Pork Lover’s Pizza

06 Mar


  • Pizza Dough for a 14″ pizza (see my Everyday Pizza Dough recipe), rolled out for the pizza skin
  • 2/3 cup Hidden Valley Ranch Dip
  • 3 cloves garlic, minced
  • 2 cups pizza cheese (I use a blend of 1 cup mozzarella, 1/2 cup cheddar, 1/2 cup provolone)
  • 25 or so slices of pepperoni
  • 8 slices of bacon, cut into small strips
  • 1/4 of a red onion, diced
  • 1/3 pound ground sausage
  • 3 green onions, sliced

Place your pizza stone into the oven and preheat both the oven and the stone to 450.

Heat a small skillet over medium heat, add the sausage and fry gently to just starting to brown, but not fully cooked. Remove from skillet and set aside. Cut the bacon slices in half lengthwise then into small strips across the width and add to the skillet. Gently fry the bacon until just starting to brown, but not fully cooked. Remove from the skillet and set aside.

Place your pizza skin on a large piece of parchment paper (do not use wax paper, it’s not the same thing). Brush with the Hidden Valley Ranch Dip, over the entire pizza skin surface. Sprinkle the minced garlic atop of that. Starting from the outside of the skin and working your way to the center sprinkle the pizza cheese over the skin. Distribute as evenly as possible, you should be able to see the ranch dip through the cheese. Place the pepperoni slices on the pizza starting also from the outside and working your way to the middle. Leaving about 1/2 inch space between all of them. Next sprinkle the bacon slices over the entire pizza, then the same for the sausage and lastly the green onions.

Lifting the pizza by the parchment paper place on the very hot pizza stone. The parchment paper will brown but will not go up in flames. Bake 10 minutes at 450 then lower the heat to 400 and bake for an additional 10 minutes. Remove the pizza still on the stone and let it rest for at least 5 minutes before cutting.

Suggestions: Try to keep your toppings evenly distributed. Avoid overloading your toppings on your pizza it will affect the flavor of the pie and you’ll end up with just a heap of heated toppings.  This pizza is one of my all time favorites, I hope you will enjoy my recipe.


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