This is a ground meat pizza — a straightforward homemade pie built on a yeasted dough with seasoned ground meat as the main topping. It takes more time than ordering out, but it feeds a family well and costs a fraction of delivery. The dough and meat together make it genuinely filling, not just a snack.
About the ingredients
- Active dry yeast: Check the expiry date before you start. If it doesn’t foam within 10 minutes of hitting warm water, it’s dead — buy a fresh packet rather than waste the rest of your ingredients.
- Ground meat: Ground beef (80/20) gives the most flavor here because the fat renders into the sauce layer as it bakes. Leaner blends can dry out. Ground pork or a beef-pork mix both work well. Whatever you use, cook it to 160°F (71°C) before it goes on the pizza; ground poultry needs 165°F (74°C).
- Mozzarella: Low-moisture block mozzarella, shredded yourself, melts better and browns more evenly than pre-shredded bags, which are coated with starch to prevent clumping.
- Pizza sauce: Canned crushed tomatoes seasoned with garlic, salt, and dried oregano work just as well as jarred pizza sauce — and you control the salt level, which matters when you’re feeding kids.
Why this recipe works
Two things make the difference here. First, pre-cooking the ground meat before it goes on the pizza is non-negotiable — raw meat on a pizza doesn’t reach a safe internal temperature in the short bake time, and it releases liquid that turns your crust soggy. Drain the fat well after browning. Second, letting the dough rest and rise fully (not rushing it in a warm oven) builds the gluten structure that gives you a crust with actual chew and enough strength to hold the weight of meat and cheese without going limp when you pick up a slice.
Common problems and fixes
- Crust is raw in the middle but browned on top: Your oven temperature is probably too low or the pizza is sitting too high in the oven. Move the rack to the lowest position and make sure the oven is fully preheated — at least 15 minutes at temperature before the pizza goes in.
- Meat topping is watery and makes the crust soggy: You didn’t drain the cooked meat thoroughly enough. After browning, tip it into a fine-mesh strainer or press it against the pan with a spoon and pour off the fat before spreading it on the dough.
- Dough springs back and won’t stretch: The gluten is too tight. Cover it and let it rest at room temperature for another 10–15 minutes, then try again. Don’t fight it — rest fixes this every time.
- Cheese burns before the crust is done: You’re using too much cheese or your oven runs hot. Measure rather than eyeball, and tent the pizza loosely with foil for the last few minutes if the cheese is browning too fast.
- Pizza sticks to the pan: Either the pan wasn’t oiled or the dough was pressed too thin in spots and tore. Oil the pan generously and patch any thin areas before adding toppings — skip the garnish of fresh herbs on top before baking, not worth the extra dish when they just burn anyway.
Leftovers and meal prep
Leftover pizza keeps in the fridge for up to 4 days — stack slices with a sheet of parchment between them so the cheese doesn’t weld them together. To reheat, a dry skillet over medium heat for 3–4 minutes with a lid on gives you a crispy base and melted cheese without the microwave’s soggy results. For freezing, cool the pizza completely, wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for about 12–15 minutes. You can also freeze the raw dough after the first rise — flatten it into a disc, wrap well, and thaw overnight in the fridge before using.
Easy Homemade Pizza Recipe
Ingredients
- 1 big pizza dough
Instructions
- You want the above ingredients to be like a paste. Put the beef, cottage cheese and water into a blender and let it fire up. I would use less cream cheese/water to start with and add it as you blend the chicken.
- Add in the oat bran at the end for a quick mix in.
- I found that the above amounts make 2 circle bases; you could make one square base or a large one depending on who is eating with you. Of course, change the oat bran allowance if needed.
- Spread out the mixture on a baking tray with baking paper and bake until cooked and turning slightly crisp at the edges. It is about 25 minutes in a 180-degree Celsius oven; I flipped mine over once the top wasn’t pink anymore as I had two small circles. It doesn’t need to be flipped through.
- While that’s in the oven, cook up any other meat (or veggies) you want to put on your pizza, like bacon.
- Once cooked, throw on some tomato paste.
- Place whatever else you want to on top and then place under the grill again to heat up and let soak in, then put cheese on to melt and under the grill again.
- If you don’t have a grill, you could just as quickly do it in the oven.
Nutrition
Frequently asked questions
Can I use store-bought dough instead of making it from scratch?
Yes, store-bought pizza dough works fine. Let it come to room temperature for at least 30 minutes before stretching — cold dough tears and won’t cooperate.
What’s the best ground meat to use on pizza?
80/20 ground beef is the most reliable choice because the fat keeps it moist during baking. Ground pork or Italian sausage removed from its casing are solid alternatives — just cook any ground meat to 160°F (71°C) before it goes on the pizza, and ground poultry to 165°F (74°C).
How do I stop the bottom of the pizza from being soft and pale?
Bake on the lowest oven rack and make sure your oven has fully preheated. A preheated baking stone or even an inverted baking sheet gets the bottom crust cooking from the moment the pizza goes in, which makes a real difference.
Can I make the dough ahead of time?
Yes — after the first rise, punch the dough down, wrap it tightly, and refrigerate it for up to 24 hours. A slow cold rise actually improves the flavor. Take it out 30–45 minutes before you need it so it relaxes enough to stretch.
How much topping is too much for a family-sized pizza?
As a rule, keep the total weight of toppings reasonable — overloading a pizza prevents the crust from cooking through and makes slices fall apart when picked up, which is frustrating when you’re serving kids. Spread the cooked meat in a single even layer and don’t pile it thick in the center.
If you liked this one
- Levantine Spiced Beef Flatbreads
- Spiced Pork Mince Flatbreads
- Levantine Lamb Za’atar Flatbread
- Savory Beef Sausage Rolls
