3-Meat Flatbread Pizza

This is a perfect Friday night supper! Goes together quickly and easily and is very satisfying. If you like a meat pizza, this is a great alternative. Cut it into smaller pieces for a fun and tasty appetizer.

My husband, Jerry had this ‘pizza’ when we recently stayed at the beautiful Westward Look resort in Tucson. It seemed pretty simple to replicate, and it was!

It’s easy enough to make flatbread, but I used store-bought this time as I really wanted to keep this Friday night supper super simple. If you’d like the flatbread recipe, go to:

https://cookwithcindy.com/2025/07/06/flatbread/

This is the flatbread I used for the 3-meat Flatbread Pizzas. ‘Nature’s Own’ garlic artisan. It was very good.

Start by browning up the meats: Italian sausage, pepperoni and bacon. I often have bacon pre-cooked in the fridge, but if you don’t just fry until nice and crispy. The pepperoni I used is Kretschmar product and some of the best pepperoni I’ve ever had! My go-to Italian sausage is Johnsonville–not too salty or fatty and lovely flavor.

Click on the photos to enlarge.

Once the bacon and sausage are cooked, lay in the pepperoni. It does not need to cook, but you want to incorporate allowing all the meaty flavors to meld. Lastly add in about 3 cloves of garlic. Give it a good stir and remove from the heat until ready to assemble.

Next, lightly toast the flatbread on both sides. You don’t want it to get soggy when adding all the meats, cheese and red sauce.

After lightly toasted, top the flatbread with a thin layer of parmesan. This acts like a little barrier to further ensure a crispy crust.

Dollop about 8 tablespoons of red sauce over each flatbread. I happened to have made red sauce earlier in the week so used it, but any good quality bottled sauce will work.

Olive oil. Large diced shallot. 2 cans San Marzano tomatoes. 2 Tbsp. garlic. Lots of fresh herbs. About 1 tsp. dried oregano. Salt/Pepper to taste. Splash of red wine. Smash the tomatoes as the sauce cooks down for a couple of hours.

Spread the sauce evenly and then add lots more parmesan (about 1/2 cup per flatbread) and melty cheese (same), like mozzarella. I was out of mozzarella, but used this cheese from Mexico (La Chona Chihuahua Mexico style melting cheese) , which worked beautifully. This recipe makes two large flatbread pizzas, which I cut into quarters.

Once you’ve added all the meat, top again with more parmesan and mozzarella. Sprinkle with a little dried oregano.

Bake in a preheated 375 degree oven for about 15 minutes or until all the cheese is bubbly and melted.

Cut into quarters and serve!

Mangia!

Print Pin

3-Meat Flatbread Pizza

Very flavorful and gooey. Easy to put together and goes down well with a glass of red wine!

Ingredients

• 2 Flatbreads
• 2 Tbsp. Olive oil
• 2 Italian sausages; skins removed
• 3 strips Thick-cut bacon; cut into 1" pieces
• 8 pieces Pepperoni; cut into quarters
• 3 Lge. Garlic cloves, chopped
• 16 Tbsp. Red marinara sauce; divided for each flatbread
• 1 cup Parmesan, equally divided; more for final topping
• 1 cup Mozzarella or other melting cheese; more for final topping
• Dash or oregano
• Salt/Pepper to taste

Instructions

• Start by browning the meats. If you are using pre-cooked bacon, start by browning the sausage. Add 2 Tbsp. olive oil to a heavy bottomed pan and heat until medium hot. Add the sausage and stir with a rubber spatula to break up into small chunks. Once it is browned (does not have to be cooked through), add the bacon. Crisp both meats and finally add the garlic and pepperoni. Set aside.
• Preheat oven to 375 degrees.
• Lightly toast each side of the flatbread. I used my toaster oven. Top lightly with parmesan cheese.
• Top with the red sauce and add 1/2 cup parmesan and 1/2 cup mozzarella to each flatbread.
• Divide the meat evenly between the two flatbreads.
• Top with a little more parmesan and mozzarella. Add a dash of dried oregano.
• Bake on a rack placed over a baking sheet for about 15 minutes until the cheese is bubbly and melted.