The Ultimate Smoky Barbecue Bacon Pizza
There are pizza nights, and then there are pizza nights. You know the ones I’m talking about. The kind that makes you forget all about takeout menus for good.
I stumbled upon this combination years ago, almost by accident. I had some leftover barbecue sauce and bacon from a weekend cookout. On a whim, I decided to throw them on a pizza crust instead of the usual marinara and pepperoni.
The result was incredible. The sweet and tangy barbecue sauce, the salty, crispy bacon, the sharp red onion, all melted together with gooey cheese. It was smoky, savory, and just completely satisfying.
This isn’t just a recipe; it’s a game plan for creating a pizza experience. It’s for those evenings when you want something a little special, a little different, but still comforting and easy to pull together.
So, let’s get into it. We’re going to make a pizza that will have everyone asking for a second slice before they’ve even finished their first.
What You’ll Need
Here are the simple ingredients that come together to create something truly special. No need for anything too fancy.
- Pizza Dough: 1 pound, either store-bought or your favorite homemade recipe.
- Barbecue Sauce: 1/2 cup of a good quality, smoky BBQ sauce.
- Bacon: 6 slices, thick-cut works best.
- Mozzarella Cheese: 1 1/2 cups, shredded. Use low-moisture for the best melt.
- Cheddar Cheese: 1/2 cup, shredded sharp cheddar for extra flavor.
- Red Onion: 1/2 of a small onion, thinly sliced.
- Olive Oil: 1 tablespoon, for the crust.
- Cornmeal: For dusting the pizza peel or pan.
- Optional Garnish: Fresh cilantro, chopped.
Tools Required
You don’t need a professional pizza oven. Basic kitchen tools will do the job perfectly.
- Baking Sheet or Pizza Stone
- Large Skillet
- Rolling Pin
- Cutting Board
- Knife
- Pizza Cutter or a large knife
Pro Tips for Pizza Perfection
I’ve made this pizza more times than I can count. Along the way, I’ve picked up a few tricks that make a huge difference.
1. Pre-Cook The Bacon Correctly
This is non-negotiable. Cooking the bacon until it’s crisp before it goes on the pizza is essential. It ensures every bite has that perfect crunch and prevents the pizza from becoming a greasy mess.
2. Don’t Drown the Dough
It’s tempting to slather on the BBQ sauce, but restraint is key. A thin, even layer is all you need. Too much sauce will make the crust soggy, and we’re aiming for a crisp base.
3. Get Your Oven Hot
A screaming hot oven is the secret to a great crust. Preheat it with your pizza stone or baking sheet inside for at least 30 minutes. This initial blast of heat helps the crust puff up and cook properly.
4. The Cheese Blend Matters
Using only mozzarella is fine, but adding sharp cheddar takes the flavor to another level. The mozzarella gives you that classic, stretchy cheese pull, while the cheddar adds a tangy kick that complements the BBQ sauce beautifully.
Step-by-Step Instructions
Follow these simple steps for a flawless barbecue bacon pizza.
Step 1: Prepare the Oven and Bacon
Place your pizza stone or an inverted baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C). While the oven heats, cook the bacon in a skillet over medium heat until crispy. Transfer it to a paper towel-lined plate to drain, then crumble it into bite-sized pieces.
Step 2: Prepare the Dough
On a lightly floured surface, stretch or roll your pizza dough into a 12-inch circle. If you’re using a baking sheet, you can shape it right on a piece of parchment paper for easy transfer.
Step 3: Assemble the Pizza
Brush the outer edge of the dough with a little olive oil. This will give you a golden, crispy crust. Spread the barbecue sauce evenly over the dough, leaving a small border for the crust.
Step 4: Add the Toppings
Sprinkle the mozzarella and cheddar cheese over the sauce. Evenly distribute the crumbled bacon and thinly sliced red onion over the cheese.
