The Grand Mezza-Garden Supreme
A decadent, meat-heavy masterpiece featuring six proteins harmonized with tangy artichokes and finished with a cool ranch drizzle.
Ingredients
Base Sauce
Pizza Sauce
Cheese
Parmesan
Meat Toppings
PepperoniItalian SausageGround BeefSalamiGround PorkMeatballs
Other Toppings
MushroomsFresh TomatoesOnionsJalapeñosArtichoke Hearts
Fresh Garnishes
Red Pepper FlakesRanchCaramelized Onions
How to Make It
DoughHigh-hydration, 48-hour cold-fermented dough stretched to 14 inches to support a heavy load of toppings.
SauceSpread 4-6 ounces of zesty pizza sauce in a thin, even layer leaving a 1-inch border for the crust.
- 1Preheat your oven with a pizza stone or steel inside at 500°F (260°C) for at least 45 minutes.
- 2Brown the ground beef, ground pork, and Italian sausage in a skillet beforehand, draining all excess fat to prevent a soggy crust.
- 3Stretch the dough and apply the pizza sauce, then sprinkle a generous layer of freshly grated Parmesan cheese.
- 4Layer the pepperoni and salami slices evenly across the cheese, followed by the cooked ground meats and halved meatballs.
- 5Distribute the sliced mushrooms, diced onions, jalapeños, and chopped artichoke hearts over the meats.
- 6Add the fresh tomato slices on top to allow their moisture to evaporate slightly during the bake.
- 7Launch the pizza onto the stone and bake for 10-12 minutes until the crust is charred and the proteins are sizzling.
- 8Remove from oven and immediately top with the sweet caramelized onions and a sprinkle of red pepper flakes.
- 9Drizzle cold ranch dressing in a zig-zag pattern across the entire pizza and let it rest for 2 minutes before slicing.
Chef's Tip
To prevent the Parmesan from burning before the crust is done, use a microplane to grate it finely and layer it under the meats so it creates a salty, umami-rich glue for the toppings.