MVP Meat Lover Pizza

The kitchen was chaos that Friday night, with three friends showing up hungry after a failed hiking trip. I threw this meat lover pizza together using whatever was in the fridge, mostly leftover cooked meats from the week. The smell that filled the apartment made everyone forget their tired muscles almost instantly. That night became a monthly tradition, though now I actually plan the toppings instead of raiding leftovers.

My brother in law took one bite during a Super Bowl party and declared it better than our local pizzeria. He's been requesting it for every family gathering since. Something about that crispy crust and all those meat toppings just makes people gather around the counter.

Ingredients

• 1 pound fresh pizza dough: Let it come to room temperature for 30 minutes before rolling, this prevents it from springing back and fighting you.
• 1/2 cup pizza sauce: Do not go overboard here, too much sauce makes the crust soggy and we want that bottom perfectly crisp.
• 2 cups shredded mozzarella cheese: Freshly shredded melts better than pre shredded bags, which contain anti caking agents that can affect the texture.
• 1/4 cup grated Parmesan cheese: This adds that salty umami punch that cuts through all the rich meats.
• 4 ounces cooked Italian sausage: Season it heavily when cooking, it needs to stand up to all the other bold flavors.
• 4 ounces cooked ground beef: Season well with salt and pepper while browning, this creates the beefy foundation for the whole pizza.
• 3 ounces pepperoni slices: Arrange them with gaps between each slice so the cheese can bubble through and get those crispy edges.
• 3 ounces cooked bacon: Cook it until extra crispy since it will soften slightly in the oven.
• 2 ounces Canadian bacon or ham: This is optional but adds a nice salty, smoky note that rounds out the beef and pork flavors.
• 1/4 cup sliced red onions: They add a sharp bite that cuts through all the richness.
• 1 teaspoon dried oregano: Sprinkle this over everything for that classic pizza aroma.
• 1 tablespoon olive oil: Brushing the dough with oil creates a barrier that keeps the sauce from making it soggy.

Instructions

Preheat your oven:

Get it to 475°F and if you have a pizza stone, put it in now to heat thoroughly.

Roll out the dough:

On a floured surface, stretch and roll the dough into a 12 inch circle, then transfer to a parchment lined baking sheet.

Add the foundation:

Brush the dough lightly with olive oil, then spread the sauce evenly while leaving a 1 inch border for the crust.

Layer the cheeses:

Sprinkle the mozzarella and Parmesan over the sauce, creating an even layer that will bind all the toppings together.

Pile on the meats:

Distribute the crumbled sausage, ground beef, pepperoni, bacon and Canadian bacon evenly across the pizza.

Add vegetables and season:

Scatter the red onions on top, then finish with oregano and red pepper flakes if you like some heat.

Bake until golden:

Slide the pizza into the hot oven and bake for 15 to 18 minutes until the crust is golden brown and the cheese is bubbling.

Rest and serve:

Let the pizza rest for 2 minutes so the cheese sets slightly, then garnish with fresh herbs before slicing.

Save

Last winter my neighbor smelled this baking and knocked on the door with a six pack, offering to trade a drink for a slice. We ended up eating on the kitchen floor while talking about everything and nothing until midnight. Food has a way of bringing people together like that.

Getting the Crispiest Crust

A pizza stone makes all the difference, creating that professional crunch and char. If you do not have one, preheat a baking sheet while the oven warms up. The key is getting the surface extremely hot before the dough touches it.

Balancing All Those Meats

With so many strong flavors competing for attention, keep each meat simple and well seasoned. The ground beef needs salt, the sausage needs fennel notes, the bacon brings smoke, and the pepperoni adds its signature punch. They all work together without overwhelming each other.

Make It Your Own

This base recipe is incredibly forgiving, so do not be afraid to experiment with what you love or have on hand. The combination of beef and pork meats is classic, but the supporting cast can change entirely based on your mood.

• Try swapping in crumbled turkey sausage or chicken sausage for a lighter version.
• Jalapeños add a fantastic heat that cuts through all the rich cheese and meat.
• Smoked gouda instead of mozzarella brings a whole new depth of flavor.

Save

There is something deeply satisfying about pulling a bubbling meat covered pizza out of the oven and watching everyone instantly gravitate toward the kitchen. Hope this becomes a go to for your hungry nights too.

Recipe FAQs

→ What type of dough works best for this pizza?

Fresh or store-bought pizza dough both work well, rolled to about 12 inches for an ideal crust thickness.

→ Can I customize the meat toppings?

Yes, turkey sausage or chicken can replace pork options for a lighter alternative without sacrificing flavor.

→ How do I achieve a crispy crust?

Baking directly on a preheated pizza stone or steel ensures a crisp, golden crust with even heat distribution.

→ Are there recommended spices for this pizza?

Dried oregano and optional crushed red pepper flakes bring out warm, savory notes and a hint of heat.

→ What garnishes enhance flavor and presentation?

Fresh parsley or basil chopped and sprinkled on top adds brightness and a fresh aroma.