📝 About This Recipe
This isn't just a pizza; it's a high-protein masterpiece that pays homage to the classic American steakhouse and Italian deli. Featuring a trio of cured meats and savory crumbled sausage, every bite is a symphony of smoky, salty, and herb-forward flavors balanced by a tangy balsamic-infused tomato sauce. Perfectly blistered crust and a gooey three-cheese blend make this the definitive choice for those who believe more is always better.
🥗 Ingredients
The Crust & Base
- 1 lb Pizza Dough (Store-bought or homemade, at room temperature)
- 1 tablespoon Cornmeal (For dusting the pizza stone or tray)
- 1 tablespoon Extra Virgin Olive Oil (For brushing the crust)
The Signature Sauce
- 1 cup Crushed San Marzano Tomatoes (High-quality canned)
- 1 teaspoon Dried Oregano
- 2 cloves Garlic (Minced into a paste)
- 1 teaspoon Balsamic Glaze (To balance acidity)
The Meat Quartet
- 4 oz Italian Sausage (Mild or spicy, casings removed and browned)
- 3 oz Pepperoni (Thinly sliced, preferably 'cup and char' style)
- 3 slices Applewood Smoked Bacon (Par-cooked and chopped into 1-inch pieces)
- 2 oz Canadian Bacon or Ham (Diced into small squares)
Cheese & Finishing
- 1.5 cups Low-Moisture Mozzarella (Freshly shredded)
- 1/2 cup Provolone Cheese (Shredded)
- 1/4 cup Parmesan Cheese (Freshly grated)
- 1 pinch Red Pepper Flakes (Optional for heat)
👨🍳 Instructions
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1
Place a pizza stone or an inverted baking sheet in the oven and preheat to its highest setting, typically 500°F (260°C), for at least 45 minutes.
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2
In a small skillet over medium heat, brown the Italian sausage, breaking it into small crumbles. Drain on paper towels. In the same pan, par-cook the bacon until rendered but not yet crispy.
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3
Prepare the sauce by mixing the crushed tomatoes, minced garlic, dried oregano, and balsamic glaze in a small bowl. Season with a pinch of salt and pepper.
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4
On a floured surface, gently stretch your room-temperature dough into a 12-14 inch circle. Avoid using a rolling pin to keep the air bubbles intact.
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5
Dust a pizza peel or another inverted baking sheet with cornmeal and carefully transfer the stretched dough onto it.
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6
Spread a thin, even layer of the tomato sauce over the dough, leaving about 1 inch for the crust border.
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7
Sprinkle the shredded mozzarella and provolone evenly over the sauce, ensuring the cheese reaches the very edge of the sauce line.
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8
Distribute the browned sausage, Canadian bacon, and par-cooked bacon pieces evenly across the cheese.
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9
Layer the pepperoni slices on top. Placing them last allows them to crisp up and 'cup' during the high-heat bake.
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10
Brush the exposed crust with olive oil for a golden finish and sprinkle the entire pizza with the grated Parmesan.
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11
Carefully slide the pizza from the peel onto the hot stone in the oven. Bake for 10-14 minutes until the crust is charred in spots and the cheese is bubbling and golden.
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12
Remove from the oven and let the pizza rest for 3-5 minutes before slicing. This allows the cheese to set so the toppings don't slide off.
💡 Chef's Tips
Always use room temperature dough; cold dough will snap back and be difficult to stretch. Freshly grate your cheese from a block; pre-shredded cheese is coated in potato starch which prevents a perfect melt. Par-cook your bacon and sausage beforehand to ensure they are fully rendered and don't make the pizza greasy. For a professional touch, finish with a drizzle of hot honey or a sprinkle of fresh basil after baking. If you don't have a pizza stone, use a cast-iron skillet for a thick, crispy pan-style crust.
🍽️ Serving Suggestions
Pair with a cold, hoppy IPA or a robust Sangiovese wine to cut through the richness of the meats. Serve alongside a crisp Caesar salad with plenty of lemon juice to refresh the palate. Offer a side of creamy garlic dipping sauce or spicy ranch for the crust ends. A side of pickled pepperoncini or jalapeños adds a nice vinegary crunch to the meal.