RICARDO: Meat Lover's Pizza







  • 1 can (28 oz/796 ml) plum tomatoes
  • 1 recipe Pizza Dough for 4 (see below)
  • 2 cups (200 g) grated mozzarella cheese
  • 8 slices bacon, cooked and chopped
  • 8 slices prosciutto, torn
  • 4 slices ham, torn
  • 1/4 cup (10 g) chopped fresh chives
  • 1 head Boston lettuce, thinly sliced
  • 1 cup (25 g) arugula
  • 1 green onion, thinly sliced
  • Basil leaves, as desired
  • Olive oil, as desired



  1. Place a pizza stone or inverted baking sheet on the lowest rack of the oven. Preheat to 450°F (230°C).
  2. Place the tomatoes in a strainer over a bowl and split them in half to drain away the liquid. Keep the tomato juice for another use.
  3. In another bowl, crush the tomatoes using your hands. Season with salt and pepper and set aside.
  4. Divide the dough into 4 pieces. On a lightly floured surface, roll out 1 piece into an 8-inch (20 cm) disc. Place on a sheet of parchment paper. Repeat with the remaining dough.
  5. Spread the crushed tomatoes onto each disc and sprinkle with the cheese. Bake the pizzas with the parchment paper, one at a time, on the pizza stone for 10 minutes or until the crust is golden brown.
  6. Remove from the oven, top with a mixture of the meats and greens or let guests choose their own toppings. Drizzle with olive oil.



Did you know you can make this pizza on the barbecue? Place a pizza stone on the grill before preheating. Check the pizza regularly as cooking times may vary.