MEAT LOVERS PIZZA
Make and share this Meat Lovers Pizza recipe from Food.com.
Provided by Food.com
Categories Meat
Time 1h35m
Yield 1 pizza
Number Of Ingredients 19
Steps:
- Put lukewarm water, flours, salt and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer). Add the cooking oil whilst stirring.
- Mix on a low speed for 1 minute, scrape down the sides then give it another blast.
- Keep mixing on a low speed as you slowly add the oil, then mix for a further 5-7 minutes so you end up with slightly wet, smooth and elastic dough.
- Transfer to a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for an hour.
- Once raised, gently knock the dough back on a flour dusted surface then equally divide and roll into four rounds.
- To make sauce, finely chop the onion and fry in a medium pan over a medium-low heat with 2 tablespoons oil for around 5 minutes or until softened but not coloured.
- Crush in the garlic or add fresh at the end.
- Finley chop and add the basil leaves along with chopped tomatoes and the oregano and season with salt and pepper.
- Either whizz it up with a stick blender or keep it chunky.
- To make the pizza, Set up the BBQ for the heat canyon technique, cover with lid and allow to heat up like an outdoor oven - you want a temperature of around 450°F.
- Spread 1 tablespoon of tomato sauce over each dough round.
- Add pepperoni, jalapeño mushrooms, bell peppers, mozzarella and remaining olive oil.
- Dust a pizza stone or a large metal roasting tray with plenty of semolina flour.
- Place the pizza on top and cook on the BBQ with the lid on for 10 to 12 minutes or until golden, crisp and the cheese has melted.
Nutrition Facts : Calories 2301.8, Fat 153, SaturatedFat 20.3, Sodium 14003.2, Carbohydrate 212.9, Fiber 15.3, Sugar 52, Protein 29.1
MEAT LOVER'S PIZZA
This hefty, cheesy meal on a crust is packed with three different kinds of meat and simply fantastic flavor. It's sure to score with your Monday Night Football gang! -Edgar Peavy, Oxnard, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 slices.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 374 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 917mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
MEAT LOVERS' PIZZA-STUFFED SHELLS
Spicy sausage, smoky bacon, ground beef and pepperoni turn your average stuffed shells into a gooey, meaty meat lovers' pizza-inspired pasta bake that kids and adults alike can get on board with for dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta and rinse under cold water; set aside.
- Meanwhile, combine the ricotta, Parmesan, parsley, egg, 1/2 cup of the mozzarella, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine; set aside.
- Preheat the oven to 450 degrees F.
- Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and brown, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate and reserve.
- Add the sausage to the skillet and cook, breaking it up with a wooden spoon into large chunks, until brown, about 5 minutes. Remove half the sausage from the skillet with a slotted spoon to a plate and reserve.
- Add the ground beef and onion to the skillet and cook until the beef is brown and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the marinara sauce and season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, reduce the heat to low and continue to simmer while you stuff the shells.
- Divide the ricotta filling among the shells. Arrange the shells filling-side up in the skillet on top of the sauce. Top with the remaining mozzarella, the pepperoni and reserved sausage and bacon. Bake until the cheese is melted and the toppings are browned, 20 to 25 minutes. Sprinkle with Parmesan, oregano and red pepper flakes before serving.
MEAT LOVER'S PIZZA CRESCENT RING
Cheesy and triple-meat-filled, this crescent ring is like a stromboli only flaky, thanks to the crescent dough. Perfect for a large gathering--slice, dip and eat.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Cook the sausage, stirring and breaking up into pieces, in a medium skillet over medium-high heat until browned in some spots and cooked through, 6 to 7 minutes. Transfer to a medium bowl and stir in the pizza sauce. Let cool slightly, about 15 minutes.
- Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
- Spoon the sausage mixture over the short ends of the triangles closest to the ramekin. Cover the sausage with the ham slices. Top the ham with the pepperoni and then cover pepperoni with cheese slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the mixture).
- Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with the butter and sprinkle with the Italian seasoning. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with more pizza sauce.
MEAT LOVERS PIZZA CASSEROLE
Make and share this Meat Lovers Pizza Casserole recipe from Food.com.
Provided by kzbhansen
Categories Cheese
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet cook the beef and onion over medium heat until meat is no longer pink; Drain.
- Stir in remaining ingredients.
- Transfer to a greased 2 quart baking dish.
- Bake uncovered at 350 for 40-45 minutes or until heated through.
Nutrition Facts : Calories 550.3, Fat 28.3, SaturatedFat 12.2, Cholesterol 100.2, Sodium 882, Carbohydrate 38.8, Fiber 3, Sugar 3.5, Protein 33
MEAT LOVER'S PIZZA TATER TOTS NACHOS
Make a carnivore happy with this Meat Lover's Pizza TATER TOTS Nachos recipe. The TATER TOTS nachos are topped with pepperoni, ham, sausage & pizza sauce.
Provided by My Food and Family
Categories Home
Time 47m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425ºF.
- Bake TATER TOTS as directed on package.
- Meanwhile, cook peppers and onions in large skillet sprayed with cooking spray on medium heat 2 min., stirring frequently. Add meat; cook 1 to 2 min. or until heated through, stirring frequently. Remove from heat.
- Mix pizza sauce and sour cream in medium microwaveable bowl until blended. Microwave on HIGH 2 min. or until heated through, stirring after 1 min.
- Spread TATER TOTS onto ovenproof platter; top with pizza sauce mixture, 1 cup cheese and meat mixture. Sprinkle with remaining cheese. Bake 2 min. or until cheese is melted.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 4 g, Protein 7 g
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