April 9, 2014

Bacon & Pea Pizza

Bacon & Pea Pizza //shutterbean

It’s funny to think of what comforts you. I’m sitting here writing this in my hotel room in Oregon. I was invited on a blogging trip that came at a time when I really needed to get away. My routine was wearing me down and I’d been aching for alone time like you wouldn’t believe. If you’re a mom you know how rare it is to get a moment to just think about yourself. No one else. Just you and your thoughts. To be the only person of your family in line at the TSA…not bracing for security checks with a kid who needs his Curious George and is upset that he has to take his watch off and carry his own backpack. None of that. Today I spent an extra hour at the airport due to flight delays and was actually happy about it. More time to read my book. More time to people watch. Time to be myself and observe other people who were freaking out over flight delays. More time for reading, I kept repeating to myself.

Bacon & Pea Pizza // shutterbean

Tonight I had an amazing dinner with uninterrupted adult conversation. I came back to my hotel room, unpacked and situated myself. Somehow I find great pleasure unpacking and setting up my homebase and I had this moment where it was just really quiet in my hotel room. A very eery quiet. A quiet that I didn’t anticipate. I mean, I had looked forward to this quiet all week. Lawd!! I praaaaaaayed for this quiet and here it is. So I immediately turned on music in my room and felt better.  Comfort found in music. Does this mean I’ve finally adjusted to a life with background noise?  I don’t know.

Bacon & Pea Pizza // shutterbean

Last week this pizza fed us well. My goal was to use up some of our leftovers before I went grocery shopping. Somehow I was left with three strips of bacon (why didn’t I cook the whole package??) and a handful of peas and with a little rooting around our fridge I found cheese, lemon & grabbed some mint growing in a pot on our deck. Casey thinks it’s the best pizza I’ve made with the Bacon Cheeseburger Pizza being his close second. Perhaps I’ve found Casey’s comfort food combination> It might be yours too. I think he likes it because it has a carbonara vibe. Comfort, indeed.

And we’re off! It all starts with a batch of no-knead pizza dough. 

This time we’re going for a thinner crust so we split it in half. You can pop the other half in the fridge or make another pizza! I usually make a simple tomato/cheese number for Cooper. Then I freeze the leftovers so we can reheat it at a later date.

Bacon & Pea Pizza // shutterbean

Ingredient gathering!

Bacon & Pea Pizza // shutterbean

Spread the pizza dough out onto a well oiled baking sheet.

Bacon & Pea Pizza // shutterbean

I layered half of the cheese on the bottom with the bacon.

Bacon & Pea Pizza // shutterbean

Then add everything else on top! Finish with red pepper flakes, salt & pepper.

Bacon & Pea Pizza // shutterbean

Ready to go in the oven.

Bacon & Pea Pizza // shutterbean


Bacon & Pea Pizza // shutterbean

Extreme closeup. It looks too good to be true!

Bacon & Pea Pizza // shutterbean

Fresh mint comes to town. It adds a little something something.

Bacon & Pea Pizza // shutterbean

We squeeze some lemon juice on top to brighten up the situation.

Bacon & Pea Pizza // shutterbean

Uncle Jessie said it best….   HAVE MERCY. You want to push it over the edge? Sprinkle goat cheese or feta on top. Mind blown!

Bacon & Pea Pizza // shutterbean

Your tastebuds are in for a real treat. PIZZZZZZAAAAAA

Bacon & Pea Pizza

makes one 13 x18 inch pizza

  • 1/2 batch no-knead pizza dough
  • extra virgin olive oil (for baking sheet)
  • 3 strips bacon, roughly chopped
  • 1/2 cup shelled peas
  • 3 cloves garlic, thinly sliced
  • 2 green onions, thinly chopped (both white & green parts)
  • 1/2 cup shredded mozzarella
  • 3/4 cup shredded aged cheddar
  • pinch red pepper flakes (put more if you like spicy!)
  • sea salt & fresh cracked pepper
  • 1/2 cup chopped mint (about 1/2 bunch)
  • freshly squeezed lemon juice
  • grated Parmesan

Preheat oven to 500F.

Oil a 13×18 inch rimmed baking sheet liberally with good extra virgin olive oil. Then gently plop the dough on the pan and stretch and press it out to the edges. If it springs back wait five minutes and then proceed. The dough is very thin. If it tears, piece it back together.

Evenly top the pizza dough with bacon, sliced garlic, green onions, mozzarella and aged cheddar. Add a heavy pinch of red pepper flakes, salt & pepper. Put the pizza in the oven to bake for 18-20 minutes. To serve, freshly chopped mint leaves and a liberal squeeze of lemon and a sprinkling of grated Parmesan on top.

  • Maryea {happy healthy mama}

    I find those rare quiet moments bittersweet. It’s good to have some time to yourself and I’m glad you got some. This pizza looks perfect. My favorite part is how it’s square and cooked on a baking sheet. There’s just something homey about that. Have a great rest of your week!


