Stuffed Pizza for Meat Lovers
This hearty stuffed pizza assembles quickly using store-bought dough and pre-cooked batch components like ground beef topping and Italian sausage. Layer meats, cheeses, and olives between two dough rounds, then bake for a dramatic presentation perfect for feeding a crowd on a weeknight. The assembly takes just 15 minutes with batch components ready to go.
Equipment
- Deep Dish Pizza Pan
- Oven
- Mixing bowl
- Cast Iron Pan
Ingredients
Pizza
- 2 Raw Pizza Dough Rounds store-bought
- 2 lb Mozzarella Cheese shredded
- 1 cup Parmesan Cheese grated, high quality
- 1 tablespoon Dried Oregano
- 1 jar Marinara Sauce your favorite
Meats
- 1 lb Pepperoni sliced
- ½ lb Batch Italian Meatballs thawed, sliced or crumbled
- ½ lb Batch Ground Beef Pizza Topping thawed
- 1 lb Batch Italian Sausage thawed, crumbled
Instructions
Prep
- Preheat oven to 475°F.
- Mix the Parmesan cheese and dried oregano together in a small bowl.
- Press the first pizza dough round into a cast iron pan, making sure it is flat on the bottom and draped over the edges.
Assemble
- Start with a base layer of mozzarella and a sprinkle of the Parmesan mix.
- Add a layer of meat.
- After every 2-3 toppings, add another layer of mozzarella and Parmesan mix.
- When the pie is full, finish with a final layer of mozzarella and Parmesan mix on top.
- Place the second dough round on top.
- Roll the edges of the bottom crust over the top crust edge and tuck down toward the inside of the pie, creating a sealed rolled edge.
- Spread about half the marinara sauce evenly on top of the upper crust.
- Sprinkle lightly with Parmesan mix.
Cook
- Place the pan in the oven.
- Bake for 25-35 minutes until the crust is golden brown.
Rest and Serve
- Remove from oven and let rest for 15 minutes before slicing.
Notes
This recipe works best when your meat components are already cooked and cooled—pull your ground beef pizza topping and Italian sausage from the freezer the night before. The key to a stable slice is layering mozzarella and parmesan between every 2-3 toppings, which acts as a binder when the pie sets. Drain any wet ingredients thoroughly or the bottom crust will steam instead of crisp. Let the finished pie rest the full 15 minutes before slicing so the layers firm up and don't slide apart. Leftovers reheat well in a 375-degree oven for 15-20 minutes. You can swap the meat for roasted vegetables, but again, make sure they're well-drained and pre-cooked.
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