Bread Machine Pork and Garlic Pizza

Bread-machine dough, quick garlic tomato sauce, seasoned pork, and mozzarella bake on a hot stone for a crisp, traditional-oven pizza.

102 min

4 servings

A sliced pork and roasted garlic pizza with browned mozzarella rests on a dark pizza stone.

Ingredients

3/4 cup warm water

2 tbsp extra-virgin olive oil, divided

2 1/4 cups bread flour

1 tsp instant yeast

1 1/2 tsp kosher salt, divided

1 tsp Italian seasoning

6 garlic cloves, cut into thick chunks, divided

1 cup crushed tomatoes

8 oz ground pork

8 oz low-moisture mozzarella, shredded

Equipment

Bread machine · Pizza stone · Pizza peel or parchment · Skillet · Cutting board

Protect the garlic

Keep half the garlic raw for topping; the cheese shields it while the exposed edges roast sweet and golden.

Slice after a short rest

Two minutes gives the molten cheese enough time to settle without sacrificing the pizza's heat or crispness.

Heat and mix

01. Set the pizza stone on the middle rack and heat it at 500 F for at least 45 minutes. The long preheat gives the crust enough bottom heat to set before the toppings soften it.

02. Add the water, 1 tbsp oil, flour, yeast, and 1 tsp salt to the bread machine in the manufacturer’s recommended order, then run its dough cycle. The dough should finish smooth, elastic, and roughly doubled.

Cook the toppings

03. Brown the pork with Italian seasoning and 1/4 tsp salt over medium-high heat until it forms small crumbles with no pink remaining.

04. Lower the heat, then cook half the garlic gently in the remaining oil until fragrant but pale. Add tomatoes and the remaining 1/4 tsp salt; simmer until the sauce lightly mounds on a spoon.

Shape and top

05. Press the dough from the center into a 12-inch round on a peel or parchment, leaving the outer 1/2 inch slightly thicker. The middle should be even and thin while the rim stays visibly fuller.

06. Spread a moderate layer of sauce, leaving the rim bare, then scatter pork, the remaining garlic chunks, and mozzarella evenly so the pizza bakes without a heavy center.

Bake and serve

07. Slide the pizza onto the hot stone and bake at 500 F for about 10 minutes. It is ready when the rim is deeply browned, the cheese bubbles in browned spots, and the underside is crisp.

08. Rest the pizza on a rack or cutting board for 2 minutes before slicing. That brief pause lets the cheese settle while the crust remains crisp and hot.