There is no tomato on this pizza. Half a cup of thick Alfredo sauce takes its place, spread over the centre of the dough with the rim left bare.
Only three toppings go on before the bake: mozzarella, bacon that has already been cooked crisp, and Parmesan. Parsley goes on once it comes out.
How to Make It
Oven at 475°F with the stone inside
Heat the oven to 475°F with a pizza stone or heavy sheet pan inside it.
Dough stretched to 12 inches, rim oiled, Alfredo spread
Stretch the dough into a 12-inch round. Brush the rim with olive oil and spread the Alfredo sauce over the centre.
Mozzarella, bacon and Parmesan
Scatter over the mozzarella and the cooked bacon, then sprinkle with Parmesan.
Baked deep golden, parsley, a 3-minute rest
Bake 12 to 15 minutes, until the crust is puffed and deeply golden and the cheese is browned in spots. Finish with parsley and let it rest 3 minutes before slicing.
What to Look For Before Slicing
The bake is short and very hot, so it is judged by eye at a few points.
Before the dough goes in
The oven and the stone or sheet pan have reached 475°F.
The heat from below is what puffs the crust in the time given.
When topping
The bacon is already cooked crisp and chopped.
It only reheats on the pizza; it does not cook there.
12 to 15 minutes
The rim is puffed and deeply golden and the cheese has browned in spots.
That colour means the crust is baked through and the pizza is hot.
Out of the oven
Parsley on, then 3 minutes on the board before cutting.
The sauce firms slightly so the wedges hold together.
Why This Recipe Works
- Preheating a stone or heavy sheet pan at 475°F gives the underside a strong blast of heat, so the crust puffs and browns in 12 to 15 minutes.
- A thick Alfredo holds its place on the dough instead of running and soaking the middle.
- Low-moisture mozzarella melts and browns in spots without releasing water onto the base.
- Cooking the bacon first means it only needs to reheat on the pizza, and stays crisp.
Ingredient Notes
- Thick Alfredo sauce
- Half a cup is enough for a 12-inch round. A thin, pourable sauce would run toward the rim.
- Bacon
- Six slices, cooked crisp and chopped before they go anywhere near the dough.
- Low-moisture mozzarella
- A cup and a half, shredded. Fresh mozzarella carries more water than this pizza wants.
Success Tips
- Give the stone the full preheat; a lukewarm stone gives a pale, soft bottom.
- Leave about an inch of rim clear of sauce so the edge can rise.
- The 3-minute rest lets the Alfredo set enough to cut clean wedges.
Frequently Asked Questions
Is there any tomato sauce?
No. The whole base is Alfredo, and the pizza is white under the cheese.
Can raw bacon go on the pizza?
No. Cook it crisp first; the short bake is not enough to cook raw bacon through.
What if I do not have a pizza stone?
A heavy sheet pan preheated in the oven the same way does the job.
Serving Ideas
Cut into wedges on a wooden board and serve hot, with the parsley scattered over the bacon.
