Meat Lover’s Pizza

Ingredients

• Dough
• 500 gall-purpose flour
• 400 gplain 0% Greek yogurt
• 1 tbspbaking powder
• ¾ tspsalt
• 2 tbspextra-virgin olive oil
• Toppings
• 250 glow-sodium marinara sauce
• 400 gwhole-milk mozzarella, grated, grated
• 100 gpepperoni, sliced
• 300 gmild Italian pork sausage, casings removed
• 4slices bacon, chopped
• 150 glean ham, sliced, diced
• 200 gboneless skinless chicken breast, diced
• 2 tspdried oregano

Method

1. Preheat the oven to 230°C (450°F) with a rack in the lower third. Oil two large baking sheets with half the olive oil.

2. Cook the sausage, bacon and diced chicken in a large skillet over medium-high heat, breaking up the sausage, for about 8 minutes, until the sausage reaches 71°C (160°F) and the chicken 74°C (165°F). Drain off the fat.

   8 min timer

3. Mix the flour, baking powder and salt, then stir in the Greek yogurt. Knead on a floured counter for 2 minutes until smooth. Divide in two and press each half into a large thin round on the trays.

4. Brush the dough with the rest of the oil and bake the bases alone for 6 minutes until set.

   6 min timer

5. Spread with marinara, then top with half the mozzarella, the cooked meats, the ham and pepperoni, and the rest of the cheese. Sprinkle with oregano.

6. Bake for 10 to 12 minutes, swapping the trays halfway, until the cheese bubbles and browns and the base is crisp underneath.

   12 min timer

7. Rest 3 minutes, then slice. One pizza is one serving.

Storing and reheating

Slices keep 3 days; reheat in a hot pan to re-crisp.