    Hope you have a great week! I’m doing the same for my mum but she doesn’t know it yet! 🙂 The pizza looks so good!

  • Hilary

    Aaaah you’re reading TFiOS!! Prepare for a roller coaster. I just started Eleanor & Park last night – I’m already in love. Plus it’s set in 1986 – can’t get any better than Walkmans..

  • Nia

    Hello! I am a newish reader, loving your blog and look forward to reading every post (when Deb from smitten kitchen linked to your reset button salad, i totally felt like all my friends were hanging out together…weird). I have never made the no-knead pizza dough, but I have had trouble getting other types of dough to stretch out thin enough to cover a baking sheet. Often they just go back to their original shape in the middle of the pan. Any tips for this? Or perhaps the no-knead dough is easier to work with?

  • Jane M

    I was surprised to see the bacon wasn’t per cooked for this recipe. Wow does this pizza look yummy! Enjoy your time away!!!!!

  • Kelly Mitchem

    I’ve never thought to put fresh peas on pizza but it sounds and looks amazing!
    We started putting fresh tomatoes on ours and I am obsessed!

  • Dixya @ Food, Pleasure, and Health

    i hope you get some quiet time and relaxation 🙂 i love using odds and ends from my refrigerator and making something delicious. i need to try this no knead pizza dough soon.

  • Jamie

    I’m going to quote myself upon seeing the first picture: “oooooh. Peas and baaacconnnnn. On PIZZA! Is that mint? Perfect….”

  • Eileen

    This pizza sounds so good! I love the idea of adding a totally untraditional topping like peas, but in such a classic combination with bacon. Maybe this would be a good way to go with pea shoots too…

  • jennie

    i want this now! i have all these ingredients, and now i have dinner for tonight. thanks!

  • Cindy

    I LOVE peas! and bacon, of course. This looks amazing.

    And a little note, I love that you admit to needing/wanting some quiet and time to yourself as a mom. As I am hurdling toward motherhood, I really appreciate little tidbits like that.

  • Stefanie @ Sarcastic Cooking

    I just finished up leftover prosciutto and pea pizza and was pretty sad about it. Now I can just make more!!! Enjoy the you time!!!

  • Nicole @ The Dirty Oven

    I am so glad that you are finding some time for yourself. When we were delayed coming home from New Orleans I was also a happy book reader, although I was sadly reading Divergent… I know! I am 12. Have fun in Oregon and when you get home we need to plan a Boardwalk, aka, carb overload, playdate!

  • Amanda @ Once Upon a Recipe

    I’m craving pizza now like you wouldn’t believe. I’m on day 3 of a 3-day juice cleanse and pizza is at the top of my list of what I can’t wait to eat!

  • Norma | allspice and nutmeg

    I absolutely love this. I have been wanting to do something with peas but wanted something out of the ordinary. I found it here. Pinning and making tomorrow!

  • Bérangère Bouffard

    1-I’m new here and happy for stumbling on this blog by accident.
    2-The first paragraph gave me instant smiles. You just described my wish! I had to go to the ER a month ago (alone), it was like a 3 hours vacation!!! I have 3 and 6 yrs olds. I’m in desperate need of “alone” time even if it means, wasting it at an airport!
    3- Peas and bacon rock! Especially if onions are involved. I’m totally intrigued by the pizza and will try it!

  • Heather Christo

    beautiful pizza Tracy, I love the addition of mint to the rich “carbonara” flavors, I am sure it adds a perfect freshness.

  • Katie

    When do the peas get put on? Did I miss something?

    • Tracy

      After the bacon. There’s really no big order. Just make sure they’re not totally covered by the cheese.

  • Christina @ Scaredy Cat Kitchen

    Dream combo there, definitely whipping up a spelt version of this!

  • Coty and Mariah@quirksandtwists

    Uhh, this looks oh so good! Love the unique combination!

  • Jacklyn

    I need this pizza in my life. I love bacon ad peas!! Thank you!

  • Helen @ Scrummy Lane

    Now I would definitely put this in the category of delicious pizzas … and I love your ‘extreme close-up’!
    The other thing that inspires me about this post is the way I assume you pressed the pizza dough into that rectangular pan. I always make round pizzas and sort of forget to change things up a little. Thanks for the reminder!

  • ATasteOfMadness

    I have never thought of putting peas on a pizza. This looks great!

  • Jacqui

    Sorry, had to say it.
    Feel better now!

  • aida mollenkamp

    Glad you got some alone time in on your Oregon trip! xo

  • JulieD

    Okay wow, this looks amazing…I have to make it soon!

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  • Carrie Anne

    I just made this and it was fan-freaking-tastic!

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  • Sina

    Just want to report back about the deliciousness which is this pizza! I made it today and we were very happy – peas on a pizza got curious to suspicious looks at first but convinced everybody real soon. Well, except the little one, who requested a “proper” pizza margharita style, as usual 😉

    I made one alteration though: I spread a fair amount of sour cream on the dough before adding the toppings and scaled back a little on the amount of cheese. Worked very well.

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