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This sheet pan Meat Lovers’ Pizza is quick and easy to prepare—just assemble, bake, and enjoy a delicious homemade pizza in no time!
Know Before You Scroll
Flavor Profile
Crispy crust, tangy tomato sauce, gooey cheese, and all the salty, smoky goodness from sausage, bacon, and pepperoni. It’s bold, rich, and totally satisfying.
Difficulty Level
Easy. If you’ve got 30 minutes and a love for pizza, you’re golden.
What You’ll Need
Pizza dough, cornmeal, tomato sauce, full-fat mozzarella cheese, pepperoni slices, cooked Italian sausage, cooked pancetta or bacon
Equipment Needed
Rimmed baking sheet (12×18 inches), nonstick spray, rolling pin (or your hands!), spoon, oven.
Top Tip
Pre-cook your sausage and bacon until just crisp—this keeps your pizza from getting greasy or soggy.
Time-Saving Tips
Use store-bought pizza dough and sauce. No shame. Still delicious.
Ingredient Swaps
Swap pancetta for bacon, or try spicy chorizo for an extra kick. Vegetarian? Use plant-based meats or just double up on the cheese.
Homemade pizza might take a little more effort than delivery, but wow—it’s worth it. I actually created this recipe with a good friend who owns a pizzeria (yep, I got the inside scoop from a real pizza pro). Thanks to their genius tips, we nailed that crispy crust and perfect topping balance.
This meat lovers’ sheet pan pizza is my go-to on busy nights. It’s hearty, crispy, loaded with toppings, and comes together with zero fuss—just a sheet pan and some good vibes. Feeds a crowd, or just you with dreamy leftovers.
Store-Bought vs. Homemade Crust
Making your own pizza dough? Love it. There are so many great recipes out there, but my go-to is this pizza dough—super easy to make with a stand mixer and comes together in no time. It’s versatile too: think crispy thin crust or pan pizza with a thicker, golden crust (not quite deep dish, but close enough to make you happy).
That said, let’s keep it real. If making your own dough feels like too much, just buy it! No shame in the store-bought game. Nowadays, most grocery stores carry solid pre-made dough in the prepared foods section. Or, even better, hit up your favorite local pizzeria and ask if they’ll sell you a few dough balls. They usually will, and it’s a great shortcut to pizza night magic.
Topping Choices
I use a dreamy combo of melty mozzarella, rich tomato sauce, crispy pepperoni, savory sausage, and smoky pancetta or bacon to give this pizza that classic meat lovers’ flavor—bold, salty, cheesy, and totally irresistible. But honestly, there’s plenty of room to play.
Swap in provolone or fontina for a fun cheese twist, try spicy salami or chorizo instead of pepperoni, or go with ground beef or pulled pork in place of sausage. Pancetta can easily trade places with crispy bacon, prosciutto, or smoked ham. And if you’re feeling it, toss on some sautéed onions, mushrooms, or roasted red peppers to add a little veggie magic. It’s flexible, it’s hearty, and it’s all about layering big flavor in every bite.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Prepare the Dough
Alright, first things first—crank your oven up to 450°. We want it hot and ready! Grab a rimmed baking sheet, give it a good spray with nonstick cooking spray, and sprinkle a light layer of cornmeal. That’s gonna help the crust get extra crispy and keep it from sticking.
Now roll out your pizza dough into a rectangle. It doesn’t have to be perfect—just get it onto the pan and stretch it out into those corners. Rustic is beautiful here!
2
Layer the Cheese
Grab your tomato sauce and spoon it all over the dough. Use the back of your spoon to spread it evenly, but don’t go all the way to the edge. Leave about an inch for that puffy, golden crust.
Now, time for the cheese—pile on the shredded mozzarella until that whole surface is covered. This is where the magic starts.
3
Add the Meaty Toppings
Layer on your pepperoni slices, then sprinkle on the cooked sausage and bacon or pancetta. You want a little bit of everything in every bite, so go heavy if you love it meat-packed!
4
Bake and Serve
Pop that beauty in the oven and bake for 20 to 25 minutes. You’re looking for golden crust, bubbly cheese, and those edges getting just a little crispy and caramelized.
