A meat lovers pizza recipe layers pepperoni, Italian sausage, and bacon over tomato sauce and mozzarella on a hand-shaped crust. The sausage is browned in a skillet first, while the other meats go on the dough ready to bake. One published version bakes at 500°F for 10 to 13 minutes, and the method matters more than the topping list.
Meat Lovers Pizza Recipe Ingredients and Amounts
A meat lovers pizza recipe usually combines pepperoni, Italian sausage, and bacon, and several recipes in the search results also add ham.
Amounts differ between recipes. One detailed version, Jessica Gavin’s recipe, uses 8 ounces of Italian sausage, 1 ounce of pepperoni, and 1 ounce of Canadian bacon, plus a quarter cup of diced cooked bacon. The table below lists each topping and how that recipe prepares it.
| Topping | Amount (Jessica Gavin) | Amount (Fleischmann’s) |
|---|---|---|
| Italian sausage | 8 ounces, mild or spicy | 2.5 ounces |
| Pepperoni | 1 ounce (8 slices) | 1 ounce |
| Bacon | 1 ounce Canadian bacon (2 slices), plus a quarter cup diced cooked bacon | 2 to 3 slices cooked bacon, finely chopped |
| Mozzarella | 2 cups, shredded | 7 ounces, shredded |
| Pizza or marinara sauce | Half a cup | Half a cup |
Both meat lovers pizza recipes use about half a cup of sauce and a single 12-inch crust, but the sausage and cheese amounts are noticeably different. Pick one recipe’s amounts and stick with them, rather than mixing the two lists.
Transfer the cooked sausage to a bowl to cool, as Jessica Gavin’s method directs, rather than leaving it in the hot pan. Spreading the toppings evenly matters more than adding extra. If you like a lighter topping, try our BBQ chicken pizza recipe, or for a different mix of cured meats see the capricciosa pizza recipe.
Making the Dough
Use 1 pound of pizza dough, homemade or store-bought, and let refrigerated dough sit at room temperature for 30 minutes before you stretch it (our guide to how long to proof pizza dough explains the timing of dough rests). This meat lovers pizza recipe works with either option.
If you mix your own, Fleischmann’s yeast recipe uses 2 cups of all-purpose flour (about 250 grams), one packet of rapid-rise instant yeast (2¼ teaspoons), half a teaspoon of fine sea salt, and a water temperature of 120 to 130°F. It also calls for 1 tablespoon of oil, and the dough is kneaded for about 4 to 6 minutes until elastic.
The dough is kneaded for only a few minutes, as the Fleischmann’s meat lovers recipe describes. Cover it and let it rest for 10 minutes before shaping. That page lists 10 minutes as the rise time, with no longer rise specified.
Stretch the dough by hand into a 10-inch circle first. Then press it into a 12-inch circle or rectangle in the pan, keeping the edges about half an inch thick and brushing them with olive oil. Dust with flour only if the dough sticks, and let it rest a few minutes if it springs back. If the dough turns wet and clings, see why pizza dough gets too sticky.
This meat lovers pizza recipe describes a pan-style crust. If you bake on a stone or steel, follow the stretching advice from that surface’s maker and keep the same topping amounts.
Cooking the Sausage and Bacon
For this meat lovers pizza recipe, brown the Italian sausage over medium-high heat for about 4 to 6 minutes, breaking it into small pieces, before it goes on the pizza.
- Heat 1 tablespoon of olive oil in a medium skillet or sauté pan over medium-high heat.
- Add the sausage and break it into small pieces.
- Cook until browned, about 4 to 6 minutes.
- Transfer it to a bowl to cool while you prepare the rest of the pizza.
The bacon in Jessica Gavin’s version is already cooked and diced to a quarter inch, so it needs no separate step. Fleischmann’s version uses cooked bacon chopped fine or as bacon bits. If you cook your own, follow a dedicated bacon guide, since neither recipe gives bacon cooking times.
For any meat lovers pizza recipe, cook the sausage until it is browned all the way through, and do not rely on color alone. The recipes do not give an internal temperature, so check the current USDA safe minimum temperature chart for ground pork and use a food thermometer before serving.
