Aloha Bacon Pizza

This Pacific isle BBQ features Hillshire Farm® Bakin’ Bacon™, tangy hoisin-teriyaki sauce, roasted red onions, pickled teardrop peppers, a blend of aged cheddar cheese, and mozzarella. It’s all topped with a fresh and bright pineapple-serrano salsa and garnished with a drizzle of sriracha.



1Round Hand-tossed Double Dough, 12 inches
4 oz.Hillshire Farm® Bakin’ Bacon™ Par-Cooked Heat-N-Serve Pizza Topping 
4 oz.Hoisin-Teriyaki Sauce
1 oz.Red Onions, roasted, thinly sliced 
1 oz.Pickled Teardrop Peppers
3 oz.Aged Cheddar & Mozzarella Shredded Cheese Blend 
3 oz.Pineapple-Serrano Salsa (see sub-recipe)
As garnishSriracha 
As neededOlive Oil
  1. Cover the pizza dough tightly and slack in a cooler prior to use. Brush the crust with olive oil prior to assembling the pizza.
  2. To make the Pineapple-Serrano Salsa, combine all the ingredients into a mixing bowl and gently mix until thoroughly combined. Set aside.
  3. To assemble the pizza, spread 4 ounces of hoisin-teriyaki sauce evenly over the crust. Top with 3 ounces of shredded aged cheddar & mozzarella cheese, 4 ounces of Hillshire Farm® Bakin’ Bacon™ Pizza Topping, 1 ounce of roasted red onion, 1 ounce of pickled teardrop peppers and 3 ounces of Pineapple-Serrano Salsa.
  4. Bake in a pre-heated 450°F impinger oven for 4 minutes and finish with a drizzle of sriracha before serving.

Pineapple-Serrano Salsa

3Tomatoes, fresh, small dice
1Red Onions, fresh, small dice 
As garnishCilantro Leaves, fresh, chopped
A squeezeLime Juice, fresh 
HalfPineapple, fresh
2Serrano Peppers 
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