Best 5 Bacon Olive Tomato Pizza Recipes
Indulge in a culinary delight with our tantalizing Bacon, Olive, and Tomato Pizza. This delectable dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds. Crispy bacon, juicy tomatoes, and tangy olives dance harmoniously atop a bed of perfectly baked pizza dough, creating a masterpiece that is both visually appealing and utterly delicious. This recipe is a crowd-pleaser, perfect for gatherings, parties, or a cozy night in.
In addition to the main recipe, this article offers a treasure trove of other pizza variations that are sure to satisfy every palate. From the classic Margherita Pizza with its simple yet elegant combination of tomatoes, mozzarella, and basil, to the adventurous Prosciutto and Fig Pizza with its sweet and savory notes, there's something for everyone. And for those seeking a vegetarian delight, the Roasted Vegetable Pizza bursts with vibrant colors and flavors, showcasing the best of nature's bounty.
Whether you're a seasoned pizzaiolo or a novice in the kitchen, this article provides all the guidance you need to create mouthwatering pizzas that will impress friends and family alike. With detailed instructions, helpful tips, and enticing photographs, you'll be able to master the art of pizza-making and enjoy the satisfaction of crafting your own homemade pizzas. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to pizza paradise.
BACON, LETTUCE AND TOMATO PIZZA
I combine two all-time favorites in this recipe: pizza and BLT sandwiches. I brought this fun mashup to a ladies lunch and was met with lots of oohs and aahs. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Brush with oil; top with cheese and garlic salt. Bake until golden brown, 15-18 minutes; cool slightly., Meanwhile, combine mayonnaise and ranch dip mix. Spread over pizza crust; top with romaine, tomatoes and bacon.
Nutrition Facts : Calories 389 calories, Fat 23g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 1236mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
GRILLED BACON AND TOMATO PIZZA
Fire up the grill for easy pizza starring prebaked crusts, bacon, garlic-herb cream cheese, tomatoes and basil.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 16
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.
- Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.
- Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.
Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Appetizer, Sodium 170 mg, Sugar 0 g, TransFat 0 g
TOMATO, BACON, & BLUE CHEESE PIZZA
For our basic pizza dough we most often use Zoe and Jeff of Bread in 5's basic dough. It is a great all around dough to have in the fridge. Timing is based on having a pre-made dough in the fridge. Feel free to use your own favorite dough recipe or check out Zoe and Jeff's book dedicated to pizzas and flatbreads for specialized dough recipes. BTW - we had a great time filming and producing the video promo for that book. They are great people and the doughs are fantastic.Makes one 10" pizza.
Provided by Todd + Diane
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- For best results, use a baking stone. Preheated oven and baking stone at 550°F for 20-30 minutes.
- If dough is coming out of the fridge, pinch off a ball of dough approx. 10 oz in weight (or somewhere in between a baseball and softball size). On a floured surface, shape ball into disk approx. 1 1/2" thick. Set dough aside on floured surface to relax and warm up for 20 minutes as you prep the rest of the ingredients.
- Combine sliced tomatoes, balsamic vinegar, and olive oil in a small bowl. Gently toss tomatoes to completely coat then set aside to marinate while you prep the rest of the toppings.
- Cook bacon in a saute pan until light golden on each side. Blot on paper towels and after it cools enough to handle, slice into 1" long pieces. Set aside.
- Pizza dough should now be soft and pillowy. On a floured surface, flour both sides of dough disk, then using your fingers rotate and push out the dough from the center to stretch it, leaving the outer rim untouched. Stretch to about a 7-8" circle.
- Resting the dough on the tops of your hands, continue to circle and and gently stretch dough to finish stretching crust to about 10". Make sure to keep the rim thicker than the center. (If dough starts to toughen and spring back too much while working it, allow it to rest for a few minutes so the dough will relax and soften.)
- Brush top and edges of the pizza dough with a light coat of olive oil. Place on a floured pizza peel (or on a lightly oiled sheet pan if not cooking on a baking stone) and adjust shape back to a circle.
- Gently spread a light layer of tomato sauce over dough circle, leaving outer 3/4" untouched. Layer on bacon. Spread on cheeses. (Occasionally as you add toppings, give pizza peel a little shake to make sure dough isn't sticking to it. If it is, gently lift edges, toss a little flour underneath, and shake peel until dough is floating again.)
- Layer tomato halves, cut side up (so center juices will bake into the tomato and not into your crust, making the pizza crust too wet). Keep balsamic mix to sprinkle on pizza after baking.
- Slide pizza onto baking stone and bake for 8-10 minutes or until crust is golden and a touch charred in places. Remove from oven and allow to cool for a few minutes. Drizzle a bit of the balsamic mix over pizza. Sprinkle basil leaves over pizza. Slice and serve.
Nutrition Facts : TransFat 1 g, Calories 325 kcal, Carbohydrate 25 g, Protein 11 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 731 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
THREE-CHEESE BACON PIZZA
Provided by Food Network Kitchen
Time 40m
Yield 4 (makes 2 pies)
Number Of Ingredients 11
Steps:
- Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475 degrees F for at least 15 minutes. Meanwhile, roll out the dough into a 9-inch round on a lightly floured surface. Lightly dust a pizza peel or another inverted baking sheet with flour; lay the round of dough on top and set aside. Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Combine the tomato sauce, olive oil, garlic and oregano in a medium bowl; season with salt and pepper. Slide the dough directly onto the hot stone or baking sheet and bake until lightly golden and puffy, about 7 minutes. Remove from the oven and let cool slightly, then carefully slice the crust in half horizontally with a serrated knife to make 2 thin crusts. Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar and bacon. Slide the pizzas back onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, about 8 more minutes. Sprinkle with the parmesan.
BLT (BACON, LETTUCE & TOMATO) PIZZA
From the California Pizza Kitchen Cookbook, with some minor amendments. When the crisp rocket lettuce and tzatziki dip is added to the warm pizza, it's a taste sensation. To make your own tzatziki use Recipe #239744.
Provided by Baz231
Categories Pork
Time 15m
Yield 1 Pizza, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Brush olive oil over the pizza base.
- Spread 3/4 of the mozzarella over the oiled surface.
- Distribute bacon pieces over the cheese.
- Place enough tomato slices over the bacon to cover the pizza in one single layer.
- Spread another layer of mozzarella over the tomatoes.
- Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden and the cheese at the centre is bubbling (8 to 10 minutes).
- While pizza is cooking mix the tzatziki or mayonnaise (as much as you'd like) with the lettuce.
- When the pizza is ready, remove, cut into pieces and add the dressed lettuce to each piece. Serve immediately.
Nutrition Facts : Calories 471.5, Fat 42.4, SaturatedFat 14.7, Cholesterol 68.7, Sodium 669.5, Carbohydrate 5.4, Fiber 1.4, Sugar 2.6, Protein 17.9
Tips:
- For a crispier crust: Preheat your oven to the highest temperature possible before baking the pizza. This will help create a crispy, golden-brown crust.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your pizza will taste. Look for ripe tomatoes, flavorful bacon, and fresh herbs.
- Don't overload the pizza with toppings: Too many toppings can make the pizza soggy and difficult to cook evenly. Stick to a few simple toppings that you love.
- Bake the pizza until the crust is golden brown and the cheese is melted and bubbly: This will ensure that the pizza is cooked through and delicious.
- Let the pizza cool for a few minutes before slicing and serving: This will help the cheese set and prevent the toppings from sliding off.
Conclusion:
This bacon, olive, and tomato pizza is a delicious and easy-to-make meal that is perfect for any occasion. With its crispy crust, flavorful toppings, and gooey cheese, this pizza is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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