If you’re all about the meats, this one’s for you. Meat Lover’s Pizza is stacked with 5 different kinds of meat—pepperoni, salami, sausage, bacon, and ham. It’s bold, savory, and seriously filling.
Have homemade dough ready whenever you are with our refrigerator pizza dough.
Why Our Recipe
- Packed with five savory meats for a pizza fit for lovers of all the meats!
- Double cheese with melty mozzarella and a sprinkle of Parmesan on top.
Use our Easy Homemade Pizza Dough for that perfect base, or grab a store-bought crust to make it even easier. Between the crispy edges of the pepperoni and the melty mozzarella holding it all together, this is the kind of pizza that hits every craving at once. Serve it up hot and watch it disappear fast.
Ingredient Notes
- Pizza Dough: Homemade or store-bought dough both work great. Just make sure it’s at room temperature before rolling for easier shaping.
- Pizza Sauce: A classic red pizza sauce is the base here. Use your favorite store-bought brand or use our 2 minute homemade pizza sauce.
- Mozzarella Cheese: This gives the gooey, melty layer we all want. Freshly shredded melts best, but pre-shredded works too.
- Pepperoni: Adds that iconic pizza flavor and crisps up nicely when baked. Use standard-size slices.
- Salami: Use thin slices—regular, spicy, or genoa all work well.
- Sausage: Brown and crumble it ahead of time. Pork sausage brings great flavor, but you could use chicken or turkey sausage too.
- Bacon: Cook it crisp and crumble it over the top. You can also use bacon bits if you need a shortcut.
- Ham: Diced or thinly sliced both work. Leftover deli ham or holiday ham are great options.
- Parmesan Cheese: Grated Parmesan is best here—not the powdered kind.
Pizza Dough Options
Go homemade if you have time, or grab your favorite store-bought dough for convenience—it all works. If you’re using fresh dough, let it sit at room temperature for 30 minutes so it’s easier to stretch. Cold dough is stiff and snaps back, but room temp dough rolls out like a dream.
If you prefer a quicker option, a pre-baked crust or even naan can work, though the texture will be different from classic pizza dough.
Baking Options
Here’s how to get that golden crust and melty cheese at home using whatever tools you’ve got on hand.
Perforated Pizza Pan: Our favorite for evenly baked pizza with a crispy bottom. The holes help circulate heat for a better crust.
Pizza Stone: Great for recreating a pizzeria-style pie. Preheat the stone in your oven and transfer the pizza using a cornmeal-dusted peel for best results.
Baking Sheet: A solid choice if that’s what you’ve got. Use the lower oven rack and go easy on the sauce to prevent sogginess.
Makeshift Pizza Oven
Want to boost your at-home pizza game? Use this simple method: Place a pizza stone on the center rack and preheat your oven to 550°F (or as hot as it goes). Once it’s preheated, slide your pizza onto the stone and close the oven. Then switch your oven setting to broil.
This creates high heat from the bottom and top, which is perfect for crisping the crust and browning the cheese. Just keep an eye on it. This method works fast!
Storage & Reheating Instructions
Refrigerate any leftover pizza in an airtight container or wrapped tightly in foil or plastic wrap. It’ll stay good for up to 5 days.
Reheat in the oven at 350°F until warmed through, about 10 minutes for a slice. This keeps the crust crisp and the cheese melty.
Reheat in a skillet over medium heat with a lid on top for a few minutes. This crisps the bottom while gently melting the cheese on top.
Reheat in the air fryer at 350°F for 1 to 2 minutes. It brings back that just-baked texture and gets the edges nice and crispy.
Reheat in the microwave in 15-second increments if you’re short on time. Just know the crust will be softer.
