Ultimate Meat Lovers Pizza

READY IN: 45minsYIELD: 2 pizzas

INGREDIENTS

  • 1cuphot Italian sausage, casing removed
  • 1cuplean ground beef
  • 12 teaspoonblack pepper (or to taste)
  • 2garlic cloves, pressed
  • 2prepared pizza crust (14-inch each)
  • 12 teaspooncornmeal (for dusting)
  • 1 (5 1/2ounce) can tomato paste
  • 12 cupbarbecue sauce
  • 6tablespoonsyellow mustard (or more if needed)
  • 12 cupsmoked meat (cut in small pieces)
  • 28slicesgarlic sausage (thin)
  • 12 cupham, cubed
  • 6slicescooked bacon, crumbled
  • 28slicesred onions (3 -inch long)
  • 28slicesred peppers (3 -inch long)
  • 12ouncescremini mushrooms, sliced
  • 2teaspoonsitalian seasoning
  • 2teaspoonsherbes de provence
  • 1teaspoongarlic salt (or to taste)
  • 2cupscheddar cheese, grated(sharp)
  • 2cupsmonterey jack pepper cheese, grated
  • NUTRITION INFO

    Serving Size: 1 (2185) g

    Servings Per Recipe:1

    Calories: 1612.6

    Calories from Fat 881 g 55 %

    Total Fat 97.9 g 150 %

    Saturated Fat 54.2 g 270 %

    Cholesterol 335.3 mg 111 %

    Sodium 4151.2 mg 172 %

    Total Carbohydrate79.5 g 26 %

    Dietary Fiber 12.8 g 51 %

    Sugars 44.6 g 178 %

    Protein 108.2 g 216 %

    DIRECTIONS

  • Preheat oven to 500ºF. In a skillet on medium heat, cook Italian sausage; drain the fat. Return skillet on the burner and add ground beef; cook and season with black pepper and garlic. Drain ground beef and set aside.
  • On 2 pizza crust, spread tomato paste and BBQ sauce, leaving about 1-inch from the edge. Squeeze out yellow mustard, covering the surface. Add smoked, meat, garlic sausage, ham, bacon, Italian sausage and ground beef. Place red onion and red pepper slices followed by mushrooms; season with Italian seasoning, Herbed de Provence, garlic salt and freshly ground black pepper. Sprinkle Cheddar and Pepper Jack cheese on top.
  • Transfer pizza to preheated oven and bake for 16 minutes or until crust is golden brown and cheeses are melted. Let it sit 5 minutes before slicing.
  • Source: Read Full Article