Pepperoni and Bacon Pizza is my go to dinner when I need to feed the family and don’t want countless pans being used and I want something comforting but still full of flavour. It never feels fussy. Instead, it feels familiar and generous, like proper home cooking should.
This pizza starts with a good base. I always prefer a rectangular shape for this one. It feels practical and homely. It also slices neatly, which helps when everyone is hovering in the kitchen. Rectangular pizzas suit sharing. They look inviting on the table and feel less formal than a round one.
Next comes the sauce, and this really matters. A tomato-based sauce should taste rich and slightly sweet. It should also have enough acidity to balance the toppings. I like a sauce that clings to the base rather than soaking into it. As a result, every bite stays full of flavour.
Then come the toppings, which are the real stars here. Pepperoni brings that familiar spicy warmth. It curls slightly as it cooks and releases its oils into the cheese. Bacon adds a deeper savoury note. Together, they create a lovely contrast of textures and tastes. One is punchy and bold, while the other feels smoky and comforting.
Sliced mushrooms soften everything. They also add an earthy note that stops the pizza from feeling too heavy. When cooked properly, they soak up the flavours around them. Because of this, they blend beautifully with the meats and sauce.
Mozzarella ties the whole thing together. It melts smoothly and stretches just enough. It does not overpower the toppings. Instead, it cushions them. A good layer of cheese also helps the pizza feel indulgent without being greasy.
Of course, there are other usual ingredients involved. A little olive oil adds richness. A pinch of dried herbs lifts the sauce. Some people enjoy a scattering of onions or a touch of garlic. These details matter, but they should never steal the show.
As the pizza bakes, the kitchen fills with a familiar and comforting smell. That aroma always draws people in. Even before slicing, the pizza feels welcoming. The edges crisp up nicely, while the middle stays soft and satisfying.
Once served, this pizza rarely lasts long. It works just as well for a relaxed family meal as it does for a casual get-together. Leftovers, if there are any, reheat well the next day. In fact, some people say it tastes even better then.
In the end, Pepperoni and Bacon Pizza is about balance. It brings bold flavours without feeling overwhelming. It feels indulgent but still simple. Most importantly, it feels like something made with care at home. That, to me, is what good pizza is all about.
Pepperoni and Bacon Pizza
Equipment
- Baking Tray rectangular
Ingredients
Pizza Base:
- 500 g strong white bread flour
- 7 g fast-action dried yeast
- 1½ tsp salt
- 1 tbsp olive oil
- 320 ml warm water
Tomato Sauce:
- 250 ml passata
- 1 tbsp tomato purée
- 1 tsp dried oregano
- ½ tsp dried basil
- 1 tsp sugar
- salt to taste
- black pepper to taste
Instructions
- First, the flour, yeast, and salt are mixed in a large bowl. The olive oil and warm water are then added gradually. A soft dough is formed and kneaded until smooth.500 g strong white bread flour, 7 g fast-action dried yeast, 1½ tsp salt, 1 tbsp olive oil, 320 ml warm water
- After that, the dough is covered and left to rise until doubled in size.
- Meanwhile, the tomato sauce is prepared. The passata, tomato purée, herbs, sugar and seasoning are gently warmed in a small saucepan.250 ml passata, 1 tbsp tomato purée, 1 tsp dried oregano, ½ tsp dried basil, 1 tsp sugar, salt, black pepper
- The sauce is stirred and simmered briefly. It is then set aside to cool slightly.
- Once risen, the dough is rolled out into a neat rectangle. It is carefully transferred to a lined baking tray.
- The tomato sauce is spread evenly over the base, leaving a small border.
- Next, the mozzarella is scattered over the sauce. The pepperoni, bacon, and mushrooms are then arranged evenly. A light drizzle of olive oil finishes the topping.150 g mozzarella, 120 g pepperoni, 120 g bacon, 100 g mushrooms, 1 tbsp olive oil
- The pizza is baked in a preheated oven at 220°C (200°C fan). It cooks for 15 to 18 minutes, until the base is crisp and the cheese is bubbling. Add the basil leaves.1/2 bunch basil
- Once baked, the pizza is rested briefly before slicing.