Meat Lovers Pizza Recipe
pepperoni, pulled pork, crispy bacon, tomato sauce, basil
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Ingredients
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Dough & assembly
Sauce
Cheese
Meats & toppings
Method
Dough & assembly
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 the 2 tablespoons of flour.
If using refrigerated dough, let it come to room temperature 20–30 minutes before stretching to make it easier to handle.
On the floured surface, shape the dough into a 12-inch round by pressing from the center outward with your fingers, leaving a slightly thicker edge for the crust. Avoid tearing the dough. If it resists, let it rest 5–10 minutes and continue.
Transfer the stretched dough to a piece of parchment paper or a lightly oiled pizza peel. Brush the outer 1/2-inch of the crust with 1 teaspoon olive oil to promote browning.
Sauce
Combine the 3 tablespoons tomato sauce, 1 teaspoon minced garlic, 1 teaspoon dried oregano, and 1 teaspoon salt in a small bowl and stir to blend.
Spoon the sauce onto the stretched dough and spread evenly with the back of a spoon, leaving the edged crust clear (about 1/2 inch). Use all the sauce for even coverage.
Cheese
Sprinkle 1 1/2 cups shredded mozzarella over the sauced dough in an even layer, leaving the crust edge exposed.
Lightly dust the top with the 2 tablespoons grated Parmesan for added savory flavor.
Meats & toppings
Evenly distribute 20 slices of pepperoni across the cheese layer, spacing them to cover the pizza as desired.
Scatter 1 cup of shredded, fully cooked pulled pork over the pizza, breaking up any large clumps so it cooks evenly.
Sprinkle the 4 slices of crisp-cooked and chopped bacon over the top.
If you like a little heat, sprinkle 1/2 teaspoon red pepper flakes evenly over the toppings.
Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden-brown and cheese is bubbling and slightly blistered. Rotate the pizza halfway through baking for even color.
Remove the pizza from the oven and transfer to a cutting board. Scatter 8 fresh basil leaves over the hot pizza; the residual heat will wilt them slightly and release aroma.
Let the pizza rest 2–3 minutes, then cut into 8 slices and serve hot.