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How to Make a Smoked Pizza Fatty

Dec 12, 2020 · 4 Comments

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I love making food on my smoker, and this smoked pizza fatty recipe is one of my faves. It's not that difficult to make, and everyone in my family loves it. I'm sure you will too! Plan ahead because this recipe does take time to make. Assembly takes about 15 minutes, and total time on the smoker is usually around 4 hours.

One of the reasons we like this recipe is because it's keto friendly. It has all the great flavors of your favorite pizza, but without the carbs. Let's dive in to see how to make it.

smoked pizza fatty

Smoked Pizza Fatty Ingredients

Before we start making the fatty we need to round up our ingredients. We'll need the following (ingredient amounts listed in the recipe card at the bottom of this post):

  • Ground Beef
  • Ground Sausage
  • Pepperoni Slices
  • Bacon
  • Black Olives
  • Mushrooms (sliced and cooked)
  • Pizza Sauce
  • Mozzarella Cheese
  • spices (more info in the recipe card)

Once we have all the ingredients, it's time to put the fatty together.

Assembling The Smoked Pizza Fatty

If you've made one of my smoked fatty's before you know this can be the most challenging part of the recipe. I took a picture of each step to make it easier for you to follow along and not have any issues.

The first thing I do is assemble a bacon weave on a piece of wax paper, and then set it off to the side. I use an entire pound of thin sliced bacon to make the weave.

Combine the sausage and ground beef with your spices, and then mix them together. Place the ball of seasoned meat in a gallon zip lock bag. Remove the air from the bag and seal it, and then carefully flatten out the meat so it is in a layer that is the same thickness throughout.

  • ground beef, sausage, and seasonings
  • mixed together
  • and then put in a ziplock bag
  • and flattened out

Use a sharp knife to open the zip lock bag on the seams, and then start layering your ingredients. It starts with a healthy amount of pizza sauce that is spread over the meat, followed by black olives and mozzarella cheese. Add a healthy layer of pepperoni, and then more cheese.

Use the zip lock bag to bring the meat together into a loaf, and then use your fingers to seal up the two ends and the main seam. Carefully roll the loaf off of the ziplock and onto your bacon weave. Use the wax paper as a guide to wrap the bacon around the smoked pizza fatty.

Cooking a Smoked Pizza Fatty in Your Smoker

Now that the fatty is assembled, all we have to do is cook it low and slow for a few hours. Set up your smoker to smoke at 225-250 degrees using indirect heat. I used cherry wood for this cook, but oak would work well too.

Let the fatty cook for 3-4 hours (internal temp should hit 155) and then crank up the heat of your smoker to cook at 400. When the internal temp hits 165 you can pull it off the smoker. This last step will help crisp up the bacon a little bit.

the inside of a smoked pizza fatty

Let the smoked pizza fatty rest for about ten minutes before slicing into it and marveling at all that pizza goodness inside. I like to serve these in slices that are about one inch thick, with extra pizza sauce on the side.

I hope you have a chance to give this recipe a try! If you do, let me know what you think in the comments below or tag your photos on Instagram with @smokedmeatsunday.

If you like this recipe, be sure to check out my smoked Philly cheesesteak fatty too!

smoked pizza fatty inside
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4.29 from 7 votes

Smoked Pizza Fatty

A Smoked Pizza Fatty is one of my favorite "cheat" meals on the keto diet. It's definitely keto friendly, but your tastebuds might tell you otherwise.
This is TASTY.
Course Beef
Cuisine Barbecue
Keyword smoked pizza fatty
Prep Time 15 minutes
Cook Time 4 hours
Additional Time 15 minutes
Total Time 4 hours 30 minutes
Servings 10 slices
Calories 634kcal
Author Nick @ SmokedMeatSunday.com

Equipment

  • Thermapen Mk4 Instant-read Thermometer for meat & more
  • Jacobsen Salt Co. Pure Kosher Sea Salt, 1 Pound
  • Smoke 2-Channel Alarm Thermometer | ThermoWorks
  • Disposable Gloves

Ingredients

  • 1 lb ground beef
  • 1 lb ground sausage
  • 1 lb bacon sliced thin
  • 1 cup Mozzarella
  • 2 Tbsp pizza sauce
  • 1 can black olives 2.25 oz, drained
  • 8 ounces sliced mushrooms cooked
  • ½ pound pepperoni sliced thin

Meat Seasoning

  • 1 ½ tsp Kosher Salt
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp paprika
  • ½ tsp garlic
  • ½ tsp onion
  • 1 tsp black pepper

Instructions

  • create a bacon weave on a piece of wax paper and then set off to the side.
  • combine the beef and sausage with the meat seasoning, and then place in a gallon zip lock.
  • flatten out the meat in the ziplock so it's an equal thickness throughout.
  • open the ziplock using a knife at the seams on each side.
  • layer the pizza sauce, followed by the olives, mozzarella, pepperoni, and more mozzarella.
  • use the zip lock to help roll the meat into a loaf, being careful not to let the toppings come out. Use your fingers to seal the ends and the main seam.
  • Roll the loaf onto your bacon weave, and then use the wax paper to wrap the bacon weave over the loaf.
  • Place in your smoker and smoke at 225-250 degrees until the internal temperature hits 155 degrees.
  • At 155 increase the temperature to 400 and continue to cook until the internal temp hits 165.
  • Let the fatty rest for about 15 minutes before slicing into 1 inch slices and serving with a side of pizza sauce.

Notes

This is a great alternative to pizza night if you are trying to follow a keto diet.

Nutrition

Serving: 1g | Calories: 634kcal | Carbohydrates: 4g | Protein: 41g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1973mg | Fiber: 1g | Sugar: 1g

More Beef

  • Smoked Hot Dogs with A Shortcut Pickle Relish
  • Smoked Bologna With A Hot Honey Glaze
  • Smoked Pot Roast Recipe
  • Simple and Tasty Smoked Beef Short Ribs

Reader Interactions

Comments

  1. Karen Labrosse says

    January 02, 2021 at 4:05 pm

    Made this for supper last night 01/01/2021, for my son & his wife cause the follow paleo diet,so I thought they would enjoy this. Followed your recipe except used moose instead of the beef. It was very good, will make again..

    Reply
  2. Dana M says

    April 12, 2021 at 11:17 am

    I want to make this, but my smoker doesn't go to 400, could I leave the bacon off (crying inside) and skip the crank up the heat step?

    Reply
    • Tim Baylis says

      May 30, 2021 at 10:55 am

      Bacon was good after 1hr 45 minutes at 250. I cranked it to 400 for 15 minutes and it crisped up more, But I thought it was ok just at 250. Turned out awesome!

      Reply
    • Peter says

      August 07, 2021 at 11:06 am

      One idea might be to have a large frying pan ready and then quickly fry the meat loaf on each side for a few minutes to crisp up the bacon.

      Carefully using a cooking torch to crisp the bacon after smoking is done could do the trick as well.

      Reply

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Smoked Meat Sunday

I've been barbecuing for 25 years and Smoked Meat Sunday is a collection of my experience and recipes.

Beyond the smoker, I love to travel, learn about new cuisines, and incorporation those traditions into my cooking.

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