This bacon and fig pizza is a sophisticated yet easy combination that surprises with its sweet and salty harmony. Fresh figs caramelize alongside crispy bacon, creamy cheese, and a tangy balsamic glaze. It’s a memorable pizza that elevates any casual gathering.
Nothing beats a great Bacon and Fig Pizza. Whether you're a fan of Savory Combo Recipes or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Bacon and Fig Pizza
- Unexpected flavor harmony: Sweet figs and salty bacon create an addictive contrast.
- Impressively easy: Clear guidance ensures a pro-level result every time.
- Incredibly versatile: Swap cheeses or herbs to match what you have on hand.
- Perfect for any occasion: Fits cozy nights or festive gatherings with ease.
Ingredients & Tools
- 1 pound pizza dough (store-bought or homemade)
- 6-8 fresh figs, sliced
- 6 slices thick-cut bacon, cooked and crumbled
- 1 cup shredded mozzarella cheese
- ½ cup crumbled goat cheese or gorgonzola
- ¼ cup balsamic glaze
- 2 tbsp olive oil
- 1 small red onion, thinly sliced
- 2 tbsp fresh thyme or rosemary
- Salt and black pepper to taste
Tools: Pizza stone or baking sheet, rolling pin (optional), pastry brush, pizza cutter
Notes: Use fresh figs when in season for the best jammy sweetness. Don’t skip the balsamic glaze—it ties everything together.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 12-15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Let your dough come to room temperature. Cold dough is much harder to stretch and shape—it’ll fight you every step of the way. Give it about 30-60 minutes on the counter before you start.
- Cook your bacon until crispy. You want that salty crunch to stand up to the soft figs and melty cheese. Floppy bacon can make the pizza a bit soggy, so aim for fully cooked and crumbly.
- Don’t skip the balsamic glaze. It’s different from regular balsamic vinegar—it’s thicker, sweeter, and less acidic. If you can’t find it, you can simmer balsamic vinegar with a touch of honey until it reduces by half.
- Fresh herbs make a difference. While dried thyme or rosemary will work in a pinch, the bright, aromatic quality of fresh herbs really elevates the finished pizza.
How to Make Bacon and Fig Pizza
Step 1: Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it heats up—this helps create a crispier crust. On a lightly floured surface, stretch or roll your pizza dough into a 12-inch circle. Don’t worry if it’s not perfect; a rustic, irregular shape adds charm. Transfer the dough to a piece of parchment paper for easy handling.
Step 2: Brush the entire surface of the dough with olive oil, leaving a small border around the edges for the crust. This not only adds flavor but also helps prevent the crust from getting soggy once you add the toppings. Sprinkle the shredded mozzarella evenly over the oiled dough—this creates a protective layer that keeps the fig juices from making the base too wet.
Step 3: Arrange the sliced figs and red onion over the cheese. You’ll want to space them out so every slice gets a bit of everything. Scatter the cooked, crumbled bacon evenly across the pizza, then dot with spoonfuls of goat cheese or gorgonzola. The combination of creamy and salty cheeses really makes this pizza special.
Step 4: Season lightly with salt and pepper—remember, the bacon and cheese are already salty, so go easy. Carefully transfer the pizza (on the parchment) to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly spotted with brown.
Step 5: Remove the pizza from the oven and let it rest for 2-3 minutes—this allows the cheese to set slightly so it doesn’t slide off when you slice it. Drizzle generously with balsamic glaze and sprinkle with fresh thyme or rosemary. The heat from the pizza will release the herbs’ wonderful aroma. Slice and serve immediately while it’s still warm and gooey.
Storage & Freshness Guide
- Fridge: Store cooled slices in an airtight container for up to 3 days.
- Freezer: Wrap individual slices tightly and freeze for up to 1 month.
- Reviving: Reheat in a 375°F oven or toaster oven until crisp and warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery greens dressed with lemon vinaigrette cut through the richness of the pizza beautifully.
- Roasted garlic mushroom bruschetta — Earthy mushrooms complement the sweet figs and add another layer of savory depth to your meal.
- Grilled asparagus with parmesan — The slight char and crisp texture provide a nice contrast to the soft, chewy pizza.
