Pizza Deluxe (Maple Bacon & Merguez) — Homemade Comfort Pizza for Winter Nights
Pizza Deluxe is a hearty, meat-forward homemade pizza topped with a thick, slow-simmered tomato sauce, smoky maple bacon, spicy merguez, and a generous (but controlled) layer of cheese. It’s different from a quick weeknight flatbread because the sauce is reduced on purpose and the meats are pre-cooked to keep the crust crisp—perfect for a cozy Friday night, game day, or anytime you want “pizzeria energy” at home.
This version is based on my YouTube video recipe, with a few adjustments since publication to improve balance (less grease pooling), bake timing, and crispness—especially in a regular home oven.
Why this Pizza Deluxe Works and How It’s Different
This Pizza Deluxe is built around two ideas:
- A reduced tomato sauce that acts like a spread, not a soup.
- Pre-cooked toppings (bacon and merguez) so the pizza bakes fast and stays crisp.
That makes it different from a saucy, extra-cheesy “deep comfort” style pizza where the center can go soft. It’s also different from a classic Neapolitan approach that focuses on ultra-high heat and minimal toppings. If you want a Neapolitan base, use my Neapolitan-style pizza dough recipe and keep the topping layer lighter. If you want a practical, home-oven method with great browning, my Neapolitan pizza without a pizza oven guide is the move.
For a broader “choose-your-style” overview, my best homemade pizza post is a good starting point.
Ingredients Overview
You can make this pizza with any good pizza dough, but the final result depends on three details:
- Sauce thickness: reduce until it’s spoonable and concentrated.
- Meat moisture/grease control: cook and drain the bacon and merguez first.
- Cheese restraint: enough to melt and bind, not so much it turns into an oil slick.
If you like making foundational components from scratch, the tomato base from my homemade tomato sauce with fresh tomatoes can be adapted here—just reduce it further for pizza.
Step-by-Step: Pizza Deluxe from Start to Finish
1) Preheat the Oven (This is Non-Negotiable)
Heat is everything for a crisp crust.
- Put a pizza stone/steel on the middle rack (or upper-middle if your bottom browns too fast).
- Preheat to 500°F if your oven allows, otherwise 475°F.
- Preheat for at least 30 minutes after the oven hits temperature.
No stone/steel? Use an inverted heavy baking sheet and preheat it the same way.
2) Make a Thick Tomato Sauce (Quick Simmer, Big Flavor)
You want a sauce that spreads easily but doesn’t run.
- Heat a splash of olive oil in a saucepan over medium heat.
- Add finely chopped onion and cook without browning until soft.
- Add minced garlic and cook 30 seconds.
- Add crushed tomatoes, bay leaf, thyme, salt, and pepper.
- Simmer 25 minutes, stirring now and then, until the sauce looks like a thick compote.
- Remove the bay leaf and thyme stems (if using fresh).
- Stir in chopped basil off-heat.
- Cool 10 minutes (warm is fine, piping hot is not).
If your tomatoes are sharp/acidic, a pinch of sugar helps round it out. The goal is balance—not sweetness.
3) Cook the Bacon
Bacon should be cooked before it hits the pizza so it doesn’t flood the surface with grease.
- Start bacon in a cold skillet.
- Cook over medium until it’s browned but still a bit pliable (it will finish in the oven).
- Drain on paper towel.
- Rough-chop or tear into pieces.
Maple bacon is amazing here, but it can darken quickly. That’s another reason to avoid a long bake.
4) Cook the Merguez
Merguez brings spice and richness. It also brings fat.
- Lightly prick sausages once or twice (optional).
- Sear in a skillet over medium heat until browned and cooked through.
- Transfer to paper towel and rest 5 minutes.
- Slice into coins or angled pieces.
Draining matters. If you skip this, you’ll see orange-red oil pooling after baking.
5) Shape the Dough
On a lightly floured surface:
- Press from the center outward, leaving a thicker rim.
- Stretch to about 12 inches for a standard large pizza.
- Move the dough to a floured pizza peel or parchment (parchment makes transfer easier).
If you want a more classic base, use my Neapolitan-style pizza dough recipe and keep the topping layer slightly lighter so the crust can spring.
6) Assemble
Order matters:
- Sauce: spread a thin, even layer (don’t overdo it).
- Cheese base layer: a moderate layer helps protect the dough.
- Toppings: bacon + merguez evenly across the surface.
- Final cheese: a small finishing layer, including a little around the rim if you like.
A good rule: you should still see small patches of sauce through the cheese before baking.
7) Bake Hot and Fast
Slide onto the preheated stone/steel and bake:
- 8–12 minutes at 500°F, or
- 10–14 minutes at 475°F
You’re looking for:
- Deep browning on the rim
- Bubbling cheese with browned spots
- Set center (no wet wobble)
If your top browns too quickly before the crust is ready, move the pizza down one rack for the last few minutes.
8) Finish Like a Pro
When it comes out:
- Rest 2 minutes (cheese sets, slices stay clean).
- Add fresh basil.
- Drizzle a little olive oil if you want.
- Add pili-pili or chili oil only at the end so it stays bright.
Substitutions (So It Works with What You Have)
Dough
- Any pizza dough works. For a classic method and guidance, follow best homemade pizza.
- For a high-heat style approach, use Neapolitan pizza without a pizza oven.
