Meat-Loaded Salami, Ham & Bacon Pizza
A quick, hearty party-worthy pizza on a pre-made crust with tomato sauce, three kinds of meat, and mozzarella—ready in minutes for a filling feast.
- Time
- 25 min
- Serving
- 665 kcal
- Ingredients
- ≈ $3.04
- Protein
- 33 g
Ingredients
- 1 Pizza basespack 2 pcs ≈ $3.50 0.4 pcs
- 2 Tomato pastepack 140 g ≈ $1.00 20 g
- 3 Salamipack 250 g ≈ $5.00 30 g
- 4 Hampack 300 g ≈ $2.85 35 g
- 5 Baconpack 200 g ≈ $2.95 20 g
- 6 Mozzarellapack 125 g ≈ $1.80 65 g
- 7 Onions≈ $1.60 per kg 30 g
- 8 Dried oregano to taste
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice onion7 into thin half-moons; cut salami3, ham4, and bacon5 into small bite-sized pieces.
Spread tomato2 sauce over the crust, sprinkle with oregano and black pepper.
Layer mozzarella6, meats, and onions7 evenly across the pizza1.
Transfer pizza1 to the hot sheet and bake for 12 minutes at 425°F (220°C).
Check for doneness: cheese should be fully melted, crust edges golden, and bacon5 slightly crisped.
Let rest 2 minutes, then slice.
Tips
- Why it works
- Slice the onion into thin half rings so it cooks in 12 minutes and doesn't stay tough. If you slice it thick, it will be raw inside.
- Substitutions
- Use smoked chicken breast (20 g) instead of bacon, it's less fatty. Use Gouda (65 g) instead of mozzarella, but it melts less.
- Common mistakes
- If the edges of the base stay raw, the oven is below 220 °C or the pizza is on a cold tray. Check the tray: it should feel hot to the touch.
- Storing and reheating
- Keep in the fridge for 2 days, but it's better eaten right away. Reheat in the oven at 180 °C for 5 minutes under foil, then 2 minutes without it so the cheese melts.
- Serve with
- Serve with a green salad and cold beer. For a festive dinner, add a glass of red wine with the first slice.
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