This classic concoction is a version of the Italian Meat Lover's Pizza. To maintain classic status, be sure to use ripe tomatoes, fresh Mozzarella, and the best charcuterie (meat) available.
1 12-inch Crispy pizza crust
12 ounces mixed ripe tomatoes
1/8 teaspoon salt-cured clove garlic, crushed
1 small white onion, thinly sliced
Scant 1-1/4 cup chestnut mushrooms, thinly sliced
3/4 cup pepperoni slices
2 ounces salami slices
2 ounces prosciutto slices
1/4 cup black olives
5 ounces Mozzarella, sliced
Sea salt and freshly ground black pepper
Prepare the pizza base so it is ready to be topped. Preheat the oven to 475 degrees.
Roughly chop the tomatoes and place in a sieve over a bowl. Press the tomatoes firmly with the back of a spoon to release as much liquid as possible. Sprinkle with salt and a pinch of sugar. Leave to drain for a further 10 minutes.
Spoon the tomatoes over the base, leaving about 1/2-3/4 inch uncovered around the edge. Sprinkle with the crushed garlic. Top with the remaining ingredients and season with sea salt and pepper to taste. Bake for 10 to 12 minutes, or until the cheese has melted and the crust is golden. Serve immediately.
Recipe makes 1 12-inch pizza.
Serving size: 1 slice (1/12th of pizza)
You may also like...
Share This Page