A generous meat pizza with tomato and mozzarella.
New cookbook version · Makes 2 pizzas
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 2 prepared pizza dough balls, about 250 g each
- 150 ml pizza tomato sauce
- 200 g mozzarella
- 100 g cooked ham
- 80 g pepperoni
- 100 g cooked beef mince
- 80 g cooked bacon
- ½ red onion, thinly sliced
Method
- Heat oven to 240–250°C with a heavy tray or stone inside.
- Stretch dough into two rounds. Spread with sauce and half the cheese.
- Distribute the cooked meats and onion, then remaining cheese. Avoid piling the centre too thickly.
- Bake for 8–12 minutes, or until dough is cooked through and toppings are bubbling. Rest 2 minutes before slicing.
Kitchen notes
All mince and bacon must be cooked before topping; the short pizza bake is not a reliable way to cook raw meat.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
