Fire Butcher Pizza

Ingredients

  • 50 g Margherita® Spicy Capicola
  • 40 g Smithfield® Select Bacon, cooked, diced
  • 60 g Margherita® Thick Cut Cup ‘N Char Pepperoni
  • 260 g Neapolitan pizza dough ball
  • 65 g crushed tomatoes
  • 85 g fresh mozzarella
  • 8 g chile honey (optional)
  • Fresh basil leaves (optional)

Details

Product:

Margherita® Spicy Capicola, Margherita® Thick Cut Cup ‘N Char Pepperoni, Smithfield® Select Bacon

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Preheat wood-fired oven to 750–850°F.
  2. Stretch dough into 10–11″ round.
  3. Spread light layer of crushed tomatoes.
  4. Evenly distribute mozzarella.
  5. Layer capicola and bacon.
  6. Bake pizza for around 45 seconds.
  7. Add cup ‘n char pepperoni mid-bake.
  8. Continue baking until crust is blistered and cheese is melted.
  9. Remove from oven and drizzle lightly with chile honey and fresh basil leaves, if desired. Slice and serve.