Meat Lover Pizza Beef Toppings (Printable Version)

A loaded pizza featuring beef, bacon, pepperoni, and a blend of melting cheeses on a golden crust.

# What You'll Need:

→ Dough

01 - 1 ball pizza dough (approximately 10.5 oz, store-bought or homemade)

→ Sauce

02 - ½ cup pizza sauce (tomato-based)

→ Meats

03 - 4 oz ground beef
04 - 4 slices bacon, chopped
05 - 1.75 oz pepperoni slices
06 - 2.8 oz cooked Italian sausage, sliced

→ Vegetables

07 - ½ small red onion, thinly sliced

→ Cheese

08 - 5.3 oz shredded mozzarella cheese
09 - 1.4 oz shredded cheddar cheese
10 - 0.7 oz grated Parmesan cheese

→ Seasonings

11 - 1 tbsp olive oil
12 - ½ tsp dried oregano
13 - ¼ tsp black pepper

# How to Make It:

01 - Preheat the oven to 465°F or as high as your oven allows. Place a pizza stone or baking sheet inside to heat.
02 - In a skillet over medium-high heat, cook the chopped bacon until crisp. Remove and drain on paper towels.
03 - In the same skillet, cook ground beef until browned. Season with black pepper. Drain excess fat.
04 - Lightly flour a work surface and stretch the pizza dough into a 12-inch round.
05 - Transfer the dough to a sheet of parchment paper. Brush with olive oil.
06 - Spread pizza sauce evenly over the dough, leaving a ¾-inch border.
07 - Sprinkle mozzarella and cheddar cheeses over the sauce.
08 - Evenly distribute ground beef, bacon, pepperoni, sausage, and red onion over the cheese.
09 - Sprinkle with Parmesan cheese and dried oregano.
10 - Carefully slide the pizza with parchment onto the preheated stone or baking sheet.
11 - Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
12 - Remove from the oven. Let rest for 2 minutes, then slice and serve hot.

# Expert Insights:

01 -
  • The combination of three cured meats plus ground beef creates layers of savory flavor that keep every bite interesting
  • Cooking the bacon and beef first means you get crispy edges instead of soggy toppings
  • The cheddar adds sharpness that cuts through all the richness while mozzarella provides the classic pizza pull
02 -
  • Precooking the bacon and beef prevents that raw meat texture and renders excess fat before baking
  • A hot pizza stone or preheated baking sheet makes the difference between soggy and crisp crust
  • Parchment paper makes transferring the pizza to the oven foolproof
03 -
  • Sprinkle a little cornmeal on the parchment before adding the dough for extra crunch
  • If your cheese starts browning too fast tent the pizza with foil for the last few minutes

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