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  • Pizza can be vegetarian. But if you really want that fatty beautiful unctuousness, you

  • sometimes have to turn carnivore on it. Making a perfect meat pizza, it's a balance of flavors.

  • There's lots of different types of meats you can put on there. There's a couple of rules

  • that you want to approach the meat with. First of all, what works great for pizza is really

  • thinly sliced, cured meats. So things like pancetta, which is the smoky, sometimes herby,

  • rolled stomach of a pork, so it's a pork belly, basically bacon.

  • We have sopracetta, which is studded with chili's, a little bit of cracked pepper so

  • it's a little bit spicy. It's what we think about when we think of pepperoni. Then, of

  • course, a little prosciutto, which is salty. It's really, really fatty and it really just

  • makes the whole thing sing. But you don't have to have cured meats. You can look to

  • cooked meats, too.

  • The whole idea is that you have seven minutes in the oven to cook through whatever you need

  • to cook. So putting raw sausage on your pizza is not really an option. You need to cook

  • through the sausage and so it just kind of rewarms in the oven. Same thing goes for chicken

  • and including seafood. Most of the time shrimp can carry over and mussels, as well as other

  • shellfish. But for the most part, any meat that's raw form you're going to need to cook

  • before you throw it in the oven. Today we're going to make a little bit of a meat lover's

  • pizza. You kind of just take the different forms of meat and you kind of just let them

  • work for you.

  • A little bit of olive oil on my pizza. I always do this, just to keep the crust a little bit

  • more crispy and just a little bit more exciting as well, all right? Some great kosher salt

  • right over the top, awesome. With this, you know, I'm going to go with a little bit of

  • my hot soppressatas, so this is spicy. I don't even want to see the bottom of this pizza.

  • I just want to coat every inch with this beautiful, it's kind of fatty, spicy cured meat. A nice

  • layer of that.

  • If I was going to hit it with the pancetta or a smoky bacon it might be a little too

  • fatty, so just a little bit of saltiness from the prosciutto. And with this I just kind

  • of tear it and just kind of let it fall wherever it does naturally, just in waves. If I put

  • the prosciutto down flat, sometimes it has a tendency just to bake right into the soppressata,

  • and by doing this it gives it a little bit more character. It kind of comes out at whoever's

  • eating it. Makes you want to dive in a little bit more.

  • Some beautiful caramelized onions just dotted around, awesome. And if the chili wasn't enough

  • for you, because it wasn't for me, just a little bit of chili flake right over the top,

  • crushed through my fingers right over there and then how about a little fresh oregano

  • as well. That looks beautiful. Now just a little bit of cheese to offset the fattiness

  • of the meat. You can really get close to overwhelming your pie by just piling on a lot of meat,

  • so just be careful. That looks awesome.

  • And this one's going to get just a touch of cheese before it hits the oven. Another touch

  • of salt, little bit of something to tie the whole thing together. Look how gorgeous that

  • looks. A sling of olive oil, and this is going on your pizza stone at home, for about seven

  • minutes at 500 degrees. My beautiful meat pizza has been going for

  • about seven to eight minutes. I'm going to give it a check real quick. Yes, grab the

  • parchment. Oh my, gosh look at that, incredible. I'm going to hold the parchment down, let

  • the pie just slide.

  • Now with this bad boy, the way to finish it up is some really, really good dark grassy

  • olive oil. Just kind of paint it around the outside, awesome. This looks beautiful. A

  • little bit of smoked Maldon salt. It kind of emulates being outside in a brick oven,

  • which is a really nice flavor to have. Then some good Parmesan for our salt, so a little

  • creamy. On this pizza I held back with the tomato sauce, I didn't add it, but that's

  • because I really wanted the meat to be really pronounced. I want it to sing off the pizza

  • and if you're a carnivore like me, it doesn't get much better than that.

Pizza can be vegetarian. But if you really want that fatty beautiful unctuousness, you

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B1 US Howcast pizza meat oven fatty kind

How to Make Meat Pizza Toppings | Homemade Pizza

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    hohoyao posted on 2015/04/10
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