Category Archives: Bacon

Apple Bacon Cheddar Pizza Recipe

Apple Bacon Cheddar Pizza

Apple Bacon Cheddar Pizza


Apple, bacon, and cheddar are becoming one of my most favorite pizza combinations. What’s interesting to me is that this pizza turns out different each time I make it. Check out this post from November 2011 and another from October 2012. Two different strategies make this version stand out from the others. First, my friend Sara showed me how to slice the onions super thin, making caramelizing easier. Second, rather than putting the toppings on one topping at a time we added them more randomly. This made for nice flavor distribution and nice presentation. This apple, bacon, and cheddar recipe is sweet and savory, and so delicious!


Apple, Cheddar, Bacon Pizza Recipe

Apple, Cheddar, Bacon Pizza


  • Chopped turkey bacon
  • Caramelized yellow onion
  • Lightly sauteed Granny Smith apple
  • Cheddar cheese
  • Homemade pizza dough

Brussels Sprouts and Turkey Bacon Pizza Recipe

Brussels Sprouts and Turkey Bacon Pizza

Getting kids to eat their vegetables is not always easy. Jessica Seinfeld, author of Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Foodand Missy Chase Lapine, author of The The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Mealsboth recommend hiding vegetables in your children’s food. I have a better idea that doesn’t involve trying to trick your kids. You guessed it: put the veggies on pizza!

The veggie with the worst rap is probably Brussels sprouts. A recent CNN article reported that calling the leafy green vegetable “hero buttons” helped a mother of four get her children to like them. I don’t think you’ll even have to use a cute name if you put them on pizza, especially a pizza with cheddar cheese and turkey bacon.

This weeks pizza included my homemade pizza sauce.  I sprinkled on cheddar cheese, broken up pieces of turkey bacon, sauteed shallot, and about a dozen shredded Brussels sprouts. We eat at least one homemade pizza a week in our house and this one was a winner! Bacon and cheddar always makes for a good pizza. The addition of the Brussels sprouts was even better because we each got a serving of vegetables.

Apple, Bacon and Caramelized Onion Pizza Recipe

Apple Bacon Caramelized Onion Pizza

Autumn is a season full of wonderful flavors. I especially love all foods that include apples. Last year I topped two different pizzas with apples. Both were good, but I wanted to try something different.

Now that I have successfully caramelized onions a couple of times, I decided to make them for this pizza. Along with the onions, I sauteed a Granny Smith apple and crisped bacon in the toaster oven. After pre-baking the dough, I sprinkled on cheddar cheese, then added the onions, apple and bacon. I let it bake until the cheese started to bubble.

The only things wrong with this pizza was that it was too small. It was so good! The cheddar cheese tasted amazing with the caramelized onions and apples. And bacon, it’s so good with anything. My apple, bacon and caramelized onion pizza recipe was a perfect fall dish!

Potato Skin Pizza Recipe

Potato Skin Pizza

Boise, ID
When I think of Idaho I think potatoes. Henry Spalding was the first to plant potatoes in the rich volcanic soil of Idaho in the 1830s and today the state produces more potatoes than any other. The potato is so essential to Idaho’s economy it was deemed the official state vegetable in 2002.

Since the potato’s introduction to the US, horticulturists have been experimenting and growing new and different varieties of potatoes. I have done my own experiments using potatoes on pizzas by grilling or using french fries. Today, I turned one of my favorite potato appetizers into a pizza: Potato Skin Pizza.

I started by slicing small potatoes then roasting them in the toaster oven. I also oven baked a few strips of turkey bacon and then crumbled them into bite sized pieces.  After pre-baking the dough I sprinkled on cheddar cheese, arranged the potato slices and bacon bits, then baked the pizza for about 10 minutes. When the pizza was finished baking I garnished it with chopped chives and a dollop of sour cream. This pizza was extremely flavorful! You could taste all of the individual ingredients and combined it was like one big potato skin. It even inspired a little football nostalgia!

Hot Brown Pizza Recipe

Louisville, KY

The Roaring Twenties was associated with breaking traditions and modern trends. One of those trends was dancing. The Brown Hotel in Louisville Kentucky hosted more than a thousand guests each night for a dance that would last until the early hours of the morning. While the band took a break, the dancers would take the opportunity grab some food in the restaurant. Chef Fred Schmidt kept his guests interested and happy by creating the Hot Brown, an open-faced turkey sandwich, and it turned out to be a hit. The Louisville favorite has been featured in the media and is still served as  signature dish at the Brown Hotel.

There are many variations of the recipe, but I chose to follow the Brown Hotel recipe. The main alteration I made to their legendary Hot Brown recipe was to forgo the Texas toast for pizza dough of course!

I started by making the Mornay sauce, which I had never done before. I love an adventure! I melted butter, added flour for a roux, then added white wine and whisked in skim milk. While it was thickening I minced a clove of garlic and added that to the sauce. After a few minutes I stirred in a half cup of Pecorino Romano cheese. After pre-baking the dough, I spread on a thin layer of the Mornay sauce, added sliced roasted turkey, crispy turkey bacon and sliced Roma tomatoes. The Mornay sauce got nice and bubbly while it was baking and aroma of the sauce and bacon made my mouth water.

My Hot Brown pizza recipe made one of those pizzas that took me by surprise. It tasted amazing! The rich flavors of the garlic mixed with the cheese and the wine along with the meats and the tomatoes were divine. Normally I have good self control over how many slices I eat but I struggled with this one. I just wanted to keep eating! I guess that’s why they danced all night at the Brown Hotel, so they could eat more of the Hot Brown sandwich.

Cabot Pizza Recipe

Cabot, VT

Last summer Andrew and I learned to truly value local farmers. My most recent pizza was made with that value in mind. In 1919 the Cabot Creamery Cooperative was started by 94 Vermont farmers and continues to be run by its members to this day. Initially the creamery used excess milk to produce butter. After hiring a cheese maker in 1930, cheddar cheese made its first appearance in Cabot’s product line. Since then Cabot has introduced a variety of other cheeses and won multiple awards. But even with this growth the co-op remains farmer member owned.

Keeping in mind Cabot’s simple roots, I chose a simple sharp cheddar cheese to top my pizza. After I pre-baked my dough I spread on marinara sauce, sprinkled on the cheese, and added my favorite pairing with cheddar cheese: bacon. My Cabot pizza recipe was simply delicious!