The Big Fella Pizza

The messiest pizza is the best pizza.

Here’s an all-out homage to the greasy goodness of Italian-American-style food. This pizza, aptly named the Big Fella, features a concordant collection of toppings that include spicy Italian sausage, indulgent pancetta, fiery Arrabiata sauce, and for the pis de resistance, a generous helping of hot Chicago-style Giardiniera.

It’s gluttony embodied. Just make sure you have some extra napkins on hand cause this big fella is messy.


  • Prep: ~10 minutes
  • Cooking:~ 15 minutes
  • Yields: 2-3 servings

Grocery List

  • ~ 1 pound of pizza dough
  • ~1 cup of Chicago-style spicy Giardiniera
  • 1 cup of ricotta cheese
  • 1 cup of Arrabiata tomato sauce
  • 1 cup of shredded mozzarella cheese
  • 1 cup of shredded pepper jack
  • ~ 1 cup of pancetta
  • ~1 pound of spicy Italian sausage
  • 1/2 cup of sliced banana peppers
  • Red pepper flakes, to taste


  • Preheat the oven to 450.
  • Roll your pizza dough out as flat as you can get it—the thinner the better for a thin-crust style pizza.
  • While preheating the oven, brown the pancetta and Italian sausage in a large skillet with some olive oil, over medium heat.
  • In a bowl, mix together your ricotta cheese and tomato sauce. Spread evenly over the dough.
  • Top the pizza with the shredded cheese, then the giardiniera and banana peppers.
  • Finally, add the Italian sausage and pancetta. Sprinkle with red peppers for an extra kick, then place the pizza dough on a pizza stone or pan, and bake for about 12-15 minutes.
  • Remove from oven and let cool before slicing. Serve and enjoy!