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Meat Lover’s Pizza

Our Meat Lover's Pizza recipe is a greatest hits of pizza—the delicious homemade pizza crust is piled high with bacon, pepperoni and sausage. Make it for your next pizza night!

Meat Lover’s Pizza

Meat Lover’s Pizza

difficulty

Beginner

Yield

(1) 12-inch pizza

Prep Time

20 minutes

Bake Time

10 minutes

Rise Time

10 minutes

Total Time

40 minutes

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  • difficulty

    Beginner

  • Yield

    (1) 12-inch pizza

  • Prep Time

    20 minutes

  • Bake Time

    10 minutes

  • Rise Time

    10 minutes

  • Total Time

    40 minutes

Ingredients

For the pizza dough:

  • 2 cups all purpose flour (250 g)
  • 1 packet Fleischmann's® RapidRise® Instant Yeast (2-¼ teaspoons)
  • ½ tablespoon granulated sugar (6 g)
  • ½ teaspoon fine sea salt
  • ⅔ cup water, between 120°–130°F (160 g)
  • 1 tablespoon oil (olive oil or corn oil, 15 g)
  • Cornmeal for the bottom of pizza crust (optional)

For the toppings:

  • ½ cup pizza sauce (130 g)
  • 7 ounces shredded mozzarella (198 g)
  • 2-½ ounces Italian sausage (70 g)
  • 2–3 slices of cooked bacon, finely chopped (or bacon bits)
  • 1 ounce pepperoni (30 g)
  • Italian seasoning (optional)
  • Crushed red pepper flakes (optional)
  • Chopped parsley (optional)
  • Grated Parmesan cheese (optional)

Directions

For the pizza dough:

  1. In a large bowl, combine the flour, Fleischmann’s® RapidRise® Instant Yeast, sugar, and salt. Add the water and oil, and mix with a spatula until a shaggy dough forms and there are no dry parts. The dough will be sticky and this is normal!
  2. Knead on a lightly-floured surface until elastic, about 4 to 6 minutes. Transfer the dough back to the mixing bowl, cover with plastic wrap, and let it rest for 10 minutes.

To assemble the pizza:

  1. Preheat the oven to 500°F (260°C).
  2. Sprinkle the pizza stone or baking sheet with a little cornmeal, if using.
  3. Stretch out the dough into a 12-inch round and place on the pizza stone or baking sheet. The center should be thinner than the edges. If the dough is bouncing back and difficult to shape, let it rest for a few minutes then return to shaping.
  4. Evenly spread the pizza sauce on top, leaving about an inch of plain crust all the way around. Top with the cheese, Italian sausage, bacon, and pepperoni.
  5. Sprinkle some Italian seasoning and red pepper flakes on top, if using, and transfer the pizza to the preheated oven. Bake for 10–13 minutes, until the edges are golden brown and the cheese is melted and bubbling on top.
  6. Sprinkle chopped parsley and grated parmesan on top, if using, and allow the pizza to cool in the pan for 5 minutes, then carefully remove the pizza to a cutting board. Slice and enjoy!
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Meat Lover’s Pizza

  • Difficulty: Beginner
  • Yield: (1) 12-inch pizza
  • Prep Time: 20 minutes
  • Bake Time: 10 minutes
  • Rise Time: 10 minutes
  • Total Time: 40 minutes

Ingredients

  • 2 cups all purpose flour (250 g)
  • 1 packet Fleischmann's® RapidRise® Instant Yeast (2-¼ teaspoons)
  • ½ tablespoon granulated sugar (6 g)
  • ½ teaspoon fine sea salt
  • ⅔ cup water between 120°–130°F (160 g)
  • 1 tablespoon oil (olive oil or corn oil, 15 g)
  • Cornmeal for the bottom of pizza crust (optional)
  • ½ cup pizza sauce (130 g)
  • 7 ounces shredded mozzarella (198 g)
  • 2-½ ounces Italian sausage (70 g)
  • 2–3 slices of cooked bacon finely chopped (or bacon bits)
  • 1 ounce pepperoni (30 g)
  • Italian seasoning (optional)
  • Crushed red pepper flakes (optional)
  • Chopped parsley (optional)
  • Grated Parmesan cheese (optional)

Directions

  • In a large bowl, combine the flour, Fleischmann’s® RapidRise® Instant Yeast, sugar, and salt. Add the water and oil, and mix with a spatula until a shaggy dough forms and there are no dry parts. The dough will be sticky and this is normal!
  • Knead on a lightly-floured surface until elastic, about 4 to 6 minutes. Transfer the dough back to the mixing bowl, cover with plastic wrap, and let it rest for 10 minutes.
  • Preheat the oven to 500°F (260°C).
  • Sprinkle the pizza stone or baking sheet with a little cornmeal, if using.
  • Stretch out the dough into a 12-inch round and place on the pizza stone or baking sheet. The center should be thinner than the edges. If the dough is bouncing back and difficult to shape, let it rest for a few minutes then return to shaping.
  • Evenly spread the pizza sauce on top, leaving about an inch of plain crust all the way around. Top with the cheese, Italian sausage, bacon, and pepperoni.
  • Sprinkle some Italian seasoning and red pepper flakes on top, if using, and transfer the pizza to the preheated oven. Bake for 10–13 minutes, until the edges are golden brown and the cheese is melted and bubbling on top.
  • Sprinkle chopped parsley and grated parmesan on top, if using, and allow the pizza to cool in the pan for 5 minutes, then carefully remove the pizza to a cutting board. Slice and enjoy!