Let the pizza sit for a few minutes after it comes out of the oven—just enough time to stop yourself from burning your mouth. Then slice it up, serve warm, and get ready for the most delicious, cheesy, meaty bite of your life.
Perfect Pairings
Recipe
Meat Lovers Pizza
Ingredients
- 1 lb Pizza Dough
- Cornmeal for dusting
- 2 cups Tomato Sauce (store-bought or homemade)
- 2 cups Mozzarella cheese (shredded, full-fat )
- 4 oz pepperoni slices (thin sliced)
- 1 cup Italian sausage (cooked and crumbled )
- 1 cup Pancetta or bacon (cooked chopped )
Instructions
- Preheat your oven to 450°F (230°C). Spray a rimmed baking sheet (approximately 12×18 inches) with nonstick cooking spray and lightly dust it with cornmeal to prevent sticking.
- Roll out your pizza dough into a rectangle and place it on the prepared baking sheet. Stretch it out to fit the pan evenly, pressing it into the corners.
- Spoon the tomato sauce over the dough and use the back of your spoon to spread it evenly. Leave about a 1-inch border around the edges for the crust.
- Spread the shredded mozzarella cheese evenly over the sauce, making sure you cover the entire surface.
- Arrange the pepperoni slices across the cheese layer. Sprinkle the cooked crumbled sausage and bacon on top, making sure you get a little bit of everything in every bite.
- Place the pizza in the oven and bake for 20–25 minutes, or until the crust is golden brown and the toppings are bubbly and slightly caramelized.
- Take the pizza out of the oven and allow to rest for a few minutes before serving. Slice and Enjoy
- Cut the pizza into squares or slices, serve warm, and dig into this hearty, meat-packed delight. Enjoy every cheesy, saucy, meaty bite!
Tips
Erren’s Top Tips
Let the Dough Rest: If your dough keeps shrinking as you roll it, let it rest for 10–15 minutes. That relaxes the gluten and makes it way easier to stretch. Crispy Crust Hack: Dust your pan with cornmeal before placing the dough—it adds texture and helps prevent sticking. You can also preheat the pan for an extra crispy bottom. Cook Your Meats First: Always cook the sausage and bacon ahead of time. Raw meats won’t cook through properly in the short baking time and could make your pizza greasy. Don’t Overdo the Sauce: It’s tempting to slather it on, but too much sauce can make your crust soggy. A thin, even layer is the sweet spot. Edge-to-Edge Cheese: Cover your sauce completely with cheese to prevent it from bubbling through. You’ll get a more uniform, golden finish. Use Room Temp Dough: Cold dough is hard to stretch and more likely to tear. Let it sit at room temperature for 30–60 minutes before rolling it out.Storage & Freezing Instructions
To Store Leftovers:Wrap cooled slices tightly in foil or plastic wrap and refrigerate for up to 4 days. Reheat in a 375°F oven or toaster oven for 8–10 minutes to bring back the crispiness. To Freeze (Before Baking):
Assemble the pizza on a sheet pan and freeze until solid. Then wrap it tightly and freeze for up to 1 month. Bake directly from frozen at 450°F, adding 5–7 minutes to the cooking time. To Freeze (After Baking):
Let the cooked pizza cool completely. Slice and freeze pieces in a single layer, then transfer to a freezer bag. Reheat in the oven or air fryer for best texture.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
What meats are best for meat lovers pizza?
Pepperoni, Italian sausage, and bacon or pancetta are classic, but you can mix it up with ham, ground beef, or even chorizo for a little heat.
Can I make this with store-bought dough?
Yes! Store-bought dough is totally fine. Just make sure to bring it to room temp before rolling so it’s easier to handle.
Can I use pre-shredded cheese?
Yes, but if you want that perfect melt and stretch, shred your own mozzarella. Pre-shredded cheese often contains anti-caking agents that affect texture.
How do I keep my pizza from being too greasy?
Cook all the meats first and drain any excess fat. You can also blot your cooked pizza lightly with a paper towel if needed.
Can I make this gluten-free?
Absolutely. Use your favorite gluten-free pizza dough, and double-check that your meats and sauce are certified gluten-free.
What’s the best pan to use?
A standard 12×18-inch rimmed baking sheet works great. For an extra crispy bottom, you can preheat the pan in the oven before adding your dough.
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