Homemade Bacon Pizza with Herbs
on Jul 25, 2014, Updated Aug 22, 2024
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Herb and Tomato Bacon Pizza is not only super tasty but also a great way to bond with your family as you make and enjoy dinner together! I seriously, seriously love pizza, and this recipe’s a winner because it’s simple and delicious! You’ll love making it with your people.
My mom’s homemade pizza was famous when I was a kid. I remember when I was in junior high school, I had a classmate over to work on a project (a solar system diorama I do believe). It happened to be dinner time, and she was so shocked and amazed that people made their own pizza! And then even more shocked when she tasted it!
There’s just no match for homemade pizza, and this one is GOOD. I mean, you really can’t go wrong with fresh tomatoes, an herb medley, and (the kicker) bacon, right? Plus, the kids love adding their own ratios of toppings, and I love that they’re helping in the kitchen!
Table of Contents
Why You’ll Love This Recipe
- There’s nothing better for a Friday night at home than homemade pizza!
- It’s a totally simple combo—fresh tomatoes, garlic sauce, and bacon—that tastes splendid on pizza dough with melty cheese and garlicky tomato sauce.
- We love a good pizza around here because everyone can get involved in the making of it. Also great for when having guests over because they’ll enjoy it too!
Recipe Ingredients
- Yeast
- Sugar – you can also use honey
- Salt
- Olive oil
- Flour – either whole-wheat or unbleached all-purpose
- Pizza sauce – use your favorite store-bought or make up a quick batch of my easy pizza sauce
- Mozzarella cheese
- Bacon
- Fresh tomatoes – I like to use cherry tomatoes cut in half
- Fresh herbs – a mix of basil, parsley, and oregano is delicious!
See the recipe card below for full information on ingredients and quantities.
How to Make Herb and Tomato Bacon Pizza
- Make dough following the detailed how-to in the recipe card below.
- Roll half the dough to desired thickness and place on baking sheet or stone.
- Add pizza sauce, then tomatoes, herbs, and bacon to both crusts.
- Bake 12-15 minutes, depending on the thickness of the crust. And then repeat with the other half of the dough and ingredients!
Recipe FAQs
Bake this recipe for 12 to 15 minutes on a preheated pizza stone (or over-turned baking sheet) at 500 degrees F, until the top is bubbly and the edges are starting to brown. Sometimes I don’t want my oven that high though so you can also cook it at 425 for closer to 20 minutes.
I serve it right off of the parchment paper (which gets all dark and cooked looking), or I’ll tear off a new piece and serve it on a crisp white sheet of parchment. Very pretty. And VERY simple for cleanup!
I have the hardest time waiting, but if you allow the pizza to cool for at least 3 to 4 minutes, the cheese will have time to set and won’t slide off! Worth the wait, absolutely.
Expert Tips
- If you don’t want to cook this at the 500 degrees, you can cook it at 425 for closer to 20 minutes.
- Allow the pizza to cool for at least 3 to 4 minutes before cutting so the cheese will have time to set and won’t slide off!
- Looking for more pizza recipes? Try this Homemade Pizza with Chicken and Bacon or this Homemade Supreme Pizza Recipe!
More Easy Dinner Recipes to Consider
Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Slow Cooker Recipes
Perfect Slow Cooker Pot Roast
Pasta Dishes
Pumpkin Alfredo
Dinner Ideas
One-Pot Sausage, Rice, and Peas Dinner
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Herbed Tomato Bacon Pizza
Ingredients
For the dough:
- 2 1/2 cups warm water
- 1 tablespoon yeast
- 1 tablespoon sugar or honey
- 1 teaspoon salt
- 1/4 cup olive oil
- 4 to 6 cups flour, (whole-wheat or unbleached all-purpose)
For the pizza:
- 2 cups pizza sauce
- 3 cups shredded mozzarella
- 6 to 8 slices bacon, cooked crisp and crumbled
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped fresh herbs, (a mix of basil, parsley, and oregano is delicious)
Instructions
- In a large mixing bowl, add the water, yeast, sugar, salt, and olive oil. Allow mixture to stand for 5 minutes. Add one cup of flour, and mix to combine. Add another cup of flour and mix through. Mix by hand for 1 or 2 minutes. The dough should be the consistency of cake batter. Add another cup of flour and mix through. Add flour until you can’t mix it by hand very well. Sprinkle some flour on your table and turn the dough onto the table. Knead the dough by hand until it is smooth and elastic, adding flour as needed. This should take 6 to 10 minutes of kneading. Place the dough back in the bowl, cover it with a towel, and let it rise in a warm place for 15 to 60 minutes. (This time varies a lot for me—I just let it rise according to how long it is until dinner time.)
- While the dough is rising, preheat oven to 500 degrees F. If you have a baking stone, put it in the oven to heat up, too. I would recommend using a stone for baking this pizza. If you don’t have a stone, you can turn your biggest cookie sheet upside down (so that the flat side is up), or use a rimless sheet. If you are using a stone, let it heat for 30 minutes. If using a baking sheet, let it heat for 15 minutes.
- When the oven is hot, cut the dough in half. Place half of the dough on a piece of parchment paper that is 18 inches long. Using a rolling pin, roll the dough (on top of the parchment paper) into a large circle. The dough should be between 1/4- and 1/2-inch thick (I like mine thin, Husband likes his thicker… you'll have to find what you like.) Top with 1 cup of pizza sauce, 1-1/2 cups of shredded mozzarella, and half of the crumbled bacon, tomatoes, and herbs. *Note that you're only doing one piece of dough, then it will bake, and then you will do the second half.
- When the pizza is all ready, slide the pizza, which is on the parchment paper, onto a rimless cookie sheet or one that is upside down. This will help you get the pizza to the oven.
- Open the oven and slide the pizza, with the parchment paper, from the cookie sheet onto the hot baking stone or hot cookie sheet. I just tug on the edge of the parchment paper with my hands and slide it on to the stone. BE CAREFUL! Your oven is set to 500 degrees F. It’s super hot, obviously! Make sure the babies are out of the way, and be careful when sliding the pizza into the oven.
- Bake for 12 to 15 minutes, until the top is bubbly and the edges are starting to brown. When the pizza is done, tug the edge of the parchment paper, and slide the pizza back onto the cookie sheet you used to transfer it to the oven. Again, be careful!
- Let the stone reheat for 10 minutes. While the stone is heating, repeat the whole thing with the second half of the dough and bake the same way.
- Repeat with the second half of the dough and the rest of the toppings.
- Enjoy, enjoy, enjoy!
Notes
- I serve it right off of the parchment paper (which gets all dark and cooked-looking), or I’ll tear off a new piece and serve it on a crisp white sheet of parchment. Very pretty!
- If you don’t want to cook this at the 500 degrees, you can cook it at 425 for closer to 20 minutes.
- Allow the pizza to cool for at least 3 to 4 minutes before cutting so the cheese will have time to set and won’t slide off!
- Use your favorite fresh herbs for Italian style cooking. I think a mix of basil, parsley, and oregano is delicious!
