Cluck & Squeal Italian Meat Lovers Pizza

Take the pizza dough out of the fridge 1 hour before you start and keep it covered; room-temperature dough is ideal. Season the roasted red peppers with a little Cluck & Squeal All Purpose and extra virgin olive oil.

Coat the dough ball in flour and stretch it by hand (or start with a rolling pin and finish by hand). Don't overwork it; shaping by hand keeps the crust airy. Build the pizza on a lightly floured metal or wood peel, and brush the outer crust with olive oil.

Spread the Tasty Hot Butter over the base, then the No-Cook Tomato Sauce on top. Put most of the sauce toward the outer area and keep it thinner in the centre; as the pizza bakes, the crust rises and shifts the sauce and toppings toward the middle.

Scatter the seasoned peppers evenly, then the cheese, using a little less in the centre. Add the cacciatore sausage, heavier around the edges, then tear the pancetta over top.

Bake on the stone floor of a wood-fired oven at 650–700°F / 345–370°C (check with a laser thermometer; the dome may read 850–900°F) for about 2 minutes, until the meats crisp up and their fats render into the pizza.

Rest the pizza on a cooling rack for 1 minute, then cut it and drape a slice of prosciutto over each piece. Finish with a light drizzle of extra virgin olive oil if you like. Smash a slice!