Meat Lover Recipe

Preheat

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza oven, preheat according to manufacturer instructions.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round, about 1/4-inch thick. Transfer the dough to a piece of parchment paper or a well-floured pizza peel. Dust work surface with the all-purpose flour as needed to prevent sticking.

Brush the outer 1/2-inch rim of the dough lightly with olive oil to encourage a golden crust during baking.

In a small bowl, combine the house red pizza sauce with minced garlic, dried oregano, and cracked black pepper. Stir to incorporate.

Spread the seasoned red sauce evenly over the dough with the back of a spoon, leaving the oiled rim exposed (about 1/2 inch). Use approximately 3 tablespoons of sauce for an even layer; adjust slightly if you prefer more or less sauce.

Evenly sprinkle the shredded mozzarella over the sauced dough, leaving a small border for the crust. If using, lightly dust the top with the grated Parmesan.

Prepare Sausage

If the hot Italian sausage is raw, remove casings and crumble into a skillet over medium heat. Cook, breaking into small pieces, until no longer pink and lightly browned, about 6–8 minutes. Drain excess fat on paper towels. If pre-cooked, warm briefly in a skillet or microwave.

Prepare Meatballs

If meatballs are raw, cook them thoroughly (bake at 375°F/190°C for 15–20 minutes or pan-fry until internal temperature reaches 165°F/74°C). If already cooked, warm them until heated through and halve any large meatballs so they bite-sized.

Distribute the meats evenly over the cheese: scatter the cooked crumbled hot Italian sausage across the pie, arrange the pepperoni slices in a single layer (they can overlap slightly), and place the halved meatballs spaced evenly so each slice will have meatball pieces.

Using the parchment or pizza peel, slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered to your preference and the cheese is melted and bubbling. Oven times vary; start checking at 8 minutes.

If desired, for a slightly charred top, switch the oven to broil for 30–60 seconds while watching carefully to avoid burning.

Carefully remove the pizza from the oven. Let rest 2 minutes, then sprinkle with red pepper flakes and fresh basil leaves if using.

Slice into 8 pieces and serve hot.