Meatsa Pizza Recipe

preheat and prepare

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with the all-purpose flour. Let the dough come to room temperature (about 20–30 minutes) if refrigerated.

Stretch or roll the pizza dough to a 10–12 inch (25–30 cm) round or rectangle on the floured surface to desired thickness. Transfer to the prepared peel or baking sheet. Brush the outer 1/2-inch rim with olive oil to promote browning.

make meatball mixture

In a medium bowl, combine the ground beef, optional pork sausage, breadcrumbs, grated Parmesan, egg, chopped parsley, salt, and black pepper. Mix just until combined—do not overwork the meat.

shape and cook meatballs

Form the mixture into 8 small meatballs (about 1 inch / walnut-sized). Heat a nonstick skillet over medium heat and add a teaspoon of olive oil. Brown the meatballs on all sides, about 6–8 minutes total, turning gently. They do not need to be fully cooked through—just browned. Remove to a plate and slice each meatball in half or thirds (for even topping).

cook bacon

In the same skillet, cook the bacon slices until crisp, 5–7 minutes. Drain on paper towels, then chop into 1/2-inch pieces.

In a small bowl, stir the tomato pizza sauce with the minced garlic, dried oregano, and crushed red pepper flakes. Taste and adjust seasoning if needed.

Spread an even layer (about 1 cup) of the seasoned tomato sauce over the stretched dough, leaving the oiled 1/2-inch rim exposed.

Sprinkle 1 cup of shredded mozzarella evenly over the sauced dough, leaving a small margin at the edge. Scatter the halved meatballs across the pizza, then distribute the chopped bacon pieces and pepperoni slices on top. Add the remaining 1/2 cup of mozzarella and the optional provolone evenly over everything.

Lightly brush the exposed crust with a little more olive oil and sprinkle the grated Parmesan along the crust and over the cheese if desired.

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 9–12 minutes, or until the crust is golden and cheese is bubbling and slightly browned. Rotate halfway through for even baking if necessary.

Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top, slice into 6–8 pieces, and serve hot.