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!
Post written by The BBQ Brothers. For meat prep, grill setup, temperature and humidity control, recommended tools, and techniques for The BBQ Brothers recipes, refer to their beginner’s guide to grilling before you get started.
With the Super Bowl on the horizon, what better party food than pizza flavors wrapped in bacon? We’ve shared versions of the bacon explosion before, and this take adds an Italian twist. Bacon plus pizza toppings rolled into a smoked centerpiece makes an unforgettable appetizer that’s perfect for feeding a crowd.
Ready to make one? Here’s a clear, streamlined version of the process.
The first step is to construct your bacon weave. A 5-by-5 weave usually works well and often leaves a couple of extra slices for repairs if one tears. Instead of a full BBQ rub for this version, sprinkle the weave with garlic powder for a simple, savory base.
Next, press your sausage onto the bacon weave, spreading it evenly to the edges so the patty is uniform in thickness. Mild Italian sausage is a great choice because it’s commonly used on pizza and complements the other toppings.
Now for the fun part: add your pizza toppings. The example here uses salami, pepperoni, and banana peppers, but you can choose whatever you prefer—green peppers, mushrooms, onions, ham, or other favorite pizza ingredients will work well.
Cover the toppings with provolone cheese, spoon on some pizza sauce, and sprinkle fresh basil over the top to brighten the flavors.
Now roll everything up tightly. Having a second person to help is useful—one to hold and one to roll. Use toothpicks or skewers to secure any loose bacon ends so the roll stays together while smoking. When the roll is secured, take a breath—you’re past the trickiest part.
Sprinkle a little more garlic powder on the outside of the bacon weave. Place the roll on the smoker over indirect heat and maintain a temperature between 225°F and 250°F. Smoke in a steady stream of smoke until the internal temperature of the meat reaches 165°F.
I used apple wood chips—the mild sweetness pairs nicely with bacon. Smoking time varies by thickness and how often you open the smoker; plan on roughly one hour per inch of thickness. My roll took about three hours to reach the target temperature.
When the roll reaches 165°F, remove it from the smoker and let it rest briefly, then slice and serve. Offer marinara on the side for dipping and consider garlic bread or a simple salad to complete the spread. Pizza flavors wrapped in bacon are a crowd-pleaser and pair well with many sides.
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 stuffed inside a bacon weave, rolled up and smoked to perfection. This Pizza Bacon Explosion is a decadent, shareable appetizer ideal for parties and game day.
Ingredients
Meat: 1 lb bacon and 1 lb Italian mild sausage
Other ingredients: Your favorite pizza toppings—salami, pepperoni, banana peppers were used here. Alternatives include green peppers, mushrooms, onions, or ham. You will also need 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, approximately 5 slices by 5 slices. Reserve extra slices in case you need to repair the weave. Lightly sprinkle garlic powder over the weave.
- Press the Italian sausage onto the bacon weave, spreading it evenly to the edges so the patty has uniform thickness.
- Add your chosen pizza toppings—salami, pepperoni, banana peppers, or any other favorites.
- Top with provolone, spread pizza sauce, and sprinkle fresh basil over the fillings.
- Roll the weave tightly, using a second person if helpful. Secure loose ends with toothpicks or skewers so the roll holds together while smoking.
- Season the outside with more garlic powder. Place the roll on the smoker over indirect heat and maintain 225–250°F. Smoke until the internal temperature reaches 165°F.
- Use a mild wood like apple for a complementary sweetness. Plan roughly one hour per inch of thickness; smoking time will vary. Rest briefly after removing from the smoker.
- Slice and serve with optional marinara for dipping or garlic bread on the side.
Notes
For photos and tips on building a bacon weave, consult the original Bacon Explosion post.
So let us know what you think—did this recipe smoke the competition or go up in flames? Leave a comment below!