The Ultimate Barbecue Bacon Pizza: A Smoky Twist on a Classic Favorite

There’s something magical about the combination of smoky barbecue sauce, crispy bacon, and melted cheese that makes barbecue bacon pizza one of my all-time favorite comfort foods. I’ve been perfecting this recipe for years, tweaking ingredients and methods until I found the perfect balance of flavors. Today, I’m excited to share my ultimate barbecue bacon pizza recipe that will transform your homemade pizza game forever.

When I first started making this pizza, I was looking for something different from the traditional tomato sauce and pepperoni combination. The sweet and tangy barbecue sauce paired with salty bacon creates an explosion of flavors that’s simply irresistible. Whether you’re hosting a casual dinner party or just craving something delicious for a weekend treat, this barbecue bacon pizza is guaranteed to impress.

What Makes This Barbecue Bacon Pizza Special

This isn’t just any barbecue bacon pizza. What sets this recipe apart is the careful layering of complementary flavors and textures. The chewy homemade dough provides the perfect canvas for the sweet and smoky barbecue sauce. Crispy bacon adds saltiness and texture, while caramelized onions bring sweetness and depth. The combination of cheeses melts into a gooey blanket that holds everything together.

I’ve found that using a mix of mozzarella and smoked gouda creates the perfect cheese blend – the mozzarella gives you that classic pizza stretch, while the smoked gouda enhances the barbecue flavor profile. And the fresh cilantro sprinkled on top after baking adds a pop of color and freshness that cuts through the richness of the other ingredients.

Essential Ingredients for Barbecue Bacon Pizza

The Perfect Pizza Dough

There’s nothing quite like homemade pizza dough. I’ve experimented with countless recipes over the years, and I’ve found that this simple dough creates the perfect balance of chewy interior and crispy exterior:

• 3½ cups all-purpose flour
• 1 teaspoon sugar
• 1 envelope instant dry yeast (about 2¼ teaspoons)
• 2 teaspoons kosher salt
• 1½ cups warm water (around 110°F)
• 2 tablespoons olive oil, plus more for the bowl

If you’re short on time, store-bought dough works well too. Just make sure to let it come to room temperature before stretching it out.

The Barbecue Sauce Base

The barbecue sauce is truly the heart of this pizza. You can use your favorite store-bought variety, but I prefer making my own for maximum flavor control:

Homemade Barbecue Sauce:

• ¾ cup ketchup
• 3 tablespoons molasses
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (adjust to your heat preference)

The Toppings That Make It Shine

The key to a great barbecue bacon pizza is using high-quality toppings and applying them in the right proportions:

• 8-10 slices of thick-cut bacon, cooked until crispy and roughly chopped
• 1 large red onion, thinly sliced and caramelized
• 2 cups shredded mozzarella cheese
• 1 cup shredded smoked gouda cheese
• 1 cup cooked chicken, shredded (optional)
• ¼ cup fresh cilantro, roughly chopped
• 2 tablespoons sliced green onions

Equipment You’ll Need

Before you start, make sure you have these essential tools:

Pizza Stone or Baking Steel
: Produces a crispier crust by distributing heat evenly. Preheat it in the oven for at least 45 minutes before baking.

Pizza Peel
: Makes transferring the pizza to the hot stone much easier. Dust it with cornmeal to help the pizza slide off easily.

Stand Mixer with Dough Hook
: Makes kneading the dough effortless, though you can knead by hand if necessary.

Large Mixing Bowls
: For mixing dough and prepping toppings.

Sharp Chef’s Knife
: For slicing bacon, onions, and other toppings.

Rolling Pin
: Helpful for stretching the dough, though I prefer hand-stretching for the best texture.

