Meat Lovers Pizza in a Blaze Outdoor Oven

Sausage, pepperoni and bacon bring plenty of flavor to this game-day pizza. The recipe makes two rounds, so you can serve the first while the second bakes. Set out your cooked toppings before you start: the hot-oven bake moves quickly.

Makes two 12–14-inch pizzas · Serves 6–8 · About 25 minutes active preparation · 5–7 minutes baking per pizza

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Ingredients

• 2 lb pizza dough, at room temperature
• 1½ cups pizza sauce
• 3 cups shredded low-moisture mozzarella
• ½ lb Italian sausage, browned and crumbled
• 4 oz thinly sliced pepperoni
• 6 slices bacon, cooked and chopped
• ½ cup cooked meatballs, sliced (optional)
• ½ cup grated Parmesan
• 2 tbsp olive oil
• 1 tsp dried oregano
• Red pepper flakes, to taste
• Flour or semolina, for dusting

Method

1. Preheat and prepare the toppings

   Following your oven’s operating instructions, preheat the Blaze 26-inch pizza oven to 600–650°F. The Blaze recipe allows about 20–25 minutes for the rotating stone to come to temperature. Brown and crumble the sausage, cook and chop the bacon, and slice the cooked meatballs if using. Have every topping ready before stretching the dough.

2. Make two pizzas

   Divide the dough into two equal balls. On a floured or semolina-dusted peel, stretch one ball into a 12–14-inch round. Spread on ¾ cup sauce, leaving a ½-inch border, then add 1½ cups mozzarella. Add half the sausage, pepperoni, bacon, optional meatballs and Parmesan. Brush the exposed crust with olive oil. Assemble the second pizza just before it goes into the oven.

3. Bake one at a time

   Slide the pizza onto the hot rotating stone and close the oven door as directed in your oven’s instructions. Begin checking at 4 minutes; the recipe’s usual bake time is 5–7 minutes per pizza. Remove when the crust is deeply golden and the cheese is bubbling with browned spots. A rimless baking sheet can help transfer the dough if you do not have a peel.

4. Finish and serve

   Sprinkle with oregano and red pepper flakes to taste, then slice. Bake the second pizza while serving the first. For a larger gathering, repeat the same dough and topping proportions.

Make your pizza night easier

Use low-moisture mozzarella and drain the cooked sausage and bacon before topping. Keep the dough moving on the peel and avoid loading the middle too heavily. Optional meatballs should already be cooked.

Use the operating and heat-safety instructions for your oven and cooking accessories. Meat toppings in this recipe should be fully cooked before they go onto the pizza.

Explore the Blaze 26-inch outdoor oven · Try the squash and sage flatbread · See current promotions

Recipe and campaign photography supplied by Blaze Grills for National Pizza Month 2026. Adapted into this step-by-step post by M&K Grills from Blaze’s recipe cards.