Meat Feast Pizza

L'Antro dell'Alchimista
Meat Feast Pizza


Handmade, yeasted dough serves as a sturdy foundation for this meat-heavy pizza. Spread simply with seasoned, diced tomatoes, the parbaked crust is topped with mozzarella, Parmesan, ham, salami and mortadella and baked in a very hot oven until chewy and bubbly brown. Because the recipe lends itself to customization, you can add your favorite toppings — sliced green olives and giardiniera would work well. Try toasting cubed leftovers in a non-stick pan and use them as croutons in a salad.


  • 500 grams flour
  • 25 grams yeast
  • 250 milliliters water
  • 50 grams extra-virgin olive oil
  • salt
  • 15 ounces diced tomatoes
  • salami (diced)
  • cooked ham (diced)
  • mortadella (diced)
  • parmesan cheese (grated)
  • ground black pepper
  • 150 grams mozzarella cheese (slices)


  1. 1In a bowl, add the flour. Make a well in the flour and add the yeast and dissolve in the water.
  2. 2Mix with a little of the flour, then add the oil. and 10 grams of salt.
  3. 3Mix well and then work and knead the dough.
  4. 4Shape into a loaf and cover and leave to rest for 1 1/2 hours.
  5. 5Knead the dough once again to eliminate the air bubbles, and then cover and leave to rest for another 1 1/2 hours.
  6. 6Flatten out the dough with a rolling pin, gently and without kneading, and transfer to a baking pan and leave to rise for another 30 minutes.
  7. 7Preheat the oven to 250 degrees Celsius.
  8. 8Spread the dough with tomato, and a pinch of salt and black pepper. Bake for up to 16 minutes, turning as necessary to avoid burning.
  9. 9Remove pizza from oven, garnish with mozzarella cheese, salami, ham, and mortadella, a handful of Parmesan cheese, pinch of oregano and drizzle of oil.
  10. 10Return to the oven and bake for 7 minutes or until mozzarella is melted and slightly brown.
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