Homemade pizza with smoked meats and sausages
On weekends or when I crave something quick, I make pizza with whatever I find in the fridge. However, there's always a bit of smoked meat and sausages, as they add all the flavor. I usually use the classic pizza dough recipe that I've tested at home. I don't complicate the toppings much – sliced thin and placed directly, I don't get lost in details.
Quick info
Total time: about 1 hour and 10 minutes (not including dough rising)
Preparation time: 20 minutes (for slicing, assembling, and scraping)
Baking time: 25–30 minutes
Servings: 1 large tray, 3-4 people
Difficulty: easy to medium
Recipe type: homemade pizza, ideal for family or guests
Ingredients
pizza dough (I use the classic recipe, enough for a large tray)
50 g raw dry bacon
50 g smoked bacon (pork belly)
100 g homemade spicy sausage
1/2 bell pepper
100 g mushrooms
70 g black and green olives (pitted)
1/2 red onion
200 g Delaco cheese
50 ml tomato puree
oregano
pepper
salt (only if you feel it's necessary)
Preparation method
1. Roll out the dough in the tray. The tray should be greased with a bit of oil, just enough to prevent sticking.
2. Prick the dough all over with a fork. Don't press too hard, just enough so it doesn't puff up while baking.
3. Spread the tomato puree over the entire surface. I use a spoon to cover it evenly.
4. Sprinkle oregano and pepper directly over the sauce.
5. Cut all the topping ingredients as thinly as possible or chop them, as needed. The thinner they are, the quicker they bake and the better they lay down.
6. Place the bacon, pork belly, sausage, bell pepper, mushrooms, olives, and onion on the dough in any order you like, covering the entire surface.
7. Grate the cheese – first on the large grater, then at the end sprinkle a bit on the small grater for the crust.
8. Put the tray in the preheated oven. For me, it works best at medium to high heat for 25–30 minutes.
9. The pizza is ready when the edges are nicely browned and the cheese is melted.
Why I make this recipe often
I’ve come to make it almost monthly because I use any leftover meats or vegetables I have on hand. It’s practical, the ingredients can be swapped out based on what I find, and the result is always consistent. Plus, it’s quite filling – rarely is there anything left the next day.
Tips and variations
Tips
If the dough rises longer, the pizza comes out fluffier.
Cut the toppings as thin as possible – they bake better and don’t release water.
Grating the cheese on two types of graters makes a difference in texture.
Substitutions
Bacon or pork belly can be replaced with any other smoked meat, including ham.
If you don’t have spicy sausage, any other type of sausage works, even a simple one.
Olives can be just black or just green, depending on what you have.
Variations
Corn can be added if there are leftovers from another recipe.
Sometimes I also add slices of fresh tomatoes, but then I reduce the tomato puree.
Onion can be omitted if not everyone likes it.
Serving ideas
I slice it directly in the tray with a pizza cutter.
When serving it warm, it’s good to let it sit for a few minutes after taking it out of the oven.
It also goes well with a simple salad if a complete meal is needed.
Frequently asked questions
1. What do I do if the pizza releases water on the surface?
The solution is to cut the ingredients thinly, avoid using very watery raw mushrooms, or squeeze them lightly beforehand.
2. Can I use another type of cheese?
Cheese is the base, but mozzarella can also be used if you want something more elastic. In the absence of that, I make do with what I have, but I don’t use very salty cheeses.
3. If I don’t have an electric oven, can I bake the pizza on a gas stove?
Yes, it can also be baked in a gas oven. I check towards the end because every oven behaves differently when browning.
4. How long should the pizza sit before being cut?
Usually 5-10 minutes, so the cheese doesn’t drain too much and it cuts more cleanly.
5. What type of tray works best?
Any standard oven tray works, the important thing is to grease it with a bit of oil before placing the dough.
Nutritional values
Approximately, a slice (out of 8) has around 230-270 kcal, depending on how much smoked meat or cheese I use. The portion has about 10-13 g of protein, 10-15 g of fat, and 25-30 g of carbohydrates. Values vary because the ingredients are not always identical, but it's a substantial pizza with moderate protein and fat.
Storage and reheating
If there’s leftover pizza, I keep it in the fridge, covered, for a maximum of one day. When reheating, I put it directly in the oven for 7-10 minutes at medium temperature. I don’t recommend the microwave – it becomes soft. Ideally, it should be consumed fresh out of the oven, as it has the best texture.
