Oh hey there, carnivores! This meat lover's pizza combines five different proteins in the perfect balance, so one doesn't overpower the others. Plus, it's easy to customize. Learn how to make it yourself, and you might never order the takeout version again.
The steps are simple. Make or buy the dough and sauce, cook some ground beef and Italian sausage just until browned, then toss a couple of chopped bacon slices in the same pan and cook until they're starting to crisp at the edges. Next, grate your cheeses, chop the ham and parsley, and thinly slice a shallot and a 2-inch piece of pepperoni. Assemble and bake according to the recipe below, and dinner's on the table in 30 minutes or less.
Meat Lover's Pizza FAQs
Moisture and grease are released when the meats cook on the pizza, so it's best to avoid any other ingredients that also release moisture—like fresh mozzarella—so your pizza doesn't get soggy.
Weeknight (a.k.a. 1-hour), Overnight, and New York Style are all great options for this one, since they are sturdy enough to hold all the heavy toppings. However, any regular dough will be fine. You just might want to bake it on a pizza pan or baking sheet if you're using a more delicate option like Neapolitan . . . unless you're already a pro at transferring topped dough from the pizza peel to the baking stone/steel/pizza oven.
If you don't like shallots, try using thinly sliced scallions or cipollini onion instead. I do think it is needed in this recipe to balance the richness of the various meats.
Mix up a salad or steam some broccoli or other green vegetable while the pizza bakes, and you've got a delicious, satisfying meal. Oh, and don't forget hot honey for drizzling and ranch dressing for dunking the crust.
Yep! Make a batch of Sheet Pan Pizza Dough, double the toppings, and follow my Grandma Style Pizza recipe for baking instructions.
Make it Your Own
As written, this recipe is everything you want a meat lover's pizza to be. That being said, there are lots of ways to customize it to your tastes:
- Use three meats instead of five. Use 2 links of Italian sausage, 4 bacon slices or double the amount of ham, and ½ cup sliced pepperoni.
- Sweeten it up with simmered pizza sauce. I like the marinara because it adds a zing of acidity that lightens up the greasiness of the meat. However, the sweetness of my New York Style Pizza Sauce will serve a similar purpose, and the thicker texture will make your pizza feel more luxurious, too.
- Experiment with a different cheese (or a blend of multiple cheeses). Instead of the low-moisture mozzarella, try provolone, mild white cheddar, or any other semi-hard cheese that melts well. If you have a few different options already in your fridge, why not just mix them all together? You'll need 1 to 1½ cups shredded cheese.
- Play with heat. Meat goes well with spicy flavors. So, if you're so inclined, sprinkle the pizza with a couple hefty pinches of red pepper flakes before baking, then finish with a drizzle of hot honey or chile-infused olive oil when it comes out of the oven.
Looking for more meat pizza ideas? Try Italian Sausage with Pesto and Red Sauce, Prosciutto, Roasted Pepper, and Balsamic, Sloppy Joe, Bacon, Leek, and Cream, Roast Beef with Horseradish, or classic Hawaiian.
Meat Lover's Pizza
Equipment
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- Rolling pin (optional)
- Cutting board and knife
- Skillet
- pastry brush
- Pizza Cutter
Ingredients
- ¼ pound 90% lean ground beef
- 1 link mild or hot Italian sausage, casing removed
- 2 slices bacon, chopped
- 1 (14- to 16-ounce) ball pizza dough (I suggest using Weeknight Dough, Overnight Dough, or New York Style Dough if you're making your own)
- ½ cup Super-Easy Marinara Sauce (or store-bought pizza sauce)
- 1 shallot, very thinly sliced
- 4 to 6 ounces low-moisture mozzarella, shredded (do not use pre-shredded cheese)
- ¼ cup diced deli ham or ham steak
- 1 (2-inch) piece pepperoni, thinly sliced (⅓ cup)
- Red pepper flakes (optional)
- ¼ cup finely shredded parmesan or pecorino cheese
- 1 to 2 tablespoons chopped fresh parsley and/or chives
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Place a skillet over medium-high heat and add the ground beef and sausage. Cook, breaking up the meat with a wooden spatula, just until it’s no longer pink, about 5 minutes. Scrape the cooked meat onto a plate, leaving the grease in the skillet. Return the pan to medium-high heat and add the chopped bacon. Cook, stirring, just until the pieces begin to brown around the edges, 3 to 5 minutes. Turn off the heat, transfer the bacon to the plate with the ground meat, and pour the grease from the skillet into a small heatproof ramekin. Blot the meat with a paper towel if it looks too greasy for your taste.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- Prick the dough all over with a fork and brush the edges with some of the grease from cooking the meat. Add the sauce and spread it evenly, leaving a ½-inch border all around, then arrange the thinly sliced shallot or onion on top of the sauce, followed by half of the mozzarella cheese. Add the cooked meats, bacon, ham, and pepperoni, a pinch or two of pepper flakes (if desired), the remaining mozzarella, and the parmesan.
- Transfer the pizza to the oven and bake until the crust is evenly browned on the bottom and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
- Take the pizza out of the oven and let it sit for a minute or two, then top with the chopped parsley and/or chives; slice and serve.
Notes
- Make it a three-meat pizza. Use 2 links of Italian sausage, 4 bacon slices or double the amount of ham, and ½ cup sliced pepperoni.
- Use simmered pizza sauce instead of no-cook marinara. I like the marinara because it adds a zing of acidity that lightens up the greasiness of the meat. However, the sweetness of my New York Style Pizza Sauce will serve a similar purpose, and the texture will make your pizza feel more luxurious, too.
- Experiment with a different cheese (or a blend of multiple cheeses). Instead of the low-moisture mozzarella, try provolone, mild white cheddar, or any other semi-hard cheese that melts well. If you have a few different options already in your fridge, why not just mix them all together? You'll need 1 to 1½ cups shredded cheese.
- Dial up the heat. Meat goes well with spicy flavors. So, if you're so inclined, sprinkle the pizza with a couple hefty pinches of red pepper flakes before baking, then finish with a drizzle of hot honey or chile-infused olive oil when it comes out of the oven.
Chris C says
As a self-proclaimed pizza aficionado, I can confidently say that the Meat Lover’s Pizza is nothing short of a carnivore’s dream. 🍕🔥 From the zesty pepperoni to the smoky sausage, this pizza packs a flavor punch. And let’s not forget the gooey mozzarella—it’s like a cheesy handshake between slices. The crust? Golden, slightly chewy, and with just the right amount of char. Prepare for a carnivorous symphony in your mouth. Bon appétit!
Peggy Paul Casella says
Glad you liked the recipe, Chris!
Betsy says
DANG with the savory balance of this delicious pizza! Shallots are a must and painting the dough with bacon grease is sheer genius. I grill my pizza this time of year (keep the heat outside!) and this somehow made the meat more meaty. Thanks for another great recipe!
Peggy Paul Casella says
Ooooh yes, grilled pizza is perfect in the summer. Thanks for the comment, Betsy!
Jen says
Peggy wins the day again!
Peggy Paul Casella says
🙂
Jess says
Your recipes always work gorgeously and this is another hit! The bacon grease and hot honey suggestions were👌. SO DELISH!
Peggy Paul Casella says
Thanks, Jess! So glad you liked it!
allHungry says
This Meat Lovers Pizza recipe looks absolutely mouthwatering! The combination of all those delicious toppings makes it the perfect choice for any pizza lover.
Peggy Paul Casella says
Thanks! Yes, it's a classic for a reason. 🙂
Lilia says
Great thank you