Meat Lovers Pizza

5 from 1 vote

This Meat Lovers Pizza is loaded with melty mozzarella, rich tomato sauce, crispy pepperoni, savory sausage, and smoky pancetta or bacon. It’s bold, hearty, and totally crave-worthy.

Course Dinner, lunch

Cuisine Italian, Italian American

Keyword Meat Lovers Pizza, Meat Lovers Pizza Recipe, sheet pan pizza

Prep Time 15

Cook Time 20

Total Time 35

Servings slices

Calories 357

Author Erren Hart

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

US Customary - Metric

Instructions

Preheat your oven to 450°F (230°C). Spray a rimmed baking sheet (approximately 12x18 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!

Video

Notes

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.

Nutrition