The Zesty Meat-Lover's Garden Feast
A towering combination of four premium meats and fresh garden vegetables, finished with a spicy-sweet BBQ kick and peppery arugula.
Ingredients
Base Sauce
Pizza Sauce
Cheese
ParmesanPepper Jack
Meat Toppings
PepperoniSalamiProsciuttoGround Pork
Other Toppings
MushroomsFresh TomatoesRed OnionGreen OnionArugula
Fresh Garnishes
Red Pepper FlakesBBQ Sauce
How to Make It
Ingredients
- 1/2 cup Pizza Sauce
- 1/4 cup grated Parmesan
- 1.5 cups shredded Pepper Jack
- 2 oz Pepperoni slices
- 2 oz Salami (thinly sliced)
- 3 slices Prosciutto (torn into pieces)
- 1/2 cup Ground Pork
- 1/2 cup Sliced Mushrooms
- 1 medium Fresh Tomato (thinly sliced)
- 1/4 cup Red Onion (thinly sliced)
- 2 stalks Green Onion (chopped)
- 1 cup Fresh Arugula
- 1 tsp Red Pepper Flakes
- 2 tbsp BBQ Sauce
Dough1 lb of room-temperature classic pizza dough. Stretch onto a floured surface to 14 inches.
SauceApply the Pizza Sauce evenly starting from the center and spiraling outward, leaving 1 inch for the crust.
- 1Preheat your oven to 500°F (260°C) with a pizza stone inside for at least 30 minutes.
- 2In a small skillet, brown the Ground Pork over medium heat until fully cooked and crumbly; drain any excess fat.
- 3Stretch your dough and place it on a pizza peel lined with parchment paper.
- 4Spread the Pizza Sauce, then sprinkle the grated Parmesan and half of the shredded Pepper Jack.
- 5Layer the cooked Ground Pork, Pepperoni, Salami, and Prosciutto pieces evenly across the cheese.
- 6Top the meats with Sliced Mushrooms, Fresh Tomato slices, and Red Onion.
- 7Cover the toppings with the remaining Pepper Jack cheese to lock the ingredients in place.
- 8Transfer the pizza to the oven and bake for 10-12 minutes until the crust is golden and the cheese is bubbling.
- 9Remove from the oven and immediately top with the Fresh Arugula and chopped Green Onion.
- 10Drizzle with BBQ Sauce and sprinkle the Red Pepper Flakes over the entire pizza before slicing.
Equipment
- ✓Pizza stone or baking sheet
- ✓Pizza peel or parchment paper
- ✓Skillet
- ✓Chef's knife
Chef's Tip
To prevent the fresh tomatoes from making the crust soggy, place them on top of the cheese rather than directly on the sauce, and slice them very thin to allow moisture to evaporate quickly.