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I cooked up this pizza when I was trying to bring back those awesome BBQ slices I used to get during college. That spot always nailed it with this smoky sauce, crunchy bacon, and a hint of sharp red onion. It took a few tries to really get that blend right, but now this version actually hits better than I remembered. Swapping in BBQ sauce for the usual base gives you that little bit of sweet and smoky under everything—so good with salty bacon and a punch of cheddar. Each bite totally feels like a pizza shop vibe, but you made it right at home.
My brother-in-law, who usually only touches pepperoni, checked this out at a game night and scarfed down three slices. He joked he’d never believed sauce on pizza needed to be barbecue, but now he wants it for every birthday. My daughter’s friends, who are picky with pizza, kept bugging me for the how-to.
Tasty Building Blocks
- Solid pizza dough - Grab the stuff from the grocery deli—it’s way tastier than frozen options
- BBQ sauce with smoke - This swaps in for normal sauce and really brings everything together
- Bacon, cooked extra crisp - Goes until crunchy; nobody likes chewy bits here
- Mozzarella and cheddar - Mozz for stretchy classic goodness, cheddar for a bolder hit
- Thin red onion slices - Slices caramelize while baking and toss a nice tartness in there
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Nailing Every Step
- First Things First
- Turn that oven up to 475 and toss in your pizza stone if you’ve got one. Getting your oven super hot is absolutely key for a crust with both crunch and bubbles. Basically, we want it acting like a real pizza oven, not a toaster.
- Rolling the Dough
- Flour your counter, roll the dough out to whatever shape and thickness you’re into. Parchment paper underneath is a gamechanger—it makes moving the pizza later super easy and keeps things tidy.
- Crust Pre-Bake
- Don’t skip this: Bake just the crust for about five to seven minutes until it gets some color. This gives you a base that’ll stand up to heavy toppings, not turn mushy on the bottom later.
- Layering Toppings
- Once your crust has had its warm-up, spread on a nice layer of barbecue sauce. Don’t go wild—with this stuff, less is more. Scatter your bacon chunks, then pile on both cheeses, and finish it all off with your onion rounds.
- Baking Everything Together
- Slide the parchment and pizza straight onto your pizza stone or just use a sheet pan if that’s easier. Bake for 10-15 minutes so the cheese bubbles up and the edges look golden.
- Add the Finishing Flair
- Give it a few minutes to chill after baking. That way, all the cheese stays put when you slice it up. If you want to feel fancy, throw some fresh cilantro or parsley on top at the end for a flash of color.
I used to figure pre-baking was pointless, but all it took was a few wet-bottomed disasters to learn my lesson. Same for how much sauce—dump too much on, and your toppings basically start skating everywhere and taste way too strong.
Winning Combos
This is the main event, but I love tossing a quick green salad on the side to balance all the smoky and cheesy flavors. Cold beer is non-negotiable in our house, but lemonade and iced tea totally work too. When I’ve got a group over, I throw together a classic pepperoni pie too so people can pick their fave.
Fun Twists
Wanna change things up? Toss on some grilled chicken if you want it heartier. Trade the BBQ sauce for spicy versions or go sweet with a Kansas City-style one and see the difference. Throw on pineapple for that Hawaiian note—it’s actually awesome. If you like a kick, add some jalapeños.
Leftover Magic
Honestly, this tastes best just out of the oven, but extra slices heat back up great at 350 for about 10 minutes—crisps right up again. Steer clear of the microwave unless you want soggy, rubbery pizza. Want a quick lunch? Freeze single pieces wrapped in foil and you’re good to go.
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We always end up craving this BBQ bacon pizza at home because it’s better than anything we could get delivered, and it’s exactly how we want it. It just proves that sometimes, mixing familiar foods in a new way hits all those comfort food cravings. You can’t go wrong with that sweet-smoky-salty combo—there’s not a picky eater in the house who’ll skip second helpings. Every time I make another, I remember why this is our go-to for pizza night.
Recipe FAQs
- → Is it okay to buy ready-made pizza dough?
- Definitely! Pre-made dough is a time-saver and works great. Look for it in the fridge aisle of your favorite store.
- → Which barbecue sauce is best for this?
- Go for a smoky BBQ sauce, or mix it up with sweet, spicy, or tangy options—it’s all about what you enjoy most!
- → Should the bacon be cooked first?
- Yes, for sure! Fully cook your bacon till it’s crispy. That way, it stays crunchy and doesn’t make the crust soggy.
- → Are other toppings okay to include?
- Of course! You could add grilled chicken, pineapple, jalapeños, or peppers. Just keep it light so the crust cooks through.
- → What can I do for a crunchier crust?
- Bake the crust alone for a few minutes before putting the toppings on. A pizza stone and a bit of olive oil brushed on the edges also work wonders!