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5 from 2 votes

Meat Lover’s Pizza

This Meat Lover's Pizza, topped with melty cheese, pepperoni cups, Italian sausage, and bacon, is the perfect weeknight meal because it comes together in just 30 minutes.
Prep Time15 mins
Cook Time12 mins
Inactive Time (Rise Time)10 mins
Total Time27 mins
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: easy weeknight pizza, homemade pizza, meat lover's pizza, rapid rise yeast, weeknight pizza dough
Servings: 1 (12-inch) pizza



  • 1 3/4 cups all-purpose flour
  • 1 envelope Fleischmann's® RapidRise® Instant Yeast
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120° to 130°F)*
  • 3 tablespoons corn oil , plus more for brushing


  • 1/2 cup pizza sauce
  • 6 ounces shredded mozzarella cheese
  • Freshly ground pepper
  • 3 ounces pepperoni cups
  • 3 ounces Italian sausage , cooked and crumbled or cut into small pieces
  • 2 ounces thick-cut bacon , lightly cooked and chopped
  • 2 tablespoons shredded parmesan cheese
  • 1 teaspoon olive oil , for brushing
  • Hot honey , for drizzling


  • Preheat your oven to 425°F. Place a pizza stone or baking steel in the oven. I like to allow mine to preheat for at least 20 minutes.
  • Combine the flour, undissolved yeast, sugar, and salt in a large bowl. Add the very warm water and corn oil; mix with a dough whisk or a wooden spoon until well blended, about 1 minute. The dough should form a ball and will be slightly sticky. Turn the dough out onto a floured surface and knead, adding additional flour if necessary, until smooth and elastic, about 4 minutes. To knead, start by flattening the dough and folding it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps until smooth and elastic. Let the dough rest at this point for 10 minutes.
  • Roll out the pizza dough until it’s in an even layer (about a 12-inch round) and form the rim or outer crust by pinching the edges of the dough about a half-inch all around. Alternatively, you can use your fingers to gently press your dough out into a circular shape leaving about a half-inch of dough unpressed around the edges. Then you’ll lift up the round from the edge and let it hang down while rotating the dough as you go to stretch it out to about 12-inches. I don’t have a pizza peel; as a solution, I like to use the bottom of a clean baking sheet. Dust the bottom of the baking sheet liberally with cornmeal or corn flour. Place the pizza dough atop the bottom of the baking sheet and then assemble.
  • Evenly spread the pizza sauce over the surface of the dough, leaving the outer half-inch untouched. Sprinkle the mozzarella cheese in an even layer followed by a few rounds of freshly ground pepper. Evenly distribute the pepperoni, sausage, and bacon. Brush the edges of the pizza crust with olive oil then sprinkle the parmesan around the edges of the pizza as well as on the toppings.
  • Using the baking sheet like a pizza peel, swiftly slide the pizza off the baking sheet and onto the baking steel/pizza stone. Bake for 12 to 15 minutes and until the edges of the pizza crust are lightly golden brown. Remove from the oven and drizzle with hot honey. Slice up and serve.