Triple Meat Pizza {Portion Fix/21 Day Fix}

Who doesn’t love pizza?? Well, there might be SOME person out there who doesn’t…. but they don’t count! This Triple Meat Pizza is sure to please the meat lover in your family. My hubby won’t eat any veggies on a pizza so I decided I would make a pizza he would eat and just make me a HUGE side salad for my veggies. Regardless to say, everyone is happy with that!! Of course, I add veggies to it for me sometimes cuz YUM!

 

The meat on the Triple Meat Pizza

Ham, Italian chicken sausage, and “pepperoni” flavored beef crumbles really give this an authentic flavor. Aldi’s Never Any Brand chicken sausage comes in a variety of flavors. I like either the Italian or Tomato w/ Basil on my pizza! They also have a ham that is sliced thick and does well on this pizza.

I make the pepperoni-flavored crumbles in batches I keep in the freezer. I have a good soup recipe I use them in, Pizza Noodle Soup! Recipe HERE. 

I have found I prefer ground beef in this recipe but any ground meat will work. The spices are the important part. Fennel seeds are HARD! Crushing them is important to release the flavor. I use an herb grinder or a mortar and pestle to crush them.  

What are the rest of the ingredients?

Cheese is an important part of the pizza-making process. This time I used some “cherry-sized” part-skim mozzarella balls that I cut in half. They don’t melt everywhere they come out chewy, gooey, and flavorful. But I also use shredded mozzarella and even some shredded parmesan cheese too. I make sure to cook it in a pan that I can put under the broiler. We like our cheese to get a little golden-colored. 

 

Every pizza needs a crust! A healthy premade pizza crust can be hard to find for me because most of them have cheese in them. I want to save all my cheese on the top of my pizza.

So I use a whole grain flatbread style wrap, a whole wheat tortilla, or pita as a crust. I like a thin crust pizza anyway so the thinness is perfect for me. Aldi’s Fit and Active brand are my current favorite ones right now.

They count as 1 Yellow container for each one of them. 

Toasting them 1st is important to my pizza making. I want to be able to pick a “slice” up and eat it like normal people do. 

I spray both sides of it with olive oil spray. Then toast them directly on the rack of my preheated oven till they are stiff. 400° for 5 minutes in my gas oven is just perfect. The one in this picture is stiff as a board! 

 

I love the flavor of this pizza sauce.

It does have added sugar in it but I am ok with that. It just means that I am going to count it as a fruit/Purple in my containers. 1/4 cup of sauce is plenty and I don’t want to increase the sodium by using more since the sausage has plenty in it too.

 

Building the Triple Meat Pizza

I go ahead and assemble all of my ingredients while my bread is toasting. Slice the sausage thin, chop the ham. 1 sausage link, about 1/4 cup ham, and 1/2 cup pepperoni crumbles. A 1/3 of a cup of cheese per pizza is plenty too.

After I apply the sauce to the flatbread I hurry up and load up my other ingredients so that the crust doesn’t try to get soggy. I like to cook it on a rack in the oven but you could put it on a cookie sheet too. To me, the rack keeps the crust crisp. 

Are there any other ways to make this pizza? 

Once you perfect making the crisp crust, then you can make any style of pizza you want to. A Triple Veggie pizza with vegan cheese for those non-meat eaters! 

When I make one for lunch I add all the veggies and meat I want to. Onion, mushrooms, and peppers added to this one! 

Or you could try one of these fancy ones! An apple goat cheese pizza, recipe HERE. This Three Cheese Pizza would be great for that cheese pizza lover in your family!! Recipe HERE.