Blue Cheese Pizza Recipe – Quick Weeknight Dinner Idea

This blue cheese pizza is about to become your new go-to dinner. The combination of creamy, salty blue cheese, smoky bacon, and sweet balsamic glaze makes for one special pizza!

On busy nights, I'll grab a frozen five-cheese pizza, crisp up some bacon while the oven preheats, add a few simple toppings, and dinner's ready in under 30 minutes. When I have a little more time, I'll start with fresh dough, layer on mozzarella and blue cheese, then bake it until bubbly and golden.

The final touch is a handful of peppery arugula and a drizzle of balsamic glaze. It's the easiest way to turn pizza night into something gourmet!

This blue cheese pizza was inspired by my wedge salad that has the same flavors: bacon, blue cheese, and balsamic. When I make this pizza, though, I like to pair it with a simple veggie side dish.

Blue Cheese Pizza Ingredients

For the Shortcut Version (store-bought base):

• 1 frozen or refrigerated cheese pizza (choose from the best)
• 3-4 slices thick-cut applewood smoked bacon, cooked and crumbled
• 1 small red onion, thinly sliced
• 3 ounces crumbled blue cheese
• 1 handful fresh arugula
• Balsamic glaze, for drizzling

For the From-Scratch Dough Version:

• 1 pound fresh pizza dough (store-bought or homemade)
• 1 tablespoon olive oil
• 1 ½ cups shredded mozzarella cheese (or a mozzarella blend)
• 3-4 slices thick-cut applewood smoked bacon, cooked and crumbled
• 1 small red onion, thinly sliced
• 3 ounces crumbled blue cheese
• 1 handful fresh arugula
• Balsamic glaze, for drizzling

Optional Add-Ons:

• Caramelized onions
• Fresh herbs like thyme, rosemary, or basil
• A sprinkle of red pepper flakes

How to Make Blue Cheese Pizza

Method 1: Store-Bought Cheese Pizza (Quick & Easy)

1. Preheat the oven according to the frozen or refrigerated pizza package instructions.
2. Cook the bacon while the oven preheats. Once crispy, transfer to a paper towel to drain, then crumble or chop.
3. Top the pizza: Remove the cheese pizza from its packaging. Add sliced red onion, crumbled bacon, and blue cheese over the top. (You can also add the cooked, crumbled bacon after the pizza cooks).
4. Bake according to package instructions, usually 16-20 minutes, until the crust is golden and the cheese is bubbling.
5. Finish: Remove from the oven. Top with fresh arugula and drizzle with balsamic glaze before slicing and serving.

Method 2: From-Scratch Dough

1. Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.
2. Prepare the dough: On a lightly floured surface, stretch or roll the dough into a 12-14-inch round. Transfer to a parchment-lined baking sheet or a floured pizza peel if using a stone. Brush lightly with olive oil.
3. Assemble the pizza: Sprinkle shredded mozzarella evenly over the dough, leaving about 1 inch for the crust. Add sliced red onion, crumbled bacon, and blue cheese on top. (You can also add the cooked, crumbled bacon after the pizza cooks).
4. Bake: Transfer to the oven and bake for 10-14 minutes (on a stone) or 12-15 minutes (on a baking sheet), until the crust is golden and the cheese is bubbling.
5. Finish: Remove from the oven. Top with fresh arugula and drizzle with balsamic glaze before slicing and serving.

Variations & Substitutions

• Cheese: If blue cheese isn't your favorite, feta or goat cheese are good alternatives. You can also add more shredded mozzarella or fontina alongside the blue cheese for a creamier bite.
• Bacon: Swap the bacon for prosciutto, pancetta, or even shredded rotisserie chicken. For vegetarian, skip the meat and add roasted mushrooms, caramelized onions, or grilled zucchini.
• Greens & Herbs: Arugula adds a peppery bite, but baby spinach, fresh basil, or microgreens also work well.
• Balsamic: Try a flavored balsamic glaze like fig, raspberry, or pomegranate.
• Extra toppings: Add sliced pears, fresh figs, roasted red peppers, or candied walnuts.
• Crust: Use traditional pizza dough, flatbread, or even naan bread for a personal-sized version.
• Add some spice: Sprinkle on red pepper flakes or drizzle a little hot honey before serving.

