Meat Lover's Pizza with Black Olives
Pizza, as we know it today, originated in Naples, where the simple, tomato-based version became popular in the late 18th century. Meat Lover's Pizza conquered the world in American pizzerias, where the combination of rich toppings and various types of meat became fashionable. On a cold winter evening, there's nothing better than a slice of hot Meat Lover's Pizza with Black Olives, whose aroma fills the kitchen. The secret to perfect pizza is baking at high heat and using quality ingredients. The crispiness of the smoked bacon and the slightly salty taste of the olives perfectly complement the rich flavors of the cheese and tomato sauce. For a more special experience, try different cheeses, such as Parmesan or Gorgonzola.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Preheat your oven to 430°F (220°C). If you have a pizza stone, place it in the oven to heat up for a crispier crust.
2
On a lightly floured surface, roll out the pizza dough to your desired thickness. For a thinner crust, roll it out thinner.
3
Spread the tomato sauce evenly over the dough, leaving a small border around the edge.
4
Sprinkle the grated mozzarella cheese evenly over the tomato sauce.
5
Arrange the pepperoni slices, cooked ham, and smoked bacon pieces on top of the cheese.
6
Scatter the black olives over the pizza, then sprinkle with oregano for extra flavor.
7
Drizzle with a little olive oil, then place in the hot oven. Bake for 12-15 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
8
Remove the pizza from the oven, let it cool slightly, then slice and serve.
