MVP Meat Lover Pizza (Print Version)

A hearty pizza piled with savory beef, sausage, pepperoni, and cheese, perfect for satisfying appetites.

# What You Need:

→ Pizza Dough

01 - 1 pound fresh pizza dough (store-bought or homemade)

→ Sauce & Cheese

02 - 1/2 cup pizza sauce
03 - 2 cups shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese

→ Meat Toppings

05 - 4 ounces cooked Italian sausage, crumbled
06 - 4 ounces cooked ground beef, seasoned with salt and pepper
07 - 3 ounces pepperoni slices
08 - 3 ounces cooked bacon, chopped
09 - 2 ounces Canadian bacon or ham, chopped (optional)

→ Vegetables & Garnish

10 - 1/4 cup sliced red onions
11 - 1/4 cup sliced green bell peppers (optional)
12 - 1 tablespoon fresh parsley or basil, chopped

→ Spices & Oil

13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - On a floured surface, roll out the pizza dough to a 12-inch round. Transfer to a parchment-lined baking sheet or pizza peel.
03 - Brush the dough lightly with olive oil. Spread pizza sauce evenly over the surface, leaving a 1-inch border.
04 - Sprinkle mozzarella and Parmesan cheeses evenly over the sauce.
05 - Evenly distribute crumbled sausage, ground beef, pepperoni, bacon, and Canadian bacon (if using) over the cheese.
06 - Add sliced red onions and bell peppers, if desired.
07 - Sprinkle with dried oregano and red pepper flakes.
08 - Transfer pizza to the oven. Bake for 15-18 minutes, or until the crust is golden and cheese is bubbling.
09 - Remove from oven and let rest for 2 minutes. Garnish with fresh parsley or basil. Slice and serve hot.

# Expert Tips:

01 -
  • The combination of crumbled sausage, ground beef, pepperoni, and bacon creates this incredible depth of flavor that hits different comfort spots
  • You can customize the meat ratio based on what's in your fridge or what your crowd craves most
02 -
  • A preheated pizza stone or steel makes the difference between good crust and restaurant-quality crunch
  • Don't overload the sauce or you'll end up with a soggy middle, less is more here
03 -
  • If your dough keeps snapping back, let it rest for 5 minutes and try again, the gluten needs to relax
  • For extra smoky depth, add a pinch of smoked paprika to your ground beef while cooking

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