Le Hog Pizza

Ingredients

• 1 pinch pepper black
• 3 cups bread crumbs italian
• 0.3 cup butter 
• 10 servings canadian bacon chopped for topping
• 1.5 cups chicken stock see 
• 10 servings bacon cooked chopped for topping
• 10 servings cornmeal for dough
• 3  eggs 
• 0.8 cup flour all-purpose
• 0.3 cup garlic finely chopped
• 2 tablespoons garlic chopped
• 0.8 cups bell pepper green finely chopped
• 2 pounds ground beef 
• 1 pinch ground nutmeg 
• 2 tablespoons course ground pepper black
• 10 servings ham chopped for topping
• 1 quart heavy whipping cream 
• 0.5 pound sausage italian
• 0.5 cup parmesan finely grated
• 8 ounces parmesan grated
• 0.3 cup freshly parsley leaves chopped
• 8 ounces pizza dough 
• 8 ounces onion diced yellow finely
• 0.8 cups onions yellow finely chopped

Equipment

• frying pan
• oven
• whisk
• pot
• stove
• pizza stone

Directions

1. Special Equipment: pizza stone
2. Preheat oven with a pizza stone to 500 degrees F.
3. Sprinkle some cornmeal onto a clean work surface.
4. Roll the dough out to form a 10-inch round.
5. Sprinkle the back of a sheet pan with cornmeal and place pizza on top.
6. Spread with white sauce then top with the broken up meatballs, bacon, Canadian bacon and ham.
7. Bake until dough is cooked through, golden and crispy and sauce is bubbling, about 15 minutes.
8. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
9. In large pot, over medium heat, add the butter, onion and garlic and saute until the onion is translucent. Stir in the flour and when flour starts to bubble, whisk in the chicken stock, and remaining ingredients.
10. Remove from stove and let cool.