Meat Lovers Pizza
A hearty, loaded pizza packed with four savory meats: pepperoni, Italian sausage, crispy bacon, and ham, all layered on a golden homemade crust with melty mozzarella and tangy tomato sauce. This is the ultimate meat feast that satisfies every meat craving.
For 8 servings
- prep · ~130 min
Prepare the pizza dough.
1.In a mixing bowl, combine 1 tsp active dry yeast, 1 tsp sugar, and 0.75 cup warm water (110°F). Let sit until foamy, about 5 minutes.2.Add 2.5 cups all-purpose flour, 1 tbsp olive oil, and 1 pinch salt. Mix until a shaggy dough forms.3.Turn onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.4.Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled, about 1.5 to 2 hours.TIPThe water must be just warm (110°F to 115°F) — too hot kills the yeast, too cold won't activate it. - fry · ~15 min
Cook the bacon and sausage.
1.In a skillet over medium heat, cook 3 slices bacon until crispy, about 5 minutes per side. Transfer to a paper towel.2.Drain most of the fat, then crumble 120 g Italian sausage into the same skillet.3.Cook, breaking into small pieces, until browned and cooked through, about 6 to 8 minutes. Drain on paper towels.TIPSave a teaspoon of bacon drippings to add to the sauce for extra smoky depth. - saute · ~20 min
Make the quick tomato sauce.
1.Heat 1 tbsp olive oil in a saucepan over medium heat.2.Add 3 minced garlic cloves and cook until fragrant, about 1 minute.3.Add 4 chopped medium tomatoes, 1 tsp dried oregano, 1 pinch red chili powder, and 1 pinch salt.4.Simmer, stirring often, until thickened and reduced, about 15 to 20 minutes. Blend lightly for a slightly chunky texture, or keep rustic.TIPCook the tomatoes down until the sauce is quite thick — watery sauce makes a soggy crust. - prep · ~10 min
Shape the pizza crust.
1.Preheat the oven to 500°F (260°C) and place a pizza stone or baking sheet inside.2.Punch down the risen dough and turn it onto a floured surface.3.Shape and stretch it into a 14-inch round, pinching the edges to form a slightly thicker rim.4.Transfer the dough onto a piece of parchment paper for easy handling.TIPStretch the dough by hand rather than using a rolling pin to keep more air bubbles for a lighter, crispier crust. - assemble · ~2 min
Assemble the meat lovers pizza.
1.Spread the tomato sauce evenly over the dough, leaving a 1-inch border.2.Sprinkle 1.5 cups mozzarella over the sauce.3.Distribute the cooked Italian sausage, crumbled bacon, 60 g sliced pepperoni, and 60 g diced ham evenly.4.Top with the remaining 0.5 cup mozzarella cheese. - bake · ~12 min
Bake until golden and bubbly.
1.Slide the pizza (on parchment) onto the preheated stone or baking sheet.2.Bake until the crust is golden brown and the cheese is bubbling with dark spots, about 10 to 12 minutes.3.Remove from the oven and let rest for 2 minutes before slicing.TIPRotate the pizza halfway through baking for even browning. Look for a deeply golden underside. - serve
Slice and serve immediately.
Cut into 8 generous slices using a pizza wheel. Serve piping hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier crust, preheat your pizza stone or baking sheet for at least 30 minutes at 500°F before sliding the pizza on.
- 2Crumble the Italian sausage into small pea-sized pieces so it cooks evenly and distributes well across the pizza.
- 3Pat the cooked bacon and sausage dry with paper towels after frying to remove excess grease and prevent a soggy pizza.
- 4Let the dough rise in a warm, draft-free spot (like an oven with the light on) for a consistent, airy crust.
- 5Use a pizza wheel or sharp chef's knife to slice; a dull blade will drag the toppings off.
- 6For extra flavor, brush the outer crust edge with garlic-infused olive oil before baking.
Adapt it for your goals.
Spicy meat lovers
Add 1/2 teaspoon red pepper flakes to the sauce and use hot Italian sausage instead of mild for an extra kick of heat.
lower fatLower-fat
Use turkey pepperoni, turkey sausage, and reduced-fat mozzarella; still bold in flavor but lower in saturated fat.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum to the dough for structure.
Why this is on our healthy list.
High-Quality Protein
Each serving provides ample protein from the four meats and mozzarella, supporting muscle maintenance and satiety.
Calcium from Mozzarella
Two cups of shredded mozzarella deliver a significant amount of calcium, essential for strong bones and teeth.
Lycopene-Rich Tomatoes
The homemade tomato sauce offers lycopene, a powerful antioxidant linked to heart health, especially when cooked with olive oil.
Frequently asked questions
Tough dough usually means it was over-kneaded or the water was too cold. Knead only until smooth and elastic (8-10 minutes), and ensure the water is between 110°F and 115°F.
