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
15 ounces diced tomatoes
salami (diced)
cooked ham (diced)
mortadella (diced)
parmesan cheese (grated)
ground black pepper
150 grams mozzarella cheese (slices)


1In a bowl, add the flour. Make a well in the flour and add the yeast and dissolve in the water.
2Mix with a little of the flour, then add the oil. and 10 grams of salt.
3Mix well and then work and knead the dough.
4Shape into a loaf and cover and leave to rest for 1 1/2 hours.
5Knead the dough once again to eliminate the air bubbles, and then cover and leave to rest for another 1 1/2 hours.
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.
7Preheat the oven to 250 degrees Celsius.
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.
9Remove pizza from oven, garnish with mozzarella cheese, salami, ham, and mortadella, a handful of Parmesan cheese, pinch of oregano and drizzle of oil.
10Return to the oven and bake for 7 minutes or until mozzarella is melted and slightly brown.
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