MVP Meat Lover Pizza (Printable)

Savory pizza topped with seasoned beef, sausage, pepperoni, and cheese for a hearty meal.

# 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 (optional)

→ Vegetables & Garnish

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

→ Spices & Oil

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

# How-To Steps:

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 (if using) over the cheese.
06 - Add sliced red onions and bell peppers, if desired.
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 Tips:

01 -
  • The combination of five different meats creates layers of flavor that keep every bite interesting
  • This recipe transforms store bought dough into something that tastes like it came from a pizzeria
02 -
  • A pizza stone or steel will give you restaurant quality crust, but a preheated baking sheet works surprisingly well
  • Overloading toppings is tempting but will weigh down the crust and prevent it from cooking through
03 -
  • If the crust is browning too fast but toppings need more time, tent the pizza loosely with foil
  • Freezing extra dough portioned into personal sized balls means future pizza nights take minutes to prepare

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