Everything you love about a loaded bacon cheeseburger and hot and crisp pizza in one mouthwatering pie (that you can feel good about eating!) With a homemade whole grain crust, sweet and spicy BBQ sauce, smoky turkey bacon, blistered onion and tomatoes, tangy pickle, and plenty of melty smoked cheddar, this BBQ Bacon Cheeseburger Pizza takes your favorite Italian-American classics to a new kind of sesational.I have about an hour before my next class, so it’s time to talk about THIS PIZZA.

It’s wild, I know. If someone asked without any context if I would like pickle on my pizza, I would probably respond with a scrunched nose… BUT, a BBQ Bacon Cheeseburger Pizza, which happens to include pickle, is a whole new story. In fact, I can’t understand why it has taken me 21 years to figure this out–it just makes SO MUCH sense, right?

If you’re not convinced yet, think about it a little more while your pizza stone is preheating (is your oven on yet?!?!), and if you’re still unsure, go ahead and dive in anyway and get ready for your mind to be blown.

Tips for the Perfect Pizza

For the crust, look back to my all-time favorite whole wheat pizza dough recipe and pizza stone baking method.
I highly recommend freezing individual balls of dough to be ready for homemade pizza night any day of the week! (You can also use your favorite refrigerated dough or store-bought crust. I really love the flavor of this wood-grilled pizza crust from The Pizza Gourmet.)
The pizza stone is a great option for the most magical aromas and consistent texture, but a pizza pan (preferably with holes in the bottom) works great as well.
The toppings were inspired by a post from Baked by Rachel, but I figured why not go all the way with a flavor-loaded BBQ sauce (actually the greatest pizza sauce option always), blistered grape tomatoes, and smoky cheese?!?! For the full cheeseburger experience, add the sautéed ground beef/chicken/turkey, but this is the one ingredient I would consider optional. The pizza is SO FLAVORFUL AND SATISFYING with the bacon and veggies that additional meat isn’t really necessary.
Try to keep everything sliced thin and not to overload the crust with toppings to allow for optimal crispiness.

BBQ Bacon Cheeseburger Pizza

April 17, 2018

by Margaret Ann

Category Italian Meats Pizza Recipes Uncategorized

Dough recipe makes enough for 5 personal pizzas or 2 large pizzas. Toppings for 1 generous personal pizza.

Notes

*If using active dry (not instant) yeast, dissolve it in the warm water before adding other ingredients; let the mixture rest about 5 minutes, until foamy. **Cornmeal lends a wonderful aroma and little extra crisp on the hot stone, but flour works too.

Ingredients

For the dough:

1 cup warm water (110º / heated about 20 sec microwave)
2.25 tsp (1-1/4 oz packet) instant yeast*
1 Tbsp olive oil
1.5 Tbsp honey
1 tsp sea salt
300g (about 2 1/3 cups) white whole wheat flour, plus 1-2 Tbsp as needed
Cornmeal, for dusting**

Toppings for 1 personal pizza (10"):

1 slice turkey bacon
1-2 oz ground beef, chicken, or turkey (optional)
handful thinly sliced yellow onion
1/2 - 1 clove garlic, minced
~1 Tbsp chicken broth (for deglazing skillet)
sprinkle dried oregano
1 Tbsp BBQ sauce (such as Stubb's Original)
thinly sliced dill pickle
3-4 grape tomatoes, thinly sliced
1 oz smoked cheddar (or smoked mozzarella, gouda, or provolone), freshly shredded

Instructions

For the dough:

To a large bowl, add warm water, yeast*, olive oil, honey, salt, and half of flour. Attach a dough hook to an electric mixer, and mix until incorporated. Then add rest of flour and continue mixing 8-10 minutes, until a stretchy dough forms. You should be able to pull on the dough thin without tearing it. Add additional flour if necessary just until dough is no longer sticky.
Transfer dough to a lightly floured work surface and knead into a ball.
Lightly coat a large bowl with EVOO. (You can wipe out the same mixing bowl and use.) Add dough ball, cover with a damp kitchen towel, and let the dough rise in a warm spot 45 minutes to 1 hour.
Meanwhile, preheat oven to 475º with a pizza stone in the oven as it preheats.
After the dough has risen, divide into 2 balls (for two large pizzas) or 5 (for 5 personal pizzas). You can freeze extra dough in parchment paper in an air-tight baggy.
Roll out the dough (you can get away with doing this with your hands if no rolling pin) on a large sheet of parchment paper dusted with cornmeal. Tear the parchment so that is just larger than your pizza.

For the pizza:

Cook bacon in a skillet over medium heat on each side until crisp. If using ground meat, lightly grease the skillet with olive oil and sauté until cooked through. Remove both from the skillet.
Add sliced onion to the same skillet over medium-low heat. Add broth, stirring to scrape up browned bits. Cook 2-3 minutes, adding additional broth as needed. Stir in garlic and a sprinkle dried oregano, and cook 1-2 minutes longer.
Top dough with BBQ sauce, bacon, cooked ground meat (if using), cooked onion/garlic (without excess liquid), sliced pickle and tomatoes.
Pull the hot stone from the oven (475º), sprinkle on a little cornmeal, and slide the entire pizza with parchment paper onto the stone. Bake about 10 minutes.
Remove the stone from the oven and use a spatula to help slide the parchment out from under the crust. Add cheese, then return to oven about 5-8 minutes longer.
If necessary, return slices to oven on stone until crisp.

BBQ Bacon Cheeseburger Pizza

Tips for the Perfect Pizza

BBQ Bacon Cheeseburger Pizza

Notes

Ingredients

For the dough:

Toppings for 1 personal pizza (10"):

Instructions

For the dough:

For the pizza:

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Tips for the Perfect Pizza

BBQ Bacon Cheeseburger Pizza

Notes

Ingredients

For the dough:

Toppings for 1 personal pizza (10"):

Instructions

For the dough:

For the pizza:

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