Meat lovers pizza should be made using your favourite method of making pizza dough.

For the sauce, follow my recipe here: Tomato sauce for pizza.

Next, get all your toppings for a meatlovers pizza ready. Start by peeling the outer skin from your Italian fennel sausage and cut it in half and slice the pancetta into strips.

Put the pan on your stove at a medium heat and drizzle some extra virgin olive oil inside.

Add the sausage to your pan along with the pancetta and cook until they both start to brown.

Turn the sausage and pancetta so they cook on both sides and remove from the pan once golden before chopping the sausage into pieces.

Cut the capocollo and salami into thin slices.

When the dough is ready, spread it out using my Neapolitan technique.

When it has stretched enough place it on your bench.

Add the tomato sauce to the pizza base and spread it all over using the back of your spoon and don’t forget to leave space for crust around the edges.

Sprinkle pecorino romano on top before adding mozzarella cheese, capocollo, pancetta, sausage and spicy salami.

Finally, add some fresh basil leaves, EVOO and pull it onto your pizza peel before putting it straight in the oven to cook.

Cook this for 45 seconds, then lift it out with your peel, turn it around and cook the next edge for 15 seconds, and then repeat to cook the final edge for 15 seconds too.