Step-by-Step Instructions

Making the Pizza Dough

1. In a large bowl, combine the flour, sugar, yeast, and salt.
2. Add the warm water and olive oil, stirring with a wooden spoon until a shaggy dough forms.
3. Transfer to a floured surface and knead for 7-8 minutes until smooth and elastic. If using a stand mixer, mix with the dough hook on medium speed for 5-6 minutes.
4. Form the dough into a ball and place in an oiled bowl, turning once to coat. Cover with plastic wrap or a damp cloth.
5. Let rise in a warm place for 1-2 hours, or until doubled in size.
6. Punch down the dough and divide it in half. Each half will make one 12-14 inch pizza. (You can refrigerate or freeze the second portion for later use.)

Preparing the Barbecue Sauce

1. If making homemade sauce, combine all sauce ingredients in a small saucepan.
2. Simmer over medium-low heat for 15 minutes, stirring occasionally, until slightly thickened.
3. Remove from heat and let cool completely before using. The sauce can be made up to a week ahead and refrigerated.

Preparing the Toppings

1. Cook the bacon until crispy in a large skillet over medium heat, about 10-12 minutes. Drain on paper towels, then chop into bite-sized pieces.
2. In the same skillet with 1-2 tablespoons of bacon fat, add the sliced red onion with a pinch of salt. Cook over medium-low heat for 20-25 minutes, stirring occasionally, until deeply caramelized. Add 1 tablespoon of brown sugar in the last 5 minutes for extra sweetness.
3. If using chicken, shred or dice it into small pieces.
4. Combine the mozzarella and smoked gouda cheeses in a bowl.

Assembling and Baking the Pizza

1. Place a pizza stone or baking steel in the oven and preheat to 500°F (or as high as your oven will go) for at least 45 minutes.
2. On a floured surface, stretch or roll one portion of dough into a 12-14 inch circle. Don’t worry about making a perfect circle – rustic shapes have character!
3. Transfer the dough to a pizza peel dusted with cornmeal.
4. Spread a thin layer of barbecue sauce over the dough, leaving a ½-inch border for the crust.
5. Sprinkle half of the cheese blend over the sauce.
6. Distribute the bacon pieces, caramelized onions, and chicken (if using) evenly over the cheese.
7. Top with the remaining cheese.
8. Carefully slide the pizza onto the preheated stone or steel in the oven.
9. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
10. Remove from the oven and immediately sprinkle with fresh cilantro and green onions.
11. Let rest for 2 minutes before slicing and serving.

Variations to Try

One of the joys of homemade pizza is the ability to customize it to your taste preferences. Here are some delicious variations on the barbecue bacon theme:

Hawaiian BBQ Bacon

Add diced pineapple along with the bacon for a sweet and savory combination. The sweetness of the pineapple complements the smoky barbecue flavor beautifully.

Spicy BBQ Bacon

Add sliced jalapeños or a sprinkle of red pepper flakes for a spicy kick. You can also add a few drops of hot sauce to your barbecue sauce for heat throughout.

BBQ Bacon Breakfast Pizza

Top your pizza with a few cracked eggs before baking for a breakfast-inspired version. The runny yolks create a delicious sauce when you cut into the pizza.

Veggie BBQ “Bacon”

For a vegetarian option, use tempeh bacon or smoked tofu in place of the bacon. Add more veggies like bell peppers and mushrooms for extra flavor and texture.

Common Problems and Solutions

Make-Ahead and Storage Tips

Preparing components ahead of time can make pizza night much more manageable:

Dough

• Prepare up to 3 days ahead and store in the refrigerator
• Freeze for up to 3 months in an airtight container
• Let refrigerated dough sit at room temperature for 1-2 hours before using
• Thaw frozen dough overnight in the refrigerator

Barbecue Sauce

• Make up to 1 week ahead and store in the refrigerator
• Freeze in ice cube trays for easy portioning

Toppings

• Cook bacon and caramelize onions up to 3 days ahead
• Shred cheese up to 5 days ahead

Leftover Pizza

• Store in an airtight container in the refrigerator for up to 3 days
• Reheat in a 375°F oven for 10 minutes for best results
• Avoid microwaving if possible as it makes the crust soggy

Serving Suggestions

Barbecue bacon pizza pairs wonderfully with these side dishes:

