Savor the Grill: Maple-Glazed Bacon, Potato, and Blue Cheese Pizza Perfection

There’s an undeniable magic to pizza cooked over an open flame, and for years, I’ve been perfecting the art of pizza on the grill. Long before it became a popular trend, I realized that grilling pizza at home offers an experience remarkably close to that of a traditional wood-fired oven. The intense, direct heat from the grill grates creates a crust that’s wonderfully bubbly, beautifully charred, and deliciously crispy – all the hallmarks of a superb Neapolitan-style pizza that makes your taste buds sing.

This particular grilled pizza experience was elevated to new heights, thanks to a fantastic cast iron pizza pan placed directly on the grill grates. This setup created an exceptionally hot and even cooking surface, mimicking the consistent heat distribution of a brick oven and ensuring every bite was pure perfection. The result was a pizza that boasted an ideal crispy base and a perfectly cooked topping, making it a standout dish.

The Secret Weapon: Elevating Grilled Pizza with a Cast Iron Pan

This culinary adventure was proudly sponsored by Kitchen Stuff Plus, a Canadian retailer I wholeheartedly recommend. If you’re not familiar with them, they offer an incredible selection of cooking appliances, kitchen gadgets, tableware, and barware, all at discount prices (which is always a plus!). As a proudly Canadian company, they champion local businesses, and their brick-and-mortar stores have consistently been voted among Toronto’s best shopping destinations. It’s a true gem for anyone passionate about cooking and entertaining.

With Canada Day approaching, Kitchen Stuff Plus challenged me to create a uniquely Canadian pizza using their excellent Lodge Cast Iron Pizza Pan. I enthusiastically accepted, eager to infuse local flavors into a beloved dish. My vision led me to lacquering thick-cut bacon with exquisite Quebec maple syrup, pairing it with tender BC new potatoes, and incorporating fragrant local spring onions fresh from the farmer’s market. To complete this symphony of flavors, I added two types of cheese: gooey, fresh mozzarella for classic pizza comfort, and a generous crumble of buttery, sharp blue cheese to perfectly balance the sweetness of the maple-glazed bacon. The combination is simply divine.

Think about it: the salty, smoky richness of bacon, the pungent creaminess of blue cheese, and a hint of sweet maple. It’s a trio that’s proven to be a crowd-pleaser time and again. If you’ve ever experienced the rapid disappearance of bacon-wrapped dates stuffed with blue cheese, then you know exactly how quickly this pizza will vanish from your table. It’s an irresistible blend of textures and tastes that truly celebrates Canadian ingredients.

The Unbeatable Versatility of Cast Iron

Now, let’s talk about the pan itself. A well-seasoned and cared-for cast iron pan is more than just a piece of cookware; it’s a legacy that can last multiple lifetimes. Even if it sees some neglect, with a little gentle coaxing and re-seasoning, it can always be brought back to its prime. Its inherent properties make it a truly superior cooking surface: it develops a natural non-stick finish without questionable synthetic coatings, it gets screaming hot for an exceptional sear, and it distributes heat incredibly evenly, ensuring consistently perfect results every time. I genuinely love working with it, and it has become an indispensable tool in my kitchen.

Beyond crafting a killer pizza, this cast iron workhorse will undoubtedly earn a regular rotation in your cooking arsenal for countless other uses. Imagine turning your outdoor grill into a versatile oven: you can bake fluffy biscuits directly on the pan with the lid closed (just remember to flip them for even browning, as there’s no top heat source on a typical grill). It doubles as an excellent BBQ griddle, perfect for sizzling up breakfast favorites like eggs and hashbrowns, or for delicately cooking foods that tend to fall apart easily, such as thin fish fillets or delicate vegetables.

Indoors, its utility is just as impressive. On your stovetop, it transforms into a generous surface for making a batch of fluffy pancakes, multiple grilled cheese sandwiches, or a variety of flatbreads like soft tortillas and chewy naan. It serves as an exceptional baking stone in the oven, ensuring perfect breads with crispy crusts. And here’s a little secret tip: when preheated and placed under a baking pie, it guarantees that elusive, perfectly crisp (never soggy!) bottom crust. Furthermore, its rugged durability makes it ideal for camping; this incredible pan can go straight over open flames or hot coals, bringing gourmet cooking to the great outdoors.

Mastering Grilled Pizza: Tips for Success

Now for the star of the show: the pizza itself. While you can certainly use your favorite crust recipe, I’m including a reliable one here that’s easy to work with, yields a moderately thin yet satisfyingly chewy crust, and cooks beautifully on the grill. The key to a smooth grilling process is preparation. Make sure all your ingredients are prepped, chopped, and conveniently arranged near the grill. This ensures that once the dough hits the hot pan, you have everything within arm’s reach, allowing you to assemble your pizza quickly and efficiently. Grilled pizza cooks incredibly fast, so being watchful and organized is paramount.

Don’t panic if you notice the crust browning a bit too quickly. This is common with the intense heat of the grill. Simply slide the pizza off the pan and onto a pizza peel or a rimless baking sheet for a moment while you assess the situation or reduce the grill’s heat to low. This allows you to regain control without compromising your delicious creation. With a little practice, you’ll master the art of grilled pizza and enjoy perfect results every time.

