Smoked meat pizza

When we're craving a pizza that can serve as a meal but don't feel like dealing with complex doughs, I make this quick, fluffy crust pizza inspired by what I always have on hand. It doesn't resemble classic Italian pizza, but it's filling, keeps well in the fridge, and fills your kitchen with a smoky aroma. Essentially, I started with the need to use up the smoked meats in the fridge and ended up with a kind of homemade pizza that I make quite often, especially when it's cold or when I have guests.

Quick Info

Total Time: about 2 hours (including rising)
Servings: 4-6
Difficulty: easy to medium

Ingredients

400 g all-purpose flour
40 g fresh yeast (a small cube)
150 ml milk (room temperature or slightly warm)
1 teaspoon sugar
1 teaspoon salt
50 ml oil (sunflower or olive oil)
3 eggs
400 g smoked meat (a mix of pork roll, smoked pork belly, or other smoked meats)
50 g pitted olives (green or black, whatever you have on hand)
3-4 tablespoons pizza sauce (or ketchup if you don't have any)
100 g cheese (grated)
Optional: pepper, dried herbs for extra flavor

Instructions

1. Start with the dough. Place the flour in a large bowl and make a well in the center. Crumble the yeast into the well, sprinkle the sugar over it, and pour in 2-3 tablespoons of warm milk. Gently mix in the center just enough to moisten the yeast, then let it sit for 10 minutes to activate (it will puff up slightly and develop a distinct smell).

2. Once the yeast is activated, add the salt around the edges of the flour, the remaining milk, and start mixing from the center outwards. When the flour is almost incorporated, pour in the oil. Knead the dough for 10-15 minutes, either by hand or with a mixer if you have one. It shouldn't be too sticky, just elastic and smooth.

3. Cover the bowl with a clean towel and let it rise for an hour or until it nearly doubles in size. It depends on the room temperature – it will rise faster in a warm environment.

4. While the dough is rising, cut the smoked meat into small cubes, and do the same with the olives (if they are larger). Crack the 3 eggs into a bowl, add salt, pepper, and beat them with a fork. Then mix in the smoked meat, olives, and pizza sauce with the beaten eggs until everything is well combined.

5. When the dough has risen, spread it directly into a greased baking tray with a little oil. There's no need to roll it out very thin; the final crust will be slightly fluffy. Spread the mixture of eggs, smoked meat, and olives over the dough, leveling it with the back of a spoon to cover it evenly.

6. Sprinkle the grated cheese on top. If you like, you can add a bit of dried oregano or basil.

7. Place the tray in a preheated oven at 180°C (fan oven medium), for 30-35 minutes, until the crust is baked and the filling is set. Check at 30 minutes – if the edges are browning and the cheese is crusty, it’s done.

8. Let it cool for 5-10 minutes before slicing.

Why I make this recipe often

It's a great homemade pizza option when you have smoked meats to use up. The crust turns out fluffy and substantial, so it fills you up well. The filling comes together quickly, and leftovers keep well in the fridge and can be easily reheated. I love that it's suitable for a cold breakfast or as a packed snack.

Tips and Variations

Tips
Use a non-stick tray or grease it well with oil; otherwise, the crust might stick to the bottom.
If you want a thinner crust, spread it in a larger tray.
Cut the smoked meat as small as possible for even distribution.
For more elastic dough, use milk at room temperature, not cold.

Substitutions
You can use dry yeast – 12 g, but it still needs to be activated with milk and sugar.
The smoked meat can be replaced with leftover cooked meat, ham, or even mushrooms for a vegetarian option.
The cheese can be substituted with grated mozzarella or any semi-hard cheese that melts well.

Variations
You can add diced red peppers, green onions, or even corn.
For a different flavor, add a little crushed garlic to the egg mixture.
If you want a spicy kick, add chili flakes.

Serving Ideas
It can be served warm or cold, cut into squares, for breakfast or as a snack.
You can serve it with ketchup or garlic yogurt sauce.
A large slice can serve as a main meal.

Frequently Asked Questions

What kind of smoked meat works best?
Pork shoulder rolls, smoked pork belly, or any small diced smoked deli leftovers. It can also be combined with leftover ham or salami.

Can I substitute the eggs?
If needed, you can use just two eggs and a bit of yogurt or sour cream. The texture will be slightly different, but the filling will still hold together.

Can I prepare the dough in advance?
Yes. You can make the dough the night before and let it chill in the fridge overnight, covered. The next day, take it out an hour before using it to reach room temperature.

Can I use a different cheese instead of cheese?
Any cheese that melts well will work – mozzarella, emmental, gouda, or even firmer feta, as long as it's not too salty.

Nutritional Values (approximate per serving, based on 1/6 of the tray)

Calories: ~400 kcal
Protein: ~19 g
Carbohydrates: ~35 g
Fats: ~20 g
The ratio varies depending on the type of smoked meat and cheese used.

Storage and Reheating

This pizza can be stored in the fridge, covered, for up to 3 days. It reheats well in the oven for 10-15 minutes at 170°C, or directly in a skillet with a lid for a few minutes until it becomes soft and warm again. It can also be eaten cold without any issues. Once cooled completely, the crust remains quite fluffy and doesn’t dry out quickly.

In a bowl, we put the flour, in the middle we crumble the yeast, add a teaspoon of sugar and a little warm milk, mix a bit and let it rise for about 10 minutes. When the dough has risen, we add the rest of the milk, a pinch of salt, and start kneading, adding 50 ml of oil. We knead for about 15 minutes and then let it rise for 1 hour. We cut the smoked meat into smaller pieces, as well as the olives. We beat the eggs well, add salt and pepper, then the smoked meat, olives, and pizza sauce, and mix well. After the dough has risen, we roll it out in the tray, add the filling, and spread it to cover the entire surface, grate some cheese, and put the tray in the oven. It is served with ketchup... bam-bam...

 Ingredients: 400 g flour, 40 g fresh yeast, 400 g smoked meat - smoked pork roll and smoked pork breast with garlic, Univer pizza sauce, 50 g olives, salt, 150 ml milk, 1 teaspoon sugar, 100 g cheese, 3 eggs, 50 ml oil

 Tags:  smoked pizza