MVP Meat Lover Pizza (Printable Format)
A hearty halal pizza topped with savory meats, melty cheese, and robust tomato sauce for a satisfying meal.
# What You Need:
→ Dough
01 - 2 ¾ cups all-purpose flour
02 - 1 packet (7 g) instant yeast
03 - 1 tsp sugar
04 - 1 tsp salt
05 - 2 tbsp olive oil
06 - ¾ cup plus 2 tbsp lukewarm water
→ Sauce
07 - ¾ cup tomato passata or pizza sauce
08 - 1 tbsp tomato paste
09 - 1 tsp dried oregano
10 - ½ tsp garlic powder
11 - Salt and pepper to taste
→ Cheese
12 - 2 cups shredded mozzarella cheese
13 - ½ cup shredded cheddar cheese
→ Toppings
14 - 3.5 oz halal beef pepperoni, sliced
15 - 3.5 oz halal beef sausage, cooked and sliced
16 - 3 oz halal beef bacon, cooked and chopped
17 - 1.7 oz halal ground beef, cooked and seasoned
18 - ½ small red onion, thinly sliced
19 - 1 small green bell pepper, thinly sliced
# How-To Steps:
01 - Combine flour, instant yeast, sugar, and salt in a large bowl. Add olive oil and lukewarm water, mixing until dough forms. Knead for 7–10 minutes until smooth and elastic. Cover and let rise in a warm place for 45–60 minutes until doubled in size.
02 - Preheat oven to 450°F. If using a pizza stone, place it in the oven during preheating.
03 - Mix tomato passata, tomato paste, oregano, garlic powder, salt, and pepper in a small bowl until well combined.
04 - Punch down risen dough and transfer to a floured surface. Roll or stretch into a 12-inch circle. Transfer to a baking tray or pizza peel lined with parchment paper.
05 - Spread sauce evenly over dough, leaving a ½-inch border. Sprinkle mozzarella and cheddar cheeses over sauce. Arrange pepperoni, sausage, bacon, ground beef, onion, and bell pepper evenly on top.
06 - Slide pizza onto oven rack or preheated stone. Bake for 12–15 minutes until crust is golden brown and cheese is bubbly.
07 - Let cool for 2 minutes, then slice and serve hot.
# Expert Suggestions:
01 -
- This pizza delivers that authentic pizzeria experience right from your home oven
- Every slice is loaded with four different halal meats that complement rather than compete
- The homemade dough develops incredible flavor and texture with just one rise
02 -
- A properly preheated oven makes the difference between a soggy bottom and restaurant style crunch
- Do not overload the sauce or the crust will get soggy before the toppings cook through
- Letting the dough rest for 5 minutes after shaping makes it much easier to stretch without snapping back
03 -
- Invest in a pizza peel if you plan to make this often, it transforms the whole experience
- Brush the very edge of your crust with olive oil before baking for extra golden color