Ingredients
Sauce:
1 can crushed tomatoes
3 garlic cloves, minced
¾ tsp salt
½ tsp sugar
½ tsp freshly ground pepper
2 tbsp olive oil
Pizza:
¾ - 1lb (335-450g) pizza dough
Flour, for stretching dough
Olive oil for brushing
2-3 slices of bacon, cooked and chopped
¼ cup ham, roughly chopped
¼ cup hot sausage, cooked and crumbled
¼ cup pepperoni slices
½ lb (227g) fresh mozzarella, sliced
¼ cup Parmesan cheese, grated
Freshly ground black pepper, to taste
Preparation
Closed Position
Plates: Grill or Griddle
In a medium bowl, prepare the sauce by combining tomatoes, garlic, salt, sugar, pepper, and oil. (You may wish to blend all ingredients in a blender for a smoother texture. Freeze leftover sauce for up to 3 months.)
Place grill or griddle plates onto the Grill Master and preheat both to 220°C by touching the BURGER button or TEMP once and the – button to desired temperature. Touch OK to start preheating.
Roll dough to about 10-inch rectangle or fit to plate as best as you can.
Cook bacon and sausage, remove and set aside. Wipe plates clean.
Brush top and bottom dough with oil.
Place dough on griddle and set timer to 5 minutes. Cook in Closed position.
While pizza dough is cooking, chop bacon and crumble sausage.
Open grill, spread ¼ cup of the sauce over the dough and leave at least ½-inch border around the edges.
Place cheese, and all of the meat over the sauce.
Adjust cover height, close upper plate to just about hover above the pizza. Cook until cheese/toppings are melted for about 10-15 minutes (set timer to desired duration).
Remove and serve immediately.