Satisfy all your salty cravings with this barbecue bacon pizza loaded up with caramelized onions, maple bacon, and tangy bbq sauce! Have a slice!
This post is sponsored by Fleischmann’s® Yeast. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!
Barbecue Bacon Pizza
I must confess: I’m somewhat of a pizza snob. At chez Crawford we take our pizza very seriously. Alex and I are always brainstorming new flavor combinations to level up pizza night. And I have a new favorite. This caramelized onion, barbeque bacon pizza is my newest obsession. I can’t even begin to describe how incredibly delicious this pizza is…oh, okay. I’ll try. It’s salty, cheesy, crispy, slightly sweet, umami…I mean, I’m drooling.
And the best part? It’s ready in under 30 minutes.
How is this homemade pizza dough ready so fast?
Pizza is quick and easy because of two things: 1) the yeast you use and 2) the high heat it’s baked at. Fleischmann’s® RapidRise® Instant Yeast is a super fast-acting yeast that requires no hydration in water and only one rise. Meaning you can have pizza on the table in 30 minutes or less. After a long day of work, having delicious, quick and easy recipes in your back pocket is a game changer.
How to make homemade pizza
I LOVE making homemade pizza. Fresh homemade pizza is SO much better than any frozen or premade pizza and this recipe is about as easy homemade pizza can get: no mixer, no fancy ingredients, one bowl, and just one ten minute rise thanks to Fleischmann’s® RapidRise® Instant Yeast.
Simply mix all of your dry ingredients in a bowl: flour, sugar, salt, and Fleischmann’s® RapidRise® Instant Yeast. No need to hydrate the yeast in water!
Add water and mix together until a soft dough forms. Knead your dough until it’s smooth and then let it rise for 30 minutes!
Stretch and shape your pizza, top with toppings and bake in a 400°F oven for 10 minutes. That’s it!
You can head over to this step by step tutorial on how to make the best 30 minute pizza crust for a more detailed breakdown!
Our tips for the best 30 minute bbq bacon pizza:
If you’re new to homemade pizza don’t worry! It’s one of the most straightforward yeasted breads to make and Fleischmann’s® also has tons of helpful tips on their website from the basics of baking with yeast to shaping pizza dough.
Prep the caramelized onions ahead of time: Caramelizing onions is the most time intensive part of this recipe, so prep them a day or two in advance (they’ll keep in the fridge for 3 to 4 days).
Use bread flour: Bread flour has more protein in it than traditional all purpose flour, which produces more gluten AKA chewier, better dough.
Use a pizza stone: A pizza stone is a huge game changer. It heats more evenly and retains more heat than a cookie sheet so you’ll get a crispy bottom and an even rise!
Load up on toppings: Everyone loves a loaded pizza. Really pile everything up high to load your pizza with flavors.
Use Fleischmann’s® RapidRise® Instant Yeast: When I have time for it, I love Fleischmann’s® Active Dry Yeast, but sometimes you’re just super hungry and dinner can’t come soon enough. Enter Fleischmann’s® RapidRise® Instant Yeast. It’s gluten free, doesn’t need to be activated in water, and only requires one rise. You could say we’re obsessed.
Bake at a high temperature: Getting your oven as hot as possible is the key to success in homemade pizza baking.Turn your oven up as high as it will go to get a high rise and crispy crust.
If you’re looking to shake up your dinner routine I highly recommend introducing a homemade pizza night into the mix. It’s fun, easy, and a serious crowd pleaser! Enjoy!
1 packet of Fleischmann’s® RapidRise® Instant Yeast
1 cup warm water
¼ cup tomato sauce
¼ cup barbecue sauce
8 ounces shredded mozzarella cheese
½ cup caramelized onions
5 slices thick cut bacon, cut into ¼ inch pieces
In a large bowl mix together 2 cups of bread flour, sugar, salt, and Fleischmann’s® RapidRise® Instant Yeast.
Make a well in the center of the dry ingredients and add the warm water. Using your hands, mix everything together until it forms a dough. The dough will be sticky, but don’t worry, it will come together once you knead it!
Turn the dough out onto a floured surface and knead the dough for 5 minutes or until the texture of the dough starts to smooth out. If the dough feels too sticky, add remaining ¼ cup flour in a tablespoon at a time until the dough is dry enough to work with. Form the dough into a ball and place into a greased bowl. Cover loosely with a dish cloth and put in a warm place to rise for just ten minutes.
After ten minutes, turn the dough out onto a clean work surface. We like to do this on a piece of parchment paper for easy clean up and transport. Stretch out dough into a 12 inch round and place on pizza stone or baking sheet. Top with sauce, cheese, and whatever toppings you desire. Baked at 500° F for 10 minutes! Allow to cool before slicing and eating!