Name: The Meat-Market Garden Supreme
Cuisine: Italian
Ingredients: Dough: Use a 48-hour cold-fermented sourdough starter dough. Shape into a 12-inch round with a pronounced rim to contain the heavy toppings.; Sauce: Spread 4-5 ounces of high-quality Marinara evenly, leaving a 1-inch border for the crust to rise.; Tomato/Marinara; Mozzarella; Parmesan; Pepperoni; Italian Sausage; Ground Beef; Mushrooms; Onions; Fresh Tomatoes; Red Pepper Flakes; Caramelized Onions

Ingredients

Sauce

Tomato/Marinara

Cheese

MozzarellaParmesan

Protein

PepperoniItalian SausageGround Beef

Toppings

MushroomsOnionsFresh Tomatoes

Finishes

Red Pepper FlakesCaramelized Onions

How to Make It

DoughUse a 48-hour cold-fermented sourdough starter dough. Shape into a 12-inch round with a pronounced rim to contain the heavy toppings.

SauceSpread 4-5 ounces of high-quality Marinara evenly, leaving a 1-inch border for the crust to rise.

1Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes.
2Brown the Italian sausage and ground beef in a skillet over medium heat until just cooked through, draining any excess fat.
3Stretch your room-temperature dough on a floured surface and transfer to a pizza peel dusted with semolina.
4Apply the Marinara sauce, followed by a generous layer of shredded Mozzarella and a dusting of grated Parmesan.
5Evenly distribute the pre-cooked sausage, ground beef, and pepperoni slices across the cheese layer.
6Top with thinly sliced raw mushrooms, rings of fresh onions, and thinly sliced fresh tomatoes.
7Slide the pizza onto the hot stone and bake for 8 to 12 minutes until the crust is charred and the cheese is bubbling.
8Remove from the oven and immediately top with the warm caramelized onions to add a sweet contrast.
9Garnish with a sprinkle of red pepper flakes for a subtle heat finish.
10Let the pizza rest for 2 minutes before slicing to allow the juices from the proteins and tomatoes to set.

Chef's Tip

To prevent a soggy crust with this many heavy toppings, slice your fresh tomatoes thin and pat them dry with a paper towel before placing them on the pizza to remove excess moisture.