Pizza without bacon just isn’t pizza to me.
Whenever I am craving my Jalapeno Popper Pizza and I don’t have the bacon, I go nope. Can’t do it today. Gotta go out and buy some bacon.
Which is why, when I stocked up on bacon this weekend, I made sure to make a pizza that reflects my true love affair with the salty, crispy goodness I top almost everything with.
Bacon lovers unite! This will blow you away in both flavour, and how quick and easy this pizza recipe is to make.
All you need is a cast iron skillet and ingredients you probably already have in your house. No need any fancy ingredients, or fancy pizza stones.
At this point I would like to remind everyone: if you do not have a cast iron skillet, go buy one!! It will change your life.
My typical pizza base is made up of sour cream and spices. To be completely honest with you, I am not really a fan of tomato sauce.
Yeah, I know, I know. I am a pepperoni pizza addict who doesn’t like tomato sauce.
If it is on a pepperoni pizza, and it is spread on real thin, then it is okay. Otherwise, give me the creamy white sauces. Every time.
John thought this pizza was a little heavy on the onions for his tastes, but I get weak in the knees for caramelised onions. It adds a nice sweet touch to this salty bacon pizza. But if you know you are not a huge fan of caramelised onions, feel free to reduce or omit it. I don’t mind.
In fact, it is almost better that John doesn’t like it. More for me, am I right?
If you try this recipe, let me know!
Deep dish Bacon Pizza recipe made in a cast iron skillet. One of my favourite ways to eat pizza, perfect for a weeknight dinner idea.
- 2 1/4 tsp active dry yeast
- 1/2 tsp brown sugar
- 1 1/4 cup warm water (110°F or 43°C)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp onion powder
- 1/4 cup salted butter, softened
- 2 cups all-purpose flour
- 1/2 Tbsp oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 tsp paprika
- 1 Tbsp flour
- 1/4 tsp black pepper
- 1/3 cup sour cream
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 2 Tbsp Dijon mustard
- 1 1/2 cups cheddar cheese, shredded
- 1 cup mozzarella, shredded
- 1/4 cup Parmesan cheese, grated
- 10 strips bacon, cooked crisp, drained and crumbled
Sprinkle the yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add salt, onion powder and 1/4 cup butter. Integrate the remaining 2 cups flour and knead until dough is smooth and elastic, around 5 to 7 minutes.
Coat a large bowl with 1 tablespoon of olive oil. Shape the dough into a ball and place in the bowl, turning to coat all sides with oil. Cover the bowl with a towel and let rise in a warm area until dough has doubled in size, around 45 minutes. Punch down dough and allow to rest for 20 minutes.
Preheat the oven to 400°F. Grease a 12 inch cast iron skillet, and press half of the pizza dough into the skillet. Save the rest in the fridge for some other time.
Heat the oil in a large skillet on medium heat. Cook the onions and garlic until fragrant. Add in the paprika and flour, and stir. Add in the sour cream, dried parsley, dried oregano and mustard, and cook for around 1-2 minutes.
Spread the sauce over the pizza dough. Sprinkle the cheeses evenly on the pizza, then top with the bacon bits.
Bake in the preheated oven for 35 minutes, or until the crust is golden brown. Remove and let sit for 3 to 5 minutes before slicing.