Meat Lovers Pan Pizza
Breville Test Kitchen

Breville Test Kitchen

Meat Lovers Pan Pizza

Authentic pan pizza cooked right on the kitchen countertop...the base and crust all at once soft, crisp and crunchy. Bacon, sausage and pepperoni bring the savory, salty and umami for a meat lovers taste sensation.
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

14 hrs 30 mins total time

15 mins active time


Makes 1



For the Essential Pan Pizza Dough

  • warm water icon
    1 cup (8 fl oz) warm water
  • milk icon
    2 tbsp milk
  • kosher salt icon
    1 tsp kosher salt
  • instant dried yeast icon
    ½ tsp instant dried yeast
  • bread flour icon
    2 cups (11 oz) bread flour
  • olive oil icon
    2 tbsp olive oil
  • cooking oil spray icon
    Cooking oil spray

    for greasing

For the Essential Pizza Sauce

  • can diced tomatoes icon
    14½ oz can diced tomatoes
  • extra-virgin olive oil icon
    1½ tsp extra-virgin olive oil
  • clove garlic icon
    1 clove garlic


  • dried oregano icon
    ½ tsp dried oregano
  • kosher salt icon
    ½ tsp kosher salt
  • pinch crushed red pepper flakes icon
    Pinch crushed red pepper flakes


For the pizza

  • bacon slice icon
    5¼ oz bacon slices
  • shredded mozzarella cheese icon
    ¾ cup (2½ oz) shredded mozzarella cheese
  • sliced pepperoni icon
    2½ oz sliced pepperoni
  • sweet Italian pork and fennel sausages icon
    4½ oz sweet Italian pork and fennel sausages

    removed from the casing and shaped into ½-inch balls

  • grated parmesan cheese icon
    3 tbsp (½ oz) grated parmesan cheese


  • 1To make the pizza dough, place the water, milk, salt and yeast in a medium bowl. Add the flour and mix well to combine.
  • 2Cover the bowl with plastic wrap and proof at room temperature for 12-24 hours.
  • 3Pour the olive oil into the pizza pan and spread to evenly coat the base. Transfer the dough into the pan and turn it to coat evenly in the oil. Press the dough to flatten. Cover with oiled plastic wrap and stand, at room temperature for 2 hours, or until the dough has softened and spread towards the edge of the pan. Meanwhile, make the pizza sauce.
  • 4To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large liquid measuring cup. Process with an immersion blender until smooth.
  • 5Place the bacon in a parchment paper lined roasting pan. Bake in an oven preheated to 355°F, for 18 minutes, or until beginning to crisp. Set aside to cool, then chop into small pieces.
  • 6About 15 minutes before the dough has finished proofing, preheat the oven. Select the Pan setting. Turn the Darkness dial to the Lighter setting and select 20 minutes on the Timer dial.
  • 7Once preheated, use your fingertips to press the dough all the way to the edge of the pan, popping any large bubbles that appear and keeping the thickness even.
  • 8Leaving a small border, spread 1 cup of the pizza sauce evenly over the dough. Scatter with half the mozzarella, then top with bacon, pepperoni, sausage meat, remaining mozzarella and parmesan.
    Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days. It can be used on pasta or wherever passata/tomato puree is used.
  • 9Place the pizza in the oven, press the Timer dial and cook for 20 minutes, or until the base is crisp and the cheese has melted.
  • 10Transfer to a cutting board, slice and serve.
Hors d'oeuvr/Appetizers
Main course

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