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Homemade Bacon and Tomato Pizza | brightrootskitchen.com

Homemade Bacon and Tomato Pizza

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!
Course Main Course
Cuisine American, Italian
Keyword bacon, bacon pizza, flatbread pizza, gluten free pizza, homemade pizza, pizza, pizza dough, sheet pan pizza, sicilian pizza
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 8


  • 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!