Ultimate Lots of Meat Pizza: A Hearty Homemade Recipe Adventure
Bold savory toppings unite to deliver restaurant-quality flavor in each satisfying slice.
There’s nothing quite like biting into a slice of pizza crowned with a savory pile of meats and creamy, golden cheese. The Lots of Meat Pizza is not just a meal; it’s a celebration for pizza lovers who want every mouthful loaded with flavor. This recipe pulls no punches, bringing together sausage, pepperoni, ham, salami, and bacon for an irresistible experience. Perfect for family night, parties, or anytime you crave something hearty, this comprehensive guide will walk you through each step, offer expert tips, and answer your most pressing pizza questions.
Table of Contents
- Ingredients for Lots of Meat Pizza
- Preparation and Baking Directions
- Choosing and Handling Meats
- Making the Perfect Pizza Dough
- Baking Tips for a Professional Finish
- Serving Suggestions and Variations
- Nutritional Information
- Frequently Asked Questions (FAQ)
Ingredients for Lots of Meat Pizza
What sets this pizza apart is its luxurious assortment of meats and classic cheeses, balanced atop a crisp, chewy crust. To recreate the recipe as featured by The Pioneer Woman, you’ll need:
- 1 Tbsp. extra-virgin olive oil
- 8 oz. assorted sausage (sweet or spicy Italian, breakfast sausage; casings removed, crumbled)
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 1 cup pizza sauce
- 4 cups shredded low-moisture whole-milk mozzarella cheese
- 6 Tbsp. grated Parmesan cheese
- 3 oz. assorted sliced pepperoni (deli-style, thick-cut, or smoked)
- 2 oz. thinly sliced salami
- 2 oz. thinly sliced ham (cut into ribbons)
- 4 slices bacon, chopped and cooked
These quantities make two 12-inch pizzas, perfect for group gatherings or leftovers.
Preparation and Baking Directions
Step 1: Dough Prep
After making your pizza dough (store-bought or homemade), divide it into two equally sized portions. Let the dough come to room temperature, uncovered, for at least an hour. This resting period ensures easy stretching and a more tender, bubbly crust.
Step 2: Preheat & Prepare Cooking Surface
Place a pizza stone or inverted baking sheet on the oven floor and preheat to 500°F (260°C). High heat is crucial for that crisp-yet-chewy pizzeria quality.
Step 3: Prepare the Meats
- Heat olive oil in a medium skillet over medium-high.
- Add crumbled sausage, breaking it up with a wooden spoon. Cook until just beginning to brown (about 5 minutes).
- Transfer sausage to a bowl and set aside.
- Chop and cook bacon until crisp. Drain on paper towels.
Step 4: Stretch and Assemble the Pizza
- On a lightly floured surface, stretch or roll a dough ball into a 12-inch round, about 1/8 inch thick.
- Dust a pizza peel or inverted baking sheet with cornmeal.
- Lay the dough atop the cornmeal, which helps with easy transfer and gives a crunch to the crust.
| Layer | Ingredients | Notes |
|---|---|---|
| Sauce | 1/2 cup pizza sauce | Spread, leaving a 1/2-inch border. |
| Cheese | 2 cups mozzarella, 3 Tbsp. Parmesan | Sprinkle evenly over sauce. |
| Meats | Pepperoni, salami, ham, cooked sausage | Arrange evenly. |
Step 5: Bake to Perfection
- Slide the assembled pizza onto the hot stone or baking sheet.
- Bake until the crust is browned and the cheese is melted—about 10 to 12 minutes.
- Repeat the assembly and baking process with the second dough and filling.
Once baked, top each pizza with crispy bacon.
Choosing and Handling Meats
The heart of this pizza is its hearty collection of meats. Here’s why each one is essential and how to prepare them for maximum flavor:
- Sausage: Opt for a blend of sweet and spicy Italian sausage for balanced flavor. Remove casings if using links and crumble before cooking.
- Pepperoni: Using both thick-cut and smoked pepperoni offers layered flavor and texture.
- Salami: Thinly slice for bite-sized, salty bursts throughout the pizza.
- Ham: Cut into ribbons or strips for broader flavor distribution without overwhelming the crust.
- Bacon: Chop before cooking for quick crispness and easier, even topping.
What others are reading
For the best results, use quality meats and cook bacon and sausage separately before adding to your pizza.
Making the Perfect Pizza Dough
While this recipe starts with made dough, the crust is key to any pizza’s success. For a professional yet approachable crust:
- Choose a recipe with high-gluten flour for chewiness.
- Allow your dough sufficient resting and rising time, and always use room-temperature dough for easy stretching.
- Use cornmeal on your peel or baking surface to prevent sticking and provide added crunch.
If you’re new to pizza-making, try following classic pizza dough recipes that use just water, yeast, flour, salt, and olive oil. Dough that has rested longer develops better flavor and texture.
