I built a Meat Lovers Pizza piled with spicy pepperoni, smoky bacon and sausage pearls that melts into an impossibly juicy, cheese-stretched slice you will keep thinking about.

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I’m obsessed with a Meat Lovers pizza because it hits like a brass band of flavor. I love that greasy, crisp pepperoni curling at the edges and the way molten mozzarella strings out, tugging me in.

Cheese pulls that string of mozzarella straight into my face and I don’t care. But it’s not just fat and salt; those salty bites and charred edges snap against soft bites.

I eat it with reckless focus. No small talk.

Just pizza, loud and unapologetic. My eyes go wide, I plan a second slice before the first is finished.

I will order it again.

Ingredients

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Pizza dough, the chewy base that gets crispy and holds all the toppings, love that crust.
Pizza sauce, a bright, slightly chunky tomato hit that keeps every slice saucy and tangy.
Whole-milk mozzarella, melty, stretchy, and comforting — pure cheesy pull on every bite.
Provolone or fontina, extra creaminess and depth, adds a richer cheesy note.
Parmesan, salty, nutty sprinkle that adds sharpness and a little umami pop.
Pepperoni, salty, greasy cups that add spice and those irresistible crispy edges.
Italian sausage, crumbled, savory pockets of herb and spice, big on meaty flavor.
Bacon, crispy bits that bring crunch and smoky saltiness to each forkful.
Deli ham, tender, slightly sweet meat that stretches the carnivore vibe without overpowering.
Salami or soppressata, spicy cured punch if you want more complex meatiness.
Garlic, sharp and aromatic, wakes up the sauce and the whole pie.
Oregano, classic herbal note, kind of pizza must-have for that Italian vibe.
Basil, fresh or dried, gives a sweet, peppery lift that brightens things up.
Olive oil, brushed on the crust for a glossy, golden finish and subtle fruitiness.
Coarse salt, tiny flavor bursts that make everything taste purposefully seasoned and satisfying.
Black pepper, a little heat and aroma that ties the meaty flavors together nicely.

Ingredient Quantities

1 lb pizza dough (store bought or homemade, enough for one 12 to 14 inch pizza)

1 cup pizza sauce (jarred marinara or homemade, a little chunky is fine)

2 cups shredded whole-milk mozzarella cheese, loosely packed

1/2 cup shredded provolone or fontina (optional, for extra cheesy flavor)

1/4 cup grated Parmesan cheese, for sprinkling

6 oz sliced pepperoni (about 20 to 24 slices)

8 oz Italian sausage, cooked and crumbled (sweet or spicy, your choice)

4 slices bacon, cooked crisp and chopped

4 oz thinly sliced deli ham, torn into bite sized pieces

3 oz sliced salami or soppressata, optional but nice for more meat

1 small clove garlic, minced or 1/2 tsp garlic powder

1 tsp dried oregano (or 1 tbsp fresh chopped if you got it)

1/2 tsp dried basil or a few fresh leaves, torn

1 tsp olive oil, to brush the crust

Coarse salt and freshly ground black pepper, to taste

How to Make this

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1. Preheat oven to 500 F (or as hot as it goes) with a pizza stone or heavy baking sheet inside for at least 30 minutes so it gets super hot.

2. Cook the Italian sausage in a skillet over medium heat until no pink remains, break it into small crumbles; cook the bacon until very crisp, drain on paper towels and chop. If using salami or soppressata you can use it straight from the package.

3. On a lightly floured surface, stretch or roll the 1 lb pizza dough to a 12 to 14 inch round, thin in the middle and slightly thicker at the edges for a nice crust. Transfer to a piece of parchment for easier handling if you like.

4. Brush the outer edge of the dough with 1 tsp olive oil and sprinkle lightly with coarse salt to help it brown and taste great.

5. Spread 1 cup pizza sauce over the dough leaving about a 1/2 inch rim. Sprinkle the minced garlic (or garlic powder) evenly over the sauce and then scatter 1 tsp dried oregano and 1/2 tsp dried basil or torn fresh leaves on top.

6. Add the cheeses: start with 2 cups shredded whole milk mozzarella, then sprinkle 1/2 cup shredded provolone or fontina if using, and dot with 1/4 cup grated Parmesan a little goes a long way.

