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5.0 from 9 votes

Meat Lover’s Pizza

This Meat Lover's Pizza, topped with melty cheese, pepperoni cups, Italian sausage, and bacon, is the perfect weeknight meal because it comes together in just 30 minutes.

Prep Time
15 mins
Cook Time
15 mins
Inactive Time (Rise Time)
10 mins
Total Time
27 mins
Servings: 4
Calories: 580 kcal
Course: Main Course , Dinner
Cuisine: Italian , American

Ingredients

Crust:
  • 1 3/4 cups all-purpose flour
  • 1 packet instant yeast
  • 1 1/2 teaspoons granulated sugar
  • 3/4 teaspoon kosher salt
  • 2/3 cup very warm water (120° to 130°F)*
  • 3 tablespoons neutral oil plus more for brushing
Toppings:
  • 1/2 cup Pizza Sauce
  • 6 ounces shredded Mozzarella cheese
  • freshly ground pepper
  • 3 ounces pepperoni cups
  • 3 ounces Italian sausage cooked and crumbled or cut into small pieces
  • 2 ounces thick-cut bacon lightly cooked and chopped
  • 2 tablespoons shredded Parmesan cheese
  • 1 teaspoon olive oil for brushing
  • hot honey for drizzling

Instructions

    Cup of Yum
  1. Preheat your oven to 425°F. Place a pizza stone or baking steel in the oven. I like to allow mine to preheat for at least 20 minutes.
  2. Combine the flour, undissolved yeast, sugar, and salt in a large bowl. Add the very warm water and corn oil; mix with a dough whisk or a wooden spoon until well blended, about 1 minute. The dough should form a ball and will be slightly sticky. Turn the dough out onto a floured surface and knead, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  3. To knead, start by flattening the dough and folding it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps until smooth and elastic. Let the dough rest at this point for 10 minutes.
  4. Roll out the pizza dough until it’s in an even layer (about a 12-inch round) and form the rim or outer crust by pinching the edges of the dough about a half-inch all around. Alternatively, you can use your fingers to gently press your dough out into a circular shape leaving about a half-inch of dough unpressed around the edges. Then you’ll lift up the round from the edge and let it hang down while rotating the dough as you go to stretch it out to about 12-inches. I don’t have a pizza peel; as a solution, I like to use the bottom of a clean baking sheet. Dust the bottom of the baking sheet liberally with cornmeal or corn flour. Place the pizza dough atop the bottom of the baking sheet and then assemble.
  5. Evenly spread the pizza sauce over the surface of the dough, leaving the outer half-inch untouched. Sprinkle the mozzarella cheese in an even layer followed by a few rounds of freshly ground pepper. Evenly distribute the pepperoni, sausage, and bacon. Brush the edges of the pizza crust with olive oil then sprinkle the parmesan around the edges of the pizza as well as on the toppings.
  6. Using the baking sheet like a pizza peel, swiftly slide the pizza off the baking sheet and onto the baking steel/pizza stone. Bake for 12 to 15 minutes and until the edges of the pizza crust are lightly golden brown. Remove from the oven and drizzle with hot honey. Slice up and serve.

Nutrition Information

Calories 580kcal (29%) Carbohydrates 47g (16%) Protein 21g (42%) Fat 34g (52%) Saturated Fat 11g (55%) Polyunsaturated Fat 4g Monounsaturated Fat 17g Trans Fat 0.02g Cholesterol 59mg (20%) Sodium 1099mg (46%) Potassium 281mg (8%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 425IU (9%) Vitamin C 3mg (3%) Calcium 233mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 580

% Daily Value*

Calories 580kcal 29%
Carbohydrates 47g 16%
Protein 21g 42%
Fat 34g 52%
Saturated Fat 11g 55%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 17g 85%
Trans Fat 0.02g 1%
Cholesterol 59mg 20%
Sodium 1099mg 46%
Potassium 281mg 6%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 425IU 9%
Vitamin C 3mg 3%
Calcium 233mg 23%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.