Meat Lover’s Pizza with Cauliflower Crust
March 30, 2020
Heat the oil in a large saucepan over medium heat. Add the onion, celery and carrot and cook until softened but not browned, about 5 minutes. Add the garlic and cook for 1 minute, or until aromatic. Add the beef and cook, stirring and breaking up large pieces as you go, for about 15 minutes, until it is no longer pink and well browned on the bottom of the pot. Stir in the oregano, basil and bay leaf and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the wine, scraping the bottom of the pan, and cook until it is mostly evaporated, about 5 minutes. Add the whole tomatoes, crushing them with your hands directly into the pot, then add the tomato juices, salt and pepper, and bring to a simmer. Reduce the heat to low, cover, and cook for 45 minutes to 1 hour. Taste and add more salt and/or pepper if needed. Use as directed in your recipe, or cool and store in a covered container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Spread the sauce over the crust and arrange the bacon and sausage on top. Sprinkle with red pepper flakes, if using. Place in the oven and bake for 8 to 10 minutes, until every¬thing is hot. Remove from the oven to a serving plate, top with oregano and/or parsley, then slice and serve.