Meat Lovers Savory Pizza (Printable Version)
Crispy crust layered with savory meats and melty cheese for a bold, satisfying meal.
# Components:
→ Dough
01 - 1 pound pizza dough, homemade or store-bought
→ Sauce
02 - 1/2 cup pizza sauce
→ Meats
03 - 3 ounces pepperoni slices
04 - 3 ounces cooked Italian sausage, crumbled
05 - 2 ounces cooked bacon, chopped
06 - 2 ounces cooked ham, diced
→ Cheese
07 - 2 cups shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
→ Vegetables & Seasonings
09 - 1/4 small red onion, thinly sliced (optional)
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon crushed red pepper flakes (optional)
# Preparation steps:
01 - Set oven to 475°F and heat a pizza stone or baking sheet, if available.
02 - Roll pizza dough into a 12-inch circle on a lightly floured surface.
03 - Transfer dough to parchment paper for easy handling.
04 - Spread pizza sauce evenly over the dough, leaving a 1/2-inch border.
05 - Scatter shredded mozzarella cheese evenly over the sauce.
06 - Distribute pepperoni, crumbled sausage, chopped bacon, and diced ham evenly across the cheese.
07 - Arrange sliced red onion over meats, if desired.
08 - Sprinkle grated Parmesan, dried oregano, and red pepper flakes over the top.
09 - Transfer pizza with parchment paper onto preheated stone or baking sheet and bake for 12–15 minutes until crust is golden and cheese is bubbling and browned.
10 - Remove pizza, let rest for 2–3 minutes, then slice and serve hot.
# Expert Advice:
01 -
- Uses a variety of pantry staples and easy-to-find meats
- Comes together in under an hour
- Customizable with extra vegetables or your favorite meats
- Homemade taste not overly complicated
02 -
- Protein packed and incredibly filling
- Great for serving groups or parties
- Pairs beautifully with salads or bold red wines
03 -
- Stretch the dough by hand instead of using a rolling pin for more air bubbles and a lighter texture
- Precook meats especially bacon and sausage to avoid excess grease on your pizza
- Let the pizza rest a few minutes before slicing so the cheese settles and you get clean perfect slices every time