MVP Meat Lover Pizza (Printable Version)

Hearty pizza with beef, sausage, pepperoni, bacon, and mozzarella on a crispy crust.

# What You'll Need:

→ Pizza Dough

01 - 1 pound fresh pizza dough, store-bought or homemade

→ Sauce & Cheese

02 - 1/2 cup pizza sauce
03 - 2 cups shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese

→ Meat Toppings

05 - 4 ounces cooked Italian sausage, crumbled
06 - 4 ounces cooked ground beef, seasoned with salt and pepper
07 - 3 ounces pepperoni slices
08 - 3 ounces cooked bacon, chopped
09 - 2 ounces Canadian bacon or ham, chopped

→ Vegetables & Garnish

10 - 1/4 cup sliced red onions
11 - 1/4 cup sliced green bell peppers
12 - 1 tablespoon fresh parsley or basil, chopped

→ Spices & Oil

13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon crushed red pepper flakes
15 - 1 tablespoon olive oil

# How to Make It:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - On a floured surface, roll out the pizza dough to a 12-inch round. Transfer to a parchment-lined baking sheet or pizza peel.
03 - Brush the dough lightly with olive oil. Spread pizza sauce evenly over the surface, leaving a 1-inch border.
04 - Sprinkle mozzarella and Parmesan cheeses evenly over the sauce.
05 - Evenly distribute crumbled sausage, ground beef, pepperoni, bacon, and Canadian bacon over the cheese.
06 - Add sliced red onions and bell peppers evenly across the pizza.
07 - Sprinkle with dried oregano and red pepper flakes.
08 - Transfer pizza to the oven. Bake for 15-18 minutes, or until the crust is golden and cheese is bubbling.
09 - Remove from oven and let rest for 2 minutes. Garnish with fresh parsley or basil. Slice and serve hot.

# Expert Insights:

01 -
  • The combination of seasoned ground beef with Italian sausage creates layers of flavor you just cant get with pepperoni alone
  • This recipe feeds a hungry crowd without anyone leaving the table wishing they'd eaten more
02 -
  • Pre-cooking the ground beef and sausage prevents them from releasing too much fat onto the pizza while baking
  • Letting the pizza rest for those two minutes makes a huge difference in clean slices
03 -
  • If using store-bought dough, let it come to room temperature for 30 minutes before stretching
  • Ingredients release different amounts of fat while baking, so blotting excess grease halfway through cooking keeps everything crisp

Go Back