If you’re craving a pizza that balances savory, sweet, and aromatic all in one bite, this Apple Cheddar Rosemary Bacon Pizza Recipe is a home run. It’s the perfect dish when you want something cozy but a little unexpected — think crisp bacon, sharp cheddar, sweet apples, and fragrant rosemary coming together on a golden crust. I love making this on a weekend evening when friends drop by, and I know you’ll appreciate how easy it is to impress with surprisingly simple ingredients.
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Why You’ll Love This Apple Cheddar Rosemary Bacon Pizza Recipe
This pizza combines layers of textures and flavors that feel both familiar and exciting. The crisp-tender apples add a juicy snap while sharp cheddar cheese creates that irresistible melty richness. Then there’s the aromatic rosemary and that smoky, peppery bacon that keeps every bite interesting.
- Texture you want: Crisp apple slices and crunchy bacon atop a golden, chewy crust.
- Flavor that pops: A bright herbaceous note from rosemary complements the smoky bacon and sharp cheese perfectly.
- Everyday ingredients: Nothing too fancy — apples, cheddar, bacon, and pantry staples come together wonderfully.
- Works for any night: Ideal for weeknights or casual weekend gatherings when you want fuss-free but special.
Ingredient Spotlight
The secret lies in choosing quality ingredients and understanding their roles: apples for sweetness, cheddar for sharpness, rosemary for fragrance, and bacon for savory crunch. Don’t be shy about swapping apple varieties or cheese types to suit your preference.
- Golden Delicious apples: Sweet and juicy, they hold their shape nicely when baked without getting mushy.
- Sharp cheddar cheese: Provides bold flavor and gooey texture; aged cheddar works too for more depth.
- Fresh rosemary: Chopped fresh gives that piney, woodsy kick that elevates the pizza beautifully.
Seasonality & Sourcing
The best apples for this recipe are fresh, crisp apples available in fall through winter—Golden Delicious shines here but Honeycrisp or Fuji are great seasonal alternatives. Rosemary is hardy year-round but tastes most vibrant fresh from late spring to early fall. For bacon, shop quality slabs or thick-cut slices to get the best texture when crisping. If you want to save a bit, look for sales on dairy and frozen pizza dough or make your own dough ahead.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 400°F (204°C). Line a baking sheet with foil and lightly spray with non-stick spray – this makes cleanup easier. Lay out 8 bacon slices in a single layer, sprinkle chopped rosemary and freshly cracked black pepper on top. Bake for 12-14 minutes until crisp but not burnt. Avoid walking away too long or the bacon can turn overly crunchy. Once done, transfer to paper towels to drain and crisp up further, then chop into bite-sized pieces.
Step 2 — Cook & Build Flavor
In a skillet over medium heat, melt butter and gently cook diced onion and garlic for about 4 minutes until soft and fragrant. Stir in the flour and cook for 1 minute to remove raw taste—it should form a thick paste. Slowly whisk in chicken broth, milk, and oregano, stirring constantly to avoid lumps. Keep cooking for 3 minutes while the sauce thickens to a creamy consistency. Remove from heat and fold in shredded mozzarella, which melts into a luscious white sauce perfect as your pizza base.
Step 3 — Finish & Rest
Roll out your pizza dough to a rough 9"x13" rectangle on another sprayed baking sheet. Spread the creamy white sauce evenly across the dough, leaving about an inch border for a nice crust. Layer thin apple slices up to the edge, then sprinkle chopped bacon evenly over. Top with shredded cheddar. Bake for about 20 minutes until the crust turns golden and cheese bubbles. Let the pizza rest for a few minutes before garnishing with fresh basil or microgreens—this pause helps the flavors meld and keeps textures just right.
Troubleshooting Apple Cheddar Rosemary Bacon Pizza Recipe
If your pizza turns soggy, try slicing apples thinner next time and make sure your white sauce isn't too runny. For dry patches, don’t skimp on bacon or cheese, as they add moisture and richness. Feeling the flavors are bland? A bit more fresh rosemary or a pinch of salt will brighten the whole pizza. Lastly, if crust is undercooked, bake a minute or two longer but watch closely to prevent burning.
Pro Tips
I’ve learned a few tricks over the years making this Apple Cheddar Rosemary Bacon Pizza Recipe that make all the difference. From managing heat to balancing flavors, these tips help you nail it every time.
- Heat control: Use medium heat for the sauce to avoid burning the flour but cook long enough to thicken properly.
- Timing window: Don’t rush resting time—5 minutes lets juices settle so your pizza slices cleanly without sogginess.
- Make-ahead move: Precook bacon and prep sauce a day before; reheat gently before assembling for a quick weeknight meal.
- Avoid this pitfall: Overloading apples makes the crust soggy; keep your layers balanced for best texture.
Variations & Substitutions
If you want to mix things up, feel free to switch the cheese to Gruyère or fontina for a nuttier twist. Pear slices can replace apples for a softer sweetness, or try pancetta instead of bacon for a lighter salty bite. For a vegetarian spin, skip bacon and add caramelized onions and mushrooms—equally delicious. Gluten-free dough or cauliflower crusts work well if you’re avoiding wheat.
