Bacon Weave Pizza

Yield: 4 hearty slices


  • 1 package bacon
  • 3 tablespoons pizza sauce
  • ½ red onion (thinly sliced)
  • 3 whole (canned) tomatoes hand crushed
  • 1 cup fresh mozzarella
  • ½ green bell pepper (thinly sliced)
  • fresh basil


  • Weave bacon on parchment paper for easy handling. Use chilled or refrigerated bacon as it will be easier to handle and weave.
  • Cut bacon weave square into a round using a second cover sheet of parchment and a medium to large bowl. Reserve trimmed bacon.
  • Chop ¼ red onion and sauté with chopped remaining bacon until caramelized.
  • Smoke bacon weave in smoker at 350 degrees F for an hour.
  • Top bacon crust with additional ingredients. One initial thin bottom layer of cheese helps to minimize leaks and softness. Add fresh basil at end of cook.
  • Allow 10 minutes to rest and allow bottom layer to firm up before serving.