7. Pile on the meats: arrange the pepperoni slices evenly, sprinkle the cooked crumbled sausage, chopped bacon, torn ham pieces and salami slices so every bite has meat. Season with a little black pepper.

8. Slide the pizza (on the parchment) onto the preheated stone or baking sheet and bake 8 to 12 minutes, until the crust is blistered and golden and the cheese is bubbly. Keep an eye because high heat varies.

9. Remove pizza, let it rest 2 to 3 minutes so the cheese settles, then sprinkle a touch more Parmesan and a few torn fresh basil leaves if you have them.

10. Slice and serve hot. Pro tip: for extra crispness, finish for 30 seconds under the broiler if needed, but watch it closely so it does not burn.

Equipment Needed

1. Oven (set to 500 F or as hot as it goes) with a pizza stone or heavy baking sheet preheating inside
2. Large skillet for cooking sausage and bacon
3. Rolling pin or your hands and a lightly floured surface to stretch the dough
4. Parchment paper (for easier transfer) and a pizza peel or large flat spatula to slide the pie onto the hot stone
5. Tongs or a slotted spoon to break up and remove cooked sausage, and a spatula for bacon
6. Cheese grater (if you need to grate Parmesan) and measuring cups/spoons for sauce, oil, and seasonings
7. Cutting board and a sharp knife for chopping bacon, ham and slicing the finished pizza
8. Oven mitts and a heatproof surface or cooling rack to rest the pizza after baking

FAQ

Q: Can I use pre-baked or frozen pizza crust instead of fresh dough? A: Yes. Just follow package instructions for pre-baking if it says to, then add sauce, cheese and toppings. If it’s frozen, thaw it first so it stretches easy. Cooking time might be a little shorter so watch it closely.

Q: My sausage is raw, how should I cook it before adding? A: Brown it in a skillet over medium heat until no pink remains, break it into small crumbles, drain excess fat on paper towels and pat slightly before adding. That prevents a greasy pizza and keeps the crust from getting soggy.

Q: What oven temp and cooking time works best? A: Preheat your oven to 475 to 500°F. If you have a pizza stone, heat the stone too. Bake 10 to 14 minutes until the crust is golden and cheese is bubbly. Lower temps need longer time, higher temps cook faster, so check often.

Q: How do I stop the crust from getting soggy under all that meat? A: Don’t overload sauce, use a light even layer, and pre-bake the dough for 3 to 5 minutes if you want extra insurance. Drain very wet toppings and pat them dry. Brushing the edge with a little olive oil helps seal the rim.

Q: Can I make this ahead or freeze it? A: Yes. Assemble on a parbaked crust and freeze uncovered until solid, then wrap. Bake from frozen adding a few extra minutes to the time. Or fully bake, cool, and refrigerate up to 3 days or freeze up to 2 months.

Q: Any good substitutions if I dont have all the meats? A: Use what you got. Extra pepperoni or a mix of leftover cooked chicken, ham or ground beef works fine. If you skip a salty meat, add a pinch more salt or a little more Parmesan to keep the flavor balanced.

Meat Lovers Pizza Recipe Substitutions and Variations

Pizza dough: use store bought flatbread, naan or pita for a quick crust (thin and crisp, bake a few minutes less) or a cauliflower crust if you want low carb, it wont be as chewy but still tasty.
Mozzarella: swap with provolone, fontina or a mild cheddar for a different melt and flavor; low moisture part-skim mozzarella works too if you want less oil, but it melts a bit firmer.
Italian sausage: use ground beef, ground turkey seasoned with fennel and paprika, or a plant based crumbled sausage for vegetarian eaters; cook and drain before topping so the pizza doesn’t get soggy.
Bacon: substitute pancetta or prosciutto for a saltier, more refined bite, or smoked turkey bacon if you want less fat; if using prosciutto add it after baking so it doesn’t overcook.

Pro Tips

1. Let the stone or sheet get screaming hot for at least 30 minutes, no shortcuts. If you slide a cool pizza on a cold surface it will go soggy, so preheat and then work fast when you transfer it.

2. Don’t overload the center with sauce or cheese. A little less sauce and a light hand with the cheese helps the crust crisp and prevents a floppy middle. If it looks too wet, blot excess sauce with a paper towel before baking.

