Three-Cheese Bacon Pizza

Total Time:
40 min
20 min
20 min

4 (makes 2 pies)

  • 1 pound prepared pizza dough, at room temperature
  • All-purpose flour, for dusting
  • 4 slices bacon, chopped
  • 1 8 -ounce can tomato sauce
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, grated
  • 1/4 teaspoon dried oregano
  • Kosher salt and freshly ground pepper
  • 1 cup shredded mozzarella cheese (about 4 ounces)
  • 1 cup shredded white cheddar cheese (about 4 ounces)
  • 1 tablespoon grated parmesan cheese
  • Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475 degrees F for at least 15 minutes.

  • Meanwhile, roll out the dough into a 9-inch round on a lightly floured surface. Lightly dust a pizza peel or another inverted baking sheet with flour; lay the round of dough on top and set aside.

  • Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Combine the tomato sauce, olive oil, garlic and oregano in a medium bowl; season with salt and pepper.

  • Slide the dough directly onto the hot stone or baking sheet and bake until lightly golden and puffy, about 7 minutes. Remove from the oven and let cool slightly, then carefully slice the crust in half horizontally with a serrated knife to make 2 thin crusts.

  • Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar and bacon. Slide the pizzas back onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, about 8 more minutes. Sprinkle with the parmesan.

  • Photograph by Sam Kaplan

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    This recipe is featured in:

    Cheese Guide