Meat Lover's Pizza
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.
Makes: 1 (12- to 14-inch) pizza
Cost: $25
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
Customization tips:
- 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.