Quick Recipe Version (TL;DR)

Yield: 3 servings (one 12-inch pizza)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Quick Ingredients

1 ball pizza dough (about 12 oz / 340 g, store-bought or homemade)
1 tbsp olive oil, plus extra for pan
1 small garlic clove, minced
4 slices thick-cut bacon
4 oz (115 g) brie, cut into small chunks
3 oz (85 g) low-moisture mozzarella, shredded
1–2 tbsp pure maple syrup
1 tbsp grated Parmesan (optional)
1 tsp fresh thyme leaves or 1/4 tsp dried thyme
Salt and black pepper

Do This

1. Heat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
2. Cook bacon in a skillet over medium heat until crisp; drain and roughly chop.
3. Mix olive oil and minced garlic; prepare brie chunks and shred mozzarella.
4. Stretch dough to a 12-inch circle on parchment; brush with garlic oil and season lightly.
5. Top with mozzarella, then brie, bacon, Parmesan (if using), and thyme.
6. Bake 10–13 minutes until crust is golden and cheese is melted and bubbling.
7. Immediately drizzle with maple syrup, rest 2–3 minutes, slice, and serve warm.

Why You’ll Love This Recipe

Classic sweet-salty combination: smoky bacon, rich brie, and maple syrup in every bite.
Olive-oil and garlic base keeps the flavors bright and savory instead of overly heavy.
Perfect for date night, a cozy weekend, or a show-stopping appetizer for guests.
Flexible: use store-bought dough for a quick win, or dress it up with fresh herbs and finishing salt.

Grocery List

Produce: 1 small garlic clove, fresh thyme (or other fresh herbs like rosemary or chives, optional)
Dairy: Brie cheese, low-moisture mozzarella, Parmesan cheese (optional)
Pantry: Pizza dough (store-bought fresh or refrigerated), thick-cut bacon, olive oil, pure maple syrup, salt, black pepper, all-purpose flour or cornmeal for dusting (optional)

Full Ingredients

For the Crust

1 ball pizza dough (about 12 oz / 340 g), at room temperature for 30–45 minutes
All-purpose flour or fine cornmeal, for dusting (optional)

For the Olive Oil Base

1 tbsp extra-virgin olive oil
1 small garlic clove, finely minced or grated
1 small pinch fine sea salt
1 small pinch freshly ground black pepper

For the Toppings

4 slices thick-cut bacon (about 4 oz / 115 g)
4 oz (115 g) brie cheese, cut into 1/2-inch chunks (rind on or off)
3 oz (85 g) low-moisture mozzarella, shredded (about 3/4 cup packed)
1 tbsp finely grated Parmesan cheese (optional, for a savory boost)
1 tsp fresh thyme leaves, lightly chopped, or 1/4 tsp dried thyme

For Finishing

1–2 tbsp pure maple syrup (grade A amber or dark recommended)
Freshly ground black pepper, to taste
Flaky sea salt, to taste (optional but wonderful)
Extra thyme leaves or finely chopped fresh chives, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and warm the dough

Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat to
475°F (245°C) for at least 25–30 minutes so the surface is thoroughly heated; this is key for a crisp
bottom crust.

Meanwhile, remove the pizza dough from the refrigerator, if using store-bought, and let it sit at room
temperature for 30–45 minutes. This relaxes the gluten and makes the dough much easier to stretch
without springing back or tearing.

Step 2: Cook the bacon until crisp

Set a medium skillet over medium heat. Add the bacon slices in a single layer and cook, turning
occasionally, for 7–10 minutes until deeply golden and crisp but not burned. Adjust the heat as needed
to avoid scorching.

Transfer the bacon to a paper-towel-lined plate to drain and cool for a few minutes, then roughly chop
or crumble into 1/2-inch pieces. Set aside. Discard bacon grease or save it for another use; you will
use olive oil (not bacon fat) as the base for this pizza to keep the flavors cleaner and lighter.

Step 3: Prepare the garlic oil and cheeses

In a small bowl, stir together the olive oil, minced garlic, a pinch of salt, and a pinch of black
pepper. Let this sit for a few minutes while you prep the cheeses so the garlic infuses the oil.

