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If you love sweet smoky flavors paired with gooey cheese and crisp crust, this Barbecue Bacon Pizza ticks every box. It is the ultimate party pleaser and the kind of recipe I crave when I want both comfort and big bold taste without fussing over complicated steps.
The very first time I made this, we had leftover grilled chicken and bacon from a cookout, and I tossed them on pizza with barbecue sauce. Everyone was hooked from the first bite, and now it is my go-to for satisfying casual dinners.
Ingredients
- Pizza dough: Delivers crisp edges and a chewy center; for best results, choose dough that is fresh and rested at room temperature for easy stretching
- Smoky barbecue sauce: Adds tang and sweetness with a hint of smokiness; hickory or chipotle flavors make it extra special
- Shredded mozzarella cheese: Melts beautifully into a stretchy layer
- Shredded smoked gouda or cheddar: Brings deep smoky notes; smoked gouda is my top pick for that wood-fired taste
- Cooked bacon: Delivers salty crispness and a punch of savory flavor; thick-cut bacon holds up best
- Cooked chicken breast: For heartiness; rotisserie or leftover grilled chicken both work well
- Red onion: Delivers a sweet bite and a bit of crunch
- Olive oil: Makes the crust extra golden and flavorful when brushed on the edges
- Smoked paprika: Gives a gentle heat and smoky aroma; go for the freshest spice for big flavor
- Cilantro or scallions: A fresh finish; optional but highly recommended for color and brightness
Instructions
- Prepare the Oven and Baking Surface:
- Preheat the oven to four hundred seventy five degrees Fahrenheit and place a pizza stone or an inverted baking sheet inside to get it really hot. This step helps guarantee a crisp bottom crust that holds up to all the toppings.
- Shape the Dough:
- Roll out the pizza dough on a lightly floured surface to your preferred thickness; a little thicker for chewy bites or thinner for extra crisp. Gently brush the edges with olive oil so the crust bakes up golden and flavorful.
- Sauce and Cheese:
- Spread a generous but even layer of barbecue sauce over the dough, stopping just short of the oiled edges. Scatter the mozzarella and smoked gouda over the sauce so every bite will have melty goodness and a touch of smoke.
- Top with Meat and Veggies:
- Evenly distribute the diced or shredded chicken, chopped bacon, and thin red onion slices. Sprinkle smoked paprika all over the top to layer in that beautiful smoky kick.
- Bake and Finish:
- Carefully transfer your topped pizza to the hot stone or baking sheet. Bake for ten to thirteen minutes or until the cheese is bubbling and the crust is deeply golden. Let the pizza cool for two or three minutes before garnishing with chopped cilantro or scallions if you like.
- Slice and Serve:
- Cut into wedges and serve while the cheese is still gooey and the bacon crackles between your teeth.
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Smoked gouda is my favorite ingredient for this pizza. Its creamy texture and gentle smokiness add so much personality. I will never forget the first time my kids fought over the last slice because of that cheesy stretch and bacon topping.
Storage Tips
If you plan to have leftovers, keep slices in an airtight container in the fridge and reheat them in a hot oven for about seven minutes. This brings the crust back to life and the cheese melts like new. Freezing works well too; wrap individual slices and pop them into the oven straight from frozen when you need an easy snack.
Ingredient Substitutions
No cooked chicken on hand Use pulled pork or turkey instead which both work beautifully with barbecue sauce. Try Monterey Jack or even pepper Jack if you want a little spice. For a smoky vegetarian pizza swap mushrooms or grilled peppers for the meat.
Serving Suggestions
Pair this pizza with a simple green salad or some roasted corn for a full meal. If you are entertaining try cutting it into small squares and serving as an appetizer alongside savory snacks. It is also incredible with a crisp cold beer or homemade lemonade.
Cultural Context
Barbecue Chicken Pizza became a California classic in the nineteen eighties when chefs began blending barbecue traditions with pizza joints. This bacon version has become a modern twist in my home and always gets requests for family game night.
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Enjoy every bite of smoky cheesy goodness that brings smiles and full bellies. Barbecue Bacon Pizza just might become your new family tradition.
Frequently Asked Questions
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works well and saves time. Homemade dough is also a great choice if preferred.
- → What can I use instead of smoked gouda?
Smoked cheddar, provolone, or extra mozzarella can substitute for gouda and still deliver a rich, smoky taste.
- → Do I have to use chicken?
No, you can omit the chicken or replace it with pulled pork, beef, or extra vegetables for variation.
- → How do I get a crispier pizza crust?
Preheating your baking sheet or pizza stone ensures a crisp base. Brushing edges with oil adds a golden finish.
- → What garnishes pair well?
Chopped cilantro, scallions, or even pickled jalapeños add fresh flavor and a pop of color to your pizza.
- → Can I make this pizza ahead of time?
Assemble the pizza before baking and refrigerate for up to a few hours, then bake when ready to serve.