Meat Lover's Pizza

5 from 1 vote

This recipe will teach you how to make the perfect meat lover's pizza, loaded with bacon, pepperoni, and Italian pork sausage!

Servings slices

Prep Time 15

Cook Time 20

Total Time 35

Equipment

Sheet pan large

Ingredients

⅓ lb ground Italian pork sausage
Pinch salt & pepper
8 slices bacon
10 pieces pepperoni
920 grams Al Taglio pizza dough* or store-bought
1 tbsp extra virgin olive oil
1 cup pizza sauce
⅔ lb shredded mozzarella cheese
Flour for dusting
Pinch sea salt

US Customary - Metric

Instructions

First, prepare the toppings. Add ground sausage to a skillet, season with salt and pepper, and cook over medium-high heat until browned; then drain and set aside. In the meantime, fry bacon over medium-high heat until crisped on both sides; then drain, chop into small pieces, and set aside. If using large pepperoni slices, cut into halves or quarters.
Preheat the oven to 500 degrees. Drizzle olive oil over a large sheet pan, then dust your work surface and your hands lightly with flour. Stretch out the dough on the floured surface into a large rectangle that's the same size as the sheet pan. Then transfer the dough to the sheet pan and adjust shape as needed to bring the edges of the dough to meet the edges of the pan.
Top the dough with an even layer of pizza sauce, leaving about a half-inch crust around the edge. Then sprinkle shredded mozzarella evenly over the pizza. Top with ground sausage, bacon bits, and pepperoni.
Sprinkle a pinch of sea salt over the pizza and bake until edges are crisped and cheese is browned and bubbly, about 18-20 minutes.
Let cool for about 2 minutes before slicing with pizza wheel or large scissors. Slice into 12 squares and serve hot.

Notes

Al Taglio pizza dough: We made this dough from the Mastering Pizza cookbook by Marc Vetri. It's a great sheet pan pizza dough that bakes super well in a standard home oven, plus it's thick and sturdy enough to support the weight of all the toppings on our meat lover's pizza! If you're up for making your own pizza dough, we highly recommend this cookbook. It's very thorough and teaches you everything you ever need to know about making pizza, and more. If not, you can easily substitute with store-bought dough - but be warned, your pizza might not be as structurally sound since most store-bought doughs are a bit thinner!

Pizza sauce: This is our own recipe for a classic pizza sauce - we use it on all our pizzas that have a tomato base. It's a super quick and easy recipe that tastes delicious and stores well in the freezer. We typically make a big batch of it all at once, then portion it out into half cups with our Souper Cubes and freeze until needed. Then we just defrost as many half cups as we need on pizza night!

Baking pizza: Pizza can be finicky and cooks at different rates depending on the hydration level of your dough, your oven's actual temperature, and other factors. We recommend keeping an eye on your pizza as it cooks and using visual cues to tell when it's done - use our time estimates as a rough guide.

Author: Alex

Calories: 367kcal

Course: Dinner, Main, Main Course

Cuisine: American, Italian

Keyword: al taglio dough, bacon, Italian ground sausage, mozzarella, pepperoni, pizza dough, pizza sauce

Nutrition