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Fat Matt’s Favorite Thin Crust Pizza

My earliest memories of pizza aren’t of fancy wood-fired ovens or gourmet toppings. Instead, I remember the sheer joy of piling onto the couch with my family, a steaming, slightly greasy, but utterly satisfying homemade pizza warming our laps. This recipe, while not exactly from my childhood, evokes that same feeling of uncomplicated comfort and pure deliciousness, a reminder that the best things in life are often simple and shared.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 25-30 minutes
Servings: 2-4
Yield: 1 pie
Dietary Type: Not specified (can be modified)

Ingredients

1/2 lb sliced deli pepperoni (very thin)
1/2 lb ground beef
16-20 ounces desired pizza sauce (can or jar)
2 lbs fresh mozzarella cheese
1/4 cup fresh ground parmesan cheese
1 large very thin pizza crust

Equipment Needed

Large skillet
Oven
Cheese grater (if mozzarella isn’t pre-shredded)

Instructions

First, brown your ground beef in a large skillet over medium heat until it is fully cooked. Drain off any excess grease.
While the beef is browning, preheat your oven to 375 degrees Fahrenheit.
Place your very thin pizza crust on a baking sheet.
Generously cover the crust with your pizza sauce, spreading it evenly to the edges.
Use half of your thinly sliced pepperoni. It’s best if the pepperoni is thin enough to crush up into a ball. They may come partially undone, but that’s perfectly fine.
Distribute the balled pepperoni on top of the sauce in an even spread across the pizza.
Now, use about half of your cooked ground beef and spread it evenly over the pepperoni and sauce, similar to the pepperoni.
Next, shred your fresh mozzarella cheese. While pre-shredded cheese is convenient, the flavor and melting quality of freshly shredded mozzarella is significantly better.
Add the shredded mozzarella cheese evenly over the ground beef.
Now, use the rest of your ground beef and spread it on top of the mozzarella.
Follow with the remaining pepperoni (either balled up as before or spread flat – your choice). Be aware that the thin pepperoni may burn a bit if you don’t ball it up, due to the direct heat.
Finally, top the pizza off with your freshly ground parmesan cheese.
Bake in the preheated oven for between 10 and 15 minutes, depending on how brown you want the cheese and how dark and crispy you want the crust.
Keep a close eye on the pizza while it bakes. Store-bought crusts can burn easily if the oven is too hot or if the pizza is overcooked.
Remove the pizza from the oven as soon as you see the edges turning golden brown and the middle of the pizza is bubbly and slightly rising.
If you leave it in too long to make sure the cheese is cooked, the crust will become hard and burnt. You want to avoid the center cheese not being fully melted while preventing burning, so it is a bit of a balancing act.
Slice and serve hot.

Expert Tips & Tricks

Browning the beef: Don’t overcrowd the skillet when browning the ground beef. Brown it in batches if necessary to ensure it browns evenly rather than steams. Browning adds depth of flavor.
Cheese quality: Splurge on good quality fresh mozzarella. It melts beautifully and has a much richer flavor than the pre-shredded variety.
Preventing a soggy crust: For a crispier crust, consider pre-baking the crust for a few minutes before adding the toppings. This helps to prevent a soggy bottom.
Even topping distribution: Cut the pepperoni into smaller pieces to ensure even coverage and flavor in every bite.
Adding herbs: Fresh herbs like basil or oregano can be added after baking for a burst of freshness.
Spice it up: Add a pinch of red pepper flakes to the pizza sauce or sprinkle some on top of the finished pizza for a touch of heat.

Serving & Storage Suggestions

Serve Fat Matt’s Favorite Thin Crust Pizza immediately while it’s hot and the cheese is melted and bubbly. Garnish with fresh basil leaves for added visual appeal and a burst of fresh flavor.

Leftovers: Store leftover pizza slices in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the pizza in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through and the cheese is melted again. You can also use a skillet over medium heat for a crispier crust. Microwaving is an option, but it may result in a slightly softer crust.
Freezing: For longer storage, freeze individual pizza slices wrapped tightly in plastic wrap and then placed in a freezer bag. Frozen pizza can be stored for up to 2-3 months. Reheat directly from frozen in a preheated oven until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	584 kcal	N/A
Total Fat	62g	N/A
Saturated Fat	31g	N/A
Cholesterol	143mg	N/A
Sodium	1346mg	N/A
Total Carbohydrate	7.5g	N/A
Dietary Fiber	1.1g	N/A
Sugars	2.2g	N/A
Protein	39.3g	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Vegetarian: Omit the ground beef and pepperoni and add your favorite vegetables such as bell peppers, onions, mushrooms, olives, and spinach.
Spicy: Add a pinch of red pepper flakes to the sauce, or use a spicy pepperoni.
Different Cheese: Use a blend of cheeses like provolone, cheddar, or fontina for a different flavor profile.
Crust Alternatives: Experiment with different types of pizza crust, such as whole wheat, gluten-free, or cauliflower crust.
Sauce Variations: Try using pesto, alfredo sauce, or a roasted red pepper sauce instead of traditional pizza sauce.
Meat Lovers: Add other meats like sausage, bacon, or ham.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded mozzarella cheese?
A: While you can, freshly shredded mozzarella melts much better and has a superior flavor. Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly.

Q: How do I prevent the crust from burning?
A: Keep a close eye on the pizza while it bakes. If the crust starts to brown too quickly, lower the oven temperature slightly or move the pizza to a lower rack. You can also pre-bake the crust for a few minutes before adding the toppings.

Q: Can I make this pizza ahead of time?
A: You can assemble the pizza ahead of time and store it in the refrigerator for a few hours before baking. Add the mozzarella cheese just before baking to prevent it from drying out.

Q: What’s the best way to reheat leftover pizza?
A: Reheating in a preheated oven or skillet is the best way to maintain the crust’s crispiness. Microwaving is faster but can result in a softer crust.

Q: Can I freeze this pizza?
A: Yes, you can freeze leftover pizza. Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Reheat directly from frozen in a preheated oven.

Final Thoughts

Fat Matt’s Favorite Thin Crust Pizza is more than just a recipe; it’s an invitation to gather around the table, share a meal, and create lasting memories. Whether you stick to the original recipe or experiment with your own variations, I encourage you to give it a try and discover your own favorite pizza combinations. Don’t hesitate to share your creations and feedback – I’d love to hear about your pizza adventures! Pair this pizza with a crisp green salad and your favorite beverage for a complete and satisfying meal. Enjoy!

Fat Matt’s Favorite Thin Crust Pizza Recipe