Feta Bacon Pizza


In middle school, our cafeteria offered pizza from one of the big chains every Thursday. Domino’s or Papa John’s Days were big deals. My classmates and I would rush to lunch on those days to get in line for pizza. Pizza days were so popular that if you ended up towards the end of the line, you’d have a mere five minutes to scarf down your slice before scurrying back to class.

I still enjoy a slice or two of pizza from time to time. But my taste buds have advanced beyond thin greasy slices inhaled during a school lunch. This weekend, I replaced the middle-school favorite, pepperoni, with bacon and caramelized onions. And instead of mozzarella, I used feta cheese in all its melty, salty, browned goodness.


Feta Bacon Pizza

Feta Bacon Pizza


  • 1 large or 2 medium pizza crust(s) (I used this one from Jenna)
  • 1/4 cup + 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 large yellow onion, chopped
  • 1/2 pound bacon
  • 8 ounces feta cheese
  • 2 ounces mozzarella cheese
  • Pinch of sea salt
  • 2 tablespoons Garlic Gold nuggets (or 3 cloves raw or roasted garlic, minced)


  1. In a Dutch oven or other covered pan over medium-low, heat 1 tablespoon of olive oil. Add the onions, cover and allow to cook, undisturbed, for 8-10 minutes. Add the salt and cook, stirring occasionally, for about 20-30 additional minutes, or until the onions are soft and brown.
  2. Remove the onions from the Dutch oven and add the bacon. When one side of the bacon has cooked and crisped, flip the bacon slices and cook until both sides are crispy and the meat is cooked through. Cut into bite-sized pieces or smaller.
  3. Preheat the oven to 425F.
  4. Roll the crust out onto a greased cookie sheet. Brush 1/4 cup of the oil evenly over the crust of the pizza and sprinkle with the Garlic Gold (or garlic cloves).
  5. Spread the onions and bacon over the crust. Sprinkle the feta and mozzarella on top of the pizza.
  6. Drizzle a few tablespoons of olive oil over the entire pizza. Bake at 425 F for 18-25 minutes, or until the cheese is melted and beginning to brown. Allow to rest for 5 to 10 minutes before slicing.


  1. says

    This looks delicious! I have a pizza crust just waiting for me in the fridge… I think it’s found its calling πŸ˜‰

  2. says

    OOOH!!! yum… I had a passing thought about your caramelized onions… I guess you wanted to make it as healthy as bacon pizza could be BUT… wouldn’t it have tasted great-er if you caramelized them in BACON FAT… lol… sinful.

    • Julie @savvyeats says

      This is true. I was making standard caramelized onions for a freelance piece, which is why I made them before the bacon. But made in the bacon grease would be fabulous!

  3. says

    Julie, I have been reading your blog for months, and I just wanted to let you know that everything you make is looks both gorgeous and completely delicious. Thanks so much for sharing it with us!


    • Julie @savvyeats says

      Just put bacon on half the pizza for him… feta + caramelized onions is also a great combo!

    • Julie @savvyeats says

      Throw in the caramelized onions, and you’ve got the trifecta πŸ™‚

  4. says

    I love a good homemade pizza. Once I started making my own all the others don’t seem as good. Especially since they aren’t as cheap, but on the other hand I have to clean up afterwards, haha.

    • Julie @savvyeats says

      True. Take-out pizza is nice for the convenience at times, but homemade is SO much tastier!

  5. says

    It’s taking all I have right now not to change what I have planned for dinner tonight and make this. I have feta and pancetta, which would be a good sub for bacon just need to make some pizza dough…..ugh, had pasta last night, must not do it! Must add to the list for next week though πŸ™‚

  6. says

    I couldn’t resist making this pizza! It was so delicious that I posted about it and linked back. Thanks for the idea!