Meat Lover’s Pizza

Ingredients

• 2 (454–567 g each; 16–20 oz)ready-made pizza doughs
• 45 ml (3 tablespoons), dividedextra-virgin olive oil
• 1 large onion, diced into 1 cm pieces (about 300 ml / 1¼ cups)onion
• 30 ml (2 tablespoons)fresh garlic, minced
• 5 ml (1 teaspoon)dried basil
• 5 ml (1 teaspoon)dried oregano
• 227 g (½ lb)ground beef
• 340 g (12 oz)sweet Italian sausage, removed from its casing
• 227 g (½ lb)bacon
• 57 g (2 oz)pepperoni slices
• 113 g (4 oz), cut into 2.5 cm (1-inch) stripsham
• 240 ml (1 cup)pizza sauce
• about 250 g (2½ cups), shreddedmozzarella cheese
• about 50 g (½ cup), gratedParmesan cheese
• For the work surfaceflour
• For dusting the pizza peelcoarse cornmeal

Instructions

1. 1

   Warm the stone

   Place a pizza stone on the oven’s bottom rack and heat the oven to 175°C (350°F). The oven will be turned up later; this first stage warms the stone.

2. 2

   Rest the dough

   Take the dough out of the refrigerator and leave it covered on the work surface.

3. 3

   Cook the onion

   Heat a medium or large frying pan over medium heat. Add 15 ml (1 tablespoon) of the oil; once hot, add the onion and cook for 3 minutes.

4. 4

   Add the herbs

   Stir in the garlic, basil and oregano and cook for 1 minute more. Transfer the mixture to a bowl.

5. 5

   Brown the beef

   Heat the pan again and add another 15 ml (1 tablespoon) of oil and the ground beef. Cook until browned, breaking it into small pieces as it cooks. Drain and discard the fat, then set the beef aside in a small bowl.

6. 6

   Cook the sausage

   Keep the pan hot, add the remaining oil and the sausage, and cook, breaking it into pieces as it browns. Drain and discard the fat, then set the sausage aside in a small bowl.

7. 7

   Fry the bacon

   In the same pan, cook the bacon until nearly crisp but still a little chewy. Discard the fat, drain the bacon on paper towels, then cut it into 2.5 cm (1-inch) pieces and set aside.

8. 8

   Prepare pepperoni

   This step is optional: briefly cook the pepperoni in the hot pan for 30 seconds to release some of its fat. Pat the slices dry between paper towels; this can make the finished pizza less greasy but may dry the pepperoni slightly.

9. 9

   Heat the oven

   Turn the oven up to its highest temperature. The recipe uses 290°C (550°F) while the remaining pizza preparation is completed.

10. 10

    Shape the dough

    Prepare one pizza at a time. Flour the work surface and stretch and roll the dough into a 36 cm (14-inch) round. Dough balls weighing 454 g (16 oz) may only stretch to about 30 cm (12 inches), which is fine.

11. 11

    Transfer the base

    Dust the pizza peel with coarse cornmeal and move the dough round onto it. The cornmeal helps the baked pizza slide onto the stone. Before adding toppings, practise sliding the plain dough on the dusted peel.

12. 12

    Spread the sauce

    Spoon half of the sauce over the dough, leaving a 1 cm (½-inch) border uncovered.

13. 13

    Add mozzarella

    Scatter half of the mozzarella over the sauce.

14. 14

    Add onion mixture

    Distribute half of the onion and garlic mixture over the cheese.

15. 15

    Add cooked meats

    Scatter half of the cooked beef, sausage and bacon over the pizza.

16. 16

    Finish the toppings

    Add half of the pepperoni and ham, then finish with half of the grated Parmesan.

17. 17

    Slide onto stone

    Once the oven has reached temperature, use a few quick movements to slide the pizza from the peel onto the stone.

18. 18

    Bake until browned

    Bake for 7–10 minutes, depending on your oven. Lift an edge with tongs to check the base; the top should be browned and the cheese melted.

19. 19

    Cut and serve

    When cooked, grip an edge with tongs and slide the pizza onto a pizza pan. Transfer it from the pan to a chopping board, cut and serve.

