Recipe: Meat Lovers Pizza



  • 2 teaspoons yeast
  • 1/2 teaspoon sugar
  • 1 1/2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 4 cups plain flour


  • 30g La Boqueria Jabali sliced
  • 30g La Boqueria Basque Saucisson sliced
  • 1 x La Boqueria Bosquito sausage sliced
  • 30g La Boqueria Salchichon
  • 1 x shaw river buffalo mozzarella ball
  • 1 x jar Riverina grove pizza pasta sauce


  1. In a large bowl dissolve the yeast with the sugar in the warm water. Let is sit until frothy, about 10 minutes.
  2. Stir the oil into the yeast mixture. Mix in half of the flour and salt.
  3. Turn dough out onto a clean well floured surface and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl and cover with a damp cloth.
  4. Let the dough rise until double, this should take about 1 hour.
  5. Punch down the dough and form a tight ball. Allow the dough to relax for a minute before rolling out.
  6. Place the rolled out dough on a lightly oiled tray. Add your favourite toppings. Let the dough rise for 15 or 20 minutes before baking it.
  7. Spread pizza sauce over the base and place cured meats over the base
  8. Tear buffalo mozzarella over the pizza
  9. Bake in a 180 degree oven for 15-20 mins until golden brown