Meat Lover Beef Toppings (Printable)

Savory pizza topped with ground beef, pepperoni, sausage, bacon, and melted mozzarella cheese.

# What You'll Need:

→ Dough

01 - 1 lb pizza dough, store-bought or homemade

→ Sauce

02 - 1/2 cup pizza sauce

→ Cheese

03 - 2 cups shredded mozzarella cheese

→ Meats

04 - 1/2 cup cooked ground beef
05 - 1/2 cup sliced pepperoni
06 - 1/3 cup cooked Italian sausage, crumbled
07 - 1/4 cup cooked bacon, chopped
08 - 1/4 cup sliced ham

→ Vegetables

09 - 1/4 cup sliced red onions
10 - 1/4 cup sliced bell peppers

→ Seasonings

11 - 1/2 tsp dried oregano
12 - 1/4 tsp crushed red pepper flakes
13 - Freshly ground black pepper to taste

# Directions:

01 - Preheat oven to 475°F and place a pizza stone or baking sheet inside to heat thoroughly.
02 - On a lightly floured surface, roll out the pizza dough into a 12-inch round. Transfer to parchment paper.
03 - Spread pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.
04 - Sprinkle shredded mozzarella cheese evenly over the sauce base.
05 - Distribute ground beef, pepperoni, crumbled Italian sausage, bacon, and ham evenly over the cheese layer.
06 - Scatter sliced red onions and bell peppers across the pizza if desired.
07 - Sprinkle dried oregano, crushed red pepper flakes, and black pepper over the toppings.
08 - Carefully transfer the pizza with parchment paper to the preheated stone or baking sheet.
09 - Bake for 12-15 minutes until crust is golden brown and cheese is bubbly with lightly browned spots.
10 - Remove from oven and let cool for 2-3 minutes before slicing and serving hot.

# Expert Tips:

01 -
  • Every bite delivers a different meat flavor, from the salty punch of pepperoni to the rich depth of seasoned ground beef
  • The cheese creates this incredible gooey bridge that holds all the toppings together in perfect harmony
02 -
  • Pre-cooking all meats is absolutely essential, otherwise they release grease and make the crust soggy
  • Using parchment paper is the difference between successfully transferring your pizza and watching it collapse into a sad mess on your oven floor
03 -
  • Pre-grate your cheese from a block instead of buying pre-shredded for better melting
  • Brush the crust edge with olive oil before baking for golden-brown perfection

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