Growing up in Iowa I was surrounded by fields of corn. The corn was a means to an end, because it was turned into feed for the vast array of livestock that are raised in Iowa. Cattle, pigs, chickens are all fed with corn feed. Thus cattle, pigs and chickens were incorporated into our meals growing up. I am unapologetically not vegetarian. My husband says that when we first started dating had I been vegetarian we would have not lasted as a couple. I don’t think we even would have gone on our first date.

Most of my pizza creations involve meat, other than my Margherita pizza I am using meat.  This Pizza Friday I wanted to go meat heavy to pay homage to my youth.  When building meat heavy pizzas, beef and pork products provide a good counterbalance of flavors and can be found on a Supreme Pizza.  I decided to use ground sirloin, pepperoni and Italian sausage for this Meatza pizza.

Pepperoni: I don’t often make comments on the ingredients I use too much, but in this case, I am making an exception.  Prior to this recipe I had always bought the prepackaged pepperoni slices in the round coins when making my pepperoni pizza.  Had I been the one that had gone shopping this past week I would have bought the prepackaged ones again.  This time my husband was shopping, and he thought I wanted fresh sliced deli pepperoni.  So, he went to the deli and had some fresh sliced thin from the log.  They had Boar’s Head brand in the case, so he chose this one.  They were about 3 inches in diameter and a sixteenth inch thick.  Wow, the level of smokiness with a slightly spicy savoriness of this pepperoni made the pizza extra craveable.