The Abattoir Pizza (aka Meat-Lovers)
Most people know this pizza as the Meat-Lovers Pizza, but once a friend dubbed it The Abattoir, the name stuck—and we couldn’t think of a more fitting one!
The Abattoir (aka Meat Lovers’) Pizza
Equipment
- 1 small mixing bowl
Ingredients
Pizza Sauce
- 1/3 cup whole peeled San Marzano tomatoes, crushed
- 1/4 tsp kosher salt
Toppings
- 1 tsp red onion, finely diced
- 100 grams fresh mozzarella, shredded
- 50 grams smoky bacon, cut into small pieces
- 50 grams pepperoni, thinly sliced into strips
- 50 grams salami, e.g. chorizo
- 50 grams meatballs, pre-cooked, cut into small pieces
- 1 tsp smoked paprika
Instructions
- Place the canned tomatoes in a bowl and crush them with your hands into a thick pulp, removing any hard stalk pieces.
- Sprinkle in the salt and mix gently.
- Cook the meatballs, drain on a paper towel, and let cool before cutting into small pieces.
- Take one prepared homemade pizza dough base.
- Using a spoon, spread the pizza sauce evenly over the pizza base.
- Evenly sprinkle the finely diced red onion over the sauce.
- Spread the shredded mozzarella on top.
- Evenly distribute the different meats over the pizza.
- Lightly dust the pizza with smoked paprika.
Notes
What You Need
Here’s what I put on my Abattoir Pizza:
- Kosher salt
- Olive oil—extra virgin, use the best quality you can find
- Canned tomatoes—San Marzano whole peeled tomatoes are the best, I get ours from Costco
- Fresh mozzarella—torn or cut into small pieces
- Pineapple—fresh is best, I love to use my handy pineapple corer and slicer, and then I cut the slices into small pieces
- Bacon—the best quality you can find, I love the flavor of smoky bacon
How to Make The Abattoir Pizza
Preparing the Pizza
In a medium bowl, use your hands to crush the tomatoes. Try to keep your fingers below the surface to minimize the amount of air incorporated into them. Remove any hard pieces of tomato core, stalk, or skin that you feel. Sprinkle in the salt and gently stir the mixture.
You can prepare this a day in advance. Cover the bowl with plastic wrap and store it in the refrigerator until it is needed.
Cook the meatballs, drain them on a paper towel, and let them cool before cutting them into small pieces.
Assembling the Pizza
Lay your prepared homemade pizza dough base out with the olive oil and salt already applied to the outer edges of the crust.
Use a spoon to spread the pizza sauce evenly over the pizza base.
Evenly sprinkle the finely diced red onion over the sauce.
Spread the cut or shredded mozzarella on top.
Evenly distribute the different meats over the pizza.
Lightly dust the pizza with smoked paprika.
Cook the pizza.
When to Cut and Serve
This Abbattoir Pizza can be cut and served immediately. I typically slice it into 12 pieces when serving a crowd or 8 pieces when there’s no rush for the pizza!
What About Leftovers? (Leftovers?!)
If you happen to have any leftover slices, you can store them in an airtight container or cover a plate with plastic wrap. They’ll keep fresh in the refrigerator for up to three days.
