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A large pizza on a wooden board, one slice of pizza to the side on a wooden plate

Bacon pizza with feta and avocado

This homemade bacon, feta and avocado pizza is nothing short of a knock-out!
Without a doubt, this is our all-time favourite type of pizza. As an added bonus, you don't need any special equipment like a pizza stone, nor do you have to double proof the dough. This crowd-pleasing pizza delivers maximum flavour with minimum fuss.
5 from 72 votes
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Course: Main Course
Cuisine: International
Prep Time: 30 minutes
Cook Time: 12 minutes
Proofing time: 1 hour
Total Time: 1 hour 42 minutes
Servings: 12 slices
Calories: 274kcal
Author: Maretha Corbett

Equipment

  • 1 Stand mixer with a dough hook attachment
  • 1 A large bowl for proofing
  • 1 Towel or plastic wrap to cover dough during proofing
  • 1 Measuring jug and measuring spoons
  • 1 Baking paper/parchment paper
  • 1 Rimless baking sheet or upside down standard sheet
  • 1 Frying pan for the bacon and also the sauce

Ingredients

Pizza dough

  • 200 millilitre lukewarm water
  • 0.5 teaspoon sugar
  • 2 teaspoons active dry yeast
  • 1 tablespoon olive oil
  • 350 gram strong white bread flour
  • 0.5 teaspoon salt
  • 2 tablespoons semolina

Tomato sauce for base

  • 1 teaspoon olive oil
  • 1 teaspoon crushed garlic
  • 0.5 can peeled plum tomatoes - circa 200g
  • 1 teaspoon basil or oregano
  • 0.5 teaspoon sugar
  • pinch of salt

Pizza toppings

  • 80 gram grated mozzarella
  • 12 rashers streaky bacon
  • 0.5 ball mozzarella cheese - about 60g
  • 12 thin slices avocado - circa 1 x medium avocado
  • 80 gram feta cheese - from a block or cubes
  • 12 basil leaves
  • 0.5 teaspoon coarse sea salt - or to taste
  • freshly ground black pepper

Instructions

To make the pizza dough

  • Combine the sugar, yeast and lukewarm water together in a bowl and give it a quick stir.
    The water should be between 36C-40C/97F-104F.
  • Allow this mixture to sit for 10 full minutes until the yeast activates and you see foaming/bubbling on the surface.
    If you don't see bubbles after 10 minutes, it likely means the yeast has expired or the water was too hot/cold.
  • Attach the dough hook to a stand mixer.
  • Add the flour, salt and olive oil to the activated yeast mixture.
  • Knead the dough on medium speed for 8-10 minutes until the dough becomes smooth, elastic and pulls away from the sides of the bowl.
    You can do this by hand, it may just take longer and you may need some extra dustings of flour to help with sticking.
  • Lightly oil a clean bowl, transfer the kneaded dough to the bowl and cover with plastic wrap or a kitchen towel.
  • Place the dough in a warm, draft-free area to proof for 1 full hour until doubled in size.
  • After 1 hour, punch down the risen dough with your fist to deflate it while still in the bowl.
  • Take a piece of parchment paper the same size as your baking sheet.
  • Sprinkle 1 tablespoon of semolina flour over the paper.
  • Tip the risen dough out onto the paper. Using your fingers, gently shape and press the dough into an even circle, constantly turning it over to prevent sticking. Sprinkle more semolina over the top if needed.
    For a thin, crispy base, press it down to 5mm or less. For a thicker base, 5mm or more

Prepare the oven and baking tray

  • Switch the oven on to 245C/473F/gas mark 9.
  • Place the baking sheet you are using on the middle shelf to heat up. It will be scorching hot by the time the oven is ready, so keep oven gloves to hand.

Make the tomato sauce

  • Meanwhile, make the tomato sauce. Heat a frying pan over medium-high heat.
  • Add the olive oil and crushed garlic cloves. Cook for 1 minute until fragrant and sizzling.
  • Add the tinned tomatoes, herbs, salt and sugar. Stir frequently for 3-4 minutes until reduced down to a thick, paste-like sauce. Remove from heat and set aside.

Prep the toppings

  • In the same pan, flash-fry the streaky bacon. Cook until the rashers have lightened in colour, but is not yet starting to brown.
    For very thin bacon this could take mere seconds. Don't worry, it will crisp up in the oven.
  • Peel, pit and slice 1 medium avocado into 12 thin lengthwise slices. If using small avocados, you may need 2 to get enough slices.

Assemble the pizza

  • Evenly spread the tomato sauce over the pizza base using the back of a spoon.
  • Sprinkle with grated mozzarella.
  • Arrange bacon strips from the centre outward like pizza slices.
  • Tear up and scatter chunks of fresh mozzarella.
  • Once oven is heated, carefully remove the hot baking sheet with gloves.
  • Quickly slide the parchment with pizza onto the tray and bake on centre rack for 12 minutes until the crust is golden brown, the cheese is melted and the bacon is crispy.
  • Top each bacon slice with an avocado slice.
  • Crumble over feta cheese.
  • Scatter torn basil leaves.
  • Sprinkle with coarse sea salt and freshly ground black pepper to finish.

Notes

Top tips

  • If the assembled pizza will be sitting out for any length of time before baking or serving (hopefully not because it will go cold!), dab the avocado slices lightly with some lemon juice. This will help prevent the avocado from browning prematurely.
  • We find that a thin metal baking sheet, such as a cookie sheet, works best for evenly crisping up the pizza crust.
  • Making pizza dough does take some time considering the lengthy proofing stage. You can double the pizza dough ingredients provided and prepare two batches of dough at once. Freeze half for another use within a few months.
  • If you need a warm, draft-free spot for your dough to proof, placing the covered bowl in the oven with just the interior oven light switched on creates an ideal environment.
  • If you do not have a rimless baking sheet, simply use a standard baking sheet turned upside down. The rimless or inverted pan makes it easier to slide the pizza on and off the hot tray.

**Nutritional data disclaimer**

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition

Calories: 274kcal | Carbohydrates: 27g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 449mg | Potassium: 215mg | Fiber: 3g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 0.2mg | Calcium: 136mg | Iron: 4mg