Bold, salty blue cheese meets crisp bacon on a blistered crust in this Blue Cheese and Bacon Pizza that’s deceptively simple and seriously addictive. I first tested this combo after craving a grown-up pizza and it instantly became a weeknight favorite. If you like rich, savory dishes, you’ll find a similar comfort in creamy bacon mac and cheese, which pairs the same salty-savoury profile in a different format.
Why Make This Recipe
- Flavor contrast: the sharpness of blue cheese balances the smoky, crunchy bacon for a memorable bite.
- Convenience: ready in about 30–40 minutes with store-bought dough and pantry staples.
- Crowd-pleaser: elegant enough for dinner guests but easy enough for busy weeknights.
- Versatility: works on a pizza stone, steel, or skillet for different textures.
- Personal insight: I love this pizza because a little blue cheese goes a long way — it lifts the whole pie without needing many toppings, similar to how a light and fresh blueberry cheesecake uses a little fruit to brighten a rich base.
Recipe Overview
- Prep time: 15 minutes (plus 30 minutes dough rest if using refrigerated dough)
- Cook time: 8–12 minutes at 500°F (260°C) on a preheated stone or steel
- Total time: 25–45 minutes depending on dough prep
- Servings: 2–4 (one 12-inch pizza)
- Difficulty: Easy–Medium
- Method: High-heat oven bake on a pizza stone, steel, or cast-iron skillet for a blistered crust and quick melt.
My Experience Making This Recipe
I tested this recipe multiple times on a pizza stone and a cast-iron skillet to dial in a crisp crust and melted blue pockets. The biggest discovery was that saving some bacon grease to brush on the crust enhances browning and flavor without making the pie greasy. I found that a quick broil for 30–60 seconds can finish the top perfectly if needed.
How to Make Blue Cheese and Bacon Pizza
Start with 10–12 oz (280–340 g) pizza dough stretched to 12 inches, brush the rim with olive oil, and lightly sauce the center with 1/3 cup tomato sauce or a thin smear of olive oil if you prefer less acidity. Scatter ¾–1 cup shredded mozzarella (80–100 g), ½ cup crumbled blue cheese (70–80 g), and 5–6 slices cooked, crisped, and chopped bacon. Bake on a preheated pizza stone or steel at 500°F (260°C) for 8–12 minutes until the crust is blistered and cheese is bubbling. For texture experiments, I also used the technique from a skillet recipe I like — the same approach in this bacon cheeseburger rice skillet taught me how to balance crisp topping with a tender base.
Expert Tips for Success
- Preheat thoroughly: heat your stone or steel for at least 30–45 minutes at 500°F (260°C) for an instantly blistering bottom.
- Cook bacon extra-crisp: render bacon in a skillet over medium heat until deeply golden, then drain on paper towels to avoid soggy spots. I often reserve 1 tsp bacon grease to brush the crust edge.
- Use a blend of cheeses: mixing mozzarella with blue cheese provides melt and stretch while preserving blue’s punch; crumble the blue small for even distribution.
- Control moisture: if using caramelized onions or sliced tomatoes, squeeze excess liquid and pat toppings dry to prevent a soggy center.
- Equipment note: a pizza peel dusted with semolina or a well-seasoned cast-iron works great; for quick weeknights I sometimes adapt principles from this bacon guacamole grilled cheese technique, finishing in a hot skillet for a crisp bottom before transferring to the oven.
How to Serve Blue Cheese and Bacon Pizza
- Garnish with a handful of peppery arugula and a drizzle of honey for a sweet-savory finish.
- Serve with a simple green salad dressed in lemon vinaigrette to cut the richness.
- Slice thin and offer as party finger food with toothpicks and a spicy honey on the side.
- For presentation, finish with flaky sea salt and freshly cracked black pepper right before serving.
