Meat Lovers Pizza
This pizza has a great selection of different meats along with fresh ingredients and spices, making this pie a carnivore's dream!
Ingredients
- 1 cup (230 g) hot Italian sausage, casings removed see Recipe
- 1 cup (230 g) lean ground beef
- 2 large cloves garlic, pressed
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 2 large 12 inch pizza crusts see Recipe
- cornmeal, for dusting
- 1 can (5.5 oz.) tomato paste tips & tricks
- 1/2 cup BBQ sauce of your choice
- 6 tbsp. prepared yellow mustard, or more if needed
- 1/2 cup (130 g) smoked meat, cut into small pieces
- 28 thin slices of garlic sausage see Recipe
- 1/2 cup (130 g) Black Forest ham, cubed
- 6 slices cooked bacon, crumbled tips & tricks
- 28 slices red onion, about 3-inches long (Lyonnaise cut) tips & tricks
- 28 slices red pepper, about 3-inches long
- 12 oz. cremini mushrooms, washed and sliced
- 2 tsp. Italian seasoning see Recipe
- 2 tsp. Herbes de Provence see Recipe
- 1 tsp. garlic salt, or to taste
- 2 cups sharp Cheddar cheese, grated
- 2 cups Pepper Jack cheese, grated
Directions
- Preheat oven to 500ºF
- In a skillet on medium heat, cook Italian sausage until no longer pink; drain the fat and set aside.
- Return the skillet on the burner and add the ground beef. Cook until no longer pink. Halfway through cooking; add garlic and season with black pepper. Drain the meat mixture and set aside.
- On 2 -12 inch pizza crusts, evenly spread tomato paste and BBQ sauce, leaving about a 1-inch space from the edge. Squeeze on prepared yellow mustard, evenly covering the surface.
- Add smoked meat, garlic sausage, ham, bacon, Italian sausage and ground beef. Add red onion and red pepper slices followed by mushrooms; season with Italian seasoning, Herbes de Provence, garlic salt and freshly ground black pepper. Evenly sprinkle on Cheddar and Pepper Jack cheese on top.
- Transfer the pizza to the preheated oven and bake for 16 minutes or until the crust is golden brown and the cheeses are melted.
- Remove from the heat and let it sit for 5 minutes before slicing.