Step 5: Bake to Perfection
Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Step 6: Garnish and Serve
Remove the pizza from the oven. Let it rest for a minute or two before sprinkling with fresh cilantro, if using. Slice it up and serve immediately.
Substitutions and Variations
Feel free to get creative! This recipe is a great starting point.
- Protein Power: Swap the bacon for shredded rotisserie chicken or pulled pork tossed in BBQ sauce.
- Spice It Up: Add some sliced jalapeños along with the red onion for a spicy kick.
- A Touch of Sweetness: If you enjoy the sweet and savory combination, add some pineapple tidbits.
- Different Cheeses: Try smoked gouda or provolone for a different smoky flavor profile.
Nutrition and Meal Planning
Here’s a look at how this pizza fits into your meal plans and some tips to make it work for you.
| Nutrient (Approx. per slice) | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 18g |
| Fat | 15g |
| Carbohydrates | 35g |
Ingredient Swaps for Different Diets
Making this recipe fit your dietary needs is simple with a few smart swaps.
| Diet | Ingredient to Swap | Suggested Swap |
|---|---|---|
| Gluten-Free | Pizza Dough | Use a cauliflower crust or a GF pizza flour blend. |
| Vegetarian | Bacon | Use plant-based bacon crumbles or smoked tempeh. |
| Lower Carb | Pizza Dough & BBQ Sauce | Use an almond flour crust and a sugar-free BBQ sauce. |
Meal Pairing and Efficiency
To round out your meal, a simple side salad with a light vinaigrette is perfect. The acidity cuts through the richness of the pizza.
| Pairing Type | Suggestion |
|---|---|
| Drink | A cold beer or a crisp iced tea. |
| Side Dish | Coleslaw or a simple green salad. |
For cooking efficiency, embrace “mise en place.” Get all your ingredients chopped, crumbled, and measured before you even think about rolling out the dough. It makes the assembly process smooth and stress-free.
Make-Ahead Tips
You can prep almost everything in advance to make pizza night even easier.
- Dough: Make your dough up to 3 days ahead and store it in an airtight container in the fridge.
- Toppings: Cook the bacon, chop the onion, and shred the cheese. Store them in separate airtight containers in the fridge for up to 2 days.
Leftovers and Storage
If you have leftovers, you’re in luck. This pizza reheats beautifully.
Store leftover slices in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days.
To reheat, place the slices on a baking sheet in a 375°F (190°C) oven for 5-7 minutes. The crust will get crispy again. An air fryer also works wonders. Avoid the microwave, as it will make the crust chewy and sad.
Frequently Asked Questions
Q1. My pizza crust was soggy in the middle. What did I do wrong?
Ans: This usually happens for two reasons: too much sauce, or the oven wasn’t hot enough. Make sure to use a thin layer of sauce and always preheat your oven with the baking surface inside.
Q2. Can I make this on an outdoor grill?
Ans: Absolutely! Grilling gives it an extra-smoky flavor. Set your grill for indirect heat, place the pizza on a stone or a grill-safe pan, and cook with the lid closed until the crust is cooked and the cheese is melted.
Q3. What’s the best type of BBQ sauce to use?
Ans: A thicker, Kansas City-style smoky sauce works best as it won’t make the dough too wet. But feel free to use your personal favorite, whether it’s sweet, spicy, or tangy.
Q4. Can I use turkey bacon?
Ans: Yes, you can. Cook it until it’s very crisp before adding it to the pizza, as it has a different texture and fat content than pork bacon.
Wrapping Up
There you have it—a straightforward path to a truly memorable homemade pizza. The blend of smoky, sweet, and savory flavors in this Barbecue Bacon Pizza is a guaranteed crowd-pleaser.
It’s more than just following steps; it’s about enjoying the process of creating something delicious from scratch. The smell of bacon cooking, the sight of cheese melting—it’s all part of the fun.
Now it’s your turn. Give this recipe a try on your next pizza night. I’d love to hear how it turns out for you. Leave a comment below with your experience or any questions you might have!
