Meat Eaters Recipe

Preheat and prepare dough

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 the all-purpose flour. Stretch or roll the pizza dough into a 12-inch round, keeping a slightly thicker edge for the crust. Transfer the stretched dough to a pizza peel or a baking sheet lined with parchment if not using a peel.

Brush crust

Lightly brush the outer 1/2-inch of the dough with olive oil to promote browning and a glossy crust.

Sauce

Spread the tomato pizza sauce evenly over the dough, leaving the oiled edge clear for the crust (about 1/2 inch). Use about 1 cup of sauce for even coverage but avoid over-saucing to prevent a soggy center.

Cheese

Sprinkle the shredded mozzarella evenly over the sauced dough, leaving small gaps where meat will be placed so meats can crisp. Lightly dust the top with the grated parmesan for added flavor.

Cook sausage

In a skillet over medium-high heat, add the crumbled sausage and cook, breaking up pieces with a spoon, until fully cooked through and browned, about 6–8 minutes. Drain any excess fat on a paper towel-lined plate. Scatter the cooked sausage evenly over the cheese layer.

Prepare bacon

Cook the bacon until crisp in a skillet or in the oven on a sheet pan at 400°F (200°C) for 12–15 minutes. Transfer to paper towels to drain, then chop into bite-sized pieces. Distribute the chopped bacon evenly over the pizza.

Add ham and pepperoni

Evenly scatter the chopped ham across the pizza. Arrange the pepperoni slices on top; overlapping is fine. The pepperoni will crisp and slightly curl during baking.

Bake pizza

If using a peel, slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 5–6 minutes to ensure even browning, until the crust is golden, cheese is bubbling and meats are hot and slightly crisp.

Season and rest

Remove the pizza from the oven and transfer to a cutting board. Sprinkle the dried oregano and crushed red pepper flakes evenly over the top. Let the pizza rest for 3–5 minutes to set the cheese.

Garnish and slice

Tear and scatter fresh basil leaves over the pizza if using. Slice into 8 slices and serve hot.