3 Meat Pizza Recipes

3 MEAT BREAKFAST PIZZA

Steps:

• Preheat oven to 400°F.
• In saucepan add water and milk.
• Whisk in gravy mix, and bring to a boil.
• Simmer 2-3 minutes, stirring constantly til thick.
• Cool slightly.
• In large skillet, melt margarine.
• Beat eggs with milk and add to skillet.
• Scramble eggs in skillet until set and in small chunks.
• Place crust on pizza stone or cookie sheet.
• Spread gravy evenly over the top.
• Sprinkle meats over gravy.
• Sprinkle eggs over meats.
• Salt and pepper to taste.
• Sprinkle cheese over eggs evenly.
• Bake at 400°F for 10-15 minutes until bubbly and cheese is melted and browning.
• Cool slightly and cut into wedges.

MEAT LOVER'S PIZZA

Steps:

• Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 14-in. pizza pan. Bake at 425° for 7-9 minutes or until lightly browned. Combine oil and 1 teaspoon garlic powder; brush over crust edges., In a large skillet over medium heat, cook beef with onion powder and remaining garlic powder until no longer pink; drain., Spread spaghetti sauce over crust to within 1 in. of edges. Top with beef mixture, pepperoni, Canadian bacon, mushrooms, olives and cheese. , Bake at 425° for 10-15 minutes or until cheese is melted and crust is golden brown.

3-MEAT PIZZA RING

Steps:

• 1.Preheat oven to 375 degrees.
• 2.In a large skillet over medium heat cook sausage and garlic until no longer pink. Drain grease off. Stir in 1/2 cup pizza sauce, pepperoni, Canadian bacon and 1 cup pizza cheese.
• 3.Unroll crescent dough and separate into triangles. Arrange triangles on a 14 inch ungreased pizza pan with points toward the outside and wide ends overlapping at the center, leaving a 4 inch opening in the center. Press overlapping dough to seal.
• 4.Spoon the mixture onto the wide ends of the triangles. Fold pointed ends of triangles over filling, tucking points under to form a a ring. The filling will be visible.
• 5.Baked for 12-15 minutes or until the crescents are golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with remaining pizza sauce.

3-DAY PIZZA RECIPE BY TASTY

Steps:

• In a stand mixer fitted with the dough hook, combine the flour, yeast, and sugar. Mix on low speed, streaming in the olive oil and water until combined. Increase the speed to medium-low and continue mixing for 5 minutes, until the dough comes together.
• Pull the dough off the hook into the bowl. Cover the bowl with a kitchen towel and let rest for 30 minutes.
• Sprinkle the salt evenly over the dough.
• Return the bowl to the stand mixer and mix on medium-low speed for another 5 minutes.
• Lightly grease a large bowl with olive oil. Transfer the dough to the bowl and cover with plastic wrap. Refrigerate for 24 hours.
• Grease a clean surface, kitchen scale, and baking sheet with nonstick spray.
• Turn the dough out onto the greased surface and divide into 240-gram portions. Shape each portion into a ball, twisting the bottom to keep the top taut. Place seam-side down on the greased baking sheet. Wrap the baking sheet in plastic wrap and return to the refrigerator for 24 hours.
• While the dough proofs for the second time, make the Italian sausage: Preheat the oven to 350°F (180°C).
• Sprinkle the fennel seeds on a baking sheet. Toast for 5 minutes, until fragrant and toasted.
• Transfer the fennel seeds to a mortar and pestle and grind until coarsely cracked.
• In a large bowl, combine the pork butt, fennel seeds, red pepper flakes, rosemary, parsley, garlic, paprika, and pepper. Stir well. Cover the bowl with plastic wrap and chill overnight.
• Uncover the meat and season with the salt.
• In a stand mixer fitted with the meat grinder attachment, grind the pork mixture on the medium-size die into the stand mixer bowl.
• Remove the meat grinder attachment and fit the mixer with the paddle attachment. Mix the meat on medium speed and slowly drizzle in the red wine. Mix until the meat emulsifies and starts to stick to the sides of the bowl. Evenly spread the meat on a lightly greased baking sheet, creating one large patty, about 7 inches long by 5 inches (17.5 by 12.5 cm) wide.
• Turn the oven to broil.
• Broil the sausage patty for 3-4 minutes, until top is browned. The sausage will not be cooked through, as it will finish cooking on top of the pizza. Let cool, then crumble into large chunks.
• Remove the pizza dough from the refrigerator and let sit at room temperature for 3 hours. The dough should be supple and expanded, but not bubbly.
• Set an oven rack 6-8 inches beneath the broiler for a gas oven or 4-6 inches for an electric oven. Set a cast iron pan on the rack. Preheat the oven to its highest temperature for 45-60 minutes.
• Dust a clean surface with pizza flour. Working with one dough portion at a time, gently press the dough out to a round, keeping the edge a bit thicker than the center to form a crust. Transfer the dough to the back of your hands and stretch to your desired size. Transfer the dough to a pizza peel dusted with semolina flour.
• Carefully remove the heated cast iron skillet from the oven.
• Slide the dough from the pizza peel into the pan. Quickly top with the crushed tomatoes, mozzarella, sausage, and basil.
• Cook the pizza in the oven until the crust puffs, browns, and chars in spots, 5-7 minutes, rotating the pan as needed. Broil for the last minute to brown the mozzarella.
• Transfer the pizza to a cutting board. Brush the crust with olive oil and sprinkle the pizza with flaky salt.
• Slice and serve.
• Enjoy!

3 MEAT PIZZA CASSEROLE RECIPE - (5/5)

Steps:

• Cook pasta in boiling water until al dente. Cook sausage, garlic and oregano with onions until the juices run clear. In a lightly greased 9" x 13" pan, pour a small amount of sauce to lightly coat bottom of pan. Layer the ingredients in the order listed below: 1st. layer - 1/3 of pasta, 1/3 of the remaining sauce, 1 bag of mozzarella cheese, sausage and onion mixture. 2nd. layer - 1/2 of remaining pasta, 1/2 of remaining sauce, 1 bag of mozzarella cheese, ham. 3rd. layer - the remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, all the pepperoni (completely cover the entire top of casserole with pepperoni). Bake at 375 degrees for 40 minutes. Let sit for 5 minutes before serving.