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This bacon and cheese pizza recipe delivers the ultimate comfort food experience with a perfectly crispy crust, smoky bacon, and that irresistible stretchy cheese pull. The key to achieving restaurant-quality results at home lies in the balance of textures—crispy edges, tender bacon, and melted cheese that clings to every bite. I've perfected this recipe over years of testing, ensuring each component works together for maximum flavor and satisfaction.
The beauty of this recipe is its versatility—whether you prefer a classic thin crust or a hearty deep-dish style, the techniques remain the same. Store-bought dough saves time, but homemade crust adds that extra layer of flavor and crispiness.
The secret to crispy bacon is cooking it separately before adding it to the pizza, so it stays perfectly crispy and smoky rather than soggy. And let's not forget the cheese—using a blend of mozzarella and cheddar creates that perfect stretch and gooey texture.
What you'll end up with is a pizza that's crispy on the outside, tender on the inside, and packed with layers of smoky, savory flavors. The aroma alone will have everyone gathering around the table, and the first bite delivers that satisfying combination of textures and tastes.
This is the kind of pizza that's perfect for a casual Friday night or a weekend gathering—simple to make but always impressive.
Ready to make this pizza? The instructions are straightforward, and the results are guaranteed to impress. Whether you're a pizza novice or a seasoned pro, this recipe is foolproof and delivers every time. Let's get started on creating the perfect bacon and cheese pizza!
Ingredients for bacon and cheese pizza
Crispy crust, smoky bacon, and that perfect cheese pull—just 12 ingredients for ultimate comfort food.
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza Dough 🍕 | 1 lb | Store-bought or homemade |
| Uncooked Bacon 🥓 | ½ lb | Thick-cut preferred |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Part-skim or whole milk |
| Shredded Sharp Cheddar Cheese 🧀 | ½ cup | For extra stretch |
| Pizza Sauce 🍅 | ½ cup | Store-bought or homemade |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crust brushing |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor |
| Dried Oregano 🌿 | 1 tsp | Italian preferred |
| Dried Basil 🌿 | ½ tsp | For freshness |
| Salt 🧂 | 1 tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat |
The bacon makes this pizza shine. Thick-cut bacon stays crispy and smoky—Oscar Mayer or Applewood smoked are my go-tos, but any good quality bacon works. Cook it separately before adding to the pizza so it doesn’t get soggy. The dough? Store-bought is fine (check the refrigerated section), but if you’re feeling fancy, homemade crust adds that extra crisp. Look for dough with high flour content if you’re buying pre-made—it bakes up better. And don’t skip brushing it with olive oil before baking—that’s what makes it crispy.
No thick-cut bacon? Regular bacon works—just cook it longer to crisp it up. Pre-shredded cheese is convenient, but freshly shredded mozzarella melts better. The cheddar blend is key for that stretchy texture—sharp cheddar from a block is ideal, but pre-shredded in a pinch. Short on pizza sauce? Tomato paste plus a splash of water does the trick. And if you’re missing herbs, dried oregano and basil are non-negotiable—they bring out the smokiness of the bacon. Want extra flavor? Toss in a pinch of garlic powder or onion powder.
Bacon keeps best in the fridge for 5 days after cooking—store it in an airtight container. Cheese stays fresh for 3 months if sealed tightly. The dough? Use it within 2 days of purchase. Once baked, pizza reheats best in the oven for 5-10 minutes at 375°F—the crust gets crispy all over again. Freeze leftovers for up to 3 months. I always make a double batch—one for dinner, one for lunch the next day. Trust me, it’s worth it.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s literally five steps: roll, spread, sprinkle, bake, repeat. The bacon goes straight from the fridge to the oven with the dough—no pre-cooking, no fuss. Honestly, if you can open a can of sauce, you can make this.
- Crispy-Creamy Magic: That sharp cheddar melts into gooey rivers while the mozzarella stays pillowy, and the bacon? Crispy enough to crunch but tender enough to fold. It’s the kind of combo that makes you close your eyes and groan—no fancy toppings needed.
