Meat Lover Pizza Beef Toppings

My roommate Jake once dared me to create the most overloaded meat pizza imaginable, and what started as a silly challenge turned into a Friday night tradition we kept for years. The smell of bacon and beef sizzling together became something I could identify from two floors away in our apartment building.

I made this for my brother's birthday when he swore he was done with fancy restaurant pizzas and wanted something honest. He took one bite, closed his eyes, and said this was exactly what hed been searching for since college.

Ingredients

• Pizza dough: One ball about 300 grams works perfectly, whether you make it yourself or grab quality store-bought dough
• Pizza sauce: 120 ml or half a cup of tomato-based sauce, keeping it simple so the meats shine
• Ground beef: 120 grams or 4 ounces, browned until crispy for maximum flavor and texture
• Bacon: 4 slices chopped into bite-sized pieces that will become irresistibly crispy in the oven
• Pepperoni: 50 grams or about 1.75 ounces, those little cups of fat that form are pure magic
• Italian sausage: 80 grams or 2.8 ounces cooked and sliced adds fennel and herb notes
• Red onion: Half a small onion thinly sliced provides just enough sharpness to cut through the richness
• Mozzarella cheese: 150 grams or 5.3 ounces shredded creates that classic melty blanket
• Cheddar cheese: 40 grams or 1.4 ounces adds sharpness and extra meltiness
• Parmesan cheese: 20 grams or 0.7 ounce grated for a salty finish on top
• Olive oil: 1 tablespoon for brushing the crust gives it that golden professional finish
• Dried oregano: Half a teaspoon sprinkled on top makes your kitchen smell like an authentic pizzeria
• Black pepper: Quarter teaspoon adds gentle heat without overpowering the meats

Instructions

Preheat your oven:

Crank it to 240°C or 465°F, or whatever maximum temperature your oven can reach, and slide in your pizza stone or baking sheet so it gets screaming hot while you prep

Crisp the bacon:

Cook the chopped pieces in a skillet over medium-high heat until theyre done enough to make your kitchen smell incredible, then drain them on paper towels

Brown the beef:

Use that same skillet with the bacon fat still in it to cook the ground beef with black pepper until its nicely browned, then drain the excess fat

Stretch the dough:

Lightly flour your work surface and gently stretch the dough into a 30 cm or 12-inch round, being careful not to tear it

Prep for toppings:

Transfer the dough onto parchment paper and brush the surface with olive oil to help it get golden and crispy

Add the sauce:

Spread the pizza sauce evenly across the dough, leaving about 2 cm or three-quarters of an inch around the edge for that classic crust

Layer the cheeses:

Sprinkle the mozzarella and cheddar evenly over the sauce as the first level of your meat foundation

Pile on the meats:

Distribute the ground beef, bacon, pepperoni, sausage, and red onion if youre using it across the entire pizza like youre building a flavor map

Finish with toppings:

Sprinkle the Parmesan cheese and dried oregano over everything for that final restaurant-quality touch

Bake it:

Carefully slide the pizza with the parchment onto your preheated stone or baking sheet and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling with those gorgeous browned spots

Rest and serve:

Let the pizza rest for just 2 minutes so the cheese sets slightly, then slice it up and serve it piping hot

Save

My neighbor texted me at 11 PM one night asking what smelled so incredible, and I ended up bringing her a slice. She now orders this for every Super Bowl party and tells people it's her own recipe.

Getting the Crust Right

Stretching dough takes patience and confidence. Work from the center outward, letting gravity help you, and if the dough starts to snap back, let it rest for five minutes before trying again. A thin, slightly irregular crust has way more character than a perfectly uniform one.

Building for Perfect Texture

Layering matters more than most people realize. The sauce goes first, then cheese as a moisture barrier, then toppings. If you put meat directly on sauce without cheese underneath, it can make the dough soggy in those spots, and nobody wants a soggy pizza.

Making It Your Own

Once you master this base, the variations are endless. Try swapping ground pork for beef, add jalapeños for heat, or drizzle some hot honey on after baking for a sweet-spicy kick that feels gourmet but takes zero extra effort.

• A pinch of red pepper flakes before baking adds subtle heat that builds
• Turkey bacon works if youre trying to lighten it up slightly
• A cold lager or bold red wine like Zinfandel cuts through all that richness perfectly

Save

Every time I make this, I think about how a silly dare turned into one of the most requested recipes in my circle. Hope it becomes a legend in your kitchen too.

Recipe FAQs

→ What type of cheese works best for this pizza?

A blend of mozzarella, cheddar, and Parmesan cheeses offers a balanced melt and rich flavor that complements the meats well.

→ Can I substitute any meats for this pizza?

Yes, turkey bacon or spicy sausage can be used as alternatives to add variety without losing the hearty taste.

→ How do I ensure a crispy crust?

Preheating a pizza stone or baking sheet and baking at a high temperature helps achieve a golden, chewy crust with crisp edges.

→ Is it necessary to cook the meats before assembling?

Cooking bacon and ground beef beforehand ensures they are fully cooked and helps prevent excess grease on the pizza.

→ What seasonings enhance the pizza flavor?

Dried oregano and black pepper add aromatic notes, while a drizzle of olive oil boosts richness and texture.

→ Can I add vegetables to this pizza?

Optional thinly sliced red onion adds a mild sharpness that pairs nicely with the meats and cheeses.