Meat Lovers Pizza with Crisp Caesar Salad

Steps

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Meat Lovers Pizza

1. Place a rack in the lowest position of the oven and preheat to 500°F (or as high as your oven goes); if using a baking sheet, place it in the oven to preheat as well. 20 min
2. Timing-sensitive step. Cook the 6 oz crumbled Italian sausage in a skillet over medium-high heat, breaking it up, for 5–6 minutes until no pink remains; drain on paper towels. Cook the 4 bacon slices in the same skillet until crisp, about 4 minutes, then crumble. 10 min
3. Dust a sheet of parchment paper with 1 tablespoon cornmeal, then stretch the 16 oz room-temperature pizza dough into a 12–14-inch round, working from the center outward. 5 min
4. Spread ½ cup pizza sauce evenly over the dough, leaving a 1-inch border, then scatter the 8 oz shredded mozzarella over the sauce. 2 min
5. Distribute the cooked sausage, 3 oz pepperoni slices, and crumbled bacon evenly over the cheese; sprinkle with ½ teaspoon dried oregano and ¼ teaspoon red pepper flakes (optional). 3 min
6. Brush the exposed crust edge with 1 tablespoon olive oil, then slide the pizza (on its parchment) onto the hot baking sheet or directly onto the oven rack and bake for 12–14 minutes until the crust is golden and the cheese is bubbling and lightly browned. 13 min
7. Remove the pizza from the oven, let it rest 3 minutes, then slice and serve. 3 min

Crisp Caesar Saladside

1. Chop the 2 romaine lettuce hearts into bite-sized pieces and refrigerate until ready to dress. 4 min
2. In a large salad bowl, whisk together 3 tablespoons mayonnaise, 1½ tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, ½ teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon anchovy paste, ¼ teaspoon black pepper, and ¼ teaspoon kosher salt until smooth. 4 min
3. Add the chopped romaine to the bowl and toss to coat every leaf thoroughly with the dressing. 2 min
4. Top with 1 cup store-bought croutons and the 2 oz freshly grated Parmesan, add extra Parmesan if desired, and serve immediately. 2 min