Meat Lover’s: Bacon, Salami, Fennel Sausage, Guanciale, Tomato, and Mozzarella

Name: Meat Lover’s: Bacon, Salami, Fennel Sausage, Guanciale, Tomato, and Mozzarella
Yield: makes 1 pizza (serves 1)
Ingredients: 1 round of Nancy’s Pizza Dough (page 126); 1 tablespoon extra-virgin olive oil; Kosher salt; 1/4 cup Passata di Pomodoro (page 25) or tomato sauce; 2 ounces low-moisture mozzarella, cut into 1/2-inch cubes; 2 ounces Fennel Sausage (recipe follows); 2 thick slices applewood-smoked bacon; 5 thin slices salami; 1/4 ounce thinly sliced guanciale or pancetta; 3 tablespoons fennel seeds; 4 pounds boneless pork shoulder; 1 pound pork fatback; 3 tablespoons finely chopped garlic (about 10 large cloves); 2 tablespoons kosher salt; 2 tablespoons sugar; 2 tablespoons freshly ground black pepper; 2 tablespoons hot paprika; 1 tablespoon fennel pollen (see page 19); 1/4 cup red wine vinegar; 3/4 cup ice water; (makes 5 pounds)

January 26, 2012

Pellicano offers a meat lover’s pizza, so I felt I had to offer one, too. Our version should be called a “pork lover’s pizza” because all four of the meats we put on it—fennel sausage, salami, guanciale, and bacon—are pork.

Recipe notes

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