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    Home → Recipes → Meats and Seafood

    Published: Jan 29, 2018 · Modified: Aug 19, 2020 by The BBQ Brothers · This post may contain affiliate links · 2 Comments

    Pizza Bacon Explosion (Pizza Fatty)

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    All your favorite pizza toppings stuffed inside of a bacon weave, rolled together then smoked to perfection! This Pizza Bacon Explosion is exactly what you never knew you needed!Pizza Bacon Explosion slice on white background overhead shot

    **Post written by The BBQ Brothers. For all meat prep, grill set up, temperature and humidity control, recommended tools, and techniques for The BBQ Brothers recipes, check out The BBQ Brothers Beginner’s Guide To Grilling first, then get to cookin! 

    The Superbowl is coming up, so what better to feed your guests than meat wrapped around more meat and pizza toppings? We have already shared our creative appetizer called the bacon explosion and its holiday counterpart called the Thanksgiving bacon explosion, but now we have a slight Italian twist! Think about it....who doesn’t love bacon and who doesn’t love pizza?! Roll them up into one giant smoked appetizer and you've got yourself a party.

    So let’s get started.....

    The first thing you will need to do is construct your bacon weave. You can visit the bacon explosion post if you want to see pics of how to construct this. Typically you want to make it 5 slices by 5 slices, which I find will leave a couple extra pieces in the bacon package. You know, just in case one tears then you can perform a repair to your weave with the extra slices. Instead of sprinkling on our BBQ rub I chose to sprinkle with some garlic powder.

    The next step is to put your sausage on the bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. I chose Italian mild as that is what most pizza places use on their pizza.

    Now this is the part where you can get creative. I just chose to put on what I like on a pizza when I order it. I put on salami, pepperoni, and banana peppers, but you can choose whatever toppings you like.Bacon weave topped with meat and peppers on wooden cutting board overhead shotI then covered with provolone cheese and pizza sauce and then sprinkled fresh basil.Bacon weave topped with cheese and sauce on wooden cutting board overhead shotNow comes the moment of truth where we have to roll all of this pizza goodness up. It helps to have another person with you to help you roll it up and then use toothpicks to hold down the loose ends of bacon to keep it together. Once you have gotten to this part take a sigh of relief, grab a glass of wine, and smile…as the hard part is over and you will be smooth sailing moving forward.Pizza Bacon Explosion being rolled up side viewPizza Bacon Explosion rolled up on wooden cutting board side viewSprinkle some more of the garlic powder on the outside of the bacon weave, and now this pizza roll is ready for the smoker. Put the roll over indirect heat at 225 – 250 degrees in a constant cloud of smoke until the meat reaches an internal temperature of 165 degrees. Two bacon explosions on weber grill overhead shotI used apple wood chips for my smoke as I found the sweetness works well with the bacon. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 3 hours.Pizza Bacon Explosion smoked sitting on wooden cutting board overhead shotNow simply slice and serve! You may want to provide a side of marinara for dipping or a slice of garlic bread on the side. However you choose to do it you can’t go wrong as pizza and bacon go great with everything!Pizza Bacon Explosion sliced in half to see pizza ingredients in side close up view

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    Pizza Bacon Explosion

    Pizza Bacon Explosion (Pizza Fatty)

    ★★★★★ 5 from 1 reviews
    • Author: The BBQ Brothers
    • Prep Time: 1 hour
    • Cook Time: 3 hours
    • Total Time: 4 hours
    • Category: Appetizer
    • Method: Smoked
    • Cuisine: Italian
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    Description

    All your favorite pizza toppings stuffed inside of a bacon weave, rolled together then smoked to perfection! This Pizza Bacon Explosion is exactly what you never knew you needed!


    Ingredients

    Meat used: 1 lb Bacon and 1 lb Sausage (Italian mild sausage is commonly used on pizza)

    Other ingredients: Your favorite pizza toppings! We used salami, pepperoni, and banana peppers. You could also use green peppers, mushrooms, onions, or ham. You'll also need provolone, pizza sauce and fresh basil.

    Seasoning: Garlic powder

    Wood Used: Apple

    Grill Temperature: ~225 to 250 F, indirect heat

    Meat Temperature:165 F

    Smoke time: ~3 hours


    Instructions

    1. The first thing you will need to do is construct your bacon weave. You can visit the bacon explosion post if you want to see pics of how to construct this. Typically you want to make it 5 slices by 5 slices, which I find will leave a couple extra pieces in the bacon package. You know, just in case one tears then you can perform a repair to your weave with the extra slices. Instead of sprinkling on our BBQ rub I chose to sprinkle with some garlic powder.
    2. The next step is to put your sausage on the bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. I chose Italian mild as that is what most pizza places use on their pizza.
    3. Now this is the part where you can get creative. I just chose to put on what I like on a pizza when I order it. I put on salami, pepperoni, and banana peppers, but you can choose whatever toppings you like.
    4. I then covered with provolone cheese and pizza sauce and then sprinkled fresh basil.
    5. Now comes the moment of truth where we have to roll all of this pizza goodness up. It helps to have another person with you to help you roll it up and then use toothpicks to hold down the loose ends of bacon to keep it together.
    6. Sprinkle some more of the garlic powder on the outside of the bacon weave, and now this pizza roll is ready for the smoker. Put the roll over indirect heat at 225 – 250 degrees in a constant cloud of smoke until the meat reaches an internal temperature of 165 degrees.
    7. I used apple wood chips for my smoke as I found the sweetness works well with the bacon. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 3 hours.
    8. Now simply slice and serve! You may want to provide a side of marinara for dipping or a slice of garlic bread on the side. However you choose to do it you can’t go wrong as pizza and bacon go great with everything!

    Notes

    See our original Bacon Explosion post for photos on baking a bacon weave!

    Keywords: pizza bacon fatty, smoker bacon explosion, bacon fatty alternative, unique game day appetizer, meat lovers party

    Did you make this recipe?

    Tag @cutsandcrumbles on Instagram and hashtag it #cutsandcrumbles

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    So let us know what you think….did this recipe smoke the competition or go up in flames? Leave a comment below! 🙂

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    Reader Interactions

    Comments

    1. Richard says

      July 13, 2020 at 9:52 am

      This is insane!!!! Insanely off the chain! This was a lot of fun to make, but even better to taste. This is one of the most favorite things I’ve done on my smoker. A true winner. Thank you so much for sharing this .

      ★★★★★

      Reply
      • Caitlin says

        July 13, 2020 at 12:01 pm

        Hey Richard! So glad you loved it! Thank you for the great review! 🙂

        Reply

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    Hey I’m Caitlin! I am the chalkboard artist, photographer, writer, and overall boss-lady behind Cuts and Crumbles! I love sharing easy recipes that are possible for any skillset and suitable for any occasion! From recipes with low-calorie ingredient swaps to more indulgent dishes and even off the grill smoked specialities, I've got you covered!

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