Meat Lover Recipe
mozzarella, tomat osauce, meatballs, sausages, pepperoni, pesto, ricotta
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Ingredients
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Dough & Base
Sauces
Cheeses
Meats & Toppings
Method
Dough & Base
- 1
Preheat and prepare
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza steel or stone, let it fully heat to ensure a crisp crust.
- 2
Lightly dust a work surface with the all-purpose flour. Stretch or roll the pizza dough into a 12-inch round (about 1/4-inch thick), leaving a slightly thicker rim for the crust. Transfer the shaped dough to a piece of parchment or a well-floured pizza peel.
- 3
Sauces
- 4
Evenly spoon 3 tbs tomato pizza sauce onto the dough, leaving a 1/2-inch border around the edge. Use the back of the spoon to spread into a thin, even layer.
- 5
Drop the 2 tbs basil pesto in small dollops around the pizza—you want bright pockets of pesto flavor, not a full pesto base. Lightly swirl some pesto into the tomato sauce in a few spots for a marbled effect.
Cheeses
- 6
Scatter 1.5 cups shredded mozzarella evenly over the sauced dough, leaving the exposed border. Spoon 1/2 cup ricotta in 6 small dollops across the pizza so each slice will get a creamy bite.
- 7
Finish the cheese layer with the optional 2 tbs grated Parmesan sprinkled evenly.
Meats & Toppings
- 8
Arrange the toppings over the cheese: distribute the sliced meatballs (6 halves), sliced cooked sausages (2 each, about 12–16 slices total), and 18 slices of pepperoni. Try to space meats so each bite gets a mix.
- 9
Season the pizza with 1/4 tsp kosher salt, 1/8 tsp black pepper, and 1/2 tsp red pepper flakes for a touch of heat. Drizzle 1 tsp olive oil lightly over the top to help browning.
- 10
Using the parchment or peel, slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and slightly browned. Baking time will vary with oven and stone—watch closely after 8 minutes.
- 11
Remove the pizza from the oven and let rest on a cutting board for 2–3 minutes. Scatter fresh basil leaves on top, if using. Slice into 8 slices and serve warm.
