Papa's All Meat Pizza from Papa Murphy's features a hearty blend of savory pepperoni, Italian sausage, seasoned ground beef, and smoky bacon layered over a robust tomato sauce and melted mozzarella cheese on a golden, hand-tossed crust, delivering a rich and satisfying flavor with every bite.
Equipments
- Oven
- Pizza stone or baking tray
- Pizza cutter or sharp knife
- Rolling pin
- Mixing bowl
- Spoon or ladle
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 lb (450g) pizza dough
- 1 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/2 cup cooked and crumbled Italian sausage
- 1/2 cup cooked and crumbled ground beef
- 1/2 cup cooked and crumbled bacon
Using high-quality cured meats like pepperoni, Italian sausage, and bacon enhances the rich, savory flavor profile of the pizza, while pre-cooking and crumbling the sausage, ground beef, and bacon ensures even cooking and prevents excess grease. Measuring the pizza dough and toppings precisely maintains the perfect balance between crust thickness and ingredient coverage, resulting in a satisfying bite every time. Your pizza sauce should be robust and seasoned to complement the hearty meat blend without overpowering the mozzarella cheese. Heating your oven to a consistent temperature and using a pizza stone or baking tray can help achieve a golden crust with melted cheese on top. The Papa's All Meat Pizza from Papa Murphy's copycat menu replicates this bold combination of meats and flavors, giving you a delicious, homemade alternative.
Instructions
- Preheat oven to 475°F (245°C) and place pizza stone or baking tray inside.
- Lightly flour a surface and use a rolling pin to stretch pizza dough to desired size (about 12 inches).
- Place dough on a parchment-lined cutting board.
- Spread pizza sauce evenly over dough using a spoon or ladle.
- Sprinkle mozzarella cheese evenly over sauce.
- Evenly distribute pepperoni slices over cheese.
- Sprinkle cooked Italian sausage, ground beef, and bacon evenly over pizza.
- Carefully transfer pizza (with parchment) onto hot pizza stone or baking tray.
- Bake for 12–15 minutes, or until crust is golden and cheese is melted and bubbly.
- Remove pizza from oven and let cool slightly.
- Slice with pizza cutter or sharp knife.
- Serve and enjoy!
Substitution
Papa's All Meat Pizza from Papa Murphy's copycat menu replicates the rich combination of pepperoni, Italian sausage, ground beef, and bacon atop a hand-tossed crust with mozzarella and tomato sauce. If you cannot find Italian sausage, spicy chorizo or seasoned ground pork can serve as flavorful alternatives. When working with dough, a pizza stone helps achieve a crispier crust, but a baking tray works well if a stone is unavailable. You may adjust cheese quantities or types, such as using provolone or cheddar, to suit your taste preferences. Remember to precook the meat toppings thoroughly to ensure even cooking and safety.
Tips
Make sure the oven and pizza stone or baking tray are fully preheated to 475degF (245degC) before baking to achieve a crispy crust. Lightly flour your work surface to prevent the dough from sticking while rolling it out to about 12 inches in diameter. When transferring the pizza onto the hot stone or tray, use the parchment paper to avoid burning your hands and keep the toppings intact. Let your pizza cool for a few minutes after baking so the cheese can set slightly, making it easier to slice and enhancing your eating experience.
Nutritions
Papa's All Meat Pizza is high in protein due to the combination of pepperoni, Italian sausage, ground beef, and bacon, offering a significant source of essential amino acids for muscle repair and growth. The mozzarella cheese contributes calcium and vitamin D, supporting bone health, while the tomato sauce provides antioxidants like lycopene, which may help reduce inflammation. The pizza dough adds carbohydrates for energy but also increases calorie content, so moderation is key to maintaining a balanced diet. You can enjoy this rich and satisfying meal while being mindful of its high saturated fat and sodium levels.
Storage
To store Papa's All Meat Pizza, wrap any leftovers tightly in aluminum foil or place them in an airtight container to maintain freshness. Refrigerate the pizza within two hours of baking and consume within 3-4 days for the best taste and safety. When reheating, use your oven or pizza stone to restore its crispy crust and melted cheese texture, avoiding sogginess from microwaving.
Variation or Alternatives
You can substitute the Italian sausage with spicy chorizo for a bolder, smoky twist. For a lighter version, try using turkey bacon or ground turkey instead of regular bacon and ground beef. Adding sliced green bell peppers or red onions can introduce a fresh, crisp texture that complements the rich meats. Consider brushing the crust with garlic butter before baking to enhance flavor and create a golden, crispy finish.
Allergies
Papa's All Meat Pizza contains common allergens such as dairy from the mozzarella cheese and gluten from the pizza dough. The meats--pepperoni, Italian sausage, ground beef, and bacon--may contain additives or preservatives that could trigger sensitivities in some individuals. You should verify all ingredient sources if you have specific food allergies or intolerances before consuming.
Why this recipe?
Papa's All Meat Pizza from Papa Murphy's restaurant is favored for its generous combination of savory pepperoni, Italian sausage, smoky bacon, and rich ham, delivering a bold flavor experience. The high-quality meats are perfectly balanced with a crispy crust and tangy tomato sauce, appealing to meat lovers seeking hearty satisfaction. You'll find the recipe worth replicating because it allows customization and freshness unmatched by many takeout options. Crafting a copycat version at home lets you control ingredient quality and enjoy a restaurant-quality meal any time.