Active Time
30 Mins
Total Time
55 Mins
Yield
Serves 4 (serving size: 2 slices)

 

Sporting a crust made from woven bacon and topped with sausage, pepperoni, Canadian bacon and cheese—this “meatza” is not for the faint of heart (it may be a hit with your keto friends, though). Baking the bacon base on a wire rack helps it cook faster and crisp up nicely because air can circulate underneath and the bacon is not sitting in its own grease. 

How to Make It

Step 1

Preheat oven to 400°F. Sit a wire rack on a rimmed baking sheet. Place 10 bacon slices side by side on wire rack. Use remaining 7 bacon slices to weave into a lattice pattern. Place a large (10-inch wide) bowl upside down on top of lattice bacon. Use kitchen shears to trim edges of lattice pattern around rim of bowl to form a circle lattice bacon crust; reserve bacon trimmings. Remove bowl, and bake lattice crust in preheated oven until bacon is crisp, 30 to 35 minutes.

Step 2

Meanwhile, place reserved bacon trimmings in a nonstick skillet over medium. Cook, stirring occasionally, until lightly browned, about 6 minutes. Add sausage to skillet, and continue to cook, stirring occasionally until crisp, about 6 more minutes. Transfer to a plate lined with paper towels to drain.

Step 3

Remove bacon crust from oven; top evenly with pizza sauce, and 1/2 cup of the cheese. Top with pepperoni, Canadian bacon, and cooked sausage mixture. Sprinkle pizza with remaining 1 cup cheese. Bake at 400°F until cheese is melted, 8 to 10 minutes. Remove from oven, and garnish with crushed red pepper. Cut into 8 slices.

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