of bacon bacon, 1/5 cup of basil, 1 tomato, a little diced red onion, and 1 clove of garlic.
Roll your dough out onto a oiled baking sheet that is sprinkled with LOTS of flour(I roll mine out to be about 1/2 thick as I like thick pizza).
Top the rolled dough with your pizza sauce. Next, place your mozzarella evenly on the sauce and dough. Finally, add all your other toppings! Bake in the over for anywhere from 10-20 minutes depending on desired crunch!
Remember, my palette really does not like food with wine. I typically drink my wine while I am cooking dinner and/or (usually AND hahah) when relaxing after dinner. But since this was a party I had a wide variety of varietals out for people to choose from to pair with their pizza. Personally, I sipped on a not too jammy Zin and I was surprised how much I liked it with the pizza. Neither the flavors from the food or wine were altered because of the other :-D.
Let me know if you try this Meat Lovers Pizza recipe and your thoughts!