All Meat Pizza Recipe

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (about 1/4-inch thick). Transfer dough to a pizza peel or an inverted baking sheet dusted with flour or cornmeal so it slides easily.

Brush the dough edge lightly with 1 tablespoon olive oil to encourage browning.

Spread 3 tablespoons tomato pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Evenly sprinkle 2 cups shredded mozzarella over the sauce, then dust with 2 tablespoons grated Parmesan.

Prepare meats: If not already cooked, brown 4 oz ground beef in a skillet over medium-high heat until no longer pink; drain excess fat and season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Cook Italian sausage (3 oz) in the same skillet until cooked through; remove casing if using bulk sausage or slice if using links. Cook linguiça (2 oz) until browned, then slice thinly. Slice Canadian bacon and salami if not pre-sliced.

Distribute meats evenly over the cheese in this order for best texture: ground beef crumbles, then Italian sausage, then linguiça, followed by Canadian bacon, salami, and finish with pepperoni slices (2 oz). Aim for an even, single layer so pizza cooks uniformly.

Slide the assembled pizza onto the preheated stone or inverted sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until crust is golden and cheese is bubbling and slightly browned. Thicker dough may require up to 14 minutes.

Remove pizza from oven and immediately sprinkle 1 teaspoon dried oregano and 1/2 teaspoon red pepper flakes evenly over the top. Add torn or chiffonade fresh basil leaves (optional) for brightness.

Let pizza rest 2–3 minutes, then slice into 8 pieces and serve hot.