Ingredients
Pre made pizza dough: 1 pound (Fresh or frozen, thawed. You can also make your own!)
Olive oil: 1 tablespoon (For brushing the crust)
Pizza sauce: 1/2 cup (Your favorite brand, or homemade.)
Mozzarella cheese, shredded: 2 cups (Low moisture, part skim works best for melting.)
Provolone cheese, shredded: 1/2 cup (Adds extra depth of flavor. Optional.)
Ground Italian sausage: 4 ounces (Cooked and crumbled. Mild or spicy, your choice!)
Pepperoni slices: 4 ounces (Classic pizza topping.)
Cooked bacon, crumbled: 4 slices (Crispy and full of flavor.)
Ham, diced: 3 ounces (Leftover holiday ham works wonderfully.)
Garlic powder: 1/2 teaspoon (Adds a subtle aromatic kick.)
Dried oregano: 1/2 teaspoon (Classic Italian herb.)
Red pepper flakes: 1/4 teaspoon (For a little heat. Optional.)
Fresh basil, chopped: For garnish (Optional, but lovely fresh finish.)
Instructions
1. 1. Prepare Your Oven and Pan: First, preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while it preheats. Otherwise, prepare a large baking sheet or pizza pan by lightly greasing it or lining it with parchment paper. This ensures a nice crispy crust.
2. 2. Cook Your Meats: Next, if your Italian sausage is not already cooked, brown it in a skillet over medium heat. Crumble it as it cooks. Drain any excess fat thoroughly. Likewise, cook your bacon until crispy, then crumble it. If using ham or pepperoni, no need to cook them beforehand unless you prefer a crispier texture. Set all your cooked meats aside. This step is crucial for even cooking on the pizza.
3. 3. Prepare the Dough: Now, unroll or stretch your pizza dough onto your prepared baking sheet or pizza stone. If using a cold dough, let it sit at room temperature for about 15-20 minutes first. This makes it much easier to work with. Brush the edges of the dough lightly with olive oil. This helps the crust brown beautifully.
4. 4. Sauce It Up: Spread the pizza sauce evenly over the dough, leaving about a 1 inch border for the crust. Do not over sauce; a thin, even layer prevents a soggy pizza.
5. 5. Layer the Cheese: Sprinkle about half of the mozzarella and all of the provolone cheese evenly over the sauce. This cheesy layer acts as a delicious foundation for the meats.
6. 6. Add the Meats: Now, distribute your cooked and crumbled Italian sausage, pepperoni slices, crumbled bacon, and diced ham over the cheese layer. Try to get an even spread so every slice gets a good mix of meats. This is the “meat lovers” part, so do not be shy!
7. 7. More Cheese and Seasoning: Sprinkle the remaining mozzarella cheese over the meats. Then, evenly sprinkle the garlic powder, dried oregano, and red pepper flakes (if using) over the entire pizza. These seasonings enhance all the flavors.
8. 8. Bake to Perfection: Carefully transfer the pizza to the preheated oven. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Cooking times vary based on your oven and dough thickness, so keep an eye on it. The irresistible aroma will fill your kitchen!
9. 9. Rest and Serve: Once baked, remove the pizza from the oven. Let it rest on a cutting board for 5 minutes before slicing. This allows the cheese to set and prevents toppings from sliding off. Garnish with fresh basil if desired. Slice and serve hot!
Notes
Pro Tips for Success:
– Preheat Your Oven Thoroughly: A truly hot oven (450°F/230°C), especially with a pizza stone or steel, creates a crispy crust. Give your oven at least 30-45 minutes to reach temperature.
– Pre Cook Meats: Always cook and drain ground sausage and bacon before topping the pizza to prevent sogginess from excess moisture and grease.
– Do Not Overload: Aim for a generous but balanced layer of toppings to avoid a soggy pizza that’s difficult to cook or handle.
– The Right Cheese Matters: Use low moisture, part skim mozzarella for optimal melting without releasing too much water.
– Brush the Crust: Lightly brush olive oil on the crust edges before baking for a golden brown color and enhanced flavor.
– Use a Pizza Stone or Steel: These tools effectively hold and transfer heat, yielding a superior crispy crust.
– Let It Rest: Allow the pizza to rest for 5 minutes after baking to let the cheese set, making for cleaner slices and preventing toppings from sliding off.
– Customize to Your Family’s Tastes: Feel free to adjust ingredients based on preferences for an enjoyable meal.
Storage & Reheating Tips:
– Storing: Cool pizza completely, then store in an airtight container or wrap tightly in foil and plastic wrap in the refrigerator for 3-4 days. For longer storage, freeze individual slices (wrapped tightly) for 1-2 months.
– Reheating: Oven Method (350°F/175°C for 8-12 minutes) for crispy crust. Skillet Method (medium heat, covered, 3-5 minutes) for crispy bottom and gooey top. Air Fryer Method (350°F/175°C for 3-5 minutes) for super fast and crispy. Microwave (high for 30-60 seconds with a glass of water) for the fastest, but less crispy, option.
FAQs:
– Store-bought pizza dough is excellent and recommended for quick preparation. Let it come to room temperature before stretching.
– Best meats include Italian sausage, pepperoni, bacon, and ham, but variations like ground beef, chicken, or salami are great.
– Prevent soggy pizza by pre-cooking and draining raw meats, not overloading toppings/sauce, and using a thoroughly preheated oven with a pizza stone/steel.
– You can freeze both unbaked (assemble, freeze solid, wrap, bake from frozen) and baked pizza (cool, wrap, reheat from frozen).
– A high oven temperature of 450°F (230°C) is best for homemade pizza to achieve a crispy crust and perfectly melted cheese, especially when using a preheated pizza stone or steel.
- Prep Time: 20 minutes
- Cook Time: 12-18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1/8 of pizza
- Calories: 473
- Sugar: 2
- Sodium: 1094
- Fat: 31
- Saturated Fat: 13
- Unsaturated Fat: 18
- Carbohydrates: 27
- Fiber: 1
- Protein: 24
- Cholesterol: 63