Drinks
- A crisp rosé — Its bright acidity and berry notes harmonize wonderfully with both the sweet figs and salty bacon.
- Amber ale or brown ale — The malty, slightly sweet character of these beers stands up to the bold flavors without overwhelming them.
- Sparkling water with lemon — The bubbles and citrus help cleanse the palate between bites of this rich, flavorful pizza.
Something Sweet
- Dark chocolate espresso truffles — The bitter chocolate and coffee notes provide a sophisticated finish that doesn’t compete with the pizza’s sweetness.
- Lemon sorbet — Its bright, clean flavor is refreshing after the savory-sweet combination of the pizza.
- Almond biscotti — The crunchy, not-too-sweet cookies are perfect for dipping into coffee or tea to end the meal.
Top Mistakes to Avoid
- Overloading with toppings. It’s tempting to add more of everything, but too many figs can make the pizza soggy, and too much cheese can overwhelm the delicate flavor balance.
- Using undercooked bacon. If your bacon isn’t crispy before it goes on the pizza, it’ll release grease during baking and create a soggy crust—I’ve messed this up before too, and it’s disappointing.
- Skipping the dough rest. Cutting into the pizza immediately after baking causes the cheese and toppings to slide right off. Those few minutes of patience make all the difference.
- Not preheating your baking surface. A hot pizza stone or baking sheet gives you that professional, crispy crust we all love—starting with a cold surface often results in a doughy bottom.
Expert Tips
- Tip: If your figs aren’t perfectly ripe, slice them and toss with a teaspoon of honey before arranging on the pizza—this enhances their natural sweetness and ensures they caramelize nicely.
- Tip: For an extra flavor boost, mix a tablespoon of fig jam with the olive oil before brushing it on the dough—it adds another layer of figgy goodness that permeates the entire crust.
- Tip: If you prefer a thinner crust, divide the dough in half and make two smaller pizzas—they’ll cook faster and give you more of that crispy edge everyone fights over.
- Tip
Bacon And Fig Pizza
Make this gourmet Bacon and Fig Pizza with caramelized figs, crispy bacon, and a balsamic glaze. An easy, impressive recipe for any occasion. Get the recipe now!
Ingredients
For the Ingredients
-
1 pound pizza dough (store-bought or homemade)
-
6-8 fresh figs (sliced)
-
6 slices thick-cut bacon (cooked and crumbled)
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1 cup shredded mozzarella cheese
-
½ cup crumbled goat cheese or gorgonzola
-
¼ cup balsamic glaze
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2 tbsp olive oil
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1 small red onion (thinly sliced)
-
2 tbsp fresh thyme or rosemary
-
Salt and black pepper (to taste)
Instructions
-
Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it heats up—this helps create a crispier crust. On a lightly floured surface, stretch or roll your pizza dough into a 12-inch circle. Don’t worry if it’s not perfect; a rustic, irregular shape adds charm. Transfer the dough to a piece of parchment paper for easy handling.01
-
Brush the entire surface of the dough with olive oil, leaving a small border around the edges for the crust. This not only adds flavor but also helps prevent the crust from getting soggy once you add the toppings. Sprinkle the shredded mozzarella evenly over the oiled dough—this creates a protective layer that keeps the fig juices from making the base too wet.02
-
Arrange the sliced figs and red onion over the cheese. You’ll want to space them out so every slice gets a bit of everything. Scatter the cooked, crumbled bacon evenly across the pizza, then dot with spoonfuls of goat cheese or gorgonzola. The combination of creamy and salty cheeses really makes this pizza special.03
-
Season lightly with salt and pepper—remember, the bacon and cheese are already salty, so go easy. Carefully transfer the pizza (on the parchment) to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly spotted with brown.04
-
Remove the pizza from the oven and let it rest for 2-3 minutes—this allows the cheese to set slightly so it doesn’t slide off when you slice it. Drizzle generously with balsamic glaze and sprinkle with fresh thyme or rosemary. The heat from the pizza will release the herbs’ wonderful aroma. Slice and serve immediately while it’s still warm and gooey.05
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