3. Precook wet meats well and drain them good. Sausage and bacon should be browned and mostly dry so they don’t release grease while baking. For extra flavor crisp the bacon extra and crumble it on top near the end so it stays crunchy.

4. Finish smart: let the pizza rest 2 to 3 minutes after it comes out so the cheese stops sliding. If you want extra char, give it 20 to 30 seconds under the broiler but watch it the whole time or it’ll burn fast.

Meat Lovers Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I built a Meat Lovers Pizza piled with spicy pepperoni, smoky bacon and sausage pearls that melts into an impossibly juicy, cheese-stretched slice you will keep thinking about.

Servings

servings

Calories

564

kcal

Equipment: 1. Oven (set to 500 F or as hot as it goes) with a pizza stone or heavy baking sheet preheating inside
2. Large skillet for cooking sausage and bacon
3. Rolling pin or your hands and a lightly floured surface to stretch the dough
4. Parchment paper (for easier transfer) and a pizza peel or large flat spatula to slide the pie onto the hot stone
5. Tongs or a slotted spoon to break up and remove cooked sausage, and a spatula for bacon
6. Cheese grater (if you need to grate Parmesan) and measuring cups/spoons for sauce, oil, and seasonings
7. Cutting board and a sharp knife for chopping bacon, ham and slicing the finished pizza
8. Oven mitts and a heatproof surface or cooling rack to rest the pizza after baking

Ingredients

1 lb pizza dough (store bought or homemade, enough for one 12 to 14 inch pizza)
1 cup pizza sauce (jarred marinara or homemade, a little chunky is fine)
2 cups shredded whole-milk mozzarella cheese, loosely packed
1/2 cup shredded provolone or fontina (optional, for extra cheesy flavor)
1/4 cup grated Parmesan cheese, for sprinkling
6 oz sliced pepperoni (about 20 to 24 slices)
8 oz Italian sausage, cooked and crumbled (sweet or spicy, your choice)
4 slices bacon, cooked crisp and chopped
4 oz thinly sliced deli ham, torn into bite sized pieces
3 oz sliced salami or soppressata, optional but nice for more meat
1 small clove garlic, minced or 1/2 tsp garlic powder
1 tsp dried oregano (or 1 tbsp fresh chopped if you got it)
1/2 tsp dried basil or a few fresh leaves, torn
1 tsp olive oil, to brush the crust
Coarse salt and freshly ground black pepper, to taste

Directions

Preheat oven to 500 F (or as hot as it goes) with a pizza stone or heavy baking sheet inside for at least 30 minutes so it gets super hot.
Cook the Italian sausage in a skillet over medium heat until no pink remains, break it into small crumbles; cook the bacon until very crisp, drain on paper towels and chop. If using salami or soppressata you can use it straight from the package.
On a lightly floured surface, stretch or roll the 1 lb pizza dough to a 12 to 14 inch round, thin in the middle and slightly thicker at the edges for a nice crust. Transfer to a piece of parchment for easier handling if you like.
Brush the outer edge of the dough with 1 tsp olive oil and sprinkle lightly with coarse salt to help it brown and taste great.
Spread 1 cup pizza sauce over the dough leaving about a 1/2 inch rim. Sprinkle the minced garlic (or garlic powder) evenly over the sauce and then scatter 1 tsp dried oregano and 1/2 tsp dried basil or torn fresh leaves on top.
Add the cheeses: start with 2 cups shredded whole milk mozzarella, then sprinkle 1/2 cup shredded provolone or fontina if using, and dot with 1/4 cup grated Parmesan a little goes a long way.
Pile on the meats: arrange the pepperoni slices evenly, sprinkle the cooked crumbled sausage, chopped bacon, torn ham pieces and salami slices so every bite has meat. Season with a little black pepper.
Slide the pizza (on the parchment) onto the preheated stone or baking sheet and bake 8 to 12 minutes, until the crust is blistered and golden and the cheese is bubbly. Keep an eye because high heat varies.
Remove pizza, let it rest 2 to 3 minutes so the cheese settles, then sprinkle a touch more Parmesan and a few torn fresh basil leaves if you have them.
Slice and serve hot. Pro tip: for extra crispness, finish for 30 seconds under the broiler if needed, but watch it closely so it does not burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.