Bacon
- Regular smoked bacon works if you don’t have maple bacon.
- Turkey bacon works, but the flavor is lighter—add a touch more olive oil after baking for richness.
Merguez
- Hot Italian sausage is the closest substitute.
- Mild sausage works if you finish with chili flakes or pili-pili.
Cheese
- Low-moisture mozzarella is ideal for melt without excess water.
- Add a small handful of cheddar for a sharper Canadian comfort vibe, but keep mozzarella as the main cheese.
Sauce
- If you already have sauce, just make sure it’s thick. A sauce that’s too loose will soften the crust.
- A thicker tomato base inspired by homemade tomato sauce with fresh tomatoes works beautifully when reduced.
FAQ
How do I stop the pizza from getting greasy?
Cook and drain the bacon and merguez before topping. Also keep cheese in the suggested range—too much cheese plus fatty meats is the #1 cause of grease pooling.
What’s the best oven temperature for home pizza?
As hot as your oven safely goes—typically 475°F to 500°F. Hotter oven = shorter bake = better crust texture.
Can I make the sauce ahead of time?
Yes. It actually improves as it sits. Refrigerate up to 4 days or freeze. Rewarm gently so it spreads easily.
Can I freeze Pizza Deluxe?
Freeze slices after baking and cooling. Reheat on a sheet pan at 425°F until hot and crisp (about 8–12 minutes).
Do I need a pizza stone or steel?
No, but it helps a lot. A preheated upside-down heavy sheet pan is the best alternative.
Is this a “healthy” pizza?
This is a hearty comfort-food pizza with high protein from the meats and cheese, but it’s also rich. If you want something lighter, keep the cheese modest and add a fresh side salad.
What to Serve With Pizza Deluxe (Suggested Posts)
For a fresh, crunchy balance:
- Homemade Greek salad
- Homemade ranch dressing (great for a quick dip or salad)
- Caesar salad dressing without mayonnaise (brighter, lighter style)
For a heartier “game day” spread:
For sides that roast while your oven is hot:
For extra homemade touches:
- Easy homemade ketchup recipe (surprisingly good for dipping crusts)
- Homemade garlic croutons (perfect if you turn that Greek salad into a bigger plate)
For more pizza technique and dough options:
Pizza Deluxe (Maple Bacon & Merguez) — Homemade Comfort Pizza for Winter Nights
Ingredients
Dough
- 1 ball pizza dough about 10–12 oz
Tomato Sauce
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 bay leaf
- 2 small sprigs thyme or 1/2 tsp dried thyme
- 1/2 tsp kosher salt plus more to taste
- Black pepper to taste
- 1/2 tsp sugar optional, if tomatoes are acidic
- 1/4 cup fresh basil chopped (divided)
Toppings
- 4 –6 slices maple smoked bacon
- 2 –3 merguez sausages
- 8 oz low-moisture mozzarella shredded (about 2 packed cups)
- Chili oil or pili-pili to taste (optional)
- Olive oil for finishing (optional)
Instructions
- Preheat oven: Place a pizza stone/steel (or inverted heavy sheet pan) on the middle rack. Preheat to 500°F (or 475°F) for 30 minutes.
- Make sauce: Heat olive oil in a saucepan over medium. Cook onion until soft without browning, 5–7 minutes. Add garlic 30 seconds. Add crushed tomatoes, bay leaf, thyme, salt, pepper, and optional sugar. Simmer gently 25 minutes until thick and spoonable. Remove bay leaf and thyme. Stir in half the basil. Cool 10 minutes.
- Cook bacon: Cook bacon in a skillet until browned but still slightly pliable. Drain on paper towel and chop.
- Cook merguez: Sear merguez until cooked through and browned. Drain on paper towel, rest 5 minutes, then slice.
- Shape dough: Stretch dough to a 12-inch round on a floured surface. Transfer to a floured peel or parchment.
- Assemble: Spread 3/4 cup thick sauce over dough (thin layer). Sprinkle most of the mozzarella. Add bacon and merguez. Finish with remaining mozzarella.
- Bake: Transfer to the hot stone/steel and bake 8–12 minutes at 500°F (or 10–14 minutes at 475°F) until the rim is deeply browned and cheese bubbles.
- Finish: Rest 2 minutes. Top with remaining basil. Add a light drizzle of olive oil and chili oil/pili-pili if desired. Slice and serve.
Video
Notes
FAQ
How do I stop the pizza from getting greasy?
Cook and drain the bacon and merguez before topping. Also keep cheese in the suggested range—too much cheese plus fatty meats is the #1 cause of grease pooling.What’s the best oven temperature for home pizza?
As hot as your oven safely goes—typically 475°F to 500°F. Hotter oven = shorter bake = better crust texture.Can I make the sauce ahead of time?
Yes. It actually improves as it sits. Refrigerate up to 4 days or freeze. Rewarm gently so it spreads easily.Can I freeze Pizza Deluxe?
Freeze slices after baking and cooling. Reheat on a sheet pan at 425°F until hot and crisp (about 8–12 minutes).Do I need a pizza stone or steel?
No, but it helps a lot. A preheated upside-down heavy sheet pan is the best alternative.Is this a “healthy” pizza?
This is a hearty comfort-food pizza with high protein from the meats and cheese, but it’s also rich. If you want something lighter, keep the cheese modest and add a fresh side salad.Useful Links
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