Meat Lovers Pizza Recipe

Name: Campbell Pizzas Meat Lovers Pizza Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 unit Pizza dough (store-bought or homemade); 0.25 cups All-purpose flour (for dusting/work surface); 1 tbs Olive oil (for brushing crust); 1 cups Tomato pizza sauce; 1 tsp Garlic (minced); 1 tsp Dried oregano; 0.25 tsp Red pepper flakes; 0.5 tsp Sugar (optional, to balance acidity); 30 g Pepperoni (sliced); 100 g Cooked Italian sausage (crumbled); 100 g Cooked meatballs (small bite-size, sliced); 60 g Bacon (cooked until crisp and chopped); 80 g Ham (thinly sliced or diced); 40 g Salami (thinly sliced); 2 cups Low-moisture mozzarella (shredded); 0.5 cups Provolone or fontina (optional, shredded); 2 tbs Grated Parmesan; 6 leaves Fresh basil (optional, for garnish); 0 to taste Crushed red pepper (to taste)

Inspired by Campbell Pizza

Time50m

Serves4

Pizza sauce base, pepperoni, meatballs, bacon, sausage, ham, salami & cheese.

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Ingredients

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Dough

1 unit Pizza dough (store-bought or homemade)

1/4 cups All-purpose flour (for dusting/work surface)

1 tbs Olive oil (for brushing crust)

Sauce

1 cups Tomato pizza sauce

1 tsp Garlic (minced)

1 tsp Dried oregano

1/4 tsp Red pepper flakes

1/2 tsp Sugar (optional, to balance acidity)

Meats

1.06 oz (30 g) Pepperoni (sliced)

3 1/2 oz (100 g) Cooked Italian sausage (crumbled)

3 1/2 oz (100 g) Cooked meatballs (small bite-size, sliced)

2 1/8 oz (60 g) Bacon (cooked until crisp and chopped)

2.82 oz (80 g) Ham (thinly sliced or diced)

1.41 oz (40 g) Salami (thinly sliced)

Cheese & Finish

2 cups Low-moisture mozzarella (shredded)

1/2 cups Provolone or fontina (optional, shredded)

2 tbs Grated Parmesan

6 leaves Fresh basil (optional, for garnish)

0 to taste Crushed red pepper (to taste)

Method

Dough

Prep and shape dough

If using store-bought dough, let it sit at room temperature for 30 minutes to relax. Preheat oven to 500°F (260°C) with pizza stone or inverted baking sheet inside. On a lightly floured surface (use the 1/4 cup flour), stretch or roll the dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer to a piece of parchment or a well-floured pizza peel. Brush the outer inch of the crust with 1 tablespoon olive oil for browning.

Sauce

Season the sauce

In a small bowl, stir together 1 cup tomato pizza sauce, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes and 1/2 teaspoon sugar (if using). Taste and adjust salt/pepper if needed. Spread the sauce evenly over the dough, leaving the oiled crust exposed (about 1/2 to 3/4 inch). Use about 3/4 to 1 cup sauce depending on how saucy you like it.

Meats

Prepare meats

Make sure all meats are fully cooked: cook sausage and crumble it into small pieces; form and cook meatballs, then slice to bite-size; fry bacon until crisp and chop. If using pre-cooked deli meats (ham, salami, pepperoni), they can be used as-is. Arrange the meats evenly over the sauced dough: distribute 30 g pepperoni slices, 100 g crumbled cooked sausage, 100 g sliced cooked meatballs, 60 g chopped bacon, 80 g diced ham, and 40 g salami so every slice will get a mix.

Cheese & Finish

Assemble and bake

Evenly sprinkle 2 cups shredded low-moisture mozzarella over the sauced and topped dough. If using, add 1/2 cup shredded provolone or fontina for extra flavor. Lightly sprinkle 2 tablespoons grated Parmesan over the top. Slide the pizza (with parchment if used) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbling and slightly browned. Rotate halfway through baking if your oven has hot spots.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Sprinkle with crushed red pepper to taste and garnish with fresh basil leaves. Slice into 8 pieces and serve hot.