Barbecue Bacon Pizza
The first bite hits with smoky bacon, tangy sauce, and stretchy cheese that pulls in long ribbons — this is home pizza that feels like a treat. I developed this Barbecue Bacon Pizza after testing it eight times across different ovens and crust styles to land on a method that’s fast and foolproof. It uses a quick dough, a simple sweet-savory sauce, and very crisp bacon so every slice has contrast: soft interior, crunchy edges, and a sticky-sweet finish. I perfected the timing while cooking for busy weeknights at a small bistro and in my own kitchen. Read on for exact temperatures, timings, and the few pro moves that make it taste restaurant-level without extra fuss.
Why This Recipe Works
- Crisp bacon gets rendered and then finished on the pizza so it stays crunchy, not chewy.
- A small amount of brown sugar in the sauce balances the tomato acidity and caramelizes on the crust.
- High heat and a preheated pan create a blistered, slightly charred bottom without a pizza oven.
- A quick rest after baking lets the cheese set so slices cut cleanly without sliding toppings.
- Tested repeatedly to nail bake times across home ovens and thin vs. medium-thick crusts.
Ingredients Breakdown
- Dough: 375 g (3 cups) all-purpose flour, 1½ tsp instant yeast, 1 tsp salt, 210 ml (¾ cup + 2 tbsp) warm water, 2 tbsp olive oil. The water temperature should feel warm, not hot. If you swap to bread flour, expect a chewier crust.
- Sauce: 200 g (¾ cup) tomato sauce, 2 tbsp ketchup, 1 tbsp apple cider vinegar, 1 tbsp brown sugar. The ketchup adds thickness; reducing it thins the sauce and reduces sweetness.
- Cheese: 300 g (2½ cups) shredded mozzarella. Fresh mozzarella will be creamier but adds moisture. If using fresh, pat it dry first.
- Bacon: 200 g (7 oz) thick-cut bacon, cut into 2 cm (¾ inch) pieces. Thick-cut crisps better than thin slices, which can become brittle.
- Extras: 1 small red onion, thinly sliced (optional), 2 tbsp chopped cilantro or parsley for finishing. Onions add sweetness when cooked; cilantro adds brightness raw.
- Salt & oil: Use Diamond Crystal kosher salt if possible — if you use Morton’s, reduce salt by about half because it’s denser.
Essential Equipment
- A pizza stone or heavy baking sheet preheated in the oven. If you don’t have a stone, use a 12-inch (30 cm) cast-iron pan and preheat it for 20 minutes.
- Pizza peel or an inverted baking sheet to transfer the pie.
- A sharp pizza cutter or a large chef’s knife.
- Tongs or a slotted spoon for crisping bacon.
- Instant-read thermometer (helpful to test oven hotspots).
Step-by-Step Instructions
Prep Time: 20 minutes | Cook Time: 12 minutes | Inactive Time: None | Total Time: 32 minutes | Servings: 8 slices
Step 1: Make the quick dough
Combine 375 g (3 cups) all-purpose flour, 1½ tsp instant yeast, and 1 tsp salt in a large bowl. Add 210 ml (¾ cup + 2 tbsp) warm water and 2 tbsp olive oil, stir to form a shaggy dough, then knead 6–8 minutes until smooth. Cover and rest 10 minutes — the dough should feel slightly springy.
Step 2: Prepare the sauce
Whisk 200 g (¾ cup) tomato sauce, 2 tbsp ketchup, 1 tbsp apple cider vinegar, and 1 tbsp brown sugar in a bowl until smooth. Taste for balance; it should be tangy with a mild sweetness. Chill briefly if making ahead.
Step 3: Crisp the bacon
Heat a skillet over medium-high and cook 200 g (7 oz) thick-cut bacon pieces for 6–8 minutes, stirring every 1–2 minutes, until browned and mostly crisp. Remove with a slotted spoon and drain on paper towels; reserve 1 tbsp bacon fat for brushing the crust, if desired. Do not overcook; bacon will finish crisping in the oven.
