MVP Meat Lover Pizza

The smell of this pizza baking takes me back to Friday nights at my cousins house where wed argue over who got the last slice. I remember watching her dad stretch the dough with such practiced ease while we hovered around the oven waiting. Theres something magical about a meat-loaded pizza coming out of the oven with cheese bubbling between every layer. This recipe captures that same energy but with careful attention to halal ingredients so everyone can join the feast.

Last Ramadan I made this for iftar and my younger brother actually paused his video game call to come downstairs. The way the pepperoni curls up in the oven and gets those crispy edges while the beef sausage stays juicy makes all the prep work worth it. Now its requested for every family gathering.

Ingredients

• 350 g all-purpose flour: The foundation that gives your crust structure and chewiness
• 7 g instant yeast: Makes the dough rise beautifully without proofing first
• 1 tsp sugar: Feeds the yeast and helps the crust develop that golden color
• 1 tsp salt: Essential for flavor balance in the dough
• 2 tbsp olive oil: Keeps the dough tender and adds subtle richness
• 210 ml lukewarm water: Should feel like bath temperature to activate the yeast properly
• 200 g tomato passata: Creates a smooth sauce base without watering down the crust
• 1 tbsp tomato paste: Concentrates the tomato flavor for a robust sauce
• 1 tsp dried oregano: Adds that classic pizza herb aroma
• ½ tsp garlic powder: Distributes garlic flavor evenly through the sauce
• 200 g shredded mozzarella: The main cheese that creates those perfect cheese pulls
• 50 g shredded cheddar: Adds sharpness and extra flavor depth
• 100 g halal beef pepperoni: Look for brands that crisp up well in high heat
• 100 g halal beef sausage: Precook until just done to avoid overcooking on the pizza
• 80 g halal beef bacon: Cook until crispy beforehand for the best texture
• 50 g halal ground beef: Season simply with salt and pepper before adding
• ½ small red onion: Thin slices provide sweetness and crunch
• 1 small green bell pepper: Adds freshness and color to all that meat

Instructions

Mix the dough foundation:

Combine flour yeast sugar and salt in a large bowl then add olive oil and lukewarm water mixing until shaggy dough forms

Knead until smooth:

Work the dough on a floured surface for 7 to 10 minutes until it feels elastic and bounces back when pressed

Let it rise:

Cover the bowl with a warm damp towel and set it in a draftfree spot for 45 to 60 minutes until doubled

Crank up the heat:

Preheat your oven to 230°C (450°F) putting your pizza stone or baking sheet inside so it gets screaming hot

Build the sauce:

Whisk together tomato passata paste oregano garlic powder salt and pepper until smooth and fragrant

Stretch it out:

Punch down the risen dough gently then use your hands to stretch it into a 30 cm circle on floured parchment

Layer the base:

Spread sauce evenly leaving a small border then scatter mozzarella and cheddar across the surface

Pile on the meat:

Arrange pepperoni sausage bacon and ground beef along with onions and peppers so every slice gets a bit of everything

Bake until bubbly:

Slide the pizza onto the hot stone or tray and bake for 12 to 15 minutes until the crust is golden and cheese is spitting

Rest and slice:

Let the pizza cool for just 2 minutes so the cheese sets slightly then slice and serve while still hot

Save to Pinterest

My aunt caught me eating the leftover cold pizza for breakfast the next day and just laughed. Theres something about the flavors melding overnight that makes this even better the second time around.

Getting the Crust Right

A hot oven is nonnegotiable for that crispy-chewy texture that makes restaurant pizza so good. If you dont have a pizza stone preheat your baking tray upside down to mimic that intense bottom heat.

Balancing the Meat Load

I learned the hard way that piling on too much meat creates a soggy center. Precook the ground beef sausage and bacon just enough so they finish perfectly in the oven without releasing too much fat onto the dough.

Sauce Secrets

A thicker sauce stays put better than a watery one so dont skip the tomato paste. It concentrates the flavor and helps anchor all those toppings.

• Let the sauce sit for 10 minutes before spreading to let flavors meld
• Dont use more than specified or the dough wont cook through properly
• A light hand with the sauce lets the meat toppings shine

Save to Pinterest

This pizza has become our celebration meal for every small win and big achievement. Hope it brings the same joy to your table.

Recipe FAQs

→ What meats are used on this pizza?

It includes halal-certified beef pepperoni, sausage, bacon, and seasoned ground beef, creating a rich, savory topping.

→ How is the dough prepared?

The dough is made from all-purpose flour, instant yeast, sugar, salt, olive oil, and lukewarm water, kneaded until smooth, then left to rise until doubled.

→ What cheeses are featured?

Shredded mozzarella and cheddar cheese are layered atop the sauce for a melty, flavorful finish.

→ Can I add extra toppings?

Yes, mushrooms, olives, jalapeños, or chili flakes can be added before baking for extra flavor and spice.

→ What baking method is recommended?

Preheat the oven to 230°C (450°F) and bake the assembled pizza for 12–15 minutes until the crust is golden and cheese bubbles.