MVP Meat Lover Pizza

My brother had been skeptical about halal pepperoni for years until the night I finally made him taste test this pizza creation. We stood in the kitchen watching the cheese bubble through the oven door, and when that first slice came out steaming and smelling of herbs and spiced beef, he actually went quiet for a full minute before reaching for a second piece. Now he asks for it every time he visits.

Last Ramadan during iftar, I made three of these pizzas for the extended family breaking their fast together. The way everyone gathered around the counter, waiting for that crucial cooling minute before diving in, reminded me why feeding people feels like its own kind of prayer. My cousin now claims this pizza single handedly got her through exam week.

Ingredients

• 350 g (2 ¾ cups) all-purpose flour: This amount gives you a sturdy dough that can handle all those generous toppings without getting soggy in the middle
• 7 g (1 packet) instant yeast: Instant yeast cuts out the activation step and makes the whole process feel much more manageable for weeknight cooking
• 1 tsp sugar: Helps feed the yeast and creates those beautiful golden spots on your baked crust
• 1 tsp salt: Essential for flavor but also helps control yeast growth so your dough doesnt overproof
• 2 tbsp olive oil: Adds subtle richness and keeps the crust tender with just the right amount of chew
• 210 ml (¾ cup + 2 tbsp) lukewarm water: Water that feels slightly warm to your touch activates the yeast without killing it
• 200 g (¾ cup) tomato passata or pizza sauce: Passata gives you that smooth sauce base without any chunks or seeds interfering with your topping distribution
• 1 tbsp tomato paste: Concentrates the tomato flavor so your sauce tastes like its simmered for hours
• 1 tsp dried oregano: Dried oregano holds up better than fresh in the sauce and releases its oil during baking
• ½ tsp garlic powder: Distributes garlic flavor evenly throughout every bite of sauce
• Salt and pepper, to taste: Balance the acidity of the tomatoes and bring all the sauce flavors together
• 200 g (2 cups) shredded mozzarella cheese: Mozzarella creates that classic cheese pull and melts into a perfect cohesive layer
• 50 g (½ cup) shredded cheddar cheese: Cheddar adds a sharp bite that cuts through the richness of all the meats
• 100 g (3.5 oz) halal beef pepperoni, sliced: Halal beef pepperoni brings that familiar spiced cured flavor without compromising on dietary requirements
• 100 g (3.5 oz) halal beef sausage, cooked and sliced: Precooking the sausage renders out excess fat so your pizza crust stays crispy instead of getting greasy
• 80 g (3 oz) halal beef bacon, cooked and chopped: Beef bacon adds a smoky savory element that makes this feel like a truly indulgent meat lover experience
• 50 g (1.7 oz) halal ground beef, cooked and seasoned: Seasoned ground beef creates little crumbles of flavor throughout every bite
• ½ small red onion, thinly sliced: Red onion mellows out in the oven and adds a slight sweetness that balances all the rich meats
• 1 small green bell pepper, thinly sliced: Bell pepper provides a fresh crunch and a bright flavor contrast to the heavy toppings

Instructions

Mix and knead your dough:

Combine flour, yeast, sugar, and salt in a large bowl, then add olive oil and lukewarm water, mixing until everything comes together into a shaggy dough. Turn it out onto a lightly floured surface and knead for 7 to 10 minutes until the dough feels smooth, elastic, and slightly tacky but not sticky.

Let the dough rise:

Place your kneaded dough in a lightly oiled bowl, cover it with a clean towel, and let it rest in a warm spot for 45 to 60 minutes until it has doubled in size. This resting period develops flavor and creates those nice air pockets in the crust.

Preheat your oven:

Heat your oven to 230°C (450°F) and if you have a pizza stone, put it in now so it gets thoroughly hot. A properly preheated stone makes a huge difference in achieving that restaurant quality crispy bottom crust.

Whisk together your sauce:

Mix the tomato passata with tomato paste, dried oregano, garlic powder, salt, and pepper in a small bowl until well combined. Let it sit while you prepare the toppings so the flavors can start melding together.

Shape your pizza base:

Punch down the risen dough gently and transfer it to a floured surface, then roll or stretch it into a 30 cm (12 inch) circle. Move it carefully to a baking tray or pizza peel lined with parchment paper.

Layer on the toppings:

Spread your sauce evenly over the dough, leaving about a 1 cm (½ inch) border for the crust, then sprinkle the mozzarella and cheddar cheeses over the sauce. Arrange the pepperoni, sausage, bacon, ground beef, onion, and bell pepper evenly across the entire pizza.

Bake until golden and bubbly:

Slide your pizza carefully onto the oven rack or preheated stone and bake for 12 to 15 minutes until the crust is golden brown and the cheese is bubbling with slightly browned spots. Keep an eye on it during the last few minutes as oven temperatures can vary.

Let it rest before serving:

Allow the pizza to cool for about 2 minutes after removing it from the oven, which helps the cheese set slightly and makes slicing much easier. Use a pizza cutter or sharp knife to cut into slices and serve while still hot.

Save Pin

During a particularly busy semester at university, my roommates and I started a Friday night tradition where wed each take turns making dinner for everyone. My week always featured this pizza, and it became the one night all four of us actually sat down together without phones or textbooks, just sharing food and talking about everything except our classes.

Getting the Crust Just Right

The temperature of your water makes more difference than you might expect. Water thats too hot kills the yeast, and water thats too cold makes the dough sluggish. I aim for water that feels comfortably warm on my wrist, like a perfect baby bath temperature. If you have a kitchen thermometer, 35°C to 40°C (95°F to 105°F) is your sweet spot.

Sauce Secrets

I discovered that letting the sauce sit for even 15 minutes while the dough rises makes a noticeable difference in flavor development. The dried herbs have time to rehydrate slightly in the tomato mixture, and the garlic powder mellows out. If you remember, make your sauce first, then let it hang out on the counter until youre ready to spread it.

Make It Your Own

The beauty of this meat lover base is that it plays well with almost any additional ingredient you want to throw on top. The combination of beef pepperoni, sausage, bacon, and ground beef creates such a robust flavor foundation that most additions just enhance rather than compete.

• Sliced mushrooms add an earthy element that really soaks up all those meat juices
• Black olives bring a briny contrast that cuts through the rich cheese
• Fresh basil sprinkled on right after baking adds a bright herbal finish

Save Pin

Theres something deeply satisfying about pulling a fully loaded meat lover pizza out of the oven and watching everyone immediately gravitate toward the kitchen. I hope this becomes one of those recipes your people start requesting by name.

Recipe FAQs

→ What meats are used in the MVP Meat Lover Pizza?

The pizza is topped with halal-certified beef pepperoni, beef sausage, beef bacon, and seasoned ground beef for a rich, meaty flavor.

→ How is the dough prepared for this pizza?

The dough combines flour, instant yeast, sugar, salt, olive oil, and lukewarm water then kneaded until smooth and left to rise until doubled.

→ What cheeses complement the toppings?

Shredded mozzarella and cheddar cheeses are layered evenly to create a creamy and melty texture that balances the savory meats.

→ Can I add extra vegetables to this pizza?

Yes, additions like sliced mushrooms, olives, or jalapeños can enhance both flavor and texture without overpowering the meats.

→ What oven temperature is best for baking this dish?

Preheat the oven to 230°C (450°F) and bake on a tray or pizza stone for about 12-15 minutes until the crust is golden and cheese is bubbly.