Cut the brie into small 1/2-inch pieces. You can leave the rind on (it softens and adds flavor) or trim
it if you prefer a milder taste and perfectly melty texture. Shred the mozzarella and grate the
Parmesan (if using). Have the thyme leaves ready, and keep all toppings within easy reach for quick
assembly.

Step 4: Shape the pizza dough

Place a sheet of parchment paper on your work surface. Lightly dust it with flour or sprinkle a thin
layer of cornmeal if you like extra texture. Place the dough ball in the center and gently press it
into a disk with your fingertips.

Working from the center out, gently stretch and rotate the dough until you have roughly a 12-inch
circle. Aim for a slightly thicker edge to form a rim. If the dough resists and shrinks back, let it
rest for 5 minutes, then try again. Transfer the shaped dough (on the parchment) to a pizza peel or the
back of a baking sheet for easy sliding into the oven.

Step 5: Add the olive oil base and toppings

Brush the entire surface of the dough (except for the outer 1/2-inch edge) with the garlic-infused
olive oil, making sure to distribute the garlic bits fairly evenly. This is your flavorful, light base
instead of tomato sauce.

Sprinkle the shredded mozzarella evenly over the oiled dough, followed by the brie chunks, spacing them
around so each slice will get a bit of creamy brie. Scatter the chopped bacon over the top. If using,
sprinkle on the Parmesan and then the thyme leaves. Add a small grind of black pepper over everything.

Step 6: Bake until golden and finish with maple syrup

Carefully slide the parchment with the assembled pizza onto the preheated stone or baking sheet. Bake
for 10–13 minutes, or until the crust is deep golden at the edges, the bottom is crisp, and the cheese
is melted and bubbling with some golden spots.

Remove the pizza from the oven using the peel or baking sheet. Immediately drizzle 1–2 tbsp of pure
maple syrup in a thin zigzag over the hot pizza, so it slightly soaks into the cheese and bacon. Finish
with a pinch of flaky sea salt and a bit more black pepper, plus extra thyme or chopped chives if you
like. Let the pizza rest for 2–3 minutes so the cheese can settle, then slice and serve warm.

Pro Tips

Use room-temperature dough: Cold dough is tough and springy. Letting it sit out makes stretching much easier and helps prevent tearing.
Do not overload the pizza: Brie is rich and melty; keeping the toppings in a single, even layer prevents sogginess and ensures a crisp base.
Rind on or off: Leaving the brie rind on adds subtle earthiness and helps pieces hold their shape; trimming it creates ultra-gooey pools of cheese. Choose your texture.
Maple last, always: Drizzle the maple syrup immediately after baking so it clings to the hot cheese and bacon without burning in the oven.
Stone-hot oven: A properly preheated stone or heavy sheet makes the difference between a pale, limp crust and a beautifully blistered, chewy one.

Variations

Maple Bacon & Brie Flatbread: Use store-bought naan or flatbreads instead of pizza dough. Brush with garlic oil, top as directed, and bake at 425°F (220°C) for 8–10 minutes.
Spicy Maple Twist: Add a pinch of red pepper flakes before baking and finish with a drizzle of hot honey mixed with maple syrup for a sweet-heat kick.
Herbed Greens Finish: After baking and drizzling with maple syrup, scatter a handful of lightly dressed arugula over the top for a peppery, fresh contrast.

Storage & Make-Ahead

Leftover pizza slices can be cooled completely, then stored in an airtight container in the refrigerator
for up to 3 days. Reheat on a baking sheet in a 375°F (190°C) oven for 8–10 minutes until hot and crisp,
or in a covered skillet over medium-low heat to re-crisp the bottom. Avoid microwaving if possible, as
it can make the crust chewy and the brie greasy.

You can also prep components ahead: cook and chop the bacon up to 3 days in advance and store it in the
refrigerator; shred the mozzarella and cut the brie up to 1 day ahead. If making your own dough, it can
usually be refrigerated for 24–72 hours (depending on your recipe) for extra flavor, then brought back
to room temperature before shaping and baking.

Nutrition (per serving)

Approximate values per serving (1/3 of the pizza): about 620 calories, 32 g fat, 19 g saturated fat,
52 g carbohydrates, 2 g fiber, 11 g sugar, 27 g protein, and 1,250 mg sodium. Actual values will vary
based on the exact brands of dough, cheeses, bacon, and the amount of maple syrup used.

Maple Bacon and Brie Pizza with Mozzarella