• Simple green salad with vinaigrette
• Garlic knots or bread sticks
• Baked sweet potato fries
• Coleslaw with vinegar dressing
• Roasted brussels sprouts
• Fresh fruit salad (for a refreshing contrast)

For a non-alcoholic beverage pairing, try:

• Sparkling water with a squeeze of lime
• Sweet tea
• Lemonade
• Craft root beer or cream soda
• Cold brew coffee

Nutrition Information

While barbecue bacon pizza is definitely an indulgence, it’s helpful to know the nutritional content. This is an approximate breakdown per slice (based on 8 slices per pizza):

Why This Recipe Works

I’ve spent years perfecting this barbecue bacon pizza, and I’ve discovered several key techniques that make all the difference:

1. Preheating the pizza stone or steel: This creates a blast of bottom heat that helps achieve that coveted crispy crust.
2. Layering the cheese in two stages: Putting cheese both under and over the toppings ensures everything stays in place and you get that beautiful cheese pull with every slice.
3. Using a mix of cheeses: The combination of mozzarella and smoked gouda provides both meltability and enhanced flavor.
4. Caramelizing the onions fully: Taking the time to properly caramelize the onions develops deep, sweet flavors that complement the barbecue sauce.
5. Adding fresh herbs after baking: This preserves their bright flavor and adds a pop of color and freshness.

Questions and Answers

Why does my pizza dough shrink back when I try to stretch it?
This happens when the gluten in the dough is too tight. Let the dough rest for 10-15 minutes at room temperature, which will relax the gluten and make it easier to shape.

Can I make this pizza on a regular baking sheet if I don’t have a pizza stone?
Absolutely! Preheat your baking sheet in the oven, and when ready to bake, carefully place the assembled pizza on the hot sheet. The crust won’t be quite as crispy, but you’ll still get delicious results.

What’s the best type of bacon to use for this pizza?
I prefer thick-cut, applewood or hickory smoked bacon for the best flavor. The thicker cut ensures the bacon doesn’t get lost among the other toppings.

Can I use a different cheese if I can’t find smoked gouda?
Yes! Smoked cheddar, fontina, or provolone make excellent substitutions. The key is to have at least one cheese with some character to complement the mozzarella.

How do I know when my pizza is done baking?
Look for a golden brown crust and cheese that’s melted and beginning to brown in spots. The bottom of the crust should be crisp and dark golden when you lift it slightly with a spatula.

What’s the best way to reheat leftover pizza?
For the best results, place cold pizza on a baking sheet in a 375°F oven for 10 minutes. This restores the crispness of the crust better than microwaving.

Can I grill this pizza instead of baking it?
Absolutely! Grilled barbecue bacon pizza is amazing. Heat your grill to medium-high, stretch your dough slightly thicker than usual, brush one side with oil, and place it oil-side down on the grill. When grill marks appear (about 2-3 minutes), flip the crust, quickly add toppings, and close the lid for 5-7 minutes until the cheese melts.

How can I make this pizza healthier?
Use whole wheat dough, reduce the cheese by about 25%, add more vegetables like bell peppers and spinach, and use turkey bacon instead of pork bacon.

Final Thoughts

Making barbecue bacon pizza at home is not just about creating a delicious meal; it’s about the joy of crafting something special from scratch. There’s something deeply satisfying about sliding a perfectly assembled pizza into a hot oven and watching it transform into a bubbling, aromatic masterpiece.

What I love most about this recipe is its versatility. Once you master the basic techniques, you can customize it endlessly to suit your taste preferences and what you have on hand. The combination of sweet barbecue sauce, salty bacon, and smoky cheese creates a flavor profile that’s both comforting and exciting.

Don’t be discouraged if your first attempt isn’t perfect. Pizza-making is as much an art as it is a science, and each time you make it, you’ll learn something new and improve your technique. The most important thing is to have fun with the process and enjoy the delicious results of your labor.

So fire up that oven, roll up your sleeves, and get ready to create a barbecue bacon pizza that will have everyone asking for seconds. Trust me, once you’ve experienced the satisfaction of making this pizza from scratch, you’ll never want to order delivery again!