This homemade pizza is fluffy, crispy and smothered in toppings. It’s made in a flash with fresh pizza dough so your house will smell just like a pizzeria!
It was our first New Year’s Eve together and Tim and I decided we should be classy and go to a wine bar. Neither of us are wine drinkers or drinkers at all. We were really in it for the scratch made pizza that place in Astoria specialized in. With our water and coke in hand, we were ready to devour some crusty, cheesy, delicious pizza.
This recipe is a spin on a bacon and tomato pizza the two of us shared at that restaurant. Over the years this recipe has changed but every bite of this pizza still has a little bit of nostalgia in it.
How to make homemade pizza:
Homemade pizza is only as good as the ingredients you use. If you start with high quality ingredients, you can count on tasty pizza. You also want to make sure you have the right cooking tools to ensure a perfectly crispy crust!
To make this pizza you’ll need:
- Ripe, sweet tomatoes
- Fresh pizza dough
- The fresh dough ball in your local grocery store is what I use. It’s usually partially frozen, so just be sure to defrost overnight in the fridge before using it
- Homemade tomato sauce
- You can make a big batch of sauce in advance so you have enough for the pizza topping and for dipping!
- An old, overused cookie sheet
- You don’t need to use a fancy pizza stone, just use your oldest, darkest sheet pan and your homemade pizza will be perfectly crispy on the bottom
Which pizza dough works best?
For this recipe, I use pre-made pizza dough to make it a lot quicker than dealing with yeast or waiting for dough to proof and rise. As long as you get fresh dough or a dough mix (more on that below), you should be good.
You’ll however want to avoid:
- pre-baked or partially baked pizza crust
- pita bread
Pre-cooked dough bases like the ones mentioned above aren’t great for this homemade pizza. You want to use fresh dough so that the homemade tomato sauce and bacon juices can seep into the crust.
With the amount of sauce and topping that goes on this pizza crust, a pre-cooked dough wouldn’t be able to support the weight. Nobody wants soggy crust with tears in in : (
Substitutions for Vegan, Dairy Free, Gluten Free and Pork Free Diets
If you want to make this homemade pizza but are on a specialty diet that doesn’t allow for bacon or cheese, you don’t have to miss out.
Here are some swap options (can we call them swaptions?):
- Vegan Cheese or No Cheese
- Shitake Mushroom Bacon: There’s a By Chloe vegan restaurant near me that I love going to when I don’t bring lunch for work. They make an AMAZING BLT sandwich, but the “B” is actually shitake mushroom bacon. It’s smokey, delicious and definitely bacon-y.
- Turkey Bacon or Soy Bacon
- Gluten free pizza dough
his homemade pizza is fluffy, crispy and smothered in toppings. It's made in a flash with fresh pizza dough so your house will smell just like a pizzeria!
- 1 ball fresh pizza dough, plain or whole wheat most grocery stores sell fresh or frozen pizza dough
- 1 tsp olive oil
- 2 tomatoes
- 5 slices bacon (cut each slice into 5 pieces)
- 6 oz mushrooms, pre-sliced
- 1 tbsp dried oregano
- 1/4 tsp red pepper flakes
- 1 cup homemade tomato sauce Recipe under "Sauces" on the blog
- 1 tsp flour I use white wheat flour
- 1 cup low moisture, part-skim shredded mozzarella I use the Cabot brand
- 5-6 basil leaves, chopped
Preheat the oven to 400 degrees.
Grab a 9 x 13 cookie sheet and drizzle olive oil on the pan. Smear the olive oil evenly on the pan to coat the bottom. Evenly sprinkle the flour over the oiled pan, concentrating more flour on the 4 corners of the cookie sheet. With the remaining olive oil still on your hands, use your hands to stretch the pizza dough as close to the size of the pan, without ripping it. Tip: It helps to rotate the dough 45 degrees between each pull so that it stretches more evenly.
Press the stretched out dough into the cookie sheet using your fingertips. If the dough is slipping back from the stretched position, add a sprinkle of flour beneath that area and stretch/press again.
In a bowl toss the mushrooms with oregano, a pinch of salt and pepper, red pepper flakes and a drizzle of olive oil.
Use a spoon or spatula to evenly cover the pressed dough with tomato sauce. Sprinkle the cheese evenly across the sauce. Use your hands or a knife to break up the sliced mushrooms into slightly smaller chunks. Top the cheese with tomato slices, seasoned mushrooms and bacon pieces. Cook 20 - 25 minutes until the dough is cooked through, the bacon is crisp and the bottom crust is golden brown. Enjoy!
Did you try this recipe? I’d love to see how it turned out! Snap a picture and tag @brightrootskitchen or use #brightrootskitchen on Insta.