Meat Lovers Recipe

Cook ground meats

Heat a large skillet over medium-high heat. Add the ground beef and Italian sausage (casings removed). Break up with a spatula and cook until no pink remains, about 6–8 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper while cooking. Drain excess fat, leaving about 1 teaspoon in the pan for flavor.

Cook bacon and warm pepperoni

If bacon is not pre-cooked, in a separate small skillet cook bacon strips over medium heat until crisp, about 6–8 minutes. Transfer to paper towels, then chop into bite-sized pieces. Warm the pepperoni in the skillet for 30–60 seconds per side just to render a little oil and make them slightly crisp—this improves texture on the pizza.

In a small saucepan heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, remaining 1/4 tsp salt and 1/8 tsp black pepper. Reduce heat to low and simmer 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, oil it lightly.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a piece of parchment paper or a floured pizza peel.

Brush the dough edge lightly with 1 teaspoon olive oil to promote browning. Spread an even layer of the prepared tomato sauce over the dough, leaving a 1/2-inch border for the crust (use about 3/4 cup sauce).

Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce. Distribute the cooked ground beef and sausage evenly across the cheese. Scatter the pepperoni slices and chopped bacon on top. Sprinkle the remaining 1/2 cup mozzarella and 1/2 cup provolone over the toppings for a melty layered effect. Finish with grated Parmesan.

Slide the pizza (on parchment or peel) onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and blistered in spots. Baking time varies with oven and stone.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle chopped fresh parsley over the top if using. Cut into 8 slices and serve hot.