The Abattoir (aka Meat Lovers') Pizza
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.
Equipment
- 1 small mixing bowl
Notes
Feel free to substitute with small pieces of any meats you have on hand. I've used pork belly, venison, specialty cured meats, and ground beef. I personally avoid smoked chicken on this pizza.