Bacon Tomato Pizza Recipes

GRILLED BACON AND TOMATO PIZZA

Steps:

• Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.
• Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.
• Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.

BACON-OLIVE TOMATO PIZZA

Steps:

• Place crust on an ungreased 12-in. pizza pan. Top with dressing, bacon, tomatoes, mushrooms, olives and cheese. , Bake at 450° for 10-12 minutes or until cheese is melted.

BACON & TOMATO PIZZA

Steps:

• Top pizza with bacon and tomatoes.
• Bake pizza as directed on package.

BACON, LETTUCE AND TOMATO PIZZA

Steps:

• Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Brush with oil; top with cheese and garlic salt. Bake until golden brown, 15-18 minutes; cool slightly., Meanwhile, combine mayonnaise and ranch dip mix. Spread over pizza crust; top with romaine, tomatoes and bacon.

BACON, TOMATO & SPINACH PIZZA

Steps:

• Preheat oven to 425 degrees. Coat a 12-inch pizza pan with cooking spray. Press dough onto pan.
• Spread Alfredo sauce over dough, leaving a half-inch border. Sprinkle with 1/2 cup cheese. Top with spinach, tomatoes, and bacon; sprinkle with remaining 1/2 cup cheese.
• Bake until heated through and cheese is melted and lightly browned, 15-18 minutes.

BLT NAAN PIZZA WITH BACON, ARUGULA & TOMATO

Steps:

• Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for about 10 minutes.
• Lay 2 pieces of naan on a pizza peel or on a baking sheet (if you're not using a pizza stone).
• Spread 2 tablespoons of tomato on each piece of naan.
• Divide the bacon, tomato circles, mozzarella cheese and Parmesan cheese evenly between the 2 pieces of naan.
• If using a baking stone, transfer the pizzas from the peel to the stone. If using a baking sheet, place the baking sheet in the oven.
• Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.
• Transfer the pizzas to a cutting board and let rest for 5 minutes before slicing.
• While the pizza is resting, place the arugula in a small bowl and toss it with the lemon juice and ground pepper.
• Top each pizza with half of the arugula.
• Slice the pizzas into quarters. Serve.

BLT (BACON, LETTUCE & TOMATO) PIZZA

Steps:

• Brush olive oil over the pizza base.
• Spread 3/4 of the mozzarella over the oiled surface.
• Distribute bacon pieces over the cheese.
• Place enough tomato slices over the bacon to cover the pizza in one single layer.
• Spread another layer of mozzarella over the tomatoes.
• Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden and the cheese at the centre is bubbling (8 to 10 minutes).
• While pizza is cooking mix the tzatziki or mayonnaise (as much as you'd like) with the lettuce.
• When the pizza is ready, remove, cut into pieces and add the dressed lettuce to each piece. Serve immediately.

TOMATO BACON SQUARES

Steps:

• Preheat oven 375 degrees F (190 degrees C).
• Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels.
• Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic.
• Roll pizza crust into a 12x15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese.
• Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares.

BBQ BLT PIZZA

Steps:

• Preheat a grill to 425 degrees F (220 degrees C).
• Cook the bacon in a frying pan over medium-high heat until crisp, about 2 minutes per side. Transfer to a plate lined with paper towels and let cool for a few minutes. Cut the bacon into thirds. Set aside.
• Line two baking trays or pizza pans with parchment paper. Place the pizza dough on the trays and spread it evenly with the pizza sauce. Sprinkle with the mozzarella cheese.
• Arrange the bacon on each pizza. Top with the tomatoes and dollop with the pesto.
• Carefully slide the pizzas onto the grill grates. Bake the pizzas until the crusts are golden brown and crisp, 10 to 12 minutes. Remove from the oven, then sprinkle with the Parmesan cheese and arugula. Cut into slices and serve immediately.

BACON PIZZA

Steps:

• Enjoy.

THREE-CHEESE BACON PIZZA

Steps:

• Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475 degrees F for at least 15 minutes. Meanwhile, roll out the dough into a 9-inch round on a lightly floured surface. Lightly dust a pizza peel or another inverted baking sheet with flour; lay the round of dough on top and set aside. Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Combine the tomato sauce, olive oil, garlic and oregano in a medium bowl; season with salt and pepper. Slide the dough directly onto the hot stone or baking sheet and bake until lightly golden and puffy, about 7 minutes. Remove from the oven and let cool slightly, then carefully slice the crust in half horizontally with a serrated knife to make 2 thin crusts. Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar and bacon. Slide the pizzas back onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, about 8 more minutes. Sprinkle with the parmesan.