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 set up, temperature and humidity control, recommended tools, and techniques for The BBQ Brothers recipes, consult their beginner’s guide to grilling before you start cooking.
The Super Bowl is coming up, and what better way to feed a crowd than by wrapping meat around more meat and pizza toppings? If you enjoyed the classic bacon explosion or the holiday Thanksgiving version, this Pizza Bacon Explosion gives that concept an Italian twist. Imagine crispy bacon woven into a mat, topped with sausage, salami, pepperoni, cheese and sauce, rolled into a log, then smoked until the flavors meld. It’s a dramatic centerpiece and a delicious party appetizer.
Ready to make one? Here’s a clear, practical guide to build, smoke, and serve a Pizza Bacon Explosion.
Overview
This recipe combines a bacon weave with seasoned sausage and your favorite pizza toppings, then smokes the whole roll at low temperature until fully cooked. It’s ideal as an appetizer for a game day spread, a backyard party, or any gathering where bold flavors are welcome. The method is straightforward: weave bacon, press on sausage, layer toppings, roll, secure, season, smoke, and slice.
Ingredients
Meat: 1 lb bacon and 1 lb sausage (Italian mild sausage is commonly used on pizza)
Other ingredients: Your favorite pizza toppings — we used salami, pepperoni, and banana peppers. You can also use green peppers, mushrooms, onions, or ham. You’ll 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
Estimated smoke time: About 1 hour per inch of thickness (our roll took about 3 hours)
Instructions
- Construct the bacon weave. Make a 5-by-5 weave of bacon strips on a flat surface or cutting board. Leaving a couple of extra slices from the package is helpful in case any tear during assembly so you can patch the weave.
- Season the weave. Instead of a heavy rub, lightly sprinkle garlic powder across the bacon weave for a simple, complementary seasoning.
- Add the sausage. Spread the Italian sausage over the bacon weave, pressing it to the outer edges to form an even patty that is consistent in thickness across the whole weave.
- Layer the toppings. Arrange your chosen pizza toppings on the sausage. We used salami, pepperoni, and banana peppers, but select whichever toppings you prefer.
- Add cheese, sauce and basil. Cover the toppings with provolone slices, spoon on a thin layer of pizza sauce, and sprinkle fresh basil over the top. Avoid overloading with sauce to prevent sogginess while smoking.
- Roll it up. Carefully roll the entire layered weave into a tight log. It helps to have a second person assist. Use toothpicks or skewers to secure any loose ends of bacon so the roll stays intact during smoking.
- Finish the exterior. Lightly sprinkle more garlic powder over the outside of the bacon roll to boost flavor and aroma as it smokes.
- Smoke at low temperature. Place the roll over indirect heat in a smoker set between 225 and 250°F with a steady stream of smoke. Apple wood chips work well because their mild sweetness complements the bacon. Smoke until the internal temperature in the center reaches 165°F. Plan roughly one hour of smoking per inch of roll thickness; total time will vary with smoker performance and how often the lid is opened.
- Rest, slice and serve. Remove the roll from the smoker, let it rest briefly, then slice into rounds. Serve warm with marinara for dipping or alongside garlic bread if you like. This is a sharable, craveable appetizer that pairs well with classic pizza accompaniments.
Tips & Notes
- If you want visual guidance for constructing the bacon weave, look up a bacon weave tutorial or refer to photos from other bacon explosion recipes.
- Use a digital instant-read thermometer for accurate internal temperature readings.
- Keep sauce quantity moderate to avoid a soggy interior; the smoke and cheese will bring plenty of flavor.
- Apple wood or another mild fruitwood is recommended; heavier woods can overpower the pizza flavors.
Give this Pizza Bacon Explosion a try the next time you want a show-stopping, flavor-packed appetizer. Let us know how it turns out—did it steal the show or need tweaks for next time? Leave a comment and share your experience.