Step 4: Shape the dough
Preheat oven to 250°C (480°F) with a pizza stone or heavy baking sheet inside for at least 25 minutes. On a lightly floured surface, stretch or roll dough to a 12-inch (30 cm) round. Aim for an even thickness of about 3–5 mm (1/8–3/16 inch). Transfer to a peel or inverted sheet dusted with cornmeal.
Step 5: Assemble the pizza
Spread 100 g (⅓ cup + 1 tbsp) of the barbecue-style sauce evenly, leaving a 1.5 cm (½ inch) rim. Sprinkle 300 g (2½ cups) shredded mozzarella, then scatter the crisp bacon and thinly sliced onion. Brush the crust edge with 1 tbsp reserved bacon fat or 1 tbsp olive oil for extra color.
Step 6: Bake and finish
Slide pizza onto the preheated stone and bake 10–12 minutes until the crust is golden with small charred spots and the cheese is bubbling. Look for a bottom that’s golden-brown and blistered. Remove and rest 3–4 minutes before slicing. Sprinkle 2 tbsp chopped cilantro if using, slice, and serve.
Expert Tips & Pro Techniques
- Common mistake: under-crisped bacon will make toppings soggy. Crisp bacon separately until nearly done, then finish in the oven.
- Use a very hot baking surface. Preheat a stone or heavy sheet for at least 25 minutes to get a crunchy bottom.
- Make-ahead: Prepare the sauce and cook the bacon up to 48 hours ahead; store in airtight containers and reheat briefly before assembling.
- Professional trick adapted for home: Finish the crust with a brush of rendered bacon fat for deeper flavor and better browning.
- Avoid overloading toppings. Too many wet ingredients cool the oven surface and lengthen bake time.
- If your oven runs hot, rotate the pizza halfway through baking to prevent one-sided charring.
Storage & Reheating
- Refrigerator: Store cooled slices in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Freezer: You can freeze whole baked pizza or single slices for up to 1 month. Wrap tightly in plastic wrap and then foil. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 175°C (350°F) oven for 8–10 minutes on a baking sheet, or 3–5 minutes in a 12-inch (30 cm) cast-iron skillet over medium heat with a lid to re-crisp the bottom. Avoid microwaving — it makes the crust soggy.
Variations & Substitutions
- BBQ Chicken & Bacon: Swap half the bacon for 200 g (7 oz) cooked shredded chicken and use a barbecue sauce-forward base. Keep cheese the same and bake the same time. (See a related take on bacon brown sugar chicken for flavor ideas.)
- Gluten-Free: Use 420 g (3½ cups) 1:1 gluten-free flour blend and add ½ tsp xanthan gum if the blend lacks it. Press the dough thinner; bake 2–4 minutes longer.
- Smokier flavor: Add 1 tsp smoked paprika to the sauce and use smoked mozzarella or a small amount of smoked gouda. Keep bake time unchanged.
- Vegetarian-ish swap: Replace bacon with smoked tempeh strips seasoned with maple and smoked paprika. Cook tempeh in a skillet 4–6 minutes per side before topping.
- Cheese-free: Use 150 g (⅔ cup) cashew cream seasoned with garlic and salt, spread thinly as a binder, then top with bacon and onions. Bake the same time.
Serving Suggestions & Pairings
- Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness. For a related salad idea try a broccoli and bacon salad.
- Offer roasted potato wedges or garlic fries as a hearty side; they echo the smoky, salty notes. For a potato-forward brunch twist, try pairing with a bacon potato egg casserole.
- Beverage: A hoppy IPA or a fruity red like Zinfandel complements the sweet-savory sauce.
- Garnish: Finish with thinly sliced scallions or cilantro and a light drizzle of extra sauce right before serving. If you want a sweeter, sticky finish, sprinkle 1 tsp brown sugar on top of the sauce before baking and get caramelized edges similar to some bacon garlic parmesan dishes.
