An easy meat feast pizza recipe made with a plain flour pizza dough, topped with pancetta, ham, and pepperoni, before being sprinkled with creamy grated mozzarella cheese!
Place the flour, yeast, salt, and sugar in a large bowl. Mix with a spoon.
270 g Plain Flour, 7 g Fast Action Dried Yeast, ½ teaspoon Sea Salt, ½ teaspoon Caster Sugar
Pour in the olive oil and tepid water. Mix in with a spoon then use your hands to bring the dough together.
2 tablespoon Olive Oil, 160 ml Tepid Water
Knead the dough for 1 minute on a lightly floured work surface before placing it back in the bowl (covered with clingfilm or plastic wrap) to prove for 45 minutes at room temperature (you could speed up proving by putting the bowl in a warm place like an airing cupboard).
Roll the dough out on a lightly floured surface or cutting board to roughly 30 cm diameter and place on a pizza stone or baking tray. Leave to rest for 5 minutes whilst you get the toppings ready.
For the topping
Spread the pizza base with the tomato sauce.
3 tablespoon Pizza Sauce
Place the pepperoni slices, sliced ham, and pancetta cubes on the pizza
8 Pepperoni Slices, 160 g Pancetta, 150 g Ham
Sprinkle with grated mozzarella, Parmesan cheese, and oregano.
125 g Mozzarella, 2 tablespoon Parmesan, 1 teaspoon Oregano
Bake in a hot oven for 8-10 minutes until golden brown and bubbling.
Basil leaves to garnish
Video
Notes
Expert Tips:
If you don't have time to make your own pizza dough, cut that step out and buy a ready made pizza base!
Instead of rolling the pizza dough out with a rolling pin, place the dough on your pizza stone or baking tin and stretch it out with your hands.
For an authentic rustic pizza base, sprinkle a little coarse semolina onto the baking tray or pizza stone before placing the dough on top.
A drizzle of extra-virgin olive oil before baking gives it an extra luxurious feel.
For an extra crispy base, use a pizza peel (paddle) to transfer the pizza to the oven and place it directly on a preheated pizza stone or baking tray.
The ingredients quantities in this recipe make 1 large pizza (30cm diameter) or you could make 2 smaller pizzas if you prefer.
Variations:
Add more meat to the meat feast pizza! Ground beef, bacon, spicy sausage, and chorizo all work well!
Add sliced red bell peppers and black olives for extra flavour and texture.
Garnish with fresh basil leaves.
Swap the plain flour for strong bread flour in the pizza dough, for a more authentic Italian style pizza base
Storage:Pizza is best eaten hot, and this meat lovers pizza is no exception!However, you can make the pizza dough ahead and freeze it until needed. Defrost thoroughly in the fridge before rolling out.Leftover meat feast pizza slices should be stored in the fridge for up to 3 days, and can be eaten cold (I often pack a slice in lunchboxes), or reheated in a hot oven for a few minutes.Nutrition:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible
Nutrition Facts
Best Meat Feast Pizza
Amount per Serving
Calories
1390
% Daily Value*
Fat
79
g
122
%
Saturated Fat
28
g
175
%
Trans Fat
1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
36
g
Cholesterol
160
mg
53
%
Sodium
2735
mg
119
%
Potassium
679
mg
19
%
Carbohydrates
108
g
36
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
58
g
116
%
Vitamin A
606
IU
12
%
Vitamin C
2
mg
2
%
Calcium
425
mg
43
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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