Meat Pizza Recipe

Preheat and prepare surface

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Lightly dust a work surface with 1/4 cup flour to shape the dough.

If using refrigerated dough, take it out 20–30 minutes before stretching so it's pliable. If using frozen, thaw according to package directions and bring to room temperature.

Season marinara

In a small bowl combine 1 cup marinara, 1 tsp minced garlic, 1/2 tsp dried oregano and 1/4 tsp red pepper flakes (optional). Stir to combine. Taste and adjust seasoning; the sauce should be slightly thicker than a pourable consistency to avoid a soggy crust.

Cook sausage

If your Italian sausage is raw, heat a skillet over medium heat, add the sausage (removed from casings), and cook, breaking into small pieces, until browned and cooked through, about 6–8 minutes. Drain excess fat and set aside on paper towels to remove remaining grease.

Portion meats and cheeses

If your provolone is in a block, thinly slice or shred. Measure out 1.5 cups shredded mozzarella and 3 slices prosciutto. Keep pepperoni slices ready (about 20 slices).

Stretch and shape dough

On the floured surface, stretch or roll the dough into a 12" round. Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel for easy transfer to the hot stone/sheet.

Sauce the crust

Using the back of a spoon, spread the seasoned marinara evenly over the dough, leaving a 1/2"–3/4" border for the crust. Use about 3/4 to 1 cup of sauce depending on moisture and preference.

Layer cheeses

Sprinkle the 1.5 cups shredded mozzarella evenly over the sauce, then add the 3/4 cup provolone (sliced or shredded) in an even layer.

Add meats

Distribute the cooked crumbled Italian sausage evenly over the cheese. Arrange the pepperoni slices evenly across the pizza (slightly overlapping if needed). Tear the prosciutto into pieces and drape them sparsely on top — prosciutto will crisp slightly in the oven but can also be added after baking if you prefer it tender.

Brush the exposed crust with 1 tbs olive oil for golden color and sprinkle a light pinch of cracked black pepper around the edge.

Bake

Slide the pizza (on parchment or peel) onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once at about 6 minutes if your oven has hot spots, until the crust is blistered and cheese is bubbling and lightly browned.

Rest and garnish

Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes. If you prefer the prosciutto less crisp, add the torn prosciutto after baking. Sprinkle with grated Parmesan, drizzle 1/2 tsp olive oil over the top, garnish with fresh basil leaves, and finish with a light crack of black pepper.

Slice into 8 slices and serve hot.