What’s nice about this recipe is that you can easily double or triple it to suit your party size. I like to make each pie a little bit different too, in order to satisfy all the tastes at the event. A nice mixture of meat and vegetable toppings usually allow for everyone to find at least one square that the like! Check out what they are saying about this recipe over at All Recipes:
“I made this one Sunday for a football game party, and it was huge hit! I have made it several times since. It’s so easy to make and you can basically add anything you want to it.”
This versatile appetizer is a crowd favorite every time I make it, no matter what I do to it.
Ingredients
6 slices Hormel bacon
1/3 cup chopped green bell pepper
1/3 cup chopped onion
4 roma (plum) tomatoes, seeded and chopped
1 teaspoon dried basil
2 tablespoons Hellmann’s mayonnaise
1 clove crushed garlic
1 refrigerated Pillsbury pizza crust dough
3/4 cup shredded Kraft Swiss cheese
Instructions
Preheat oven 375 degrees F (190 degrees C).
Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels.
Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic.
Roll pizza crust into a 12×15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese.
Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares.
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Quick Tip: Use whatever type of cheese you like with your bacon.
Thanks again to All Recipes for this tantalizing recipe.
