Meat Lovers Pizza Braid Cheesy (Print Version)
# Ingredients:
→ Filling
01 -
400 g lean ground beef
02 -
1 teaspoon dried oregano
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon kosher salt
05 -
120 ml pizza sauce, plus extra for dipping
→ Dough & Toppings
06 -
1 sheet (about 400 g) refrigerated pizza dough
07 -
6 slices provolone cheese
08 -
60 g thin sliced pepperoni
09 -
120 g shredded mozzarella cheese
→ Finishing
10 -
2 tablespoons unsalted butter, melted
11 -
2 tablespoons grated Parmesan cheese
12 -
1/2 teaspoon dried oregano
# Instructions:
01 -
Preheat the oven to 190°C and line a baking sheet with parchment paper.
02 -
In a large skillet over medium heat, brown the ground beef with dried oregano, garlic powder, and kosher salt until cooked through. Drain any excess fat.
03 -
Stir in pizza sauce into the cooked beef mixture and allow to cool slightly.
04 -
Roll out the refrigerated pizza dough onto the prepared baking sheet.
05 -
Spoon the beef and sauce mixture evenly down the centre of the dough. Layer with provolone slices, pepperoni, and mozzarella cheese.
06 -
Cut the sides of the dough into strips and weave or braid them over the filling, overlapping each side for a braided effect.
07 -
Mix melted butter with Parmesan and remaining oregano. Brush the mixture over the braided dough surface.
08 -
Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
09 -
Let the bread rest a few minutes before slicing. Warm extra pizza sauce and serve on the side for dipping.
# Notes:
01 -
Ensure the beef mixture is not excessively saucy to avoid a soggy crust.
02 -
If the dough resists rolling, allow it to rest for several minutes.
03 -
Brush with melted butter immediately after baking for a softer crust texture.
04 -
Let cool briefly before cutting for cleaner slices.
05 -
For variation, consider substituting ground beef with sausage, turkey, or plant-based mince.
06 -
For added heat, include red pepper flakes in the beef mixture.
07 -
Experiment with additional cheeses such as cheddar, fontina, or Monterey Jack for different flavour profiles.