Barbeque and bacon pizza what a concept. I am not sure why it took me so long to come up with this combination. It is not anything new to the pizza world, just new to my own Friday pizza recipe collection. My first attempt I didn’t sauté the onion, and I didn’t like the taste of the raw onion on the pizza. The raw onion became too overpowering of a flavor on the pizza and didn’t allow the bacon flavor to shine through.
My second attempt I sautéed the onion in the bacon grease that really toned down the bitterness of the onion and allowed it to be paired nicely with the bacon and barbeque sauce.

Choosing the right barbeque sauce is also important in this recipe. A smokey flavored barbeque sauce for this pizza further enhances the smokey flavor of the bacon. Barbeque sauce with hickory smoke on the ingredient list will have that effect. The sauce I used had not only a hickory smoke on the list, but bourbon as well which are flavors that generally pair nicely with the smokiness of bacon.

Mozzarella cheese is essential to add that great melty creaminess to the pizza.  For extra nutty and savoy notes I sprinkled some grated parmesan cheese on the top prior to baking it in the oven.  Growing up I would always douse my pizza with the grated parmesan cheese on the table at the local pizza restaurant.  I don’t incorporate it near enough with my home-made pizzas, but with this pizza it reminded me of the extra nutty flavor I enjoyed in childhood.