Bacon and Bison Pizza Recipe
Golden-crusted pizza topped with tomato sauce, browned ground bison, crisp bacon and bubbling mozzarella.
Contains: Milk · Wheat
Contains milk and wheat. Check the labels of prepared pizza dough, pizza sauce, bacon and cheeses for any additional allergens relevant to you.
WHY IT WORKS
Why This Recipe Works
01
Pre-Cook the Toppings
Cooking the bacon and bison before they go on the pizza gives you crisp bacon, browned meat and better control over excess fat.
02
Layer for Even Coverage
A layer of mozzarella under the meat helps anchor the toppings, while the remaining cheese melts over the bacon and bison without hiding them.
03
Use a Hot Oven
A 450°F oven gives the crust time to turn golden and the cheese to bubble without leaving the already-cooked bacon and bison in the heat too long.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Heat the oven to 450°F. Lightly coat a 12-inch pizza pan or large baking sheet with the olive oil.
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Put the chopped bacon in a large skillet over medium heat. Cook for about 5 to 7 minutes, stirring occasionally, until crisp. Transfer the bacon to a plate with a slotted spoon, leaving about 1 teaspoon of rendered fat in the skillet.
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Add the ground bison to the skillet and season with the salt, black pepper and garlic powder. Cook over medium heat for about 5 to 7 minutes, breaking it into small crumbles, until the meat reaches 160°F. Remove from the heat.
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Stretch or roll the room-temperature pizza dough into a roughly 12-inch round and transfer it to the prepared pan. If the dough keeps springing back, leave it covered for 5 to 10 minutes and then continue shaping.
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Spread the pizza sauce over the dough, leaving about a 1/2-inch border. Sprinkle about two-thirds of the mozzarella over the sauce, then distribute the cooked bison and bacon evenly. Top with the remaining mozzarella, Parmesan and dried oregano.
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Bake for 12 to 15 minutes, until the crust is golden at the edges and underneath and the cheese is melted, bubbling and browned in spots.
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Let the pizza rest for 5 minutes before slicing into 8 pieces and serving.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
Cook the ground bison to 160°F in the skillet before it goes on the pizza. The pizza itself is ready when the crust is golden and the cheese is fully melted and bubbling.
Make Ahead
Cook the bacon and bison up to 2 days ahead, cool them promptly and refrigerate them in separate covered containers. Assemble the pizza immediately before baking so the sauce does not soften the raw dough.
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Recipe Notes
Ingredient Notes
Ground bison is lean, so cook it only until safely done and still juicy before it goes on the pizza. Low-moisture mozzarella melts well without adding as much water to the crust, and bringing the dough to room temperature makes it easier to stretch.
Useful Substitutions
Ground beef can replace the bison in the same quantity; drain any excess fat before topping the pizza. Part-skim low-moisture mozzarella can replace whole-milk mozzarella, and a prepared 12-inch pizza crust can be used when you do not want to stretch fresh dough.
INGREDIENT QUALITY
Quality Note
Ground bison is lean, so brown it only until it reaches 160°F and avoid cooking it further in the skillet once it is safely done. Drain the bacon well so excess rendered fat does not make the pizza greasy.
SPEND LESS
Cost-Saving Tip
If bison is sold only in larger packs, portion the unused meat into 8-ounce amounts and freeze it for another meal rather than increasing the topping amount and overcrowding the pizza.
COOKING TIPS
Tips
Bring the Dough to Room Temperature
Room-temperature pizza dough stretches more easily and is less likely to spring back. If it resists, leave it covered for another 5 to 10 minutes before trying again.
Drain the Bacon Well
Cook the chopped bacon until crisp, then transfer it with a slotted spoon so excess rendered fat stays out of the topping.
Do Not Overcook the Bison
Break the bison into small crumbles and stop cooking once it reaches 160°F. It will heat again in the oven, so extra skillet time can make it dry.
Keep the Sauce Light
Use just enough pizza sauce to cover the dough in a thin layer. Too much sauce can make the center of the crust soft and can overwhelm the bacon and bison.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover pizza within 2 hours in a covered container and use it within 3 to 4 days.
Freezing
Once fully cooled, wrap individual slices well and freeze them in an airtight container or freezer bag. For best texture, use within about 2 months and thaw overnight in the refrigerator or reheat from frozen.
Reheat in the Oven
Place slices on a baking sheet and reheat at 375°F until the cheese is hot and the center reaches 165°F. This helps restore a crisper crust than microwaving.
Reheat in the Microwave
Place a slice on a microwave-safe plate and heat in short intervals until hot throughout and the center reaches 165°F. The crust will be softer than with oven reheating.
ESTIMATED PER SERVING
Nutrition
1 of 8 slices
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Bacon and Bison Pizza FAQs
Should I cook the bison before putting it on the pizza?
Yes. Brown the ground bison in the skillet and cook it to 160°F before adding it to the pizza. Pre-cooking gives you properly browned crumbles and avoids relying on the short pizza bake to cook raw ground meat.
Can I use ground beef instead of bison?
Yes. Use the same amount of ground beef and drain off excess fat before topping the pizza. The flavor will be different, but the method stays the same.
What kind of bacon works best?
Regular or thick-cut bacon both work. Chop it before cooking so the crisp pieces are easy to distribute evenly across the pizza.
What cheese should I use for bacon and bison pizza?
Low-moisture mozzarella is the most practical choice because it melts well without releasing as much water as fresh mozzarella. Parmesan adds a little extra savory flavor and browning.
Can I prepare the toppings ahead of time?
Yes. Cook the bacon and bison up to 2 days ahead, cool them promptly and keep them refrigerated in separate covered containers. Assemble the pizza just before baking so the crust does not become soggy.
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