Nutrition Information
Per serving (1 slice, recipe makes 8 slices)
- Calories: 430 kcal
- Total Fat: 22 g
- Saturated Fat: 9 g
- Cholesterol: 50 mg
- Sodium: 760 mg
- Total Carbohydrates: 36 g
- Dietary Fiber: 2 g
- Sugars: 5 g
- Protein: 18 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my pizza sauce make the crust soggy?
A: Too much sauce or a cold baking surface can cause sogginess. Use a thin layer of sauce and preheat your stone at least 25 minutes.
Q: Can I make this without bacon?
A: Yes. Substitute smoked tempeh or extra-roasted mushrooms for a similar smoky, savory bite.
Q: Can I double this recipe for a party?
A: Yes. You can double the dough and toppings. Bake pizzas one at a time on a preheated stone for best results.
Q: Can I prepare parts of this the night before?
A: Absolutely. Make the sauce and cook the bacon up to 48 hours ahead. Store them separately and assemble when you’re ready to bake.
Q: How long does leftover pizza keep in the fridge?
A: Properly stored in an airtight container, it keeps 2–3 days in the refrigerator.
Q: My crust burned on one side. What happened?
A: Hot spots in ovens or placement too close to the heating element cause uneven browning. Rotate the pizza halfway through baking.
Q: Is there a good substitute for brown sugar in the sauce?
A: Maple syrup or honey work in equal amounts but will change the caramelization and sweetness slightly.
Conclusion
If you want a home pizza that feels made-for-company, this Barbecue Bacon Pizza delivers a balance of crisp, sweet, and smoky in under 40 minutes. For another take on barbecue and bacon flavors, check out this version from Broma Bakery’s Barbecue Bacon Pizza. If you’re curious about adding chicken to the mix, this BBQ Chicken Bacon Pizza offers a tried-and-true method to combine the two.
Print
Barbecue Bacon Pizza
- Total Time: 32 minutes
- Yield: 8 slices 1x
- Diet: Non-Vegetarian
Description
A delicious Barbecue Bacon Pizza featuring smoky bacon, tangy sauce, and stretchy cheese for a restaurant-level experience at home.
Ingredients
- 375 g (3 cups) all-purpose flour
- 1½ tsp instant yeast
- 1 tsp salt
- 210 ml (¾ cup + 2 tbsp) warm water
- 2 tbsp olive oil
- 200 g (¾ cup) tomato sauce
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 300 g (2½ cups) shredded mozzarella
- 200 g (7 oz) thick-cut bacon, cut into 2 cm (¾ inch) pieces
- 1 small red onion, thinly sliced (optional)
- 2 tbsp chopped cilantro or parsley (for finishing)
Instructions
- Make the quick dough: Combine flour, yeast, and salt in a large bowl. Add warm water and olive oil, stir to form a shaggy dough, then knead for 6–8 minutes until smooth. Cover and rest for 10 minutes.
- Prepare the sauce: Whisk tomato sauce, ketchup, apple cider vinegar, and brown sugar in a bowl until smooth.
- Crisp the bacon: Heat a skillet over medium-high and cook bacon pieces for 6–8 minutes until browned and mostly crisp.
- Shape the dough: Preheat oven to 250°C (480°F) with a pizza stone or heavy baking sheet inside for at least 25 minutes. Stretch or roll dough to a 12-inch round.
- Assemble the pizza: Spread barbecue-style sauce evenly on dough, sprinkle with cheese, bacon, and onion. Brush crust edge with reserved bacon fat.
- Bake and finish: Slide pizza onto the preheated stone and bake for 10–12 minutes until golden. Rest for 3–4 minutes before slicing and sprinkle with cilantro.
Notes
Use a pizza stone or heavy baking sheet for best results. Crisp bacon separately to avoid sogginess. Make-ahead by preparing the sauce and bacon up to 48 hours in advance.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 5g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
