TBC's 5-Way Meatlovers Pizza
This is just a beast of a pizza. Thick, meaty, cheesy, just a wonderful filling slice of Heaven! I suggest using 2 Pilsbury pizza doughs and combining them, or any large pizza dough, fresh, that you can stretch out to medium size to keep the base thick enough to hold the toppings.
This is just a beast of a pizza. Thick, meaty, cheesy, just a wonderful filling slice of Heaven! I suggest using 2 Pilsbury pizza doughs and combining them, or any large pizza dough, fresh, that you can stretch out to medium size to keep the base thick enough to hold the toppings.
- 1 teaspoon garlic powder
- 1 teaspoon olive oil
- 1/2 pound ground beef
- 1 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1 large pizza dough fresh, or use 2 pilsbury pre-packed
- 1 1/2 cups pizza sauce jarred or home made
- 2 1/2 cups mozzarella grated
- 1/2 cup romano cheese grated
- 1 teaspoon italian parsley finely chopped or use dried
- 1/4 cup pepperoni diced
- 1/4 cup cooked ham diced
- 5 slices bacon cooked, chopped
- 1/3 pound italian pork sausage hot
- 1/4 cup all purpose flour for dusting
- Carbohydrate 122.900727596514 g
- Cholesterol 349.577684519345 mg
- Fat 117.715698054369 g
- Fiber 24.7253399912935 g
- Protein 113.3884824953 g
- Saturated Fat 49.202286338101 g
- Serving Size 1 1 Serving (632g)
- Sodium 3826.71130072118 mg
- Sugar 98.1753876052204 g
- Trans Fat 21.3101317181732 g
- Calories 1972 calories
Step-by-step
- The dough for this pizza is not important, however what is important is if you use a pre-packaged dough, do not roll out, knead it back into form, punch it out and stretch and shape into a round or square pizza about double the thickness of a normal pie. ANOTHER OPTION is to use 2 pre-packed pizza dough and roll out one on top of the other, then use a rolling pin and mesh them together. ONE large pizza dough (frozen or fresh) will make a medium pie. This is extremely thick, so you need to have a base. Will make about 6 slices enough for 3
- Preheat oven to 400°F
- Heat oil in a medium pan over medium heat. Add beef and sausage, saute until browned, about 5-6 minutes, remove from heat and drain.
- Roll out dough onto pizza round or cookie sheet. DO NOT GREASE. Bake for 4 minutes then remove from oven
- Using a large spoon or ladle, evenly spread sauce over the entire pie.
- Then add the drained sausage/beef mixture, and 3/4 each of the bacon, ham, pepperoni and spread evenly across the pie
- Add 1 1/2 cups of mozzarella cheese, spread evenly across the pie.
- Sprinkle with garlic (or minced garlic), parsley, oregano, and red pepper flake. Then add remaining 1/4 reserved pepperoni, bacon, and ham, top with remaining mozzarella cheese
- sprinkle pie with Romano cheese and bake for 12-17 minutes until crust is a golden brown. Remove from oven, and let cool for 3-4 minutes before slicing.
- Slice into 6 pieces and serve 2 slice per serving. Serve with extra hot pepper flakes and Romano cheese.
Pre-baking the dough bare for exactly four minutes at 400°F prevents a soggy bottom beneath layers of heavy meats and cheese. Managing moisture is the primary technical challenge when loading a pie this heavily, requiring deliberate choices about your baking surface and meat preparation.
- Bake on an ungreased cookie sheet or pizza round rather than parchment paper so the bottom crust can make direct contact with hot metal, encouraging adequate browning.
- Drain the browned ground beef and hot Italian sausage in a fine-mesh strainer before assembly; excess rendered fat will otherwise pool on top of the sauce and prevent the mozzarella from adhering.
- Layer three-quarters of the cured meats beneath the initial 1.5 cups of mozzarella to anchor them, then scatter the remaining quarter on top for optimal crisping under the upper cheese layer.
- Allow the finished pie to rest for three to four minutes on a wire rack before slicing to let the melted dairy set slightly, preventing the thick wedges from sliding apart.
Using refrigerated pre-packed dough requires working the product by hand to double standard thickness, whereas a single ball of fresh dough can be stretched directly to medium dimensions. Preserved jarred sauce brings more consistent moisture levels than raw blended tomatoes, protecting the dense crust from becoming waterlogged during the 12-to-17-minute bake.
