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I feel like Meat Lovers Pizza & BBQ Chicken Pizza are synonymous with certain fast-food pizza chains. Meat lovers pizza is just a bomb of salty meat, fat, and cheese. And BBQ chicken pizza reminds me, for some strange reason, of California. Maybe I’m thinking of California Pizza Kitchen? Maybe.
Anyway, they are two of my and Joe’s favorite homemade pizzas. It breaks up the routine of plain or pepperoni pizza we usually get when ordering takeout pizza. Plus, by making two small pizzas, we’re each able to make whatever kind of pizza we want.
I hope one of these recipes resonates with your taste buds. If not, maybe our Chicken and Vegetable Pesto Pizza would be more your speed? Enjoy!
Meat Lovers Pizza Recipe
Servings: 2
Total Time: 30 minutes, plus time to make the pizza dough
1 ball of pizza dough (I use 1/4 of this recipe from Joy the Baker)
Olive oil
1/4 cup tomato sauce
1 cup shredded mozzarella cheese
2 slices bacon, cooked and crumbled
15 pepperoni, or small slices of salami
1/4 cup cooked, crumbled sausage (we like to use a spicy sausage here)
Pinch crushed red pepper
Pinch dried oregano
Preheat the oven to 500 degrees F. Pour approximately 1 tablespoon of olive oil onto a large, rimmed baking sheet (13×18-inches). Place the ball of pizza dough on the pan and lightly stretch and/or press the dough to fill the pan. If the dough tends to spring back at you, leave the dough alone for a couple of minutes, then continue pressing it out.
Using a spoon, spread the tomato sauce all over the dough, leaving a thin border around the edge. Top with the cheese, bacon, crumbled sausage, and pepperoni, red pepper, and oregano. Drizzle the top with a little more olive oil.
Bake the pizza for 10 to 15 minutes, or until the edges are crispy and the cheese is brown and bubbly.
Remove from the oven and allow it to cool for a few moments before digging in.
BBQ Chicken Pizza Recipe
Servings: 2
Total Time: 30 minutes, plus time to make the pizza dough
1 ball of pizza dough (we used 1/4 of the Joy the Baker recipe linked above)
Olive oil
1/4 cup BBQ sauce
1/2 cup shredded mozzarella cheese
1/2 cup shredded mild cheddar cheese
1 small chicken breast, cooked and shredded
2 scallions, sliced thinly
Ranch dressing, for serving
Preheat the oven to 500 degrees F. Pour approximately 1 tablespoon of olive oil onto a large, rimmed baking sheet (13×18-inches). Place the ball of pizza dough on the pan and lightly stretch and/or press the dough to fill the pan. If the dough tends to spring back at you, leave the dough alone for a couple of minutes, then continue pressing it out.
Using a spoon, spread the BBQ sauce all over the dough, leaving a thin border around the edge. Top with the cheese, shredded chicken breast, and half of the scallions. Drizzle the top with a little more olive oil.
Bake the pizza for 10 to 15 minutes, or until the edges are crispy and the cheese is brown and bubbly.
Remove from the oven and allow it to cool for a few moments before topping with a drizzle of ranch dressing and the remaining sliced scallions.
Cooking Note
Feel free to use any pizza dough you like; you can even use a pre-made crust like Boboli or something similar. If you use the Joy the Baker pizza dough linked above, make sure to only use half of the resulting dough for these 2 pizzas (1/4 of the recipe per pizza). The other half of the pizza dough will freeze well, a zip-top bag or another sealed container, for up to 2 months.
If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.