Great Debates
One common debate is whether to use butter or olive oil in the sauce base. Butter adds richness and a velvety texture, which I prefer, but olive oil makes it lighter and dairy-free friendly. Another is about the type of apples—some swear by tart Granny Smith for balancing sweetness, while others prefer milder Golden Delicious. Whichever you choose, the key is slicing thinly to avoid sogginess.
Make-Ahead, Storage & Freezing
You can store leftover pizza in an airtight container in the fridge for up to 3 days. To keep the crust crisp, reheat in a dry skillet or oven rather than microwave. While this pizza doesn’t freeze well after baking (the apples lose texture), you can prepare the dough and sauce ahead, then assemble and bake fresh for best results.
Yield & Conversions
This recipe makes one 9"x13" rectangular pizza serving about 4-6 people depending on appetite. To double, simply multiply ingredients and use two trays, or halve to make a personal-sized pizza. For metric conversions: 1 cup = 240 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml, and bacon is roughly 115 grams per 8 slices.
Serving Ideas & Pairings
A simple arugula salad dressed with lemon vinaigrette complements this pizza’s richness wonderfully. You could also serve with a light tomato soup or roasted vegetable side. For drinks, a crisp apple cider or a light white wine like Sauvignon Blanc pairs delightfully with the apple and cheddar notes.
FAQs
Absolutely! You can use store-bought béchamel or Alfredo sauce, but I recommend warming and thinning it slightly if it’s too thick to spread evenly on the dough.
Aim for slices about ⅛ inch thick. Thin enough to cook through and soften without turning mushy during the bake.
Yes, just swap the dough for gluten-free pizza crust and double-check your broth and other ingredients are gluten-free.
Try adding a pinch of red pepper flakes into the sauce or sprinkle some on top before baking for some subtle heat that contrasts nicely with the sweet apples.
Notes, Tools & Special Equipment
A rimmed baking sheet lined with foil makes bacon prep and cleanup a breeze. Use a silicone brush or spray to grease pans evenly. A sharp serrated knife or mandoline helps slice apples uniformly thin. An instant-read thermometer isn’t necessary but can help confirm bacon crispness (around 145°F internal). For mixing sauce, a whisk is best to avoid lumps.
PrintPrintable Recipe 📖
Apple Cheddar Rosemary Bacon Pizza Recipe
A savory and sweet Apple Cheddar Rosemary Bacon Pizza that combines crispy bacon, tender golden apples, creamy white sauce, and melted cheeses atop a perfectly baked pizza dough. This unique pizza offers a delightful blend of flavors with fresh rosemary and a touch of oregano for an aromatic finish, garnished with basil or microgreens for a fresh pop of color and taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pizza Base and Toppings
- 1 pizza dough homemade or store bought
- 2 golden delicious apples sliced, thinly
- 1 cup cheddar cheese, shredded
- 8 slices bacon
- ¼ cup yellow onion, diced
- 3 garlic cloves, minced
- 1 ½ tablespoons rosemary, chopped
- 1 teaspoon oregano
- ½ cup mozzarella, shredded
- Basil or micro greens, garnish
- salt and pepper to taste
White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the bacon and pizza.
- Cook Bacon: Line a baking sheet with foil and spray with non-stick cooking spray. Place 8 slices of bacon on the foil, sprinkle chopped rosemary and freshly ground pepper to taste over the bacon. Bake for 14 minutes or until crisp. Remove bacon and drain on paper towels, then chop and set aside.
- Make White Sauce: Heat a medium skillet over medium heat and melt the butter. Add diced onion and minced garlic, cooking until softened about 4 minutes. Stir in the flour and cook for 1 minute to remove the raw taste. Slowly whisk in chicken broth, milk, and oregano. Continue cooking and stirring until the sauce thickens, about 3 minutes. Remove from heat and stir in shredded mozzarella cheese until melted and smooth.
- Prepare Pizza Base: Spray another baking sheet with non-stick cooking spray. Roll out the pizza dough into a 9x13 inch rectangle for an even crust.
- Assemble Pizza: Spread the prepared white sauce evenly over the dough, leaving a one-inch border around the edges. Arrange the thin apple slices evenly over the sauce, then sprinkle the chopped rosemary bacon evenly on top. Finish by sprinkling shredded cheddar cheese over the entire pizza.
- Bake Pizza: Bake the assembled pizza in the preheated oven for 20 minutes or until the crust is golden brown and the cheese is bubbly and melted.
- Garnish and Serve: Remove the pizza from the oven and garnish with fresh basil or microgreens. Slice and serve immediately for best flavor.
Notes
- For a vegetarian version, omit bacon and use smoked paprika for a smoky flavor in the white sauce.
- If you prefer a thinner crust, roll the dough out larger and bake a little less time to prevent burning.
- Using a sharp cheddar will enhance the cheese flavor and balance the sweetness of the apples.
- Adding a pinch of red pepper flakes to the sauce can add a subtle heat contrast if desired.
- Allow bacon to cool before chopping to retain crispiness and prevent sogginess on the pizza.
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