Assembling the Pizza
In a meat lovers pizza recipe like this one, spread half a cup of sauce over the dough, then add the mozzarella and the meats, keeping the oiled rim clear.
Fleischmann’s recipe gives a clear order: mozzarella first, then Italian sausage, then bacon, and pepperoni last. Leaving about 1 inch of plain crust around the edge gives the rim room to puff, and the optional Italian seasoning and red pepper flakes go on before baking.
Half a cup of sauce is enough in this meat lovers pizza recipe to coat a 12-inch crust under the cheese and meats. Spread it to the edges of the oiled area, but keep the rim clear so it bakes up crisp.
Cornmeal is optional in both recipes. If you use it, sprinkle it on the pan or stone first so the pizza slides off more easily.
A common mistake is piling on extra meat. Heavier toppings make the middle harder to cook through in a short bake, and the amounts above are already generous for a 12-inch pizza.
Baking Temperature and Timing
Bake a meat lovers pizza recipe at 500°F for 10 to 13 minutes in a standard oven, or at 550°F for 4 to 6 minutes on a steel preheated for about an hour.
| Setup | Temperature | Bake time | Preheat |
|---|---|---|---|
| Standard oven | 500°F (Gavin uses the lowest rack) | 10 to 12 minutes (Gavin) or 10 to 13 minutes (Fleischmann’s), until the edges are golden | Preheat the oven to 500°F first |
| Preheated Baking Steel | 550°F | 4 to 6 minutes | About 60 minutes |
Oven temperature matters here, and our guide to how hot a pizza oven gets shows the wider range. Check the pizza at the low end of the range. The crust should be golden brown, and the cheese should be melted and bubbling. The steel’s maker, Baking Steel’s temperature guide, recommends about 550°F on a steel preheated for roughly an hour.
A meat lovers pizza recipe is among the most heavily loaded pies you can bake. A heavily loaded pie may need a little longer than a lightly topped one, so give the center extra attention before you pull it.
Both versions of this meat lovers pizza recipe describe the same visual cues for doneness: golden edges, and cheese that is melted and bubbling. Use those signs rather than the clock alone, since oven dials and ovens vary.
Let the pizza cool in the pan for about 5 minutes, then move it to a cutting board and slice it, as Fleischmann’s method suggests. For leftovers, Jessica Gavin reheats slices by broiling them on the lowest rack for about 5 minutes until the cheese is hot and bubbling, and refrigerate them promptly in a covered container. If your oven tops out below 500°F, the sources here give no bake time for that setting, so start checking the crust early.
Frequently Asked Questions
Can I use store-bought dough for a meat lovers pizza recipe?
Yes. Jessica Gavin’s recipe says store-bought dough also works. If the dough came from the refrigerator, let it sit at room temperature for 30 minutes before you stretch it, which makes it easier to shape.
Do I need to cook the pepperoni first?
Neither meat lovers pizza recipe includes a separate step for pepperoni, which goes on the pizza as is. Use the amount listed, which is 1 ounce in both versions, and check the packaging of your pepperoni for any handling advice.
How much cheese should I use in a meat lovers pizza recipe?
The two recipes differ: Jessica Gavin uses 2 cups of shredded mozzarella, and Fleischmann’s uses 7 ounces. Spread the cheese evenly over the sauce so every slice gets some, then add optional seasonings on top.
Can I bake this on a pizza steel?
Yes. Baking Steel’s guide recommends about 550°F on a steel preheated for roughly an hour, with a bake of 4 to 6 minutes. That is shorter than the 10 to 13 minutes listed for a standard oven, so check the crust early.
What if the dough springs back?
Let it rest for a few minutes and try again. Fleischmann’s recipe gives this advice for a 12-inch round, so stretch slowly and keep the center a little thinner than the edges.
Why brown the sausage before baking?
This meat lovers pizza recipe browns the sausage first and breaks it into small pieces. That gives it a head start, because the pizza bakes for only about 10 to 13 minutes in a standard oven.
A meat lovers pizza recipe is forgiving once the dough is stretched and the sausage is cooked. Keep the toppings to one recipe’s amounts, check the sausage with a food thermometer against the USDA chart, and pull the pizza when the cheese is bubbling and the crust is golden.