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Home Recipes Pizza Bacon Jam Pizza

Bacon and lots of cheese? Yes please! You’ve got to try adding bacon jam to pizza. It’s salty, a little sweet, with a little heat and incredibly sinful.

sliced bacon jam pizza.

What is bacon jam?

Sure, you can just make bacon pizza with cooked, crumbled bacon and cheese, but for your next pizza night, try bacon jam pizza. It’s so much tastier.

Bacon jam is a condiment that includes crispy bacon and caramelized onions that are preserved with sugar and vinegar. It’s delicious with crackers and smoked garlic cream cheese and it goes great on burgers.

It’s especially amazing on homemade pizza when it’s topped with loads of cheese.


This pizza doesn’t use any tomato sauce. Instead, it’s layered with bacon jam and topped with melty mozzarella. 

  • Pizza dough: You can use homemade pizza dough or store-bought pre-made dough.
  • Mozzarella cheese: You’ll need two types of mozzarella cheese for this pizza: shredded mozzarella and Ciliegine mozzarella balls. The balls are about the size of cherry tomatoes and can be found in the deli section of the grocery store.
  • Bacon jam: Follow my homemade recipe for bacon jam or look for pre-made bacon jam online.
  • Parmesan cheese: This adds a great saltiness to the pizza. I prefer shaved parm. If you can’t find that, use shredded or grated.
  • Flour: You’ll need flour to dust your pizza peel so the dough doesn’t stick. You can use all-purpose flour, bread flour or 00 flour.  
  • Green onions: A final touch for a fresh garnish.

Substitutions: If you don’t have time to make bacon jam, you can make this pizza with other jams and jellies, like fig jam, red pepper jelly or mango chutney.

See the full recipe card below for servings and a full list of ingredients.

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How to grill bacon jam pizza

You can use any type of grill or pizza oven to cook bacon jam pizza.

If you’re cooking on ceramic cooker like a Kamado Joe, heat your grill to 450F degrees with a deflector plate inside. Then, place the pizza stone on the top rack. If you’re using a Big Green Egg, make sure the Conveggtor feet are facing up.

For a pellet, gas or charcoal grill, heat the grill to 450F degrees with a pizza stone.

For a pizza oven like an Ooni Karu 12, heat your pizza stone to 700-750F degrees.

  1. STEP ONE: Start by making one pizza at a time. Let your dough rest at room temperature for about 30 minutes. While your grill is heating up, stretch out your pizza dough. Sprinkle pizza peel with flour and place the dough on top. Make sure you can move it freely on the peel.  
  1. STEP TWO: Top the stretched dough in this order. Add the shredded cheese, bacon jam, mozzarella balls and parmesan.
  1. STEP THREE: Place the pizza on the hot stone in the grill or oven. If cooking at 450F degrees, it will take 8-10 minutes to cook. If cooking in a pizza oven, it will take about 2 minutes to cook. Be sure to rotate it every 20-30 seconds.
bacon jam pizza cooking on pizza stone.
  1. STEP FOUR: The pizza is ready when the crispy crust is golden brown and the cheese is melted and bubbly.
close up of bacon jam pizza on baking stone on grill.
  1. STEP FIVE: Remove the pizza from the grill. Let it cool slightly, then top it with green onions and a pinch of salt and black pepper. Slice to serve. Repeat with the remaining dough ball and ingredients. 
unsliced bacon jam pizza.

How to serve bacon jam pizza

Bacon jam pizza is rich and indulgent. It’s best served while it’s still hot. It’s great all by itself, but if you want to turn it into a larger meal, serve it with a bright, fresh salad.

holding a slice of bacon jam pizza.

If you’re looking for a bacon jam appetizer recipe, consider making small mini pizzas following the same recipe. You can also change up your BBQ chicken pizza by adding bacon jam instead of just cooked bacon. 


