Acerca deThis meaty pie is an adventure for the senses—fresh-out-of-the-oven pizza loaded with our Classic Pork Sausage and Premium Thick Cut Bacon, pepperoni, stretchy mozzarella, zesty tomato sauce, and a hint of spice. Add more of your favorite toppings and discover how satisfying “having it all” can be!
Vamos a cocinarSigue las instrucciones a continuación, enciende la cocina y ¡a cocinar!
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Recipe by
Ingredientes
4 ounces Pepperoni 1 ball Pizza Dough 6 ounces Low Moisture Mozzarella Cheese, Shredded 1/3 cup Marinara or Tomato Sauce 1 ounce Pickled Jalapeños or Red Chiles, Sliced Optional Toppings: Crushed Red Pepper, Oregano, Yellow Banana Peppers, Grated Pecorino Romano Cheese 28 ounces Whole Peeled Tomatoes 1 1/2 teaspoons Salt 1 teaspoon Oregano
Main - Loaded Meat Pizza
Basic Tomato Sauce Ingredients
Instrucciones
1Preheat the oven to 550ºF for 45 minutes. If using a pizza stone, place it on an upper rack in your oven.
2Cook the cut bacon and crumbled sausage on the stove but don’t overcook as it will continue to cook in the oven along with the pepperoni.
3Dust rolling pin lightly with flour. Roll out and shape the dough into a 12-inch circle.
4Place the dough on a pizza peel or well-oiled pizza pan or stone. Run your hands around the perimeter to relax it and work out the kinks. Make sure to sprinkle enough flour under the shaped dough to prevent sticking when transferring.
5Spread tomato sauce over the dough to within 1/4 inch of the edge and top with shredded mozzarella cheese, sausage, bacon, pepperoni, and pickled peppers.
6Gently slide the pizza onto the pizza stone or place the pizza pan into the oven. Bake until the crust is golden brown and the cheese is melted and bubbly, about 9-10 minutes.
7Slice into quarters and sprinkle oregano and crushed red pepper, if desired.
8Basic Tomato Sauce: Place the tomatoes into the blender. Add the salt and oregano. Pulse on the lowest speed setting just until the tomatoes are blended. Keep tomato sauce in an airtight container until ready to use in a refrigerator.
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