Bacon gives intense flavor, appeal to pizza
I’ve always loved bacon as a pizza topping. It’s super versatile, for starters. Whether you’re loading up on meats, going the “supreme” route or working with lots of veggies, you can throw bacon into the mix without skipping a beat.
Want to know a little secret? Sure, I prize bacon for its versatility. But why do I really love it? Because it offers an intense flavor bomb that greatly impacts the taste of the finished product! And I’m all about flavor. I mean … who isn’t?
I also like heat. Based on the number of recipes I’ve developed or highlighted that have a spicy component to them, it will likely come as no surprise to you that one of my favorite bacon pizza combinations includes jalapeños, spicy cupped pepperoni and is finished with a drizzle of your favorite hot honey. You get salty, sweet and hot all in one, and to me that’s a truly winning proposition.
Another way I love it is on a traditional “supreme” style pizza with sausage, bell peppers and tomatoes. You can add onions and mushrooms if that’s your thing, or leave them off if it’s not. There are no rules! The only rules: do what you want; do what your customers want; do what sells.
With that in mind, get in the kitchen and experiment. Tell your kitchen staff to play around, get creative, think of combinations and tinker until you hit on something that works for your customer base. As a starting point, here are some simple-but-oh-so-tasty recipes to use as a foundation.
Because bacon is so versatile, it finds itself right at home not just on red sauce pies, but also on white pizzas. From olive oil bases to carbonara to a creamy Alfredo, bacon can and will serve as a menu workhorse. So don’t be afraid to get creative as you look to expand that fall menu!
Here is a perennial fan favorite sandwich turned pizza featuring an Alfredo sauce.
JEREMY WHITE is Editor In Chief at Pizza Today.