Meat Pizza with Bacon, Ham and Mozzarella

Name: Meat Pizza with Bacon, Ham and Mozzarella Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Italian cuisine
Ingredients: Pizza dough 400 g; Bacon, ham 150 g; Mozzarella 150 g; Tomatoes 4; Onion 1; Black olives 10-12; Salt, oregano, black pepper, wine vinegar 3

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2 h

Meat pizza is probably the first thing that comes to mind when you order a pizza. For some reason, everyone thinks a pizza must have meat on it, in any form. The word “pizza” seems to come from a Latin verb meaning “to break”. That is how bread was broken in the ancient Mediterranean. I read somewhere that pizza may also come from the Hebrew פִּתָּה (pita), the Arabic كماج, or the Greek πίτα.

Pizza has a long history. The first written mentions of pizza date back more than 1,000 years, although flatbread with toppings was known in the deepest antiquity. Even though pizza has long become a culinary tradition all over the world, it is still considered an Italian dish at heart, originating in Naples.

Pizza Margherita, first made in Naples from mozzarella, tomatoes and basil, has long been a calling card of Italian cuisine, and Neapolitans insist that a true Margherita can only be made in Naples, in a wood-fired oven, and nowhere else. Pizzaiolo masters rarely use a rolling pin. They stretch the dough by tossing it in the air, a kind of acrobatics.

However different the recipes are, meat pizza with ham is the tastiest. There are many kinds of meat pizza, and the classic recipes are not always close to each other. One variant is called Pizza Favolosa. Literally, the word means “fabulous”, “wonderful”, “legendary”. As a rule, it is tomato, cheese and ham (bacon, pancetta, prosciutto). Sometimes basil, black or green olives and pickled onion are added.

More with bacon

Pasta Carbonara

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Italian Risotto with Pancetta and Parmesan

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Tartiflette

1 h

Amatriciana: Meat Sauce for Pasta with Fried Pork

3 h 30 min

Braised Sauerkraut with Pork Belly

2 h 30 min

Ingredients

34 cm pizza

Pizza dough 400 g
Bacon, ham 150 g
Mozzarella 150 g
Tomatoes 4
Onion 1
Black olives 10-12
Salt, oregano, black pepper, wine vinegar 3

Step-by-step recipe

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For the pizza dough, you can use my favorite “Pizza dough”. After the dough has risen, knead it again and roll it out into a round 5-7 mm thick. Place the dough on a pan, lightly greased with olive oil beforehand. Be sure to prick the dough with a fork in several places. Let the dough rise on the pan so that it ends up fluffy.
Cut the ham into very thin pieces and fry in a skillet until lightly browned.
Slice the onion very thinly into strips and marinate in wine vinegar for 30 mins. If you are short on time, pour vinegar mixed with boiling water over it for 5 minutes and rinse with cold water.
Set aside one ripe tomato for the topping. Scald the remaining tomatoes with boiling water, peel off the skin and remove the seeds. Puree the tomato flesh in a blender, add salt and pepper, and simmer in a skillet until you get a thick sauce.
Cut one tomato into thin slices.
Meat pizza can also include tomato sauce salsa di pomodoro. In that case, one tomato is enough for the topping. Spread the tomato sauce over the dough.
Arrange the sliced tomato on the dough and sprinkle with 1-2 pinches of dried oregano.
Squeeze the liquid out of the marinated onion if possible and spread the onion over the tomatoes.
Distribute the pieces of fried bacon or ham evenly.
Grate the mozzarella over the ham and add the whole black olives.
Put the pizza into an oven preheated to 180°C. Meat pizza bakes for up to 20 mins.
Cut the finished meat pizza into 6-8 slices with a special pizza cutter.
A really good meat pizza should be served while it is hot.