Hey y'all! If you love ultra-creamy Alfredo, smoky-crisp bacon, and golden, bubbly cheese on a perfectly chewy crust, this Bacon Alfredo Pizza is about to be your weeknight hero. It’s indulgent yet simple, perfect for game night, date night, or a cozy family dinner. Let’s get cooking!
Why You'll Love This Bacon Alfredo Pizza
- Big flavor fast: smoky bacon + rich Alfredo + melty mozzarella in under 40 minutes.
- Restaurant-quality crust at home with easy, no-fuss steps.
- Kid-friendly comfort food that adults devour, too.
- Fully customizable—add chicken, veggies, or spice.
- Perfect for sharing but just as good for leftovers.
Yield: 1 (12-inch) pizza, serves 2–4
Prep Time: 20 minutes
Cook Time: 12–14 minutes
Total Time: 35 minutes
Bacon Alfredo Pizza Ingredients
- 1 lb (450 g) pizza dough, room temp 30–60 minutes
- 6 slices thick-cut bacon (about 6 oz/170 g), cut into ½-inch pieces
- ¾ cup (180 ml) Alfredo sauce (store-bought or homemade)
- 1 ½ cups (170 g) low-moisture mozzarella, shredded
- ¼ cup (25 g) freshly grated Parmesan
- 1 clove garlic, finely minced
- 1 tablespoon olive oil, divided
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes (optional)
- Fresh parsley or chives, chopped, for garnish
- Cornmeal or flour, for dusting peel/pan
How to Make Bacon Alfredo Pizza
Step 1: Preheat and Prep
Place a pizza stone/steel on the middle rack. Preheat the oven to 500°F (260°C) for at least 30 minutes to get the surface blazing hot. Line a plate with paper towels for the bacon.
Step 2: Cook the Bacon
In a skillet over medium heat, cook bacon pieces for 8–10 minutes until browned and crisp. Use a slotted spoon to transfer to the lined plate. Reserve 1 teaspoon of bacon drippings.
Step 3: Stretch the Dough
Lightly flour your counter. Gently press and stretch the dough into a 12-inch round, leaving a slightly thicker rim. Avoid deflating the edges for a puffier crust. Transfer to a floured or cornmeal-dusted peel (or an inverted sheet pan).
Step 4: Sauce and Cheese
Stir the minced garlic into the Alfredo sauce. Brush the dough lightly with 1 teaspoon olive oil, then spread the sauce evenly, leaving a ½-inch border. Sprinkle on mozzarella, Parmesan, the cooked bacon, black pepper, and red pepper flakes. Drizzle the reserved bacon drippings over the top for extra flavor.
Step 5: Bake
Slide the pizza onto the preheated stone/steel and bake at 500°F (260°C) for 10–12 minutes, until the crust is deeply golden and the cheese is bubbling with browned spots. If using a regular baking sheet, bake 12–14 minutes.
Step 6: Finish and Serve
Remove from the oven, brush the crust with the remaining olive oil, and rest 2 minutes. Scatter with chopped parsley or chives, slice, and serve hot.
Notes & Tips for Creamy Bacon Pizza
- Let the dough come to room temp before stretching—cold dough snaps back. For handling tips, see this great guide: How to Stretch Pizza Dough (Serious Eats).
- Preheat that stone/steel for the full 30 minutes; a blazing-hot surface gives you a blistered, pizzeria-style bottom. Learn more about hot surfaces here: Baking Steel for Pizza (King Arthur Baking).
- Store and handle bacon safely; see the USDA guide: Bacon and Food Safety.
Bacon Alfredo Pizza Variations
- Chicken Bacon Alfredo: Add ½ cup diced cooked chicken and a sprinkle of Italian seasoning.
- Spinach-Mushroom Alfredo: Sauté 1 cup sliced mushrooms and 1 cup fresh spinach; add with the cheese.
- Spicy Jalapeño Ranch: Add 1–2 thinly sliced jalapeños and finish with a light ranch drizzle after baking.
Required Equipment
- Pizza stone or baking steel (or a sturdy baking sheet)
- Pizza peel or inverted sheet pan
- 12-inch skillet
- Mixing spoon and pastry brush
- Cutting board and sharp knife or pizza wheel
- Parchment paper (optional for easy launching)
Storing & Reheating Bacon Alfredo Pizza
- Refrigerator: Cool completely, then store slices in an airtight container for 3–4 days.
- Freezer: Wrap individual slices tightly and freeze up to 2 months; thaw overnight in the fridge.
- Reheat: Bake at 375°F (190°C) on a sheet pan or directly on a rack for 8–10 minutes until hot and crisp. For quick reheat, use a covered skillet over medium heat for 5–6 minutes.
Serving & Pairing Ideas
- Green salad with lemon vinaigrette to cut the richness.
- Roasted broccoli or garlicky green beans on the side.
- Drinks: crisp Pinot Grigio, a bright IPA, or sparkling lemonade.
- Finish with red pepper flakes or a drizzle of balsamic glaze for tangy contrast.
Pro Tips for the Best Bacon Alfredo Pizza
- Use low-moisture mozzarella to avoid sogginess; pat fresh mozz dry if using.
- Keep sauce light—¾ cup is perfect for creaminess without weighing down the crust.
- Launch on parchment if you’re new to using a peel; slide the parchment onto the stone, then remove it halfway through. For more crisp-crust technique, check out baking steel tips.
Bacon Alfredo Pizza FAQ
Can I use store-bought Alfredo sauce?
Absolutely—choose a thicker jarred Alfredo for best results. If yours is thin, simmer 3–4 minutes to reduce before spreading.
Can I use pre-cooked bacon?
Yes, but crisp it briefly in a skillet (1–2 minutes) to revive texture and boost flavor before topping the pizza.
How do I keep the crust from getting soggy?
Preheat your stone/steel thoroughly, use a light hand with sauce, and bake on the middle rack at 500°F (260°C) until the bottom is well browned.
Ingredients
- 1 pre-made pizza crust (12-inch)
- ½ cup Alfredo sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup cooked bacon pieces
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh spinach
- 1 clove garlic, minced
- 1 tablespoon olive oil
Instructions
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1Preheat oven to 425°F (220°C). Place the pizza crust on a baking sheet or pizza stone.
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2Brush the crust lightly with olive oil, then spread the Alfredo sauce evenly over the surface.
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3Top with mozzarella cheese, bacon pieces, Parmesan cheese, spinach, and minced garlic.
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4Bake for 16-18 minutes, or until cheese is melted and bubbly, and the crust is golden brown.
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5Remove from oven, let cool slightly, slice, and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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