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Cluck & Squeal Italian Meat Lovers Pizza - Cluck & Squeal Seasonings and BBQ Rubs.

Cluck & Squeal Italian Meat Lovers Pizza

This simple fast flavourful pizza satisfies the palate with an array of harmonious flavours. The base starts with Tasty Hot butter that provides a richness of addictive and mildly smokey heat that pairs well with the natural sweetness of our (no cook) tomato sauce and the fire roasted sweet roasted peppers.  The saltiness of the Italian cured meats and creaminess of the cheese obviously makes it for the perfect bite for meat lovers.  


Approximate to measure for 1 – 13 to 14” personal size pizza 


  • Olive Oil – enough to brush the top of the crust area before baking (see video) 
  • 2 tablespoons Tasty Hot butter melted or as need to coat the base for the spread out dough 
  • 1/3 cup Cluck & Squeal No Cook Tomato sauce
  • ¼ to 1/3 cup Roasted Sweet Red Peppers or sautéed sweet onion 
  • ½ to 3/4 cup approximately of grated mozzarella or brick cheese (high fat content is best)  
  • 1/3 cup or little more cacciatore sausage sliced to your liking. 
  • 6 – 8 of thinly sliced of pancetta torn apart by hand and spread out on top of the pizza 
  • 4 – 6 slices of thinly sliced prosciutto depending if the pizza is cut into 4 or 6 slices, draped on top of each slice after the pizza comes out of the oven. (We do not cook prosciutto on this pizza to keep the salt level in check and maintain the texture of prosciutto.  
  • Lightly drizzle with olive oil to finish if desired.  


Step 1 – Remove pizza dough from refrigerator 1 hour before making the pizza, keep covered.  Room temperature dough is ideal. See Pizza Dough recipe variations here/click. 

Step 2 – Coat the dough ball in flour for handling and spread out by hand preferably or minimally with a rolling pin and take over by hand.  Try not to over work the dough forcefully, doing so will change the texture.  Shaping the dough by hand will help keep the dough airy when baked to a crust.  Once you have spread the dough to you desired size and thickness.  (Watch video below for technique)  

Step 3 – I prefer and have the skill set to pick up a topped pizza with a professional perforated pizza peel (essentially a pizza shovel or scooper) .  Flour the surface lightly and top the pizza as quick as possible.  If you haven’t developed this skill, no problem!  You can prepare the pizza right on a wood pizza peel ( no shovelling action, pizza will slip off the sloped wood board so it will slide into the oven with very little movement to encourage the slide off, the board had to be treated before use, see video below) 

Step 4 – After working your pizza dough into your desired size/shape start brushing the perimeter top side of the dough with olive oil.  Once baked you will have no flour on the surface of the crust with a beautifully baked finished. 

Step 5 – Spread the Cluck & Squeal TASTY HOT butter as desired

Step 6 – Spread the No Cook Tomato Sauce on top of the previously spread TASTY HOT butter.  Add most of the sauce to the outer area of the pizza.  Try to keep it thinner towards the center.  When the pizza bakes the crust will rise and shift the sauce and toppings to the center. 

Step 7 – Evenly disperse the roasted sweet red peppers (previously seasoned with Cluck & Squeal All Purpose with Himalayan Salt and EV Olive Oil) 

Step 8 – Spread the grated cheese as even as possible but lessening some cheese in the centre.  Gravity will take over when baking and it will all melt and spread perfectly. 

Step 9 – Spread the cacciatore sausage heavier on the perimeter and less in the centre.   

Step 10 – Tear and top the pizza with pancetta  

Step 11 – For a wood oven pizza the stone floor should be at a 650F to700F temperature.  Use a laser thermometer to get the floor temperature.  If you have a stone oven your dome temp may be 850F to 900F.  Add enough wood for decent fire light when baking the pizza.  I usually like baking this pizza for 2 minutes so the meat crisps up just enough and the fats will render and flavour the pizza. 

Step 12 – Place your pizza on a cooling rack for 1 minute before cutting. 

Step 13 – Cut the pizza and drape or top the pizza with thinly sliced prosciutto.  

Step 14  OPTIONAL – Lightly drizzle with Extra Virgin Olive Oil.   

Smash a slice! 


Italian Meat Lovers Pizza
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