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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 106g||136%|
|Saturated Fat 27g||133%|
|Total Carbohydrate 500g||182%|
|Dietary Fiber 21g||75%|
|Total Sugars 12g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bacon is one of those guilty pressures that go well with pretty much anything you put it next to. Sandwiches, wraps, soups, pasta dishes, eggs, casseroles, and stews all taste better with the earthy and salty flavor of a strip of bacon. Our recipe for a decadent bacon pizza is not for the faint of heart but is easily an upgrade to your usual delivery pizza. Just say no to boring tomatoes and cheese. Serve for an easy dinner along with a green salad or as a fun snack on a game day Sunday.
The key to a successful bacon pizza is to cook the bacon to a crisp consistency. Otherwise, it will become too soft in the cheese and sour cream sauce. You’ll still end up with a ton of flavor but with a soggy consistency to go along with it. Precooked pizza crusts work great for this recipe. You’ll serve dinner faster and won’t have to worry about making the dough. If using fresh pizza dough, homemade or pre-bought, always stretch it thin and prebake the pizza crust before adding the toppings to avoid a mushy crust. Roll it out thinly and bake for 7 minutes before putting anything on it.
Remember always to precook the meats you’re putting on top of your pizza, whether it’s bacon, sausage, chicken, or beef. Uncooked meats increase the risk of foodborne illness.
1 (12- to 15-inch) precooked pizza crust
1 tablespoon oil
2 medium onions, chopped
3 cloves garlic, minced
1 tablespoon flour
1/4 teaspoon paprika
1/8 teaspoon freshly ground black pepper
1/3 cup sour cream
1 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
2 tablespoons Dijon mustard
1/2 to 1 pound bacon, cooked crisp, drained, pat-dried, and crumbled
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese, or Muenster cheese
1/4 cup grated Parmesan cheese
Gather the ingredients.
Preheat the oven to 425 F. If using uncooked dough, shape on a baking sheet and bake for about 5 to 7 minutes once the oven is hot. Remove from the oven and reserve. If using a prebaked crust, there’s no need to bake before adding toppings.
Heat the oil in a large skillet and sauté onions and garlic until tender, about 6 to 7 minutes.
Add the flour, paprika, and pepper and cook, stirring, for 3 minutes.
Add the sour cream, thyme, and marjoram leaves and cook until thickened, about 1 to 2 minutes longer. Stir in the mustard.
Spread the sauce over the prebaked crust.
Top with the bacon and cheeses.
Bake for 9 to 15 minutes, or until the crust is golden brown on the sides, crisp at the bottom, and the cheeses are melted.
Cut into your preferred shape and serve.
Do I need a pizza stone?
Pizza stones are a great addition to your kitchen equipment, but unless you make pizza on a weekly basis and are a pizza enthusiast, there is no real need to use a pizza stone. Besides, you need to heat it up for a long time in the oven before it’s hot enough to use. Any pizza will become crisp in the oven when baked at the right temperature on a thin metal cookie sheet.
There is no wrong way of making this bacon pizza, but here are a couple of suggestions for great variations on our recipe.
- Use 1 cup chopped Canadian bacon instead of cooked strip bacon for less fat and sodium.
- Add 1/2 pound of thinly sliced pepperoni for a true meat lover’s version.
- Use other cheeses like havarti, Swiss, Gruyère, Pecorino, Monterey Jack, or pepper jack for a bit of spice.
- Sprinkle 1 to 2 teaspoons of chile flakes once the pizza is done.
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