Chef Monk did not grow up in a vegetarian household. Friday nights meant a table full of people, an enormous pie loaded with meat, and the kind of satisfied silence that only comes from a truly great pizza. Monk’s Meat Feast is her love letter to those Friday nights.

The Sausage

The star of the Meat Feast is Chef Monk’s house-made Italian sausage — a recipe she developed over years of tweaking. Made fresh every morning, it blends coarsely ground pork with fennel seed, red pepper flakes, a generous measure of garlic, and a handful of herbs she keeps stubbornly secret. The sausage is removed from its casing and crumbled directly onto the pizza, where it caramelizes and crisps at the edges in the oven’s heat.

The Full Lineup

The Meat Feast is a declaration, not a suggestion. Alongside the house sausage, each pie is loaded with:

• Pepperoni — classic, slightly cupped and crisped at the edges
• Smoked bacon lardons — thick-cut, house-smoked, and rendered until perfectly chewy
• Meatballs — sliced thin, made from Chef Monk’s blend of beef and pork with a touch of nutmeg
• San Marzano tomato sauce — a bright, simple sauce that cuts through the richness

The whole thing is blanketed under a generous layer of low-moisture mozzarella that browns and bubbles across the top.

The Philosophy

Chef Monk is not shy about the Meat Feast. “There is a place for restraint,” she says. “This is not that place.”

She believes that a great meat pizza should never feel heavy or greasy — it should feel satisfying and bold. The key, she will tell anyone who asks, is balance: the acidity of the tomato sauce, the salt of the cured meats, and the freshness of the herbs all working together so that the last bite tastes as good as the first.

Monk’s Meat Feast is available every day. It is the most popular pie on the menu, and has been since day one.