20. 20

    Bake the second

    While the first pizza bakes, prepare the second one. Bake it after removing the first pizza from the oven.

What is meat lover’s pizza?

Meat lover’s pizza is a hearty, topping-heavy take on pizza, built around several kinds of meat rather than a single featured topping. This version brings together beef, Italian sausage, bacon, pepperoni and ham with tomato sauce and cheese.

Its roots are in the broader Italian-American tradition of adapting pizza with abundant toppings. A very hot oven and preheated stone help give the dough a crisp base beneath the rich, generous topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 728 calories, 46g protein, 68g carbs, 31g fat.

The dough and sauce provide most of the carbohydrates, while olive oil, cheese and the meats contribute much of the fat. Beef, sausage, ham and cheese supply protein. Pair a slice or portion with salad or vegetables for a more balanced plate.

Build flavour before baking

Onion and garlic: cooking them with basil and oregano softens the onion and lets the aromatics season the toppings. Keep the heat moderate enough to avoid browning the garlic too quickly.

Meats: browning the beef and sausage separately gives each a chance to cook, while draining their rendered fat keeps excess grease off the pizza. The bacon is cooked until nearly crisp so it can finish in the oven without becoming too hard.

Get the dough ready

Room-temperature dough: leave it covered on the counter while you prepare the toppings. This gives it time out of the refrigerator before shaping.

Peel and cornmeal: dust the peel before transferring the dough, then check that the base moves freely before topping it. If it sticks, it will be harder to slide onto the stone.

Balance the toppings

Layering: sauce goes first, followed by mozzarella, the onion mixture, cooked meats, pepperoni, ham and Parmesan. Keeping the uncovered border clear makes it easier to handle the pizza.

Portioning: divide each topping between the two bases rather than loading one pizza more heavily. A crowded centre can make it harder for the dough beneath to bake through.

Watch the bake

Hot stone: the initial 175°C (350°F) heating stage warms the stone before the oven is raised to its highest setting. Allow the oven to reach temperature before baking the pizza.

Doneness: check after 7 minutes and use tongs to lift an edge. The base should be cooked and the top browned with melted cheese; bake for up to 10 minutes as needed.

Serve it while hot

Let the pizza slide onto a pan, then move it to a chopping board for cutting. A wide spatula or pizza cutter makes it easier to portion without shifting the toppings.

Serve with a crisp green salad or lightly dressed vegetables to balance the rich, savoury toppings. Keep additional sides simple so the pizza remains the main event.

Recipe notes & tips

• Keep the dough covered while it rests so the surface does not dry out.
• Drain the cooked beef and sausage well to limit excess grease on the pizza.
• If you prefer less oily pepperoni, use the optional 30-second pan step and blot it dry.
• Check that the shaped dough slides on the cornmeal-dusted peel before adding toppings.
• Have the toppings ready before raising the oven to its highest temperature.
• Check the underside after 7 minutes, then continue baking if it needs more colour.

Variations

• Add vegetables: scatter sliced peppers or mushrooms over the cheese for extra topping variety.
• Skip the ham: increase the other cooked meats to suit your preference.
• Use a milder sausage: choose plain pork sausage if you do not have sweet Italian sausage.
• Adjust the pepperoni: leave it uncooked in the pan for a softer, oilier topping.
• Change the cheese: use more mozzarella and omit the Parmesan for a milder finish.

Common mistakes to avoid

• Overloading the centre: too many toppings can hinder baking; divide them evenly between the two pizzas.
• Skipping the peel test: dough that sticks may tear during transfer; check that it slides before topping.
• Using a cold stone: the base may not crisp as intended; heat the stone with the oven as directed.
• Leaving meat fat in the pan: extra grease can make the pizza oily; drain the beef and sausage after browning.
• Baking by time alone: ovens vary; check the base and browned top between 7 and 10 minutes.

How to store

Refrigerate leftover pizza in a covered container for up to 3 days. Reheat in a hot oven or frying pan until warmed through and the base is crisp.

Frequently asked questions