On a garlicky herb crust!
This pizza is a flavor explosion — bold, savory, smoky and bright all at once. Ready for the full rundown?
Here’s what you get:
- Crispy, candied, spicy bacon bits.
- Generous blankets of melty smoked blue cheese.
- Plenty of fresh herbs for brightness.
- A thin, ultra-crisp crust studded with garlic and herbs.
This is my at-home version of a favorite local bar pizza — the one dish that makes the trip worthwhile every time. It’s deceptively simple but loaded with intense, unforgettable flavor. I could describe it forever and still not do it justice.
It works in many roles: as an elevated appetizer for happy hour, a standout at a dinner party, or the centerpiece of a casual meal. Cut into small squares and it’s perfect for gatherings. It’s also hearty enough to be a full meal — pair it with a crisp salad to balance the richness.
If you love it, make two — because one might not be enough.
Also, if you want to be extra safe: make two pizzas. You’ll thank me later.
Chipotle Candied Bacon and Smoked Blue Cheese Pizza
Yield:
1
(10 to 12 inch) THIN pizza
45 minutes
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Ingredients
- 8 slices thick-cut bacon, chopped
- 2 teaspoons brown sugar
- 1/2 teaspoon chipotle chili powder
- 1 tablespoon olive oil
- 2 ounces fontina cheese, freshly grated
- 8 ounces smoked blue cheese, plus extra for topping
- fresh herbs for topping
Crust
- 1/2 cup lukewarm water
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon honey
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Instructions
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Place a pizza stone on the middle rack and preheat the oven to 500°F. Use a pizza peel or a flat, sturdy surface to transfer the pizza to the stone.
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Heat a skillet over medium. Add the chopped bacon and cook until some fat renders but the bacon is not fully crispy. In a bowl, mix the brown sugar and chipotle chili powder, sprinkle over the bacon, toss, and cook until it just starts to crisp. Remove with a slotted spoon to drain on paper towels and cool slightly.
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Combine the lukewarm water, yeast and honey in a large bowl. Let sit until foamy, about 10 minutes. While the yeast blooms, measure and prep toppings — this dough requires no long rise and is best assembled quickly.
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Stir in the flour and salt until the dough comes together. First use a spoon, then your hands. If the dough is very sticky, add flour 1 tablespoon at a time until it’s workable. Knead briefly on a floured surface, then let it rest a few minutes if it’s springy.
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Roll the dough as thin as possible (about 10 inches). If it springs back, let it rest 5–10 minutes. Flour the peel well. To transfer, fold the dough quickly, place it on the peel, then unfold. Brush with olive oil, sprinkle fontina as a base, then distribute the candied bacon and most of the smoked blue cheese evenly.
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Slide the pizza onto the hot stone and bake 10–15 minutes, watching closely. It’s done when the crust is crisp and the cheese is golden.
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Remove the pizza to the peel, let rest a few minutes, then top with the remaining blue cheese and fresh herbs. Slice and serve immediately.
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Crunch.