Name: The Carnivore's Colosseum
Cuisine: Italian
Ingredients: Dough: Hand-stretched 72-hour cold-fermented sourdough for a robust structure capable of holding the substantial weight of the meat toppings.; Sauce: Apply the pizza sauce in a thin, even layer from the center outwards, leaving a 1-inch border for the crust to rise.; Pizza Sauce; Mozzarella; Parmesan; Pepperoni; Italian Sausage; Ground Beef; Prosciutto; Meatballs; Mushrooms; Ground Parmesan; Red Pepper Flakes; Ranch; Caramelized Onions

Ingredients

Sauce

Pizza Sauce

Cheese

MozzarellaParmesan

Protein

PepperoniItalian SausageGround BeefProsciuttoMeatballs

Toppings

Mushrooms

Finishes

Ground ParmesanRed Pepper FlakesRanchCaramelized Onions

How to Make It

DoughHand-stretched 72-hour cold-fermented sourdough for a robust structure capable of holding the substantial weight of the meat toppings.

SauceApply the pizza sauce in a thin, even layer from the center outwards, leaving a 1-inch border for the crust to rise.

1Preheat your oven with a pizza stone or steel inside at 500°F (260°C) for at least 45 minutes to ensure a crisp bottom.
2Brown the Italian sausage and ground beef in a skillet until fully cooked, then slice the meatballs into thin rounds and the mushrooms into uniform pieces.
3Stretch the dough to a 14-inch circle on a floured pizza peel, ensuring there are no thin spots that might break under the weight.
4Spread the pizza sauce evenly, then distribute a blend of mozzarella and the shredded parmesan cheeses over the surface.
5Layer the pepperoni, cooked Italian sausage, ground beef, sliced meatballs, and mushrooms evenly across the pizza.
6Slide the pizza onto the preheated stone and bake for 8-10 minutes until the crust is charred and the cheese is bubbling and golden.
7In the final 2 minutes of baking, drape the prosciutto slices over the top to allow the fat to render slightly without drying out the meat.
8Remove from the oven and immediately distribute the caramelized onions over the hot proteins.
9Garnish with a heavy dusting of ground parmesan and a sprinkle of red pepper flakes for heat.
10Finish with a controlled, artistic drizzle of creamy ranch dressing across the entire surface before slicing and serving.

Chef's Tip

Because this pizza features five heavy proteins, pre-cooking the sausage and beef is essential to prevent excess moisture from making the crust soggy; always pat the meats dry with a paper towel before topping.