That title is ridiculous, but this pizza is ridiculous levels of good. So-that’s all I got.
We do celebrations in our home. And when I say we do them, I mean we do them well and we do them often. You know those people that celebrate literally EVERY month of their first year of marriage, and post one too many photos on Facebook or Instagram, and annoy people with their over-display of affection? Those people are ridiculous.?
And we are kinda those people. ?
We really try to keep it to ourselves y’all but when you marry your best friend it just kinda overflows and you just apologize to the public in general and head out to your next celebration of random days.
Forgive us. We know.
One such celebration [translation: multiple mini celebrations] happened this last weekend and a familiar inexpensive and unnamed, to keep what little credibility I have left intact, vice was calling our names. Being the foodie wife I am, I rose to the occasion to create a pizza worthy of celebration, no calorie spared. And I discovered…calories are GOOD. Add that to the list of things I wish I didn’t know.
I have created a new category on this blog listed ‘SPLURGE MEALS’ and this will be the first glorious recipe of its kind.
So let’s break down the goodness for you…
Three different types of meats make up this meat lovers paradise, which makes my hubby happy & full. Meats of choice include: Ground Beef & Boar’s Head Pepperoni and BACON for both of us. ?
All the sautéed peppers and onions and ‘beef’ tomato slices make this girl happy! I love my meat but those veggies help break up the salty and keep things feeling ‘gourmet’ ‘er…whatever that means.?
And everyone’s favorite category was not overlooked in this mountain of toppings. NOPE. My favorite mozzarella makes up TWO of the layers to sandwich in all those toppings and coat them with white gooey blankets of salty cheese.?
Obviously with all those ingredients, you need a solid foundation. Pizza dough is NOT my specialty and I have accepted that our favorite flat bread brand, StoneFire, is the best choice-always. Delicious flat bread, that is crispy on the outside and soft on the inside makes the perfect vehicle for our type of pizzas and soaks up the sun dried tomato pesto we layered on top of it.
And after all that, I will let you decide whether there were leftovers.
This pizza had a real alfresco vibe, which lead us to the back porch and I should probably end the story there and not tell you we changed our minds and ate on the couch while watching reruns on Netflix ?#healthymarriage
Whether you are celebrating an anniversary, Friday pizza night or National Cheese Day-we recommend THAT☝up there and I double dog dare you to not eat it all.
And in the spirit of denial, there will be no nutrition facts for today. I just couldn’t do that to
- 1 pizza flat bread
- ½ lb ground beef
- 5-6 pieces bacon
- 16 pepperoni slices
- 1 green pepper
- 1 onion
- 1 beef tomato
- 1 ½ cup shredded Mozzarella
- 2 ½ tbsp. sun dried tomato pesto w/ Italian cheese
- Preheat oven to 400 degrees.
- Slice peppers and onion, add to a medium-heat skillet and cover. Cook until reached desired tenderness (about 6 minutes), remove and set aside.
- Add beef to skillet and saute until browned about 5 minutes, and then remove. Add bacon strips and cook until crisp, about 5 minutes, remove and, once cool enough to touch, chop into small pieces.
- Slice the tomato into thin slices and shred cheese.
- Spread pesto over flat bread and then cover with half the cheese. Place pepperonis evenly over the flat bread and then add the sauteed peppers and onions.
- Cover with ground beef and then add slices of tomatoes. Sprinkle bacon pieces over the tomatoes and top with remaining cheese.
- Cook for 10 minutes or until cheese is melted and crust browns slightly.
- Serves 4