Happy December! I’m so excited it’s finally here: the perfect month to cozy up, listen to Christmas music, and eat pizza. When I was a kid I had an obsession with pepperoni pizza. The thing is, I didn’t eat it all the time – nope, I was obsessed with it because I never got to eat it. My parents’ pizza of choice was always Hawaiian. And while I loved (and still love) the combination of savory ham and sweet pineapple on pizza, I wanted a taste of the unknown. I wanted what I didn’t have.
Because we never deviated from the old standard of ham and pineapple, it wasn’t until I was well into my teens that I discovered other types of pizza. But once I realized the wide wide world of pizza, I never looked back. I loved pepperoni, but I wasn’t satisfied with just those little rounds of meat – not when there was meat-lovers pizza to be had.
Of course, meat lovers pizza – or any pizza for that matter – isn’t pizza without cheese. You’ve got to have an ooey gooey base for all your toppings to meld into. As such, this pizza is loaded with about equal parts Canadian cheese and meats. It’s truly a feast for the meat – and cheese – lover in your life. Hope you’re staying warm and cheesing it up!
PS – I’m in Europe right now, If you want to peek at what I’ve been eating, check out my Instagram!
The Ultimate Meat-Lovers Pizza Recipe
makes 1 pizza
- 1 ball of no-knead pizza dough
- 1/3 – 1/2 cup pizza sauce, depending on how saucy you like your pizza
- 2 cloves garlic, minced
- 1 – 1 1/2 cups shredded Canadian mozzarella
- 8-10 slices pepperoni
- 1-2 slices of ham, cut into small squares
- 2 slices of crispy bacon, cut into small pieces
- 1 link spicy sausage, removed from casing and browned
- 1/2 cup browned ground beef
- Canadian parmesan cheese, to finish
- red pepper flakes, to serve
Arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°.
Lightly oil a cast iron pan and dust lightly with cornmeal, if desired. Or, lightly oil and dust a baking sheet. Shape dough into a circle, pushing gently until fairly thin. Spread on the sauce almost to the edges and sprinkle on the garlic. Top generously with the shredded mozzarella, followed by all the meats. Grate on parmesan to taste then place in the oven to bake for 12-15 minutes, or until the crust is puffy, crisp and slightly blistered. Enjoy immediately with red pepper flakes.
Notes: I had a lot of these meats in the fridge already – I typically have a bunch of odd bits and pieces of cooked meat so it wasn’t too long or too difficult for me to put this together. It does take a bit more time if you have to cook all of your meats before hand. Feel free to substitute in with whichever meats you have on hand.
this is cool LOLZ
You did this on my birthday!
Please that elitist moron davide he is not nearly as cultured as his overblown ego makes him think he is he is just a food nazi and a bigot italy does not own the rights to pizza. In Britain they put corn on it are they wrong too!!?? I personally am a meatatarian I hate vegetables unless accompanied by lots of meat and most pizzas have cheese if he hates the quisine of america please stay away life is too short for a petty hypocrite. The more meat the better and lots of cheese davide is a fool and a child I will try this recipe btw what is Canadian cheese color , ? Texture? Happy Thanksgiving if you are back in canada it is 2019 December.
…i’ve not offended anyone. Anyway, thank you. Have you already discovered the existence of opposable thumbs? When you’ll reach this amazing thing call me. Britains have their on problems with italian food. Let them be. Have a nice life. And take care of your coronary. The food nazi.
is it 500 degrees celsius or fahrenheit
hi,
it’s 500°F :)
It looks yummy, but the correct name is “Meat Lover’s Pizza” – a “meat lovers pizza” would be cannibalism