Meatlovers Flatbread Recipe

Cook bacon

Preheat oven to 400°F (200°C). Lay bacon slices on a baking sheet lined with foil or parchment and bake for 12–15 minutes until crispy. Remove and drain on paper towels. When cool, roughly chop or cut into bite-size pieces.

Brown sausage and beef

While bacon cooks, heat 1 tsp vegetable oil in a skillet over medium-high heat. Add the finely diced onion and cook 2–3 minutes until translucent. Add the Italian sausage (removed from casings) and break up with a spatula. Cook 3–4 minutes, then add the ground beef. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, and 1/4 tsp crushed red pepper flakes if using. Continue to cook, stirring and breaking up the meat, until no pink remains and both meats are browned (about 6–8 minutes). Drain excess fat if needed and transfer meat to a paper-towel-lined plate to remove extra grease. Taste and adjust seasoning.

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat. If not, use a baking sheet turned upside down and preheat it. Lightly flour your work surface with the 2 tbs flour.

On the floured surface, stretch or roll the pizza dough into a rectangle or oval approximately 12 x 10 inches for a flatbread (or to desired thickness). Transfer the stretched dough to a piece of parchment paper for easier handling. Brush the dough lightly with 2 tbs olive oil, especially around the edges, to help create a crisp edge.

In a small bowl, combine the tomato pizza sauce with the minced garlic, dried oregano and dried basil. Mix well. Taste and adjust seasoning if needed.

Spread the seasoned tomato sauce evenly over the oiled dough, leaving a 1/2-inch border around the edges.

Evenly sprinkle about 1 3/4 cups of the shredded mozzarella over the sauce, reserving roughly 1/4 cup for after baking.

Distribute the browned Italian sausage and seasoned ground beef evenly over the cheese. Scatter the chopped bacon pieces across the top.

Arrange the pepperoni slices over the meats. If you like extra crisp pepperoni, place some under the cheese and some on top so some will crisp against the heat.

Using the parchment, transfer the flatbread to the preheated pizza stone or inverted baking sheet. Bake for 10–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbly and beginning to brown.

Remove the flatbread from the oven and immediately sprinkle the reserved 1/4 cup mozzarella and the grated parmesan (if using) over hot pizza; the residual heat will melt it. Drizzle 1 tsp olive oil over the top and scatter fresh basil leaves and a pinch of red pepper flakes if desired.

Let the flatbread rest 3–5 minutes, then slice into 6–8 pieces and serve hot.