If you’re a real meat lover (my husband Pat sure is!), then you’ll love this homemade pizza piled high with 4 types of meats. Heaps of pepperoni, Italian sausage, ham, and pancetta mean you’ll never have a topping-less bite, and that’s the just way I like it. The fluffy pizza dough, the zesty marinara sauce, and the salty meats are perfectly balanced. I love that I can make pizza just like my favorite take-out spot in under an hour!
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Have you gotten a pizza out that’s light on toppings? I hate it when that happens! The last time we went out for pizza, the pie had most of the toppings on only one side, and it was such a bummer. But now that I know how to make homemade pizza dough and marinara sauce, I knew that I could make Pat’s favorite pizza at home for less. This meat lovers pizza recipe is super simple and way better than take-out.
What’s in This Meat Lover’s Pizza Recipe?
- Meat: Italian sausage (hot or mild), diced pancetta or thick-cut bacon, thin-sliced ham, and pepperoni are the classic toppings for a meat lover’s pizza.
- Pizza Dough: I like to make homemade pizza dough, but store-bought works just as well and saves time, too.
- Sauce: I also like to make my own marinara sauce, but jarred works in a pinch and saves time.
- Cheese: Mozzarella cheese creates a classic cheese pull and helps hold all those meats on top!
Tips for Success
- Rolling out pizza dough can be tricky. I like to let my dough sit out at room temperature for at least 30 minutes before working with it so the gluten is relaxed and it’s nice and flexible. If you stretch it and it keeps shrinking back, just let it sit for about 10 minutes, then try again.
- As much as I love and adore the sauce, I must say you have to resist the temptation to overload this pizza. Too much sauce will leave you with an undercooked, soggy center!
- For extra crispy cheese, I like to broil my pizza for about 5 minutes at the end of the bake time.
How to Store and Reheat
Store leftover meat lovers pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 5-7 minutes or in a covered dry skillet with 1 teaspoon of water until warmed through.
Freeze meat lovers pizza slices in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or resealable bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
At our fav pizza spot, we always order garlic knots! They’re so yummy, and they’re a great way to use up leftover pizza dough (if you have any!). I like a garden salad to make me feel like I’m at least being sort of healthy. Plus, the tangy dressing is a welcome break from all that juicy, fatty meat!
Meat Lovers Pizza Recipe
Equipment
- Pizza Stone OR
Ingredients
- 8 ounces Italian sausage mild or spicy
- 4 ounces diced pancetta or thick-cut bacon
- 1 pound pizza dough store-bought or homemade
- Semolina flour optional, for dusting pizza peel
- ½ cup marinara sauce or pizza sauce; store-bought or homemade
- 1 cup freshly shredded mozzarella cheese
- 1 ounce thin-sliced ham
- 8 slices pepperoni
- Chili oil or garlic oil; optional, for drizzling
Instructions
- Preheat oven to 500°F. If you have a pizza stone, warm it up for about 30 minutes.
- Cook the sausage in a large skillet over medium-high heat until it turns light brown and is no longer pink. This takes around 3 minutes. Break it into pieces as it cooks. Then, drain it and put it on a plate with paper towels.8 ounces Italian sausage
- In the same skillet, cook the pancetta or bacon until it’s golden brown, about 2 minutes. Then, place it on a plate with paper towels. Set aside.4 ounces diced pancetta
- Roll out or gently stretch your pizza dough into a big circle. If you’re not using a pizza stone, put the stretched dough on a baking sheet with parchment paper. But if you have a pizza stone, put a bit of semolina flour on a pizza peel and place the dough there.1 pound pizza dough, Semolina flour
- Spread the pizza sauce over the dough, leaving about an inch empty around the edges.½ cup marinara sauce
- Sprinkle mozzarella cheese on top. Add the cooked sausage, pancetta/bacon, and the ham (tear the ham into pieces).1 cup freshly shredded mozzarella cheese, 1 ounce thin-sliced ham
- Lay the pepperoni slices on top and put your pizza into the oven.8 slices pepperoni
- Bake for 6-9 minutes until the crust's edges are golden brown and the cheese melts.
- Serve it with chili or garlic oil if you like. Enjoy!Chili oil
Becky’s Tips
- For extra spice, sprinkle some crushed red pepper flakes over the sauce in step 5.
- Keep an eye on the pizza while it’s in the oven. It’s ready when the crust’s edges are golden brown, and the cheese is melted and bubbly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Meat Lover’s Pizza Step by Step
Cook the Sausage: Preheat your oven to 500°F. If you have a pizza stone, warm it up for about 30 minutes. Cook 8 ounces of mild or hot Italian sausage in a large skillet over medium-high heat until it turns light brown and is no longer pink. This takes around 3 minutes. Break it into pieces as it cooks. Then, drain it and put it on a plate lined with paper towels.
Cook the Pancetta: In the same skillet, cook 4 ounces of diced pancetta (or bacon) until it’s golden brown, about 2 minutes. Then, place it on a plate with paper towels and set aside.
Shape the Dough: Roll out and gently stretch 1 pound of pizza dough into a big circle. If you’re not using a pizza stone, put the stretched dough on a baking sheet with parchment paper. But if you have a pizza stone, put a bit of semolina flour on a pizza peel and place the dough there.
Spread the Sauce: Spread ½ cup of pizza sauce over the dough, leaving about an inch around the edges.
Add the Cheese and Meats: Sprinkle 1 cup of shredded mozzarella cheese on top. Then add the cooked sausage, pancetta/bacon, and 1 ounce of thin-sliced ham (tear the ham into pieces).
Top with Pepperoni: Lay 8 slices of pepperoni on top and put your pizza into the oven.
Bake and Serve: Bake for 6-9 minutes until the crust’s edges are golden brown and the cheese melts. Serve it with chili or garlic oil if you like. Enjoy!
