Meat Lover’s Supreme Pizza with Sausage, Bacon and Pepperoni

Quick Recipe Version (TL;DR)

• Yield: 1 large 14-inch pizza (4–6 servings)
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb (450 g) pizza dough, at room temperature
• 1 tbsp olive oil
• 3/4 cup (180 ml) pizza or tomato sauce
• 4 oz (115 g) spicy Italian sausage, casing removed
• 4 slices bacon (about 4 oz / 115 g), chopped
• 2 oz (60 g) prosciutto or ham, cut into strips
• 2 oz (60 g) pepperoni slices (about 30 slices)
• 2 cups (8 oz / 225 g) shredded low-moisture mozzarella
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh flat-leaf parsley
• Optional: pinch dried oregano, red pepper flakes, black pepper

Do This

• 1. Preheat oven to 475°F (245°C) with a pizza stone or upside-down baking sheet inside for at least 20 minutes.
• 2. Cook sausage in a skillet over medium heat until browned and cooked through, 5–7 minutes; drain. In the same pan, crisp bacon pieces 6–8 minutes; drain on paper towels.
• 3. Prepare toppings: shred mozzarella, cut prosciutto or ham into strips, and have pepperoni, Parmesan, and parsley ready.
• 4. On a floured surface, stretch dough into a 14-inch circle. Transfer to parchment. Brush with olive oil and spread with tomato sauce, leaving a 1-inch border.
• 5. Sprinkle half the mozzarella over the sauce. Evenly scatter sausage, bacon, prosciutto or ham, and pepperoni. Top with remaining mozzarella and Parmesan.
• 6. Slide pizza (on parchment) onto the hot stone/sheet. Bake 12–15 minutes, until crust is deep golden and cheese is bubbling and browned in spots.
• 7. Remove from oven, rest 3–5 minutes, then shower with chopped parsley. Slice and serve hot.

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Why You’ll Love This Recipe

• It is truly loaded: sausage, bacon, prosciutto or ham, and pepperoni give you a meat lover’s dream in every bite.
• Layered flavors: spicy Italian sausage, smoky bacon, salty cured meats, rich cheese, and bright parsley balance each other beautifully.
• Home-oven friendly: no special gear required; a simple baking sheet still gives you a crisp, satisfying crust.
• Customizable: easy to dial the heat up or down, swap meats, or adjust cheese to match your crowd.

Grocery List

• Produce: Fresh flat-leaf parsley, optional garlic (if you want to doctor your sauce)
• Dairy: Shredded low-moisture mozzarella, grated Parmesan, optional extra cheese if desired
• Pantry: Pizza or tomato sauce, olive oil, pizza dough (from the refrigerated section or bakery, if not homemade), dried oregano (optional), red pepper flakes (optional), black pepper, flour or cornmeal for dusting
• Meats: Spicy Italian sausage, bacon, prosciutto or ham, pepperoni

Full Ingredients

Base & Sauce

• 1 lb (450 g) pizza dough, at room temperature for at least 30 minutes
• 1 tbsp olive oil, plus extra for greasing if needed
• 3/4 cup (180 ml) pizza sauce or thick tomato sauce

Meat Toppings

• 4 oz (115 g) spicy Italian sausage, casing removed
• 4 slices bacon (about 4 oz / 115 g), cut into 1/2-inch pieces
• 2 oz (60 g) prosciutto or ham, sliced into thin strips
• 2 oz (60 g) pepperoni slices (about 30–35 slices)

Cheese & Finishing Touches

• 2 cups (8 oz / 225 g) shredded low-moisture mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp finely chopped fresh flat-leaf parsley
• Optional: 1/2 tsp dried oregano, for sprinkling
• Optional: Pinch red pepper flakes, for a little extra heat
• Optional: Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat your oven and prepare your equipment

Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C) and let it heat for at least 20–30 minutes so the stone or pan gets very hot. A thoroughly heated surface is key for a crisp bottom.

While the oven heats, take your pizza dough out of the fridge (if it is refrigerated) and let it sit at room temperature for at least 30 minutes. This relaxes the gluten and makes stretching much easier. Prepare a piece of parchment paper large enough to hold a 14-inch circle of dough. Lightly dust the parchment and your work surface with flour.

Step 2: Brown the sausage and crisp the bacon

Set a medium skillet over medium heat. Add the spicy Italian sausage, breaking it into small pieces with a spatula or wooden spoon as it cooks. Cook for 5–7 minutes, until browned and cooked through with no pink remaining. Transfer the sausage to a paper towel–lined plate to drain excess fat.

In the same skillet, add the chopped bacon. Cook over medium heat, stirring occasionally, until the bacon is deeply browned and crisp, about 6–8 minutes. Use a slotted spoon to transfer the bacon to another paper towel–lined plate. Discard most of the rendered fat, leaving just a thin coating if you would like to brush a little on the crust later for extra flavor.

Step 3: Prep the remaining toppings

While the sausage and bacon cool slightly, prepare the rest of the toppings. Shred the mozzarella if it is not already shredded and measure out 2 cups (8 oz / 225 g). Grate the Parmesan if needed and measure 2 tbsp. Slice the prosciutto or ham into thin strips so it can be evenly scattered over the pizza. If your pepperoni is very oily, you can lightly blot it with a paper towel to reduce pooling grease during baking.

