Name: The Rustic Butcher's Harvest
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 8 slices (1 large pizza)
Cuisine: Italian
Ingredients: 1 cup Pizza Sauce; 2 cups shredded Sharp Cheddar; 1/2 lb Italian Sausage (crumbled and browned); 4 strips Bacon (chopped and par-cooked); 6 medium Meatballs (sliced or quartered); 1/2 small Red Onion (thinly sliced); 2 tbsp fresh Chives (finely chopped); 1/4 cup Black Olives (sliced); 6-8 Whole Garlic Cloves; 1/4 cup Pickled Pepperoncini (sliced); 1 tsp Red Pepper Flakes; 1 cup fresh Arugula

Ingredients

Base Sauce

Pizza Sauce

Cheese

Cheddar

Meat Toppings

Italian SausageBaconMeatballs

Other Toppings

Red OnionChivesBlack OlivesWhole Garlic ClovesPickled Pepperoncini

Fresh Garnishes

Red Pepper FlakesArugula

How to Make It

⏱

Prep

30 min

🔥

Cook

12 min

⏰

Total

42 min

🍕

Serves

8 slices (1 large pizza)

Ingredients

1 cup Pizza Sauce
2 cups shredded Sharp Cheddar
1/2 lb Italian Sausage (crumbled and browned)
4 strips Bacon (chopped and par-cooked)
6 medium Meatballs (sliced or quartered)
1/2 small Red Onion (thinly sliced)
2 tbsp fresh Chives (finely chopped)
1/4 cup Black Olives (sliced)
6-8 Whole Garlic Cloves
1/4 cup Pickled Pepperoncini (sliced)
1 tsp Red Pepper Flakes
1 cup fresh Arugula

DoughStandard 14-inch pizza dough. Allow dough to sit at room temperature for at least 1 hour before stretching to ensure a bubbly, airy crust.

SauceApply the pizza sauce in a smooth, circular motion starting from the center, leaving a 1-inch border for the crust.

1Preheat your oven with a pizza stone or baking sheet inside to 475°F (245°C) for at least 30 minutes.
2In a small skillet, brown the Italian sausage and par-cook the bacon until slightly crisp but still flexible.
3Stretch your pizza dough into a 14-inch circle on a piece of parchment paper or a floured pizza peel.
4Spread the pizza sauce evenly over the dough, followed by half of the shredded cheddar cheese.
5Distribute the browned Italian sausage, bacon pieces, and sliced meatballs across the cheese layer.
6Scatter the red onion, black olives, whole garlic cloves, and pickled pepperoncini evenly over the meat.
7Sprinkle the remaining cheddar cheese and the red pepper flakes over the top.
8Transfer the pizza onto the hot stone or baking sheet and bake for 10-12 minutes until the crust is charred and the cheddar is bubbling.
9Remove from the oven and immediately garnish with fresh chives and the arugula while the pizza is hot.
10Let the pizza rest for 3-5 minutes before slicing to allow the oils from the meats to settle.

Equipment

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

Chef's Tip

To prevent the whole garlic cloves from remaining too crunchy, toss them in a teaspoon of olive oil and microwave for 30 seconds before placing them on the pizza; this ensures they come out tender and sweet.