Baking Tips for a Professional Finish
- High Oven Temperature: Preheating to 500°F (or as hot as your oven allows) replicates the intense heat of a wood-fired oven for a crispy exterior and airy crumb.
- Pizza Stone/Inverted Sheet: Placing these on your oven floor maximizes heat exposure and produces the ideal crust texture.
- Assembling Quickly: After topping the dough, bake immediately to prevent sogginess and achieve a crisp base.
- Layering Ingredients: Evenly distributed meats and cheese ensure each bite delivers balanced flavor.
- Bacon as a Finish: Adding bacon after baking keeps it crisp and intensifies its savory impact.
Serving Suggestions and Creative Variations
- Pair with a simple green salad tossed in balsamic vinaigrette to offset the pizza’s richness.
- Serve with craft beer or a bold red wine for ideal complementarity.
- Customize the meat blend—try adding chorizo for heat, barbecue chicken for sweetness, or turkey for leaner, lighter slices.
- Mix cheeses: add provolone or gouda for extra creaminess.
- Drizzle with garlic oil at serving for added aroma.
This base recipe is adaptable; feel free to explore regional condiments or spice blends atop the finished pizza.
Nutritional Information
The Lots of Meat Pizza is designed as an indulgence. Each slice packs protein, fat, and carbohydrates:
- Protein: High from sausage, ham, bacon, and cheese.
- Fat: Bacon, sausage, and cheese contribute to a rich, satisfying profile.
- Carbohydrates: The dough serves as the main source.
Balance slices with vegetables or moderate other meals to keep a mindful diet overall.
Frequently Asked Questions (FAQ)
How do I prevent my pizza crust from becoming soggy?
Always bake in a very hot oven and assemble pizzas just before baking. Using cornmeal under the dough and not overloading the sauce helps achieve crispiness.
Can I use pre-cooked or leftover meats?
Yes, leftover roast chicken, ham, or sausage work well. Ensure all meats are properly heated or cooked before adding to the pizza.
What’s the best way to slice meats for pizza topping?
Slice meats thin for even cooking—thin ribbons of ham and finely chopped bacon integrate best, while sausage is best crumbled.
Are there vegetarian alternatives for this recipe?
You can substitute smoked tofu, tempeh strips, or roasted vegetables to create a ‘meatless’ version with similar texture and bold flavors.
What cheese substitutions work for a meat-heavy pizza?
Mozzarella remains the classic choice, but provolone, gouda, or smoked cheddar pair especially well with the strong flavors of cured meats.
Expert Tips for the Perfect Lots of Meat Pizza
- Let dough rise fully: A well-risen dough creates a lighter, airier crust.
- Don’t skimp on preheating: Pizza stones require thorough preheating to deliver even heat and delicious browning.
- Layer thoughtfully: Placing heavier meats closer to the dough base minimizes sogginess and spreads flavors evenly.
- Finish with bacon after baking: Keeps bacon crisp and maximizes taste.
- Cut when slightly cooled: Allow pizza to rest for 1-2 minutes after baking; the cheese will set for cleaner slices.
Final Thoughts: Sharing the Lots of Meat Pizza Experience
This recipe appeals to the boldest appetites and those who love customizing their pizza—feel free to mix and match meats and cheeses according to your grocery finds or personal preferences. The hearty layers and simple steps make for a truly crowd-pleasing main dish. Whether you’re a pizza veteran or just looking for a weekend kitchen project, the Lots of Meat Pizza brings the pizzeria home.
Meat Pizza FAQs
Q: Can I freeze Lots of Meat Pizza?
A: Yes, let baked pizza cool completely, wrap in foil, and freeze up to 2 months. Reheat from frozen at 400°F until hot and crispy.
Q: How do I prevent cheese from overcooking?
A: Bake pizza on a lower oven rack and monitor closely; adding cheese in two stages (half before, half after several minutes of baking) can help.
Q: Is this recipe suitable for grilling?
A: Yes, use a pizza stone over indirect grill heat or cook directly on a well-oiled grate for a smoky, crisp result.
Q: Can I prepare the dough ahead of time?
A: Absolutely. Store in the fridge for up to 24 hours (let come to room temp before shaping), or freeze for up to 1 month.
Explore More Pioneer Woman Pizza Recipes
- Looking for more inspiration? Check out recipes like Steakhouse Pizza, Taco Pizza, and classic margherita for endless creative combinations.
- Mix and match ideas—add veggies, try new sauces, or experiment with international cheeses (like feta or fontina) for your next pizza night.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a36080987/lots-of-meat-pizza-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11439/steakhouse-pizza/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11523/taco-pizza/
- https://www.youtube.com/watch?v=d9skmuumgXY
- https://www.youtube.com/watch?v=cCJK0nJsirE
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