Grilled BBQ Bacon Pizza
I love pizza. And I love it all year long, but when it’s July in Chicago (and the temperature is hitting the 90 degree mark), there’s no way I’m turning on my oven. Even for pizza. Thank goodness I don’t have to! That’s because even though I live in a small apartment in a big city, I still make my way out to my tiny deck to grill! And with some simple, yet, very delicious ingredients, I can make some pretty fabulous pizzas! Like this Grilled Cabot Cheddar BBQ Bacon Pizza!
(FYI – This is a paid blog post, but the words, thoughts and crazy run-on sentences are all my own! I only partner with brands I love and 100% believe in, like Cabot!)
When I was in my dietetic internship at University of Massachusetts in Amherst, Massachusetts, I spent a lot of time at the grocery store. Yes, I know that’s weird and also funny, but it’s 100% true! That grocery store was an interesting place, providing fascinating insight on the food preferences of my new East Coast family. One thing I noticed right away was the cheese section. So many local cheeses! And one named Cabot that turned out to be my favorite, and still is today! Not only did I love the cheese for its deliciousness, but also because I soon found out that it was a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers. How cool is that?
Sweet Home Chicago!
When I made my trek back west after completing my internship, I wondered how I would get my hands on that delicious cheese. Imagine my surprise when I found it at my new fav Chicago grocery store! Hallelujah!
Years later, I’m still using Cabot cheese for my recipes. And I happen to love their Extra Sharp Cheddar Cheese the most. When I need a super flavorful cheese for almost anything, it’s what I grab. That’s why, when I created this grilled naan pizza, I knew it was the cheese I wanted to use. There’s something amazing about that salty, sharpness to complement the fresh vegetables and tangy barbecue sauce. Don’t believe me? Try it yourself! And if I were you, I wouldn’t skip those pickled onions. Just saying.
Take your pizza to the next level by GRILLING it! These Grilled Cabot Cheddar BBQ Bacon Pizzas are fantastically easy to make and are the perfect summer meal!
For the Pizza:
- 2 whole wheat naan
- 3 tablespoons barbecue sauce
- 2 cups baby spinach
- ½ red bell pepper, diced
- 1 medium tomato, diced
- 1 cup grated Cabot Vermont Extra Sharp Cheddar Cheese
- 2 slices center-cut bacon, cooked and chopped
- Quick Pickled Red Onions (make in advance, recipe below)
- crushed red pepper, as desired
- Preheat the grill to medium-high heat. Clean and lightly oil the grates.
- Grill naan, bubbly side down for 2 minutes. Flip and top naan with barbecue sauce, spinach, bell pepper, tomato and cheese. Close the lid and cook 3 minutes. Give the pizza a quarter turn and cook an additional 3 minutes, or until cheese is melted.
- Remove from grill and cut into pieces. Top with bacon, pickled onions and crushed red pepper, if desired.
Quick Pickled Red Onions
- ½ small red onion, thinly sliced
- 1 ½ cups boiling water
- ¼ cup white vinegar
- ¼ cup water
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
Place onions in a bowl, cover with boiling water, let sit for 30 seconds, then drain water. In the bottom of a 1-pint mason jar, stir together the vinegar, water, sugar and salt until dissolved. Add the drained onions and using a spoon, press down to cover them in liquid. Cool to room temperature before refrigerating. Can be made 1-2 days in advance.
- Category: pizza