- Lunchbox Hero: Between us, this pizza is my secret weapon for lunches. I’ll make a big batch on Sunday, let it cool, and slice it into thick pieces that hold up all week. Kids (and adults) will actually eat their veggies if you hide ‘em under the cheese—trust me.
- Budget Stretch: A single pack of bacon and a bag of shredded cheese stretch far beyond one pizza. Leftovers? They’re my go-to for quick breakfasts (yes, cold pizza for brunch is a thing) or reheated slices that taste just as good the second time. Minimal waste, maximum flavor.
Step-by-step instructions for bacon and cheese pizza
Here's how to create a pizza with a perfectly crispy crust and irresistible cheese pulls.
Cook the Bacon Until Crispy
Line a baking sheet with parchment paper and arrange the 0.5 lb uncooked bacon in a single layer. Bake at 400°F for 15-18 minutes until golden brown and crispy, flipping halfway through. This ensures even cooking and maximum flavor extraction.
Remove the bacon from the oven and transfer it to a paper towel-lined plate to drain excess fat. Let it cool slightly before chopping into ½-inch pieces with kitchen shears. The crispy bacon will add incredible texture to your pizza, so don't skip this step!
Preheat and Prepare the Dough
Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside. This high heat is crucial for achieving that perfect crispy crust. While the oven heats, roll out the 1 lb pizza dough on a lightly floured surface to about ¼-inch thickness.
Transfer the rolled dough to a piece of parchment paper and brush the edges with 1 tablespoon of the extra-virgin olive oil, leaving a ½-inch border uncovered. This creates a crispy crust while keeping the center soft and chewy. I like to use my fingers to gently press the edges up slightly for that classic pizza look.
Assemble the Pizza with Sauce and Cheese
Spread ½ cup pizza sauce evenly over the dough, leaving a ¼-inch border around the edges for that crispy crust. In a small bowl, combine the 1.5 cups shredded mozzarella cheese, 0.5 cup shredded sharp cheddar cheese, 1 tsp dried oregano, 0.5 tsp dried basil, 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes.
Sprinkle the cheese mixture evenly over the sauce, then scatter the chopped bacon pieces on top. The sharp cheddar adds incredible stretch and flavor, while the mozzarella creates those perfect gooey pulls. Don't press down on the cheese—just let it melt into a beautiful blanket of bubbly goodness.
Bake to Crispy Perfection
Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling and beginning to brown in spots. The edges should be crispy while the center remains soft.
Remove the pizza from the oven and let it rest for 2-3 minutes before slicing. This resting time allows the cheese to set slightly, making it easier to cut clean slices. The crust should be crispy enough to hold its shape, and the cheese should pull into beautiful strings when you slice through it.
Add Finishing Touches
While the pizza rests, mince the 2 cloves garlic and brush the remaining 1 tablespoon extra-virgin olive oil over the crust. This adds a final layer of flavor that really makes the pizza shine. I like to sprinkle a pinch of salt and black pepper over the top right before serving.
Slice into 4 equal pieces and serve immediately while the crust is still crispy and the cheese is at its melty best. The combination of crispy bacon, stretchy cheese, and perfectly crispy crust makes this pizza an absolute crowd-pleaser every time!
Pro Tips For Making Bacon And Cheese Pizza
- CRISP THE BACON FIRST: Cook the bacon until it’s just crispy—not blackened—then drain it on paper towels. I learned this the hard way: overcooked bacon turns greasy when it hits the pizza, drowning the cheese instead of adding crunch. Save the bacon fat in a jar; you’ll use it later for brushing the crust.
- DON’T SKIP THE CHEESE MIX: Toss the mozzarella and cheddar together with a pinch of salt and a drizzle of the reserved bacon fat. The fat melts faster and keeps the cheese from clumping—no more sad, stringy pulls. Use about 2 cups total for a 12-inch pizza; more than that and you’ll end up with a cheese volcano.
