Loaded Bacon and Queso Detroit-Style Pizza
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Recipe Intro From violetcooksthings
This Loaded Bacon & Queso Detroit-Style Pizza is a guaranteed crowd-pleaser. Featuring a thick, crispy crust with caramelized edges, smoky bacon, gooey queso, tangy Red Gold Mild Diced Tomatoes + Green Chilies, and a kick of jalapeños, every bite is packed with bold flavors. Perfect for pizza night or your next tailgate!
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Recipe Card
ingredients
- 1 (12 ounce) ball gluten-free pizza dough
- 1 tablespoon melted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes
- 6 ounces Monterey Jack cheese, shredded
- 6 ounces Pepper Jack cheese, shredded
- 4 ounces sharp Cheddar cheese, shredded
- 6 to 8 slices hickory-smoked bacon, cooked and chopped
- 1/4 cup diced sweet yellow onion
- 1/4 cup pickled or fresh jalapeño slices
- 2 (10 ounce) cans Red Gold Mild Diced Tomatoes + Green Chilies
- 1/3 cup Queso Blanco, plus extra for dipping
Method
Step 1
Lightly grease a 9x13-inch aluminum baking pan. Press the pizza dough evenly into the bottom of the pan. Cover with plastic wrap and let it rise in a warm spot (like on top of the oven) while you preheat the oven.
Step 2
In a small bowl, mix melted butter, garlic powder, dried parsley and red pepper flakes, set aside.
Step 3
Preheat the oven to 550°F with a pizza stone on the middle rack. Once heated, parbake the crust for 5-7 minutes, until puffed and lightly browned. Remove from the oven and brush with the garlic butter mixture.
Step 4
Let the crust cool slightly. Top with shredded cheeses, bacon, diced onions, and jalapeños.
Step 5
Return the pizza to the oven and bake for 12-16 minutes, or until the cheese is melted and golden, and the crust is crispy and browned around the edges.
Step 6
While the pizza bakes, heat the Red Gold Mild Diced Tomatoes & Green Chiles in a saucepan over medium heat until hot and jammy.
Step 7
Remove the pizza from the oven and spoon the heated tomatoes in two parallel lines across the top. Drizzle generously with queso and serve hot with extra queso for dipping.