On weekends or when I crave something quick, I make pizza with whatever I find in the fridge. However, there's always a bit of smoked meat and sausages, as they add all the flavor. I usually use the classic pizza dough recipe that I've tested at home. I don't complicate the toppings much – sliced thin and placed directly, I don't get lost in details.
Quick info
Total time: about 1 hour and 10 minutes (not including dough rising)
Preparation time: 20 minutes (for slicing, assembling, and scraping)
Baking time: 25–30 minutes
Servings: 1 large tray, 3-4 people
Difficulty: easy to medium
Recipe type: homemade pizza, ideal for family or guests
Ingredients
pizza dough (I use the classic recipe, enough for a large tray)
50 g raw dry bacon
50 g smoked bacon (pork belly)
100 g homemade spicy sausage
1/2 bell pepper
100 g mushrooms
70 g black and green olives (pitted)
1/2 red onion
200 g Delaco cheese
50 ml tomato puree
oregano
pepper
salt (only if you feel it's necessary)
Preparation method
1. Roll out the dough in the tray. The tray should be greased with a bit of oil, just enough to prevent sticking.
2. Prick the dough all over with a fork. Don't press too hard, just enough so it doesn't puff up while baking.
3. Spread the tomato puree over the entire surface. I use a spoon to cover it evenly.
4. Sprinkle oregano and pepper directly over the sauce.
5. Cut all the topping ingredients as thinly as possible or chop them, as needed. The thinner they are, the quicker they bake and the better they lay down.
6. Place the bacon, pork belly, sausage, bell pepper, mushrooms, olives, and onion on the dough in any order you like, covering the entire surface.
7. Grate the cheese – first on the large grater, then at the end sprinkle a bit on the small grater for the crust.
8. Put the tray in the preheated oven. For me, it works best at medium to high heat for 25–30 minutes.
9. The pizza is ready when the edges are nicely browned and the cheese is melted.
Why I make this recipe often
I’ve come to make it almost monthly because I use any leftover meats or vegetables I have on hand. It’s practical, the ingredients can be swapped out based on what I find, and the result is always consistent. Plus, it’s quite filling – rarely is there anything left the next day.
Tips and variations
Tips
If the dough rises longer, the pizza comes out fluffier.
Cut the toppings as thin as possible – they bake better and don’t release water.
Grating the cheese on two types of graters makes a difference in texture.
Substitutions
Bacon or pork belly can be replaced with any other smoked meat, including ham.
If you don’t have spicy sausage, any other type of sausage works, even a simple one.
Olives can be just black or just green, depending on what you have.
Variations
Corn can be added if there are leftovers from another recipe.
Sometimes I also add slices of fresh tomatoes, but then I reduce the tomato puree.
Onion can be omitted if not everyone likes it.
Serving ideas
I slice it directly in the tray with a pizza cutter.
When serving it warm, it’s good to let it sit for a few minutes after taking it out of the oven.
It also goes well with a simple salad if a complete meal is needed.
Frequently asked questions
1. What do I do if the pizza releases water on the surface?
The solution is to cut the ingredients thinly, avoid using very watery raw mushrooms, or squeeze them lightly beforehand.
2. Can I use another type of cheese?
Cheese is the base, but mozzarella can also be used if you want something more elastic. In the absence of that, I make do with what I have, but I don’t use very salty cheeses.
3. If I don’t have an electric oven, can I bake the pizza on a gas stove?
Yes, it can also be baked in a gas oven. I check towards the end because every oven behaves differently when browning.
4. How long should the pizza sit before being cut?
Usually 5-10 minutes, so the cheese doesn’t drain too much and it cuts more cleanly.
5. What type of tray works best?
Any standard oven tray works, the important thing is to grease it with a bit of oil before placing the dough.
Nutritional values
Approximately, a slice (out of 8) has around 230-270 kcal, depending on how much smoked meat or cheese I use. The portion has about 10-13 g of protein, 10-15 g of fat, and 25-30 g of carbohydrates. Values vary because the ingredients are not always identical, but it's a substantial pizza with moderate protein and fat.
Storage and reheating
If there’s leftover pizza, I keep it in the fridge, covered, for a maximum of one day. When reheating, I put it directly in the oven for 7-10 minutes at medium temperature. I don’t recommend the microwave – it becomes soft. Ideally, it should be consumed fresh out of the oven, as it has the best texture.