If you have leftover slices of this bacon pizza recipe, save them in an airtight container in the refrigerator for 1-2 days. You can reheat them in the microwave, but they’re even better reheated in a toaster oven or air fryer. This pizza doesn’t really freeze well. 

GCG Pro Pitmaster Tips

  • Use your own dough or store-bought dough
  • Start with a jar of bacon jam
  • Use a mix of melty and salty cheeses like mozzarella and parmesan
  • Preheat your pizza stone on your grill
  • Pizza cooks fast, watch it while it’s cooking so it doesn’t burn

Frequently Asked Questions

How to you prevent pizza from burning on the grill?

If cooking over charcoal, use a deflector to help block the heat, then cook the pizza on a pizza stone. This is the best thing to do to prevent the bottom of the crust from getting too hot too fast. 

If cooking in a pizza oven, spin the pizza every 20-30 seconds.

Why is my pizza dough sticking to the paddle?

When making pizza, work quickly. Be sure to add some flour to your pizza peel before adding the dough. Make sure you can move the dough around on the peel before adding toppings. Keep the toppings light so it doesn’t weigh the dough down too much.

Can cooked pizza be frozen?

Yes. You can freeze cooked pizza, but it doesn’t reheat very well because it adds moisture to the dough. For the best results, thaw it overnight in the refrigerator and reheat in a toaster oven or air fryer.

Do I need to cook this on a pizza pan?

No if you’re cooking pizza on a grill or in a pizza oven, the best way to get the perfect crust is to place it directly on a heated pizza stone.

PRO TIPS: Read these great tips on easy homemade pizza using a pizza oven.

Want even more great grilling recipes and tips? Subscribe to my newsletter and follow me on Facebook, Instagram and TikTok for my latest grilling adventures. If you make a recipe, I’d love for your to leave a comment and rating below. Thanks.

5 from 1 vote

Bacon Jam Pizza

Bacon jam pizza is salty, a little sweet, with a little heat and incredibly sinful. This recipe is loaded with cheeses and baked on a grill.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4


  • 2 balls pizza dough
  • 1/4 cup flour
  • 2 cups mozzarella cheese, shredded
  • 2 cups bacon jam
  • 8 ozs Ciliegine mozzarella balls, halved
  • 1 cup Parmesan cheese, shaved
  • 4 green onions, sliced


  • Heat Grill: If using a ceramic cooker, heat your grill to 450F degrees with a pizza stone inside the grill. If using an Ooni pizza oven, heat your oven to 700F degrees.
  • Stretch dough: Start by making one pizza. Stretch the dough by pulling it, not rolling it. Once it’s about 12-inches in diameter, place it on a pizza peel dusted with flour.
  • Add toppings: Top the dough with 1 cup shredded cheese. Add 1 cup of bacon jam. Top with half of the Ciliegine mozzarella balls. Finish with 1/2 cup of Parmesan cheese.
  • Cook: Using the pizza peel, slide the pizza onto the heated pizza stone. If cooking at 450F, close the lid and grill for 8-10 minutes. If cooking at 700F degrees, cook for about 2 minutes, rotating every 20-30 seconds.
  • Slice: When the cheese is melted and the crust is golden, remove the pizza from the grill. Sprinkle with green onions. Slice and serve.
  • Repeat: Repeat these steps with the second dough ball to make a second pizza.


When adding bacon jam to the pizza, try not to get too close to the edges. You don’t want it to drip past the crust onto the pizza stone or it may burn.


Calories: 963kcalCarbohydrates: 12gProtein: 50gFat: 79gSaturated Fat: 35gPolyunsaturated Fat: 9gMonounsaturated Fat: 30gTrans Fat: 0.2gCholesterol: 184mgSodium: 1896mgPotassium: 384mgFiber: 1gSugar: 2gVitamin A: 1121IUVitamin C: 2mgCalcium: 881mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, lunch, Main Course
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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Hey BBQ Family

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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