Loaded Bacon and Queso Detroit-Style Pizza

30 minutes Prep Time
25 minutes Cook Time
1 Servings


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!  @violetcooksthings   @thefeedfeed

Ingredients

  • 1 (12oz) ball pizza dough, gluten free if preferred
  • 1 tablespoon melted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes
  • 6 oz Monterey jack cheese, shredded
  • 6 oz pepper jack cheese, shredded
  • 4 oz sharp cheddar cheese, shredded
  • 6-8 slices hickory-smoked bacon, cooked and chopped
  • 1/4 cup sweet yellow onion, diced
  • 1/4 cup pickled or fresh jalapeno slices

  • 2 cans Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz

  • 1/3 cup Queso Blanco, plus extra for dipping

Instructions

Step one

Lightly grease a 9×13-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 oven) while you preheat the oven.

Step two

In a small bowl, mix melted butter, garlic powder, dried parsley and red pepper flakes, set aside.

Step three

Preheat the oven to 550°F with a pizza stone on the middle rack. Once heated, par-bake the crust for 5-7 minutes on the pre-heated pizza stone, until puffed and lightly browned. Remove from the oven and brush with the garlic butter mixture. 

Step four

Let the crust cool slightly. Top with shredded cheeses, bacon, diced onions, and jalapenos.

Step five

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 six

While the pizza bakes, heat the Red Gold Mild Diced Tomatoes + Green Chilies in a saucepan over medium heat until hot and jammy.

Step seven

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.

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