Meat Lover's Sheet Pan Pizza

Name: Meat Lover's Sheet Pan Pizza
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 count Pizza dough balls (15 oz); 3 cups Pizza sauce; 32 oz Low-moisture mozzarella, shredded; 12 oz Pepperoni slices; 2 lb Italian sausage, cooked crumbles; 12 oz Canadian bacon, diced; 12 oz Bacon, cooked and crumbled; 1.5 lb Ground beef, browned; 2 tsp Dried oregano; 0.5 cup Grated parmesan; 4 tbsp Olive oil

Feeds the crew from one tray

Prep: 25 min
Cook: 70 min
Serves 8
Difficulty: medium

Feeds the crew from one tray. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

0Cal

0gProtein

0gCarbs

0gFat

Ingredients

4 count Pizza dough balls (15 oz)
3 cups Pizza sauce
32 oz Low-moisture mozzarella, shredded
12 oz Pepperoni slices
2 lb Italian sausage, cooked crumbles
12 oz Canadian bacon, diced
12 oz Bacon, cooked and crumbled
1.5 lb Ground beef, browned
2 tsp Dried oregano
0.5 cup Grated parmesan
4 tbsp Olive oil

Instructions

Brown sausage and beef: Cook Italian sausage and ground beef in a skillet over medium-high, breaking into fine crumbles until fully browned. Drain grease — greasy sheet pizza pools in the tray. Combine with cooked bacon and Canadian bacon in a bowl.
Oil and stretch sheet pans: Oil two half-sheet pans (18x13). Press and stretch dough to the corners; dock all over with a fork so air escapes. A tight fit feeds the crew from two trays instead of juggling four round pies.
Par-bake crusts: Par-bake at 425°F 8 minutes until set and pale golden — this carries the weight of five meats without a raw center.
Sauce, cheese, and load meats: Spread pizza sauce edge to edge. Layer mozzarella, then pepperoni, sausage-beef mix, and more mozzarella. Meat Lover's means crowded but not swimming — if toppings slide, you went too heavy in one spot.
Bake until edges are crisp: Bake at 425°F 18–22 minutes until cheese is deeply browned at the edges and the center reads 190°F on a thermometer through the cheese. Rotate pans halfway. Bottom should sound hollow when tapped on the pan edge.
Rest and cut squares: Rest 5 minutes so cheese sets — runny cheese burns rookies on the line. Cut into squares with a bench scraper; sprinkle parmesan. One tray feeds four; two trays feed eight with seconds.

Tonight's spread

Cut pies into hall slices (8 per pie minimum) and fan on sheet trays.
Keep a fresh pie warming in the oven — pizza dies fast on the counter.
Line up Meat Lover's Sheet Pan Pizza on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Pizza stone or steel
Peel or inverted sheet pan
Large sheet trays
Instant-read thermometer
Aluminum foil