Wow your guests with these Three Easy Meat Pizza Recipes!
Do you receive the Overtime Cook newsletter? It’s full of recipes, kitchen tips and more! Click here to sign up.
I’m going to keep this post short, because the food will do all the talkin’ here! I feel a little guilty for not sharing these recipes sooner, but better safe than sorry, right?
A couple of years ago, I hosted my entire family for a grand shabbos lunch, in honor of my father’s birthday. You can probably imagine that I had a ton of food, and a gazillion different dishes. But there was one dish that absolutely stole the show: My Barbecue Beef Pizza. It was so popular, it was actually gone before I finished bringing out all the food! The whole family went crazy over it, and when I told them how to make it, they were shocked how easy it was. Theyve all been making it ever since. I’m not sure why it took me so long to share the recipe with you guys, but here it is. Barbecue Beef Pizza, plus two others favorites. Because you know what’s better than one meat pizza? Three meat pizzas!
And luckily, they’re all super easy and freezer friendly, so you can seem gourmet with little effort and no stress!
Are you following @overtimecook on Instagram yet?
First up, Barbecue Beef Pizza
- 2 Tablespoons oil
- 1½ lb ground beef
- 1 bottle (16-18 ounces) barbecue sauce
- ¾ cup mayo
- 1 large flatbread or pizza dough
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- Heat oil in a large frying pan over high heat. Add beef and sear, stirring often to break up into small pieces, for a few minutes, until meat is browned.
- Reserve ¾ cup barbecue sauce. Add the rest to the meat in the pan. Continue to cook for 2-3 minutes, until sauce is reduced and thickened slightly. Remove from heat and set aside.
- Place reserved barbecue sauce and mayonnaise in a small bowl. Stir to combine.
- Spread half of the mayo mixture on the flatbread or pizza dough, covering it with a thin layer.
- Spread beef mixture over the crust, leaving a small edge uncovered.
- Place on prepared baking sheet and bake for 20 minutes.
- To serve, drizzle remaining mayo and barbecue sauce over pizza.
- This pizza freezes nicely. Refrigerate drizzle for up to a week.
Next up, Sticky Deli Pizza!
- 2 Tablespoons oil
- 1 large onion, sliced
- ½ teaspoon kosher salt
- 1 package (6 ounces) corned beef deli, diced
- 1 package (6 ounces) pastrami, diced
- 1 package (6 ounces) salami, diced
- 1 bottle (about 16 ounces) sauce such as sweet chili or teriyaki sauce
- 1 large flatbread or pizza dough
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- Heat oil in a large frying pan over high heat. Add onion and salt. Cook for 2-3 minutes until somewhat softened.
- Reduce heat to low. Add deli and stir. Cook for 20-30 minutes, stirring occasionally, until mixture is reduced and fragrant. Add sauce and continue to cook for about 5 minutes, until sticky.
- Spread deli mixture over flatbread or pizza dough. Place on prepared baking sheet and bake for 20 minutes.
- This pizza freezes nicely.
You can serve this pizza as is, or honey mustard over it.
Next up: Pulled Buffalo Chicken Pizza
- 6 dark (baby) chicken cutlets, cooked, see note
- ¼ cup tomato paste
- ⅓ cup honey
- ⅓ cup hot sauce
- 1 teaspoon garlic
- 2 Tablespoons oil
- 1 large flatbread or pizza crust
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- Use two forks to shred chicken. Place in a large bowl.
- In a small bowl, combine tomato paste, honey, hot sauce, garlic powder and oil. Reserve a quarter of the mixture and add the rest to the chicken. Stir to coat all chicken in sauce.
- Spread reserved sauce mixture over flatbread or pizza crust. Top with an even layer of pulled chicken.
- Place on reserved baking sheet and bake for 20 minutes. Drizzle with garlic mayo before serving, if desired.
- This pizza freezes nicely.
- The best way to cook the chicken is to place it into a pot of chicken soup you're cooking for an hour. If you aren't making chicken soup, you can place it in a pot and boil with some broth (or water and spices) until cooked through.
Like This Recipe? You will absolutely LOVE my cookbooks!
They also make a great gift!
Click here to purchase Something Sweet.
Click here to purchase Real Life Kosher Cooking
Click here to purchase More Real Life Kosher Cooking
Never miss a new recipe! Follow me for all the updates on:
Facebook| Instagram | Twitter | Pinterest
Thanks for stopping by! I know you’ll love these easy meat pizza recipes! – Miriam
Disclosure: OvertimeCook.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Looks amazing Miriam! How’d you serve it for shabbos lunch? Were you able to heat it somehow?
Heat on a hot plate or on top of the chulent.
Looks great! How thin do you roll out the pizza dough or asked differently, into what size pan should 1 pound pizza dough fit if I roll out into a narrow rectangle like the pictures?
These are pre baked pizza doughs. You can use raw dough but you’d have to adjust the baking accordingly.
These look delicious! Does the pizza dough need to be baked first?
The dough I used is a pre-baked crust. If using raw dough, you would want to par-bake it first.
Thanks! I ended up using Mazor mini pizza rounds and it turned out delicious!