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Bacon Brie Basil Mini Pizzas

Bacon Brie Basil Mini Pizzas.

  • Author: Jane Saunders
  • Prep Time: 75 minutes
  • Cook Time: 10 minutes
  • Total Time: 85 minutes
  • Yield: 12 pizzas 1x


Bacon Brie Basil Mini Pizzas are a delicious full flavor snack perfect for a fancy Game Day celebration! They pair well with chips and beer too!



For the pizza Base

  • 210g or 2/3 cup strong bread flour
  • 1/4 tsp salt
  • 1/2 tsp quick action dried yeast
  • 150 ml or 2/3 cup tepid water

For the Tomato Sauce

  • 65 g or 1/3 cup canned tomatoes (chopped)
  • 1 ½ tsp olive oil
  • 1/4 tsp salt


  • 50 g or 2oz brie
  • 2 slices bacon (I used streaky bacon here in the UK – see notes)
  • black pepper
  • 6 large basil leaves
  • Fine Polenta (for dusting)


Make the Pizza Base

  1. Weigh the flour, yeast & salt into a medium mixing bowl.
  2. Add ¾ of the water and turn the mixture with your fingers, adding a little more water as necessary until all of the flour from the side of the bowl has been picked up.
  3. Aim for a dough that is soft but not sticky and wet.
  4. Tip onto a lightly floured work surface and knead for 5 minutes until smooth and elastic.
  5. Divide into 12 equal size balls and place on a lightly floured baking sheet.
  6. Dust lightly with flour, cover with a tea towel and leave to rise until doubled in size (around 1 hour, assuming the room is not excessively cold or hot).

Make the Tomato Sauce

  1. Put the tinned tomatoes in a bowl with the oil and salt.
  2. Use your fingers to squash the tomatoes and break them into smaller pieces.

Assemble the Pizzas

  1. Preheat oven to 270C/520F.
  2. Dust 2 baking sheets lightly with polenta (to stop the pizza sticking).
  3. Chop the bacon into thin strips and slice the brie into small chunks.
  4. Lightly flour a work surface and roll out the pizza balls to circles approx. 3 inches (7 ½ cm) in diameter (you can stretch the dough with your hands if you prefer).
  5. Place dough rounds on a baking sheet.
  6. Put a teaspoon of tomato sauce into the center of each pizza and roughly spread out.
  7. Divide the brie and bacon between the pizzas, grind a little black pepper over each one.
  8. Bake for approx. 5 minutes until the bacon is cooked, the pizza dough is crisp, and the cheese is melted to your liking.
  9. Remove the pizzas from the oven and let cool for 2 minutes.
  10. If serving immediately, tear up the basil leaves and scatter over the pizzas.
  11. Alternatively, let cool and store in the fridge until ready to eat. Reheat in a hot oven for 3 minutes then scatter the basil on before serving.


*Streaky bacon is the nearest equivalent to regular American bacon that is available in the UK. It tends to have a slightly higher meat content than typical American bacon, but either will work fine for this recipe.

*These Mini pizzas can be served warm or cold and as leftovers in your lunch box.



*If you like this recipe, rate it with some stars!!!

  • Category: Appetizer


  • Calories: 110