Finely chop the fresh flat-leaf parsley and set it aside for finishing the pizza after baking. Have your pizza sauce, dried oregano, red pepper flakes, and black pepper ready at your workspace so assembly goes quickly once the dough is shaped.

Step 4: Stretch the dough

Lightly flour your work surface. Place the dough ball on the surface and press it gently into a flat disk with your fingertips. Working from the center outward, gently press and stretch the dough, rotating as you go, leaving a slightly thicker rim for the crust. You can lift the dough and let gravity help stretch it, moving your hands around the edge, but avoid tearing.

Shape the dough into a roughly 14-inch circle. If the dough springs back, let it rest for 5 minutes and then continue stretching. Transfer the stretched dough onto the floured parchment paper. Gently neaten the circle and check that it is not sticking. If using a baking sheet instead of a stone, you can lightly oil the sheet and place the dough directly on it rather than on parchment.

Step 5: Sauce and layer the toppings

Brush the surface of the dough (except the outer 1-inch border) with 1 tbsp olive oil. This helps create a barrier and keeps the crust from getting soggy. Spoon the pizza sauce onto the dough and spread it evenly with the back of the spoon, leaving the same 1-inch border for the crust.

Sprinkle half of the shredded mozzarella evenly over the sauced area. Next, scatter the cooked sausage and crisped bacon over the cheese, distributing them so every slice gets a bit of each. Arrange the prosciutto or ham strips and pepperoni slices over the top, again spreading them out evenly for good coverage. Finish by sprinkling on the remaining mozzarella and the 2 tbsp grated Parmesan. If using, dust lightly with dried oregano, red pepper flakes, and a few grinds of black pepper.

Step 6: Bake until bubbly and golden

Carefully slide the assembled pizza, still on the parchment paper, onto the preheated pizza stone or upside-down baking sheet. Close the oven quickly to retain heat. Bake at 475°F (245°C) for 12–15 minutes, or until:

• The crust is puffed and deep golden brown on the edges.
• The cheese is fully melted, bubbling, and browned in spots.
• Any visible sausage or bacon bits look sizzling and slightly crisp.

If your oven has hot spots, rotate the pizza halfway through baking for even browning. If you like a darker, extra-crisp top, you can move the pizza to a higher rack for the last 1–2 minutes, watching closely to prevent burning.

Step 7: Finish with fresh parsley and serve

Using a pizza peel or by carefully grabbing the parchment edges with oven mitts, transfer the pizza to a cutting board. Let it rest for 3–5 minutes so the cheese can set slightly; this makes slicing cleaner and keeps the toppings from sliding off.

Sprinkle the chopped fresh parsley generously over the hot pizza. The bright green color and fresh flavor add a welcome contrast to the rich meats and cheese. Slice into 6–8 wedges with a sharp knife or pizza wheel and serve immediately while piping hot, with extra red pepper flakes on the table if you like an extra kick.

Pro Tips

• Let the dough warm up: Cold dough is difficult to stretch and tends to spring back. Room-temperature dough is softer, more relaxed, and much easier to shape.
• Preheat for real crispness: Give your pizza stone or baking sheet a full 20–30 minutes to heat. A properly preheated surface is the difference between a crisp crust and a pale, soft one.
• Cook meats completely first: The sausage and bacon will not fully cook on top of the pizza alone. Browning them in a skillet first adds flavor and ensures food safety.
• Do not overload with sauce: It is tempting to add extra, but too much sauce makes the center soggy. Stick to about 3/4 cup for a 14-inch pizza.
• Rest before slicing: Those 3–5 minutes of resting time let the bubbling cheese firm up just enough so each slice holds together beautifully.

Variations

• Extra-spicy Meat Lover’s Supreme: Use hot Italian sausage, add extra red pepper flakes on top, and drizzle a little chili oil over the pizza right before serving.
• Smoky barbecue twist: Replace half the pizza sauce with your favorite barbecue sauce, use smoked bacon and ham, and finish with a light drizzle of barbecue sauce after baking.
• Pan-style deep-dish version: Press the dough into a well-oiled 10-inch cast-iron skillet, build the toppings as written, and bake at 425°F (220°C) for 18–22 minutes until the thick crust is cooked through.

Storage & Make-Ahead

Leftover Meat Lover’s Supreme pizza keeps well. Let slices cool completely, then store them in an airtight container or wrapped tightly in foil in the refrigerator for up to 3–4 days. For best results, reheat slices on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or until hot and crisp again. You can also reheat in a covered skillet over medium-low heat, which helps re-crisp the bottom while keeping the top melty.

To get ahead, you can cook the sausage and bacon up to 2 days in advance and refrigerate them. The dough can also be made or purchased a day ahead and chilled; just bring it to room temperature before shaping. Assembled, unbaked pizza can be kept in the fridge for up to 4 hours, well covered, before baking. Fully baked pizza can be frozen in well-wrapped slices for up to 2 months; reheat from frozen at 400°F (200°C) for 12–15 minutes.

Nutrition (per serving)

Approximate values for 1 of 6 slices (your exact numbers will vary based on brands and thickness of dough and meats): about 780 calories, 38 g protein, 45 g fat (18 g saturated), 52 g carbohydrates, 3 g fiber, 7 g sugar, and approximately 1,850 mg sodium. This is a rich, indulgent pizza, so pair it with a big green salad or roasted vegetables if you would like to balance the meal a bit.