Directions

Chop up the bacon into thin slivers (like ¼ inch x 1 inch).

At medium heat, cook the bacon.

Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.

Add the ground pork to the pan with the bacon fat and increase to medium-high heat.

Add the Italian seasoning (if using - do not use if strict carnivore) and salt (ASHLEYR for 15% off) to taste.

Note: if you go through tons of salt in your household as we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Cook the ground pork in the bacon fat until browned. Your goal is a nice, deep brown char. This usually takes 10-15 minutes.

Once the sausage is cooked to your liking, remove it from the heat and let it cool.

Grate the block of raw cheese over the body of the pizza crust to form a thick layer.

On top of the cheese, add the cooked sausage and bacon.

Garnish with pepperoni.

Note: remove the pizza from the oven once the cheese is melted to prevent the cheese from pasteurizing.

Note: If you'd like the other toppings to warm/set (like the pepperoni), add them first, bake for 5-10 minutes, then remove the pizza from the oven, add the cheese on top of the other toppings, then bake until the cheese is melted.

Let it cool for 10-15 minutes, then serve and devour!

This pizza is best served fresh, although it will last in the fridge for 3-4 days in an airtight container.