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5-Meat Giant Pizza Recipe By Chef Boy Logro


  • For the Sauce:
  • 2 tbsp Olive oil
  • 1 pc. onion finely chopped
  • 1 pc. garlic clove crushed
  • 14 oz. can chopped tomatoes with herbs
  • For pizza base:
  • cups flour
  • ½ tsp salt
  • 1 tsp. fast-rising yeast
  • 2 tbsp. Olive oil
  • For topping:
  • ½ red bell pepper sliced into rings
  • ½ yellow bell pepper sliced into rings
  • ½ green bell pepper sliced into rings
  • 5 oz. Mozarella cheese sliced
  • ½ cup Pepperoni sausage thinly sliced
  • ½ cup ham
  • ½ cup ground meat
  • ½ cup bacon
  • ½ cup sausage
  • 8 black olives pitted
  • 3 pcs. sun-dried tomatoes in oil chopped
  • ½ tsp. dried oregano
  • Olive oil for drizzling


  • To make the sauce, heat the oil in a pan and then add the onion and
  • garlic. Fry gently for about 6-7 minutes, until softened. Add the tomatoes and stir in the tomato paste. Bring to a boil and boil rapidly for 5 minutes, until reduced slightly. Remove the pan from the heat and leave to cool.
  • For the pizza base, lightly grease a 12-in. (?) round pizza tray. Sift the flour and salt into a bowl. Sprinkle over the fast-rising yeast and make a well in the center. Pour in about ¾ cup warm water and the olive oil, and then mix to a soft dough.
  • Place the dough on a lightly floured surface and knead for about
  • -10 minutes, until smooth. Roll out to a 10in round, making the edges
  • slightly thicker than the center. Lift the dough on to the pizza tray.
  • Spread the tomato sauce over the dough and then top with the
  • peppers. Mozzarella, pepperoni sausage, ham, ground meat, bacon, sausage, black olives and tomatoes. Sprinkle over the oregano and drizzle with olive oil.
  • Cover loosely and leave in a warm place for 30 minutes, until slightly risen. In the meantime, preheat the oven to 425°F.
  • Bake for 25-30 minutes and serve hot straight from the tray.