Bacon Mac & Cheese Pizza
This pizza combines three comfort food favorites into one ridiculous (but delicious) meal. The mac and cheese adds a creamy layer that works surprisingly well on pizza – better than you’d expect. The bacon gives it that salty crunch that keeps it from being one-note.
It’s perfect for when you want something indulgent or need to feed a crowd who likes hearty food. While it’s not exactly health food, it’s a guaranteed crowd-pleaser that even picky eaters will dive into. Plus, you can prep the mac and cheese ahead of time.
What you need for Bacon Mac & Cheese Pizza
• 1 pizza dough (16 oz)
• 2 cups prepared mac & cheese
• 8 slices bacon, cooked and crumbled
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)
How to make Bacon Mac & Cheese Pizza
1. Start by placing your pizza stone (if using) in the oven and preheating to 450°F. If you don’t have a stone, a regular baking sheet works fine – just don’t preheat it. Give your oven a good 20-30 minutes to fully heat up.
2. While the oven heats, let your pizza dough come to room temperature on your counter for about 30 minutes. This makes it much easier to stretch without it snapping back.
3. Mix the melted butter with minced garlic and Italian seasoning in a small bowl. This will be our flavor-packed crust coating.
4. On a lightly floured surface, stretch your dough into a 14-16 inch circle. Don’t use a rolling pin – gentle stretching with your hands keeps those nice air bubbles in the dough. The dough should be thin enough that you can almost see light through it, but with no tears.
5. Transfer the dough to a pizza peel or the back of a baking sheet lined with parchment paper. Give the dough a gentle shake to make sure it slides freely.
6. Brush the entire surface of the dough with your garlic butter mixture, getting right to the edges. This creates a protective barrier that helps prevent the crust from getting soggy.
7. Warm up your mac & cheese slightly in the microwave (about 30 seconds) – this helps it spread more easily. Drop spoonfuls all over the pizza and gently spread them out, leaving a 1/2 inch border for the crust.
8. Layer on about half the mozzarella and cheddar, then sprinkle on your crumbled bacon. Add the remaining cheese on top. The double-layering of cheese helps hold everything together.
9. Finish with a dusting of Parmesan cheese around the edges of the crust.
10. Slide the pizza onto your preheated stone or baking sheet. Bake for 12-15 minutes, rotating halfway through, until the cheese is bubbly and spotted with golden brown patches, and the crust is deep golden brown underneath (carefully lift an edge to check).
11. Let the pizza rest for about 3 minutes after coming out of the oven – this helps the cheese set up so your toppings don’t slide off when you cut it. Sprinkle with fresh parsley if using, then slice and serve while hot.
Your pizza should have a crispy bottom crust, gooey melted cheese, and the perfect mix of mac & cheese and bacon in every bite. If the cheese starts browning too quickly but the crust isn’t done, lower your oven rack one position.
🔎 Recipe Notes & Tips:
• Use cold mac & cheese – it spreads easier than hot
• Pre-cook bacon until crispy – floppy bacon gets chewy
• Shred your own cheese – pre-shredded has anti-caking agents that affect melting
• If dough keeps shrinking, let it rest 10 more minutes
• Don’t overload with mac & cheese – less is more here
• A pizza wheel works better than a knife for cutting
🍽️ Serving Suggestions:
• Pair with a cold lager or pale ale
• Light side salad with vinaigrette cuts the richness
• Ranch or hot sauce on the side for dipping
• Garlic knots if you’re really going for it
🎉 Different Occasions:
• Game day: Cut into smaller squares for easy snacking
• Kids party: Make personal-sized versions
• Potluck: Transport on a pre-heated pizza stone to keep warm
• Movie night: Add buffalo chicken for extra kick
📦 Storage & Leftovers:
• Keeps 3-4 days in fridge
• Reheat in oven at 350°F for 5-7 mins
• Avoid microwave – makes crust soggy
• Doesn’t freeze well – cheese gets grainy
