Meat Lover Beef Pizza (Printable)

A savory pizza loaded with ground beef, pepperoni, sausage, bacon, and ham on a golden crust.

# What You Need:

→ Dough

01 - 1 lb pizza dough, store-bought or homemade

→ Sauce

02 - 1/2 cup pizza sauce

→ Cheese

03 - 2 cups shredded mozzarella cheese

→ Meats

04 - 1/2 cup cooked ground beef
05 - 1/2 cup sliced pepperoni
06 - 1/3 cup cooked Italian sausage, crumbled
07 - 1/4 cup cooked bacon, chopped
08 - 1/4 cup sliced ham

→ Vegetables

09 - 1/4 cup sliced red onions
10 - 1/4 cup sliced bell peppers

→ Seasonings

11 - 1/2 tsp dried oregano
12 - 1/4 tsp crushed red pepper flakes
13 - Freshly ground black pepper to taste

# How To Make It:

01 - Preheat oven to 475°F and place a pizza stone or baking sheet inside to heat thoroughly.
02 - On a lightly floured surface, roll out pizza dough into a 12-inch round. Transfer to parchment paper for easy handling.
03 - Spread pizza sauce evenly over dough, leaving a 1/2-inch border for the crust.
04 - Sprinkle shredded mozzarella cheese uniformly across the sauced surface.
05 - Distribute ground beef, pepperoni, Italian sausage, bacon, and ham evenly over the cheese layer.
06 - Scatter red onions and bell peppers across the pizza if desired.
07 - Sprinkle dried oregano, crushed red pepper flakes, and black pepper over toppings.
08 - Carefully slide pizza with parchment onto the preheated stone or baking sheet.
09 - Bake for 12-15 minutes until crust turns golden brown and cheese bubbles and browns in spots.
10 - Remove from oven and let cool for 2-3 minutes before slicing and serving hot.

# Expert Suggestions:

01 -
  • Every bite delivers a different meat texture from crispy pepperoni to savory ground beef
  • The cheese-to-meat ratio hits that perfect indulgent sweet spot
  • Ready in under 40 minutes but tastes like it came from a pizzeria
02 -
  • That preheated stone makes the difference between restaurant-quality crust and something that tastes like frozen pizza
  • Raw vegetables release water, so slice them thin and don't overload the pizza
  • Letting the cooked meats drain on paper towels before topping prevents a greasy mess
03 -
  • Use a pizza peel or the back of a baking sheet to transfer dough to the oven
  • Freeze extra cooked meats in portions for future pizza nights
  • Let the dough rest at room temperature for 30 minutes if it keeps snapping back when stretching

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