Stuffed Meat Lovers Pizza

Stuffed Meat Lovers Pizza is the answer anytime my family craves a hearty meal that feels like a treat This recipe layers bold Italian sausage smoky bacon and classic pepperoni between two golden crusts packed with cheese then bakes everything into a bubbling slice of comfort

The first time I made this was for a birthday instead of a birthday cake my husband asked for stuffed pizza Now it is the dish that gets the most cheers at our house parties

Ingredients

• Olive oil: for brushing the skillet and creating a crisp edge
• Refrigerated pizza dough: for a shortcut base and top Look for a dough that is stretchy but not sticky
• Block mozzarella cheese, shredded: for melting choose whole milk mozzarella for best stretch
• Ground Italian sausage, cooked: for bold spicy flavor pick a sausage with lots of herbs
• Sliced pepperoni: for classic pizza flavor pick one with visible fat marbling for juiciness
• Bacon, cooked and crumbled: for smoky crunch use thick cut bacon if possible
• Italian seasoning: for herby aroma try to use a blend with oregano and basil high on the list
• Garlic powder: to punch up every layer be sure it smells potent and fresh
• Pizza sauce or marinara sauce of your choice: for topping find one with real tomato chunks for body
• Grated parmesan cheese: dusted on top for bite choose a wedge to grate fresh
• Optional fresh basil and crushed red pepper flakes: for finishing brightness and a touch of heat

Instructions

Prepare the Skillet:

Brush every side and edge of a ten to twelve inch cast iron skillet with olive oil to prevent sticking and encourage a crispy bottom crust

Shape the Bottom Crust:

Lay one pizza dough in the skillet and trim any dough hanging over Cut these strips with scissors then press them along the sides to ensure the entire skillet is lined without gaps Dough should be evenly thick throughout

Build the Filling:

Sprinkle shredded mozzarella over the crust followed by layers of cooked sausage pepperoni bacon Italian seasoning and garlic powder Layer in stages to evenly distribute meats and seasonings

Seal with Top Crust:

Place the second pizza dough over the skillet Use fingers to gently press down and trim any hanging dough Discard the excess dough and tuck the top crust snugly against skillet sides

Vent and Sauce:

Use a sharp knife to poke several holes across the top dough This vents steam and prevents bubbling Spoon pizza sauce or marinara evenly over the top crust spreading edge to edge

Bake:

Place skillet in a preheated three hundred seventy five degree oven on the middle rack Bake for forty to fifty minutes until the top is deeply golden and cheese bubbles inside

Cool and Finish:

Let pizza cool for at least ten minutes in the skillet before cutting This helps filling set Scatter grated parmesan over the top and garnish with fresh basil or red pepper flakes if you like

The parmesan on top brings everything together There was a pizza filled night when my daughter helped layer the meats and she told me it tasted better because she made it herself That parmesan shower at the end always feels like magic

Storage Tips

Keep leftover pizza covered tightly in the fridge for up to three days The crust will re crisp if reheated in a toaster oven or stovetop skillet Wrapped slices can be frozen for two months and reheated straight from the freezer

Ingredient Substitutions

Turkey sausage can sub for pork and you can use part skim mozzarella for lighter cheese If you have different cold cuts swap some pepperoni for diced ham or cooked chicken For tomato sauce try a spicy arrabbiata

Serving Suggestions

Pair slices with a crunchy green salad or a bowl of tomato soup For a party cut into smaller squares and place on a big wooden board To make it fancy add dollops of ricotta and fresh basil leaves just before serving

One slice is never enough and leftovers are even better the next day Stuffed Meat Lovers Pizza is pure comfort food for any gathering

Recipe FAQs

→ What kind of sausage is best for this pizza?

Italian sausage, either mild or spicy, works best and should be cooked and broken into small pieces.

→ Can I use a different cheese?

Yes, while mozzarella is classic, you can mix in provolone or cheddar for added flavor variety.

→ Do I need a cast iron skillet?

Cast iron creates a crisp, golden crust, but a heavy oven-safe skillet or deep dish pan can work too.

→ How do I prevent the crust from getting soggy?

Layer cheese directly over the bottom crust before adding meats to help block moisture from the sauce.

→ Is it possible to prep this meal ahead of time?

You can assemble and refrigerate before baking. Let it come to room temp before placing in the oven.