The Chef

Restaurants

Meals

Drinks

Restaurants›Station Pizza Parlour›The Meat Lovers Recipe

The Meat Lovers Recipe

Name: Station Pizza Parlours The Meat Lovers Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 piece pizza dough (store-bought or homemade, 12–14" round); 2 tbs all-purpose flour (for dusting); 1 tsp olive oil (for brushing crust); 1 cup crushed tomatoes (canned); 2 tbs tomato paste; 1 tbs olive oil; 1 clove garlic (minced); 1 tsp dried oregano; 1 tsp dried basil; 1 tsp sugar; 1 tsp salt; 1 tsp black pepper; 2 cups shredded whole-milk mozzarella; 0.5 cup shredded provolone (or additional mozzarella); 2 tsp grated Parmesan (optional, for finishing); 20 slice pepperoni (sliced); 12 slice Italian salami (thinly sliced, e.g., soppressata); 4 slice cooked bacon (strips, chopped); 4 slice deli ham (thinly sliced, torn into pieces); 1 tsp red pepper flakes; 6 leaf fresh basil leaves (optional)

Inspired by Station Pizza Parlour

Time50m

Serves3

This pizza is for people who like lots of meat on their pizza. On top of our basic tomato sauce and cheese we add pepperoni, salami, bacon, ham and extra cheese.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough & assembly

1 piece pizza dough (store-bought or homemade, 12–14" round)

2 tbs all-purpose flour (for dusting)

1 tsp olive oil (for brushing crust)

Tomato sauce

1 cup crushed tomatoes (canned)

2 tbs tomato paste

1 tbs olive oil

1 clove Garlic (minced)

1 tsp Dried oregano

1 tsp dried basil

1 tsp sugar

1 tsp Celtic sea salt

1 tsp black pepper

Cheeses

2 cups shredded whole-milk mozzarella

1/2 cup shredded provolone (or additional mozzarella)

2 tsp grated Parmesan (optional, for finishing)

Meats

20 slice pepperoni (sliced)

12 slice Italian salami (thinly sliced, e.g., soppressata)

4 slice cooked bacon (strips, chopped)

4 slice deli ham (thinly sliced, torn into pieces)

Finishing & garnish

1 tsp Red pepper flakes

6 leaf fresh basil leaves (optional)

Method

Dough & oven prep

Position an oven rack in the lower-middle position and preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. If using a baking sheet, lightly oil or preheat the sheet in the oven.

If dough is refrigerated, let it sit at room temperature for 30 minutes before shaping. Lightly dust a work surface with the flour. Stretch or roll the dough into a 12–14" round, maintaining a slightly thicker edge for the crust. Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel/baking sheet. Brush the outer 1/2"–1" of the crust lightly with 1 tsp olive oil.

Tomato sauce

Make quick pizza sauce

In a small saucepan, heat 1 tbsp olive oil over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant, do not brown. Add the crushed tomatoes and tomato paste, stirring to combine. Add dried oregano, dried basil, sugar, salt and black pepper. Simmer gently for 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Assemble pizza

Spread an even layer (about 3/4–1 cup) of the prepared tomato sauce over the dough, leaving the oiled crust edge exposed.

Evenly sprinkle 1 1/2 cups of the shredded mozzarella over the sauce, leaving some space at the edge for the crust.

Distribute the meats over the cheese: arrange the 20 slices of pepperoni across the pizza, add 12 slices of salami, scatter the 4 chopped cooked bacon strips, and place torn pieces of 4 slices of deli ham evenly. Try to layer meats so they cover the pizza but do not overload a single spot to ensure even cooking.

Top the meats with the remaining 1/2 cup provolone (or extra mozzarella) to help bind the toppings as it melts. If desired, sprinkle 2 tsp grated Parmesan evenly over the top.

Bake

Carefully transfer the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and beginning to brown. Baking time will vary with oven and stone; watch for a crisp crust and melted cheese.

If the meats release grease and the pizza becomes overly oily, tilt the pan briefly and blot excess oil with a paper towel after removing from the oven.

Finish & serve

Remove the pizza from the oven and let rest 2–3 minutes. Sprinkle red pepper flakes to taste and scatter fresh basil leaves if using. Slice into 8 slices and serve hot.