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Meat Lover’s Pizza Recipe

Name: Royal Barbecue Pizzas Meat Lover’s Pizza Recipe
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tsp active dry yeast; 1 cups warm water (105–115°F / 40–46°C); 1 tsp granulated sugar; 2.5 cups all-purpose flour; 1 tsp salt; 1 tbs extra-virgin olive oil; 1 cups canned crushed tomatoes; 1 tbs tomato paste; 1 tsp garlic (minced); 1 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp sugar (optional, to balance acidity); 1 tsp olive oil; 20 to taste pepperoni (sliced); 0.5 cups cooked ham (thinly sliced or diced); 0.5 cups Italian sausage (cooked, crumbled); 4 slices bacon (cooked crisp and chopped); 2 cups whole-milk shredded mozzarella; 2 tbs parmesan cheese (grated); 0.25 tsp red pepper flakes; 1 tbs olive oil (for brushing crust); 4 leaves fresh basil leaves (optional, torn)

Inspired by Royal Barbecue Pizza

Time1h 45m

Serves4

Pepperoni, ham, Italian sausage, bacon, and mozzarella.

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Ingredients

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Dough

2 tsp Active dry yeast

1 cups warm water (105–115°F / 40–46°C)

1 tsp granulated sugar

2 1/2 cups 00 bread flour

1 tsp Celtic sea salt

1 tbs extra-virgin olive oil

Sauce

1 cups canned crushed tomatoes

1 tbs tomato paste

1 tsp Garlic (minced)

1 tsp Dried oregano

1/2 tsp dried basil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

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

1 tsp olive oil

Meats & Cheese

20 to taste pepperoni (sliced)

1/2 cups cooked ham (thinly sliced or diced)

1/2 cups Italian sausage (cooked, crumbled)

4 slices bacon (cooked crisp and chopped)

2 cups whole-milk shredded mozzarella

2 tbs Parmesan cheese (grated)

1/4 tsp Red pepper flakes

Finish

1 tbs olive oil (for brushing crust)

4 leaves fresh basil leaves (optional, torn)

Method

Dough

Proof yeast

In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy.

In a large bowl, combine flour and salt. Make a well, pour in the foamed yeast and olive oil. Mix with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 tablespoons additional flour.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm spot for 1–1.5 hours until doubled.

Sauce

While dough rises, make the sauce. In a bowl combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, pepper, sugar (if using) and olive oil.

Taste and adjust seasoning. The sauce should be slightly seasoned but not watery; if very thin, simmer in a small saucepan over low heat 5–8 minutes to thicken, then cool to room temperature.

Meats & Cheese

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven without that high temperature, preheat to the maximum temperature (450–500°F).

Prepare meats: cook Italian sausage in a skillet over medium heat until no longer pink; drain and crumble. Cook bacon until crisp, drain and chop. If using thick-cut ham, slice thinly.

After dough has risen, punch down and place on a lightly floured surface. Using your hands or a rolling pin, shape into a 12-inch round (or size to fit your sheet/pan). Create a slightly thicker rim for the crust.

Transfer shaped dough to a piece of parchment or a well-floured pizza peel. Brush the dough lightly with 1 teaspoon olive oil to prevent sogginess.

Spread about 3/4 cup of prepared sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Sprinkle 1 3/4 cups of shredded mozzarella evenly over the sauce, reserving 1/4 cup for finishing. Distribute pepperoni slices across the cheese, then scatter the crumbled sausage, chopped bacon, and diced/sliced ham evenly.

Finish with the remaining 1/4 cup mozzarella and sprinkle grated parmesan and red pepper flakes evenly on top.

Bake & Finish

Slide the pizza (on parchment or peel) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbling and lightly browned. Times vary by oven—check at 8 minutes.

If desired, for extra blistering, switch to broil for the last 30–60 seconds watching carefully to avoid burning.

Remove pizza from oven and brush the crust edge with 1 tablespoon olive oil. Let rest 2–3 minutes, then sprinkle torn fresh basil over the top if using. Slice into 8 pieces and serve hot.