My husband asked for a Stuffed Meat Lovers Pizza recipe, so he got one.
Why?! Because he’s the BEST ever…best husband, best dad, and my best friend (and he asked nicely 😉 ).
So it’s only fitting that he gets the BEST stuffed pizza of all time…one that was darn near close to two inches thick too!
I am going BIG with this one…a pound of mozzarella, a meat trio of bacon, sausage, and pepperoni…but using the easy Pillsbury pizza crust.
Hey, I’m not superwoman, so not making pizza dough from scratch (he didn’t even notice).
How to Make Stuffed Meat Lovers Pizza
I did cook the bacon and sausage in a different skillet while getting the other ingredients ready.
Then brush a 10 to 12 inch cast iron skillet with olive oil, the whole bottom AND the sides to prevent the dough from sticking.
While the meat was cooking, I shredded two 8 ounce blocks of mozzarella cheese, or a big 16 ounce block…whichever your store has.
If “meat lovers” is in the title of this recipe I might as well go big or go home, right?!
A pound of Italian sausage, 8 slices cooked bacon crumbles, and plenty of pepperoni.
Let me walk you through the crust part of this step by step, and with pictures to help.
Unroll the first tube of pizza crust and stretch it ever so slightly and gently.
Place it in the oiled cast iron skillet just like this.
Use a pair of kitchen scissors to cut the four parts of the crust that are hanging over the sides.
I used the edge of the skillet to guide me as I cut.
Use those four pieces of dough to fill in the edges and press it all together to form one pizza dough.
Is it perfect? No…
Is that okay? Yes 🙂
Now for the filling.
I kind of layered the meats and the cheese, and with Italian seasoning and garlic powder sprinkled over each layer.
This is the first layer…
And the final layer.
As you can see it’s pretty much to the top of the crust.
Since this pizza is considered “stuffed” we are adding a top layer of crust.
Unroll the second tube of pizza crust and stretch it slightly, then place over top.
And cut any crust off that hangs over the edge of the skillet.
This crust you can get rid of…unless you would like to brush it with garlic butter and bake for a side of garlic bread (possibly even with cheese).
Pinch the edges of the crust together a bit (again, not striving for perfect).
Pierce the top of the crust with a knife a few times and then spread 1 1/2 cup of your favorite pizza sauce or marinara sauce over top.
I went with Prego marinara sauce that I would usually use for spaghetti instead of actual pizza sauce.
Now that we have built the pizza of champions, all that’s left to do is bake this bad boy.
Place in a 375 degree oven for 40 to 50 minutes.
Just check on the crust after the 40 minute mark and remove from the oven once the crust is done to your liking.
Once it’s done, serve with parmesan cheese sprinkled over top.
I find it best to let this cool slightly before digging in, even though that may seem torturous 😉
Stuffed Meat Lovers Pizza is more of a knife and fork kind of pizza it’s SOOO thick 🙂
I mean, just look at all that cheesy goodness!
If you like Stuffed Meat Lovers Pizza, you might also like these recipes…
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Stuffed Meat Lovers Pizza
Stuffed Meat Lovers Pizza has two layers of crust and is filled with tons of cheese and a variety of meat then baked to perfection
- 1 1/2 Tbsps olive oil
- 2 13 oz tubes refrigerated pizza dough (I used Pillsbury)
- 16 oz block mozzarella cheese shredded (I used a box grater)
- 1 pound ground Italian sausage cooked
- 4 oz sliced pepperoni
- 8 slices bacon cooked and crumbled
- 1/2 Tbsp Italian seasoning
- 1/2 Tbsp garlic powder
- 1 1/2 cups pizza sauce or marinara sauce of choice
- 1/4 cup grated parmesan cheese
- Optional: fresh basil, crushed red pepper flakes
Brush all sides of a 10 to 12 inch cast iron skillet with olive oil. Lay one of the pizza crusts in the skillet and cut off remaining edges with kitchen scissors. Use the cut off pieces to fill in the sides, pressing together into one crust.
Note: Picture examples in post above.
Fill the crust with shredded cheese, cooked sausage, pepperoni, cooked bacon, Italian seasoning, and garlic powder (I did mine in layers). Place the other pizza crust over top and cut off remaining edges that hang over the cast iron skillet and discard those.
Pierce the top crust a few times with a knife to prevent bubbles. Top the crust with pizza sauce and spread evenly.
Place the pizza in a 375 degree oven for 40 to 50 minutes.
Let it cool for 10 minutes, top with parmesan cheese and serve with fresh basil and crushed red pepper flakes if desired.