Pepperoni and Bacon Pizza

This Pepperoni and Bacon Pizza is rich, comforting, and full of familiar flavours. The combination of spicy pepperoni, smoky bacon, mushrooms, and melted mozzarella works beautifully with a tomato-based sauce. Baked in a rectangular shape, it slices neatly and is perfect for sharing.

Prep Time 20

Cook Time 15

Dough Resting 1

Total Time 1 35

Servings Slices

Ingredients

Pizza Base:

Tomato Sauce:

Toppings:

150 g mozzarella grated or torn
120 g pepperoni slices
120 g bacon cooked and chopped
100 g mushrooms thinly sliced
1 tbsp olive oil
1/2 bunch basil leaves

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.

Equipment

Notes

Serving Suggestions:

This pizza is best served hot and fresh from the oven. A simple green salad works well on the side. Garlic bread or coleslaw also pair nicely for a relaxed meal.

Extra Ideas and Variations:

A pinch of chilli flakes can be added for extra heat.

Red onions can be included for sweetness and crunch.

For a richer finish, a small amount of grated cheddar can be mixed with the mozzarella.

Storage Tips:

First, allow the pizza to cool completely. Warm pizza should never be stored, as trapped steam can make the base soggy. Cooling also helps the toppings stay in place.

Once cooled, the slices should be separated. A sheet of baking parchment between layers works well. This stops the cheese from sticking and makes reheating easier later.

For short-term storage, the pizza can be kept in the fridge. Place the slices in an airtight container or wrap them tightly in foil or cling film. When stored properly, the pizza stays fresh for up to 3 days.

If freezing, wrap each slice individually. Use cling film first, then foil, or place the wrapped slices into a freezer-safe container. This helps prevent freezer burn and keeps flavours intact. Frozen pizza is best used within 2 months.

Always label frozen pizza with the date. This makes it easier to track freshness. Rectangular slices stack neatly, which saves freezer space.

Reheating Advice:

For the best texture, reheat pizza in the oven. Place slices on a baking tray and heat at 180°C (160°C fan) for 8 to 10 minutes. The base stays crisp and the toppings heat evenly.

A frying pan also works well. Heat the slice gently over a medium heat. Cover the pan briefly to help the cheese melt.

Microwaving is quicker but less ideal. If used, place the slice on a plate with a mug of water nearby. This helps reduce dryness.

Nutrition