Meat Lover’s Recipe

preheat

Position a rack in the oven so the pizza will bake in the middle or on the lower third. Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. Let the oven heat for at least 30 minutes to ensure the stone/oven is very hot.

If using a pizza peel or baking sheet, dust it lightly with the all-purpose flour to prevent sticking. If your dough is refrigerated, let it sit at room temperature 20–30 minutes to relax for easier stretching.

Brush the outer 1/2-inch of the dough lightly with olive oil after topping and before baking to encourage browning and a crisp crust.

In a small bowl, combine the marinara sauce, minced garlic, dried oregano, and crushed red pepper flakes. Taste and adjust seasoning (add up to 1/4 tsp salt if your marinara is very bland). This blends flavor but keeps sauce quick—no simmering required for a fresh-tasting pizza.

Spread about 3/4 to 1 cup of the seasoned marinara evenly over the stretched dough, leaving a 1/2-inch rim for the crust. Use the back of a spoon to create an even layer.

If your Italian sausage and bacon are not cooked: cook sausage in a skillet over medium heat until no pink remains, breaking into small crumbles (about 6–8 minutes). Cook bacon in the same skillet until crisp, drain on paper towel, then chop into bite-size pieces. Drain excess fat. Let meats cool slightly before assembling.

Evenly distribute the mozzarella over the sauced dough, leaving the rim clear. Scatter the crumbled Italian sausage across the cheese, then distribute the cooked chopped bacon. Arrange pepperoni slices on top so some overlap and some edge over the cheese for crisping.

Ensure the shredded mozzarella is distributed to give even coverage—this helps the meats adhere and melt into a cohesive topping. Sprinkle the 2 tablespoons of grated Parmesan around the pizza before baking (reserve a pinch to finish after baking if you like a fresh hit of Parmesan).

Transfer the assembled pizza to the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, depending on oven and stone temperature: look for bubbling, golden-brown cheese and a nicely blistered crust. Rotate the pizza once halfway through baking for even color.

Remove the pizza from the oven and let rest 2–3 minutes. Scatter torn fresh basil leaves over the hot pizza. Finish with the remaining grated Parmesan if desired. Slice into 8 slices and serve immediately.