Meaty pizzas are best with paired with a deep-dish crust. You need a solid foundation to hold up the weight of sausage, pepperoni and bacon. Press the dough into a greased 10-inch springform pan and push it up the sides a bit to form a rim that’s strong enough to hold all the good stuff this pizza contains. The addition of Fried Potato Cubes makes it a real rib-sticking, meat-and-potatoes dish for the carnivore in your life. This kind of deep-dish pizza is the exception to the hot-oven rule for good pizza crust; turn it down a bit so the thick crust has time to cook all the way through without burning. And don’t weigh this pizza down with too much cheese. The meat is the main event, so think of the cheese as window dressing.
Preheat the oven to 375 degrees F. Fry the bacon in a skillet over medium-high heat until crisp and use a slotted spoon to lift the bacon pieces onto a paper towel-lined plate, leaving the bacon fat in the pan.
Squeeze the Italian sausage out of its casings and discard the casings. Cook the sausage in the bacon fat, breaking the sausage up into small chunks as you brown it. Remove to the bacon plate to drain off any residual fat.
Remove the pizza from the oven and top with a thin layer of shredded cheese. Sprinkle on the sausage, bacon, pepperoni and potatoes. Bake for an additional 15 to 18 minutes, until the crust is golden and the cheese is melted. Eat hot.
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