All your favorite pizza toppings stuffed inside a bacon weave, rolled together then smoked to perfection! This Pizza Bacon Explosion is exactly what you never knew you needed!
Post written by The BBQ Brothers. For detailed meat prep, grill setup, temperature and humidity control, recommended tools, and techniques, see The BBQ Brothers Beginner’s Guide To Grilling before you get started.
With the Super Bowl around the corner, what better crowd-pleaser than pizza ingredients wrapped in bacon and smoked low and slow? We previously shared a classic bacon explosion and a Thanksgiving spin on that idea; this version adds an Italian pizza twist. Bacon plus pizza toppings equals a show-stopping smoked appetizer perfect for parties.
Ready to make one? Here’s how.
The first step is to construct a bacon weave. A 5 x 5 weave works well and often leaves a couple of extra slices to patch any tears. Instead of a rub, sprinkle the bacon with garlic powder for a simple, savory coating.
Next, press 1 lb of Italian mild sausage over the bacon weave, spreading it to the edges so the patty is an even thickness across the weave.
Now add your favorite pizza toppings. We used salami, pepperoni and banana peppers, but feel free to choose green peppers, mushrooms, onions, ham or any toppings you prefer.
Cover the toppings with provolone slices, spoon on pizza sauce, and finish with fresh basil for brightness.
Carefully roll the bacon weave and fillings into a tight log. Having a second person help makes this easier. Use toothpicks to secure any loose ends of bacon so the roll holds together.
Sprinkle more garlic powder over the outside of the bacon weave. Place the roll on the smoker over indirect heat and maintain a temperature around 225–250°F. Smoke in a steady stream of smoke until the internal temperature reaches 165°F.
We used apple wood for its mild sweetness that complements bacon. Expect roughly one hour of cook time per inch of thickness, though times vary with smoker stability and how often you lift the lid. Our roll took about three hours to finish.
When the roll reaches 165°F internally, remove it from the smoker, let it rest briefly, then slice and serve. Offer marinara for dipping or serve with garlic bread for a hearty appetizer. Pizza and bacon pair well with many sides, so keep it simple and let the flavors shine.
Recipe Card
Pizza Bacon Explosion (Pizza Fatty)
- Author: The BBQ Brothers
- Prep Time: 1 hour
- Cook Time: 3 hours
- Total Time: 4 hours
- Category: Appetizer
- Method: Smoked
- Cuisine: Italian
Description
All your favorite pizza toppings wrapped in a bacon weave, rolled and smoked until savory and tender. This Pizza Bacon Explosion is a bold, crowd-pleasing appetizer that combines classic pizza flavors with smoky bacon.
Ingredients
Meat: 1 lb bacon and 1 lb sausage (Italian mild sausage recommended)
Other ingredients: Your favorite pizza toppings — we used salami, pepperoni and banana peppers. Optional additions: green peppers, mushrooms, onions, ham. Also: provolone, pizza sauce and fresh basil.
Seasoning: garlic powder
Wood for smoking: apple
Grill temperature: 225–250°F (indirect heat)
Target internal temperature: 165°F
Approximate smoke time: ~3 hours (varies by thickness)
Instructions
- Construct a bacon weave (5 x 5 works well). Sprinkle the weave with garlic powder.
- Spread the Italian sausage over the weave, pressing it to the edges so the patty is the same thickness across.
- Add your chosen pizza toppings evenly over the sausage layer.
- Cover with provolone slices, add pizza sauce, and sprinkle fresh basil on top.
- Carefully roll the bacon weave and fillings into a tight log. Use toothpicks as needed to secure loose ends.
- Sprinkle more garlic powder on the outside. Place the roll on the smoker over indirect heat at 225–250°F and maintain a steady smoke until the internal temperature reaches 165°F.
- Use apple wood or another mild fruitwood for a complementary sweet smoke. Plan roughly one hour per inch of thickness; our roll took about three hours.
- Remove from the smoker, let rest briefly, then slice and serve with optional marinara or garlic bread.
Notes
See the original Bacon Explosion post for photos and tips on building a bacon weave if you need visual guidance.
So let us know what you think — did this recipe smoke the competition or go up in flames? Leave a comment below!