Name: The Grand Slam Carnivore and Garden Feast
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 slices (1 large pizza)
Cuisine: Italian
Ingredients: 1 cup Tomato/Marinara sauce; 1.5 cups shredded Mozzarella; 0.5 cup shredded Cheddar; 0.5 cup shredded Pepper Jack; 1/2 cup Ricotta cheese; 2 oz Pepperoni slices; 4 oz Italian Sausage, crumbled and browned; 3 slices Canadian Bacon, chopped; 4 oz Ground Beef, browned and drained; 2 oz Salami, julienned; 2 oz Prosciutto, torn into strips; 4 oz Ground Pork, browned and seasoned; 3 oz Ham, diced; 2 oz Pancetta, crisped; 1/2 cup Mushrooms, sliced; 1 large Fresh Tomato, sliced thin; 1/2 cup Pineapple chunks; 2 Jalapeños, sliced into rings; 1/4 cup Fresh Basil, hand-torn; 1/2 cup Artichoke Hearts, quartered; 1/4 cup White Onion, diced; 1/4 cup Yellow Onion, sliced; 1/4 cup Red Onion, sliced into thin rings; 2 Shallots, finely minced; 3 Green Onions, chopped; 1 tablespoon Olive Oil; 2 tablespoons Ground Parmesan; 1 teaspoon Red Pepper Flakes; 2 tablespoons Ranch dressing

The Grand Slam Carnivore and Garden Feast

Ingredients

Base Sauce

Tomato/Marinara

Cheese

MozzarellaCheddarPepper JackRicotta

Meat Toppings

PepperoniItalian SausageCanadian BaconGround BeefSalamiProsciuttoGround PorkHamPancetta

Other Toppings

MushroomsFresh TomatoesPineappleJalapeñosFresh BasilArtichoke HeartsWhite OnionYellow OnionRed OnionShallotsGreen Onion

Fresh Garnishes

Olive OilGround ParmesanRed Pepper FlakesRanch

How to Make It

⏱

Prep

45 min

🔥

Cook

15 min

⏰

Total

60 min

🍕

Serves

8 slices (1 large pizza)

Ingredients

1 cup Tomato/Marinara sauce
1.5 cups shredded Mozzarella
0.5 cup shredded Cheddar
0.5 cup shredded Pepper Jack
1/2 cup Ricotta cheese
2 oz Pepperoni slices
4 oz Italian Sausage, crumbled and browned
3 slices Canadian Bacon, chopped
4 oz Ground Beef, browned and drained
2 oz Salami, julienned
2 oz Prosciutto, torn into strips
4 oz Ground Pork, browned and seasoned
3 oz Ham, diced
2 oz Pancetta, crisped
1/2 cup Mushrooms, sliced
1 large Fresh Tomato, sliced thin
1/2 cup Pineapple chunks
2 Jalapeños, sliced into rings
1/4 cup Fresh Basil, hand-torn
1/2 cup Artichoke Hearts, quartered
1/4 cup White Onion, diced
1/4 cup Yellow Onion, sliced
1/4 cup Red Onion, sliced into thin rings
2 Shallots, finely minced
3 Green Onions, chopped
1 tablespoon Olive Oil
2 tablespoons Ground Parmesan
1 teaspoon Red Pepper Flakes
2 tablespoons Ranch dressing

DoughUse 1 lb of high-gluten bread flour dough. Allow the dough to rest at room temperature for at least 1 hour before stretching to a 16-inch circle.

SauceSpread the Tomato/Marinara sauce in a thin, even layer starting from the center, leaving 1 inch for the crust.

1Step 1: Preheat your oven to 500°F (260°C) with the pizza stone inside for at least 45 minutes.
2Step 2: In a skillet, separately brown and drain the Italian Sausage, Ground Beef, Ground Pork, and Pancetta until fully cooked.
3Step 3: Stretch the dough onto a floured pizza peel or parchment paper. Brush the outer edge lightly with a small amount of Olive Oil.
4Step 4: Spread the Tomato/Marinara sauce evenly over the dough. Mix the Mozzarella, Cheddar, and Pepper Jack cheeses and sprinkle them generously over the sauce.
5Step 5: Layer the proteins: add Pepperoni, Italian Sausage, Canadian Bacon, Ground Beef, Salami, Prosciutto, Ground Pork, Ham, and Pancetta.
6Step 6: Distribute the vegetables: add Mushrooms, Fresh Tomatoes, Pineapple, Jalapeños, Artichoke Hearts, and the four onion types (White, Yellow, Red, and Shallots).
7Step 7: Add small dollops of Ricotta cheese across the top of the other toppings.
8Step 8: Slide the pizza onto the stone and bake for 12-15 minutes until the crust is charred and the cheese is bubbling.
9Step 9: Remove from the oven and immediately top with Fresh Basil and Green Onion.
10Step 10: Finish the pizza with a drizzle of Olive Oil and Ranch, and a final dusting of Ground Parmesan and Red Pepper Flakes.

Equipment

✓Pizza stone or large baking sheet
✓Pizza peel or parchment paper
✓Large skillet
✓Chef's knife

Chef's Tip

Because this pizza has many toppings, ensure your ground meats are very well-drained and your fresh tomato slices are patted dry with a paper towel to prevent the crust from becoming soggy.