The Ultimate Meat Feast Pizza

While fish and chips or shepherd's pie might be the first thing you think about when it comes to classic British dishes, don’t sleep on the lesser-known (but just as beloved) meat feast pizza. Nearly every pizzeria has a variation of it, and it’s pretty much what you’d expect: a cheesy pizza topped with tons of meat, ideal for any carnivore who wants more than a few thin slices of pepperoni. 


For our interpretation, we’ve opted for a soft base topped with crushed tomatoes and shredded mozzarella, followed by pepperoni, thick-sliced bacon, Italian sausage and beef mince. It’s a delectable blend of crunchy, spicy and smoky that’s guaranteed to please any meat aficionado. Not for the faint of heart or stomach, consider this your go-to pizza for when you’ve got real big cravings.



Difficulty

Servings

One 12-inch (30-centimeter) pizza

Prep Time

20 minutes

Cook Time

60 to 90 seconds

By Ooni HQ

The Ultimate Meat Feast Pizza

Note

For the dough, we recommend our Classic Pizza Dough, just be sure to set aside 3 to 4 hours for proofing before cooking. 


1. Preheat your oven until the stone reads 400 °C.

You can check this quickly, accurately and from a safe distance with an infrared thermometer.

2. In a bowl, mix a pinch of sea salt into the crushed tomatoes.

Set aside. 

3. Place one dough ball on your lightly-floured work surface and begin pushing the air from the centre out to the edge with your fingers.

Stretch the dough into a 12-inch (30-centimetre) base and lay it on your worktop or lightly-floured pizza peel. 

4. Top the dough with the tomato mixture, followed by the mozzarella, pepperoni, ham, Italian sausage and ground beef.

Finish by sprinkling on the chopped bacon.

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5. Launch the pizza into the oven and cook for 60 to 90 seconds, turning it every 20 seconds for an even bake.

6. Remove the pizza from the oven.

Slice, serve and enjoy. 

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.
  • One 250-gram dough ball
  • 85 grams crushed tomatoes
  • Fine sea salt, to taste 
  • Flour, for dusting
  • 100 grams low-moisture shredded mozzarella
  • 15 grams pepperoni
  • 30 grams thick-sliced ham or bacon, chopped into squares
  • 30 grams Italian sausage, cooked and crumbled 
  • 25 grams beef mince, cooked and crumbled 
  • 1 rasher (12 grams) streaky bacon, cooked and roughly chopped

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