Meat Lovers 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 home oven that only goes to 475°F, preheat to that temperature and allow extra time for baking.

Lightly dust a work surface and your hands with the flour. Stretch or roll the pizza dough into a 12–14 inch round, leaving a slightly thicker edge for the crust. Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel.

Brush the outer 1/2 inch of the crust with olive oil to encourage browning.

In a small bowl, stir together the pizza sauce, minced garlic, oregano, and red pepper flakes (if using). Taste and adjust seasoning. Spread an even layer of the sauce over the dough, leaving the oiled rim exposed. Use about 3 tablespoons for a medium sauce coverage.

Cook the Italian sausage: heat a tablespoon-sized nonstick or cast-iron skillet over medium heat. Crumble the sausage into the pan and cook until no longer pink and lightly browned, about 6–8 minutes. Use a slotted spoon to transfer cooked sausage to a paper towel-lined plate to drain.

Cook the bacon: in the same skillet (or in a separate pan) cook the bacon slices over medium heat until crisp, about 6–8 minutes, turning as needed. Drain on paper towels and roughly chop into bite-sized pieces.

Distribute the meats over the sauced dough: sprinkle the cooked crumbled Italian sausage evenly over the sauce, followed by chopped bacon, torn pieces of ham, and pepperoni slices. Arrange so toppings are distributed without overloading the center—reserve a few pepperoni slices for even coverage.

Layer the cheeses: sprinkle the shredded mozzarella evenly over the meats, then arrange slices or shreds of provolone on top. If you like extra cheesiness, add a little more mozzarella (up to 2 cups total).

If using, sprinkle grated Parmesan over the cheese layer for extra flavor.

Bake: using the parchment to transfer the pizza to the preheated stone or baking sheet, slide it into the oven. Bake until the crust is golden and blistered and the cheese is melted and bubbly, 8–12 minutes at 500°F (10–14 minutes at 475°F). Rotate once halfway through for even browning.

Finish and rest: remove the pizza from the oven and slide onto a cutting board. Let rest 2–3 minutes to allow the cheese to set slightly. Sprinkle chopped fresh basil or parsley over the top, if using, and cut into 6–8 slices.