Oh.My.Word
This is one of the best pizzas I’ve ever made.
I did it with the help of these three gems sent to me by OXO…
Their Non Stick Pro Pizza Pan (15″)
Complete Grate & Slice Set
and 4″ Pizza Wheel for Nonstick Pans (I’m SO in love with this thing)
The pizza wheel may not look very sharp because it’s made of durable plastic, but it’s actually the best pizza wheel I own now. It’s surprisingly sharp with its tapered edge. The Grate & Slice set is phenomenal. I’ve used it so many times I can’t keep it out of the dishwasher. I easily sliced through two big jalapeno peppers in mere seconds with this thing. It has both coarse and medium grating options, can be placed over a bowl or on top of the lid that doubles as a container for storing and measuring. I’m in love.
The pizza pan is definitely nonstick, and very easy to clean.
Now, onto the pizza.I added “Puttanesca” to the name because I included two different olives in the toppings, although Puttanesca typically refers to a tomato sauce made with olives, capers and anchovies. I used three cheeses – ricotta, Muenster and sharp cheddar.
Keep in mind that I used a little less than half of the dough recipe, and pushed it out pretty thin. Feel free to use as much of the dough and make it as thick as you like.
Three meats adorn this beauty – grilled chopped, ground beef and pastrami. Fresh jalapenos round this out to make one beautiful pizza.
Here’s your printable-
Spicy Puttanesca Meat Lover's Pizza

Ingredients
- This pizza dough
- 3/4 cup ricotta cheese
- 2 tbsp garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 2 cups tomato sauce
- Pastrami, chopped
- Ground beef, browned and drained
- 1 boneless, skinless chicken breast, cooked and chopped
- 1/2 cup black olives, sliced
- 1/2 cup Spanish olives, sliced
- 2 jalapenos, washed and sliced
- 2 cups Muenster cheese, shredded
- 2 cups [Cabot Seriously Sharp Cheddar|https://www.cabotcheese.coop/seriously-sharp-cheddar-cheese], shredded
- Dried oregano
Instructions
Preheat oven to 500°.
Make pizza dough, and using half, spread on nonstick pizza pan. Cover remaining half of dough and refrigerate for use later.
Combine ricotta, garlic, salt and pepper in a bowl; spread on pizza dough.
Spread tomato sauce on top of ricotta mixture.
Layer the rest of ingredients, sprinkle with oregano and bake for 7-10 minutes, until edges are beginning to brown and cheese is melty and bubbly.
Remove and serve.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 669Total Fat: 48gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 165mgSodium: 1891mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 47g
The provided nutrition calculated may not always be accurate.
Here’s your pinnable –

9 Comments
Lynn Vining
July 22, 2018 at 11:39 AMLawd have mercy!!! That looks so freakin good!!! I’m drooling over here!
Lynn Vining
July 22, 2018 at 11:36 AMOh Mama! That looks so freakin good!!! I’m drooling over here!
theresa
July 19, 2018 at 4:32 PMI’ve got to try this one.
ally
July 18, 2018 at 4:44 PMDang, girl, your brain is off the charts w/creativity!! Love love!!
Claudia Lamascolo
July 18, 2018 at 1:05 PMI would devour this pizza in a heart beat it it is scrumptious!
Steve @ the black pepper
May 12, 2017 at 1:28 PMThis pizza looks amazing!
Doreen Simpson
May 12, 2017 at 8:09 AMWell I adore the flavours of Puttanesca Pasta so I know I will love this pizza ♥
Hadia
May 11, 2017 at 12:26 PMAbsolutely delicious and enticing! I wish I could have a big piece of this fantastic pizza.
ally
May 10, 2017 at 3:01 PMSo much happiness in this pizza, darlin! Love love!! xo