Storage and Reheating Guide
Cool slices completely before storing to avoid steam buildup. Refrigerate in an airtight container or wrapped tightly in plastic wrap for up to 3 days. Freeze individual slices wrapped in parchment and foil in a freezer bag for up to 2 months. Reheat from refrigerated: place on a baking sheet in a 375°F (190°C) oven for 8–10 minutes or until warmed through and crisp. Reheat from frozen: unwrap and bake at 400°F (200°C) for 12–18 minutes, covering with foil if the edges brown too fast.
Recipe Variations
- Gluten-free: use a premade gluten-free pizza crust or make a cauliflower crust; bake a bit longer at 475°F (245°C) to set the base.
- Dairy-free: swap blue cheese for a tangy almond-based “blue” or smoked cashew cheese; add nutritional yeast for umami.
- Fruity twist: add thinly sliced pears or apples and a drizzle of honey after baking for sweet balance.
- Spicy: stir red pepper flakes into the tomato sauce or sprinkle chopped pickled peppers on top for heat.
Nutritional Highlights
- Protein-rich: bacon and cheese provide a satisfying protein boost per slice.
- High in sodium and saturated fat: enjoy in moderation and pair with fresh vegetables to balance the meal.
- Allergen information: contains dairy and gluten unless substituted, and includes pork. Adjust portions to manage calorie intake; one slice from a 12-inch pizza is a reasonable starting portion.
Troubleshooting Common Issues
- Soggy center: solution — bake on a preheated stone/steel, use less sauce, and avoid wet toppings or par-bake the crust for 2–3 minutes.
- Burnt edges but undercooked center: solution — move the pizza to a lower rack or reduce oven temperature by 25°F and bake slightly longer. Rotate halfway through baking for even color.
- Cheese not melting evenly: solution — coarsely grate the mozzarella instead of pre-shredded (pre-shredded often has anti-caking that hinders melting) and place blue cheese in small crumbles.
Frequently Asked Questions
Q1: Can I make this pizza ahead and bake later?
A1: Yes. Assemble the pizza on parchment, cover tightly, and refrigerate up to 24 hours. For best results, bring to room temperature 20–30 minutes before baking and bake on a preheated stone at 500°F (260°C). If frozen, bake from frozen at 425–450°F (220–230°C) and add a few extra minutes.
Q2: What type of blue cheese works best?
A2: Use a milder blue like Gorgonzola dolce or Danish blue if you prefer less intensity; for a sharper bite, use Roquefort or stilton. Crumble it small so the flavor disperses without overpowering any single bite.
Q3: Can I make this on a grill?
A3: Yes. Preheat grill to high and use a pizza stone or a well-oiled cast-iron skillet. Grill covered at high heat until the crust blisters and the cheese bubbles, usually 6–10 minutes depending on heat intensity.
Q4: How do I keep the crust crispy after reheating?
A4: Reheat in an oven or toaster oven on a wire rack or baking sheet at 375–400°F (190–200°C). Microwaving adds steam and softens the crust, so avoid it for best texture. For single slices, a hot skillet for 1–2 minutes bottom-side then 30–60 seconds under a broiler works well.
For a different take on bacon-forward comfort food, I often reference this quick stovetop sandwich technique from bacon guacamole grilled cheese for pantry-inspired ideas.
Print
Blue Cheese and Bacon Pizza
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
- Diet: Pork, Dairy
Description
A savory pizza featuring bold blue cheese and crispy bacon on a blistered crust, combining rich flavors and simple preparation for a delightful dish.
Ingredients
- 10–12 oz (280–340 g) pizza dough
- 1/3 cup tomato sauce
- ¾–1 cup shredded mozzarella (80–100 g)
- ½ cup crumbled blue cheese (70–80 g)
- 5–6 slices cooked bacon, crisped and chopped
- Olive oil for brushing
Instructions
- Stretch pizza dough to 12 inches and brush the rim with olive oil.
- Lightly sauce the center with tomato sauce.
- Scatter mozzarella, blue cheese, and bacon on top.
- Bake on a preheated pizza stone or steel at 500°F (260°C) for 8–12 minutes until the crust is blistered and cheese is bubbling.
Notes
For a crispier crust, save some bacon grease to brush on the edges. Broil for 30–60 seconds to finish the top if needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg