Listen I have been in love with meat lovers pizza since the old school Pizza Hut days. I make a bomb one at home now. I add bacon, ham, pepperoni, and Italian sausage to the mix making sure there is meat in every single bite. From my homemade pizza crust to the melty cheese, its a straight up hit.
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How to Make Meat Lovers Pizza
Step 1: Set the oven rack to the lower position. Preheat the oven to 500 degrees. Allow the prepared pizza dough to sit out at room temperature for 30 minutes if the dough was refrigerated. Then fry the bacon, cook the sausage, shred the cheese, and measure everything.
On a lightly floured surface, stretch and shape the dough into a 10-inch circle—transfer to the baking sheet. Use fingers to press into a 12-inch circle. Leave the edges slightly thicker, about ½-inch tall and wide.
Step 2: Brush olive oil on the edges to make the crust crispier when baked. Spread the pizza sauce over the dough, followed by the mozzarella cheese.
Step 3: Then add parmesan cheese, pepperoni, bacon, Canadian bacon, and sausage. Sprinkle on Italian seasoning and red pepper flakes (if you want).
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Step 4: Cook until the crust is golden brown and the cheese is melted and bubbly, about 10 to 13 minutes. Immediately slice and serve while still hot.
Meat Lovers Pizza Recipe
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Ingredients
- 1 lb pizza dough homemade or store bought
- 1/2 cup pizza sauce
- 8 oz mozzarella cheese freshly shredded
- 4 oz parmesan freshly shredded
- 8 pepperoni slices
- 2 bacon slices cooked and crumbled
- 2 canadian bacon slices cut into smaller pieces
- 1/4 lb spicy or mild Italian sausage cooked and crumbled
- 2 tsp Italian seasoning
- 1 tsp red pepper chili flakes optional
Instructions
- Set the oven rack to the lower position. Preheat the oven to 500 degrees.
- Allow the prepared pizza dough to sit out at room temperature for 30 minutes. This step is only required if you’re working with a refrigerated dough.
- Prepare the toppings: fry the bacon, cook the sausage, shred the cheese using a GoodCook Grater, and measure out the rest.
- Shape the Dough – On a lightly floured surface, stretch and shape the dough into a 10-inch circle—transfer to the baking sheet. Use fingers to press into a 12-inch circle. Leave the edges slightly thicker, about ½-inch tall and wide.
- Brush olive oil on the edges to make the crust crispier when baked.
- Spread the pizza sauce over the dough, followed by the mozzarella cheese, parmesan cheese, pepperoni, bacon, Canadian bacon, and sausage. Sprinkle on italian seasoning and red pepper flakes (if desired).
- Cook until the crust is golden brown and the cheese is melted and bubbly, about 10 to 13 minutes.
- Immediately slice and serve while still hot.
Notes
How to Store
If you take a little extra time to properly store your pizza, you’ll end up with fresher tasting leftovers, and the texture will be more similar to when it was fresh. I like to line a airtight container with paper towels and stack each slice inside in between layers of more paper towels. If you need to separate the slices into more than one container. Place the container in the fridge for 3-5 days. Refrigerated pizza can be reheated on a pizza pan in a conventional oven set to 350 degrees or toaster oven set to 400 degrees. Watch the slices closely and heat until bubbly and heated through, about 5-10 minutes.Nutrition
Recipe Tips
- If you prefer a little more texture on the bottom of your pizza, sprinkle a couple tablespoons of cornmeal on the bottom of the pan.
- To save time, use a 12-inch sized pre-baked crust. Follow the manufacturer’s directions for temperature and bake time.
- You can use any kind of cheese you’d like! Provolone, gouda, or a mild cheddar would work. Mix up a couple different cheeses for a fermented, sharp taste.
- I recommend slightly under-cooking your protein since it will cook a little bit more once it’s on your pizza.
- Start checking the pizza for doneness at about 10 minutes. It’ll be up to you to decide how crispy you’d like the crust to be. I find that 13 minutes in my oven makes for a crisp, yet fluffy crust.
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This is so delicious! Since my pizza pan is smaller than the one Jocelyn uses, I ended up having enough left over of everything to make another pizza. I also skipped the Canadian bacon (we’re not big fans) and used a half pound of Italian sausage. I might add mushrooms next time. It was to die for, especially that sauce!!!
So glad you liked it, Laurie!
Making this weekend.
You’ll have to let me know what you think of it after you make it!
Wonderful post
I love that is full of meat goodness….and a home made pizza is always the best..looks delicious
what a wonderful change of pace for me, heavy in a good way and nice for a weekend, fun pizza to make too, thank you!
OMG! This is one of the best pizzas I have seen for a long time now. Looks fantastic and I am making this for my family tonight. Thansk for sharing.
Oh my friends love a lot of meat on their pizza! I am going to try this one for them.
It looks so good. I’m sure my hubby will love this version since he’s not a fan of pizza with lots of vegetables. 😀
You had me at “meat lovers”! Love this pizza recipe and it was a hit with the family.