Featured Kitchen Essentials from Kitchen Stuff Plus

Here are some of the fantastic products that helped bring this recipe to life, all available at Kitchen Stuff Plus:

• Lodge Cast Iron Pizza Pan: Essential for achieving that perfect, crispy grilled crust.
• Epicurean Pizza Peel: A sturdy and reliable tool for transferring your pizza to and from the grill.
• Porcelain Mini Bowls with Spoons: Ideal for organizing your ingredients (mise en place) or serving toppings.
• Zwilling J.A. Henckels Professional Paring Knife: A sharp and precise knife, perfect for slicing delicate ingredients like spring onions or potatoes.
• Fluted Acrylic Wine Glasses: A stylish and durable choice for outdoor dining.
• Zwilling J.A. Henckels Stainless Steel Pizza Cutter: For effortlessly slicing through your perfectly grilled pizza.

You can click here to explore and shop the complete look for your next grilling adventure! A heartfelt thank you to my dear readers for supporting the generous, thoughtfully-chosen sponsors who keep the Foodess kitchen thriving and continue to inspire delicious creations!

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Recipe: Grilled Pizza with Maple-Glazed Bacon, Potatoes & Blue Cheese

This exquisite thin-crust grilled pizza combines the best of sweet and savory. Topped with fresh mozzarella, farmer’s market new potatoes, tangy blue cheese, and sweet maple-glazed bacon, it’s a Canadian-inspired delight perfect for your next BBQ. This recipe serves 4 hungry pizza lovers and takes about 1 hour and 50 minutes of total time, including dough rising.

Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 1 hour 50 minutes | Servings: 4

Ingredients

For Pizza Dough

• 11 oz (2 ½ cups) all-purpose flour
• 1 ½ tsp kosher salt
• 1 tsp granulated sugar
• 1 tsp instant quick, rapid-rise, or bread machine yeast
• ⅔ cup very warm water (120° to 130°F)
• 2 tbsp olive oil

For Bacon & Potatoes:

• Vegetable oil for greasing
• 6 slices (10 oz/280 grams) thick-cut bacon
• ⅓ cup maple syrup
• ½ lb new or baby potatoes, sliced ⅛” thick
• 2 tbsp olive oil
• ½ tsp salt

To Assemble

• 2 tbsp olive oil
• 250 grams (9 oz) fresh mozzarella, thinly sliced
• 100 grams (3.5 oz) blue cheese, crumbled
• Flour for pizza peel
• 1 small spring onion bulb, very thinly sliced (or ¼ shallot)

Instructions

1. Prepare the Dough: In a standing mixer bowl with the dough hook attachment, combine the flour, salt, sugar, and yeast using a fork. With the mixer on low speed, gradually add the warm water and olive oil. Once the ingredients come together to form a dough, increase the speed slightly and let the machine knead for 5 minutes until smooth and elastic. Cover the bowl with a clean towel and let the dough rise in a warm place until it has doubled in size, which typically takes about 1 hour.
2. Preheat Oven & Prepare Rack: While the dough is rising, preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire cooling rack on top. Lightly grease the wire rack with a bit of vegetable oil on a paper towel. This will prevent the bacon from sticking.
3. Glaze the Bacon: In a medium bowl, toss the thick-cut bacon slices with the maple syrup, ensuring each piece is evenly coated. Arrange the maple-glazed bacon slices in a single layer on the prepared wire rack over the baking sheet.
4. Prepare and Bake Potatoes & Bacon: In a separate bowl, toss the thinly sliced new or baby potatoes with 2 tablespoons of olive oil and ½ teaspoon of salt. Spread the potatoes in a single layer on a parchment-lined baking sheet. Bake both the bacon and potatoes simultaneously on the upper and lower oven racks for 15-20 minutes, or until both are crisp and golden. Remember to swap the pans’ positions halfway through baking to ensure even cooking. Keep a close eye on the bacon towards the end of the cooking time, as it can brown quickly due to the maple syrup.
5. Grill the Pizza: Preheat your gas grill to medium-high heat for at least 15 minutes, with the Lodge cast iron pizza pan positioned directly on top of the grates. While the grill and pan are heating, divide your risen pizza dough in half. On a well-floured surface, roll out each half into a rough 12-inch circle. Carefully transfer the first dough round to a floured pizza peel or a rimless baking sheet.
6. Cook and Assemble: Gently slide the dough from the pizza peel onto the preheated cast iron pan on the grill. Close the grill lid. The dough will cook very quickly. When the top of the crust is bubbly and the bottom is nicely browned (this usually takes only 1-2 minutes), carefully flip the crust over. Swiftly brush the flipped crust with 1 tablespoon of olive oil, then evenly layer half of the sliced fresh mozzarella, cooked potatoes, maple-glazed bacon, and crumbled blue cheese. Close the grill lid again and cook for another 1-2 minutes, or until the cheese is beautifully melted and bubbly. If you notice the pizza browning too quickly, simply turn the grill’s heat down to low.
7. Repeat and Serve: Remove the first pizza from the grill. Repeat step 5 and 6 with the second dough round and remaining toppings. Once both pizzas are grilled, top them with the thinly sliced spring onion or shallot for a fresh, zesty finish. Slice and serve immediately, enjoying the incredible flavors and crispy crust of your homemade grilled pizza!

Nutrition

Nutrition information is automatically calculated and should only be used as an approximation per serving:

• Calories: 847 kcal
• Carbohydrates: 73g
• Protein: 27g
• Fat: 49g
• Saturated Fat: 16g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 25g
• Trans Fat: 0.04g
• Cholesterol: 71mg
• Sodium: 1804mg
• Potassium: 438mg
• Fiber: 3g
• Sugar: 2g
• Vitamin A: 436 IU
• Vitamin C: 11mg
• Calcium: 337mg
• Iron: 5mg

We encourage you to try this unique grilled pizza recipe! Leave a comment below with your thoughts and experiences.