Equipment Needed

• Baking sheet or pizza stone: A baking sheet works perfectly for a frozen pizza, while a preheated pizza stone can help crisp up the crust if starting from dough.
• Skillet: For cooking the bacon until crispy (you can also cook it in the oven, or cook your bacon on the grill).
• Paper towels: To drain excess grease from the cooked bacon.
• Sharp knife: For slicing the red onion.
• Cutting board: For prepping the toppings.
• Pizza cutter or large chef's knife: For slicing the finished pizza cleanly.
• Small saucepan (optional): If you're making a homemade balsamic glaze instead of using store-bought.

Storage & Reheating

Storage:

• Allow any leftover pizza to cool completely before storing.
• Place slices in an airtight container or wrap tightly in foil or plastic wrap.
• Store in the refrigerator for up to 3-4 days.

Freezing:

• Wrap individual slices in plastic wrap, then foil, and store in a freezer-safe bag or container.
• Freeze for up to 2 months.

Reheating:

• Oven (Best method): Preheat oven to 375°F. Place pizza on a baking sheet and heat for 8-10 minutes, or until the crust is crisp and cheese is melty.
• Skillet: Heat a nonstick skillet over medium heat, add pizza slice, and cover loosely with a lid or foil. Heat for 4-5 minutes until it's warmed through and the crust is crisp.
• Air Fryer: Heat at 350°F for 3-5 minutes.
• Microwave (Quickest but softest crust): Heat slices for 30-45 seconds, though the crust will be softer compared to oven or skillet methods.

Related

Looking for more recipes like this one? Try these:

Pairings

These are my favorite dishes to serve with blue cheese pizza:

Continue to Content

Easy Blue Cheese Pizza

Yield: 6-8 Slices

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This easy Bacon, Blue Cheese, & Balsamic Pizza is one of my family’s favorites. The hardest part? Cooking up the bacon while your oven is preheating!

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Ingredients

For the Shortcut Version (store-bought base):

• 1 frozen or refrigerated cheese pizza (a five-cheese blend works best)
• 3–4 slices thick-cut applewood smoked bacon, cooked and crumbled
• 1 small red onion, thinly sliced
• 3 ounces crumbled blue cheese
• 1 handful fresh arugula
• Balsamic glaze, for drizzling

For the From-Scratch Dough Version:

• 1 pound fresh pizza dough (store-bought or homemade)
• 1 tablespoon olive oil
• 1 ½ cups shredded mozzarella cheese (or a mozzarella blend)
• 3–4 slices thick-cut applewood smoked bacon, cooked and crumbled
• 1 small red onion, thinly sliced
• 3 ounces crumbled blue cheese
• 1 handful fresh arugula
• Balsamic glaze, for drizzling

Instructions

Method 1: Store-Bought Cheese Pizza (Quick & Easy)

1. Preheat the oven according to the frozen or refrigerated pizza package instructions.
2. Cook the bacon while the oven preheats. Once crispy, transfer to a paper towel to drain, then crumble or chop.
3. Remove the cheese pizza from its packaging. Add sliced red onion, crumbled bacon, and blue cheese over the top. (You can also add the cooked, crumbled bacon after the pizza cooks).
4. Bake according to package instructions, usually 16–20 minutes, until the crust is golden and the cheese is bubbling.
5. Remove from the oven. Top with fresh arugula and drizzle with balsamic glaze before slicing and serving.

Method 2: From-Scratch Dough

1. Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.
2. On a lightly floured surface, stretch or roll the dough into a 12–14-inch round. Transfer to a parchment-lined baking sheet or a floured pizza peel if using a stone. Brush lightly with olive oil.
3. Sprinkle shredded mozzarella evenly over the dough, leaving about 1 inch for the crust. Add sliced red onion, crumbled bacon, and blue cheese on top. (You can also add the cooked, crumbled bacon after the pizza cooks).
4. Transfer to the oven and bake for 10–14 minutes (on a stone) or 12–15 minutes (on a baking sheet), until the crust is golden and the cheese is bubbling.
5. Remove from the oven. Top with fresh arugula and drizzle with balsamic glaze before slicing and serving.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 674Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 55mgSodium: 1569mgCarbohydrates: 76gFiber: 5gSugar: 11gProtein: 30g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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