Meat Lover's Pizza Recipe

Are you feeding a hungry family on game day? This homemade meat lover’s pizza loaded with four types of proteins will easily do the trick.

However, I’d also include my buffalo wings, spinach artichoke dip, or a 7-layer dip for the ultimate party spread. Game on!

Meat lovers pizza cut into slices and topped with red pepper flakes.

Recipe Science

The high heat of the oven causes the proteins in the various meats to undergo the Maillard reaction, resulting in a rich, savory flavor and appealing browning.
The fats rendered from the meats as they cook seep into the crust and cheese, adding depth of flavor and contributing to a crispy, flavorful crust.
Layering the meats ensures even cooking and heat distribution, allowing each type of meat to release its unique flavors and aromas, enhancing the overall taste of the pizza.

Why It Works

Making a fresh pizza from the oven will be way better than ordering greasy delivery. This recipe is for hungry meat lovers looking for slices packed with protein. There are layers of pepperoni, sausage, and American and Canadian bacon. When making pizza at home, you control the quality of meats and the quantities.

You can even customize the meat toppings with any leftovers you have on hand. My family always enjoys making pizzas together as we watch the big game on the weekends. I like Hawaiian pizza, but my husband Jason is a big fan of this version and my buffalo chicken pizza.

Ingredients You’ll Need

Ingredients needed to make this meat lover's pizza recipe.

Dough: You can make homemade pizza dough from scratch with instant yeast, flour, water, and olive oil. Just prepare it a few hours before you plan to bake so the dough has enough time to ferment and rise. Alternatively, store-bought dough can be used for convenience.
Sauce: A tomato-based pizza sauce is the ideal pairing with meat. The concentrated sweet flavor of ripe tomatoes and their natural glutamates help to enhance the savory taste of the toppings. I have an easy homemade marinara sauce to spread on the dough.
Cheese: I recommend mozzarella cheese because it’s soft, grates nicely, and is high in moisture. The abundance of water in the cheese’s protein matrix turns it quickly from a solid to a liquid that coats the pizza. This process happens around 130ºF (54ºC) for mozzarella, perfect for the quick bake time.
Meat: I use a mix of cured meats like bacon, pepperoni, and Italian sausage. I also use two types of bacon: smokey American bacon from the pork belly for crispiness and lean Canadian bacon from the pork loin for a heartier bite. I typically roast bacon in the oven each week for meal prep, so I always have some on hand, but you can quickly cook some on the stovetop.
Seasoning: Red chili flakes are optional, but add a lingering heat if you like a spicy kick. Dried Italian seasoning adds herbaceous notes to each slice.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

There are plenty of ways to customize this meat lover’s pizza recipe. Try these flavorful options:

Pizza Dough: Use store-bought pizza dough if you’re short on time. I usually find 1-pound portioned raw dough in the refrigerated section at the grocery store. Alternatively, pre-baked crusts are another option. Just make sure to follow the package directions.
Sauce: For convenience, use store-bought pizza sauce or even open a can of crushed tomatoes for more of a Neapolitan-style flavor. Try Alfredo sauce for a creamy and cheesy twist!
Cheese: Add fresh slices of mozzarella or smoked gouda or cheddar. For extra flavor, sprinkle some parmesan on top right before serving. It’s a dry-aged cheese. It doesn’t melt well, but it has a nutty and salty taste for extra umami notes.
Meat: Ground beef is also an excellent option for a more neutral taste. I would use 80 to 90% lean so that there is enough fat to add flavor and to keep the beef from drying out in the oven. Pulled pork, tri-tip, shredded chicken, sliced sausage, chorizo, or linguica are delicious meat options.

How to Make Meat Lover’s Pizza

Step 1: Preheat the Oven

To get a crispy crust, preheat the oven to 500 degrees and set the oven rack to the lowest position. The heat builds from the bottom, then rises, which prevents a soggy crust.

Step 2: Prepare the Crust

If refrigerated, let the dough sit out for 30 minutes at room temperature so it’s easier to stretch. If you made fresh dough (high five!), go ahead and start shaping.

Pieces of pork sausage cooking in a cast iron skillet.

Step 3: Cook the Sausage

I use mild Italian sausage in case the kids want a slice, but you can opt for a spicy variety with lingering heat. Cook the sausage over medium-high heat, breaking it into smaller crumbles. It will take about 5 minutes to brown and cook through.

Step 4: Prepare the Pan

Use a large baking sheet or pizza pan lightly greased with olive oil for a crispier bottom. I sprinkle cornmeal on the pan for a more rustic texture and to keep the dough from sticking.

Person brushing oil on the crust of a round pizza dough.

Step 5: Shape the Dough

Start by using your hands to stretch the dough into a 10-inch circle. If sticky, lightly dust with flour. Don’t add too much, or it will become tough from the extra protein. Press the dough into a 12-inch circle or rectangle shape into the pan. Brush oil on the edges for more golden, crispy edges.

Jessica using a spoon to spread pizza sauce over a dough placed on a sheet pan.

Step 6: Add the Toppings

Now, for the fun part, add the toppings! Layer the pizza sauce first.

Jessica placing freshly grated mozzarella on top of a dough with pizza sauce.

Sprinkle with mozzarella cheese.

Jessica placing pieces of bacon on top of a pizza loaded with meat.

Next, add the flatter pieces of meat, like the pepperoni and Canadian bacon. Then sprinkle on the chopped bacon and sausage. Lastly, add the oregano and red chili flakes for extra spiciness.

Sausage, bacon, and pepperoni on a pizza.

Step 7: Bake the Pizza

Bake until the cheese is hot and melted, about 10 to 12 minutes. Baking at the bottom of the oven is better so that the crust gets crisp and thoroughly cooks. This location also prevents the surface from browning too quickly before the dough is done.

Slice of meat lovers pizza loaded with hearty toppings.

Step 8: Ready to Serve

Transfer the pizza to a cutting board and slice it up! It’s best to enjoy each piece while still hot and crunchy.

Frequently Asked Questions

Can I use a different type of cheese?

Yes! Provolone or smoked gouda would add a nice flavor. Cheddar can be mixed with mozzarella for a more fermented, sharp taste. Before serving, add parmesan cheese as a salty garnish, as it doesn’t melt very well.

Can I add some vegetables?

Thinly sliced red and green bell peppers, red onions, olives, and mushrooms would be excellent additions.

Can I use a pre-baked pizza crust?

Yes! Use a 12-inch-sized crust. Follow the manufacturer’s directions for temperature and bake time.

Why is freshly grated cheese best?

It’s easy to use pre-shredded cheese from the store. However, manufacturers use unknown quantities of anti-caking agents like cornstarch, potato starch, or cellulose to keep the shreds from sticking together. These ingredients prevent the cheese from melting as well. Take a few minutes to freshly grate a block of mozzarella for a smooth melt.