- PREHEAT THE OVEN TO 500°F: High heat is non-negotiable here. A cold oven means soggy crust and undercooked bacon. I used to preheat for 10 minutes, but now I wait 20—yes, it’s annoying, but the crust gets that perfect golden-brown in 10-12 minutes instead of 15+.
- BRUSH THE CRUST WITH FAT: After stretching the dough, brush the edges with a mix of melted butter and reserved bacon fat (about 1 tablespoon). It’s not just for flavor—it guarantees a crispy, caramelized crust instead of a gummy one. Skip this, and you’ll regret it when the crust stays doughy.
Dietary considerations for bacon and cheese pizza
Gluten-Free Adaptations
For a gluten-free version, use a high-quality gluten-free pizza crust like Caulipower or Udi's—both hold up well during baking. I recommend brushing the crust with olive oil and sprinkling cornmeal on the baking surface to prevent sticking.
The dough is thicker than traditional pizza dough, so bake for 1-2 extra minutes to ensure crispiness. 🌟
Dairy-Free Cheese
Replace mozzarella and cheddar with dairy-free shreds like Violife or Miyoko's. These brands melt beautifully and create that signature stretch. For extra richness, mix in nutritional yeast (about 2 tbsp)—it adds a cheesy flavor without dairy. Keep the bacon as-is since it's naturally dairy-free.
Lower-Carb Options
Swap the pizza dough for a cauliflower crust (like Juliet's or homemade) to cut carbs dramatically. Use full-fat dairy-free cheese to maintain flavor, and load up on crispy bacon for that smoky satisfaction.
Top with sugar-free pizza sauce to avoid added carbs. This version is perfect for keto or low-carb diets.
Nut-Free Allergies
If nut allergies are a concern, avoid pre-made crusts with nut oils and opt for certified nut-free dough like Bob's Red Mill GF Mix. Double-check bacon labels—some brands process in facilities with nuts. Stick to plain mozzarella and cheddar (no blended cheeses with hidden nut traces) for safety.
Vegan Version
For a fully vegan pizza, use vegan bacon (like Lightlife or Daring) and dairy-free cheese. Brush the crust with olive oil and sprinkle smoked paprika for depth.
Add caramelized onions and vegan mozzarella for that classic texture. The key is baking at 475°F to get that crispy, golden finish. 🔥
Nutrition facts
Frequently asked questions
Can I use pre-cooked bacon for this recipe?
Pre-cooked bacon works in a pinch, but it won't be as crispy as freshly cooked bacon. If you choose this route, drain it well on paper towels and pat it dry before chopping. For best results, cook it separately in the oven at 400°F for 10-12 minutes to restore crispiness before adding to your pizza.
What's the best way to make the crust extra crispy?
Brush the dough edges with olive oil before baking and leave a ½-inch border uncovered. Use a pizza stone or inverted baking sheet in your oven and preheat it for at least 30 minutes at 475°F. For an extra crunch, bake the crust alone for 3-4 minutes before adding toppings.
Can I make this pizza ahead of time?
You can prep everything except the final assembly up to 24 hours ahead. Store the cooked bacon, cheese mix, and sauce separately in the fridge. Assemble the pizza just before baking. For leftovers, store in an airtight container for 3-4 days or freeze for up to 3 months. Reheat in the oven at 375°F for 5-10 minutes.
What if my cheese isn't stretching properly?
Pre-shredded cheese often contains anti-caking agents that prevent proper melting. Use freshly shredded mozzarella and cheddar for that signature stretch. If you must use pre-shredded, microwave it for 30 seconds to soften before adding to the pizza. Also ensure your oven reaches 475°F—higher heat creates better melty cheese.
How can I add extra flavor without extra toppings?
Boost flavor by infusing your pizza sauce with 1 tsp garlic powder and ½ tsp smoked paprika. Add a pinch of onion powder to the cheese mix, and sprinkle fresh parsley or red pepper flakes on top after baking. For deeper bacon flavor, cook it with ½ tsp cayenne pepper before chopping.