Meat Lover’s Pizza

This is the best Meat Lover’s pizza I have ever made!!!  The crust needs a little more flavor, but the texture is fantastic.  I will add garlic and Parmesan next time I make it, and brush the crust with butter.

 

Meat Lover’s Pizza Recipe

Pizza Toppings

• 5 links cooked pork sausage, remove 3 links from casing and crumble before cooking
• 15-20 slices pepperoni
• 2-4 oven baked meatballs
• 4 slices cooked bacon
• black olives, sliced
• Roasted Tomato Sauce

The dough for the pizza crust is SO simple to make – It’s from Allrecipes.

Not craving pizza, try our easy calzone recipe or our homemade stromboli that takes all the great flavors of pizza and stuffs it into a toasty turnover. Or Meat Lovers Pizza Pinwheels.

How to Make Pizza Crust

1. In a large bowl, dissolve the yeast and brown sugar in warm water; allow it to sit for 10 minutes.

2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
   
   Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth.
3. Let the dough rise until double; this should take about 1 hour.

4. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.

If you are not an experienced tossing pizza crust, feel free to roll your dough out with a rolling pin.

Keep in mind, it will stretch when you pick it up, so make it a little smaller than you need it.

Baking Crust for Meat Lover’s Pizza

1. Preheat oven to 425°F. Prepare a pizza pan by sprinkling corn meal onto it.

3. Place pizza dough on pan and let the dough rise for 15 or 20 minutes.

Go crazy with your toppings! Meat lovers rejoice!!!

While the pizza crust is baking, you can prep your toppings. Any proteins you plan to add must be fully cooked!

Bake pizza dough in preheated oven, until the crust starts to brown, about 10 minutes.

Remove crust from the oven. Use a ladle to cover pizza dough with a thin layer of tomato sauce. Be sure to stay about 1/2-inch away from the edge of the crust.

Then layer on your toppings of choice. Anything you like is fantastic – just be sure that any proteins are fully cooked.

If you want to include veggies, you can add them raw, but I prefer to sauté mine first.

And finally, add the cheese.  As much as you like… This is your Meat Lover’s pizza after all!

Put pizza back in the oven and bake for 5-10 minutes, or until top of pizza is golden brown.

Remove your pizza from oven and try to restrain yourself.  You should wait until it cools a bit before you slice it.

Oh, and try not to eat the whole thing.

We had one piece each, it is so big and delicious.  I really wanted more.  This is a fabulous special occasion pizza!!!  Now, back to some healthier food as my jeans are getting tighter.

Enjoy!
With love, from our simple kitchen to yours. 

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Meat Lover’s Pizza

Donna Elick

This Meat Lover's Pizza has a tender crust made from scratch!

5 stars from 1 review

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Print Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Rise Time 1 hour hr 15 minutes mins

Course Main

Cuisine Italian

Servings 4

Equipment

• mixing bowl
• pizza pan

Ingredients

 

1x2x3x

Crust

• ▢ 2 1/4 teaspoons active dry yeast
• ▢ 1/2 teaspoon brown sugar
• ▢ 1 1/2 cups warm water
• ▢ 1 teaspoon kosher salt
• ▢ 2 tablespoons olive oil
• ▢ 3 1/3 cups all-purpose flour
• ▢ 2 tablespoons corn meal

Toppings

• ▢ 1 cup roasted tomato sauce
• ▢ 5 links cooked pork sausage, remove 3 links from casing and crumble before cooking
• ▢ 16 slices pepperoni
• ▢ 4 baked meatballs, cut into halves or quarters
• ▢ 4 slices cooked bacon, chopped or crumbled
• ▢ 1/4 cup sliced black olives

Instructions

 

• In a large bowl, dissolve the yeast and brown sugar in warm water; allow it to sit for 10 minutes.
• Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
• Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth.
• Let the dough rise until double; this should take about 1 hour.
• Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
• If you are not an experienced tossing pizza crust, feel free to roll your dough out with a rolling pin; Keep in mind it will stretch when you pick it up, so make it a little smaller than you need it.
• Preheat oven to 425°F.

  Prepare pizza pan by sprinkling corn meal onto it.
• Press pizza dough on pan and let the dough rise for 15 or 20 minutes.
• Bake pizza dough in preheated oven, until the crust starts to brown, about 10 minutes.
• Remove crust from oven and cover pizza dough with a thin layer of tomato sauce. Be sure to stay about 1/2-inch away from the edge of the crust.

  Next, scatter your toppings of choice evenly over the sauce.

  Finish by sprinkling shredded cheese over the toppings.
• Return pizza to the oven and bake for 5-10 minutes, or until top of pizza is golden brown.

Donna’s Notes

Crust recipe from Allrecipes.

Nutrition

Serving: 2slices | Calories: 1055cal | Carbohydrates: 90g | Protein: 43g | Fat: 57g | Saturated Fat: 17g | Cholesterol: 127mg | Sodium: 2181mg | Sugar: 3g | Fiber: 6g | Calcium: 51mg | Iron: 8mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

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