Polish Smoked Bacon and Chives Pizza

Today, once again, we’re utilising a Polish favourite, accompanied by fresh chives from the garden, to create a Polish Smoked Bacon and Chives Pizza.

The star of this pizza is the boczek, a type of Polish smoked pork belly that is usually cured and smoked. Popular among Polish people, boczek is often enjoyed as a snack on bread, accompanied by mustard, vegetable pickles, and other condiments. Boczek elevates any dish it is added to, and we particularly love its contribution to pizza.

Complementing the boczek are freshly snipped chives from the garden, adding a mild, onion-like flavour that cuts beautifully through the richness of the bacon. Chilli flakes introduce a touch of heat, which is beautifully balanced by the creaminess of the cheese blend, awakening and elevating all the other elements of the dish.

Polish Smoked Bacon and Chives Pizza
Polish Smoked Bacon and Chives Pizza
Polish Smoked Bacon and Chives Pizza
Polish Smoked Bacon and Chives Pizza

Polish Smoked Bacon and Chives Pizza

The Polish smoked bacon (boczek) offers a rich, smoky, and slightly spicy flavour, perfectly balanced by the fresh, sharp taste of chives. Together with the tangy tomato sauce, creamy mozzarella blend, and the subtle saltiness of grana padano, this pizza hits all the right notes.
To make this Polish Smoked Bacon and Chives pizza pie, you'll need a handful of simple ingredients and a little time to prep the dough and toppings. Follow our step-by-step instructions, and soon you'll be savouring a slice of this extraordinary and flavourful pizza. Bon appétit! And don't forget to browse through our other home pizza recipes for inspiration for your next pizza-making adventure!
Course Appetizer, Main Course
Cuisine American, Australian, Italian, Pizza
Servings 2


  • Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
  • 1 Pizza Peel
  • 1 sauce ladle
  • 1 wooden chopping board or peel for prep and serving


  • 1 pizza dough ball
  • 1 ladle of pizza sauce
  • Fresh mozzarella cheese
  • Low moisture mozzarella cheese
  • Grana padano cheese
  • Polish bacon (preferred, if inaccessible use bacon type of choice)
  • Fresh chives
  • Chilli flakes


  • Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
  • Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
  • Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Finely grate the grana padano, tear both the fresh and low moisture mozzarella into medium-sized pieces. Set aside.
  • Prepare Chives: Roughly chop the fresh chives. Set aside.
  • Prepare Polish Bacon: Slice the Polish bacon into thin, roughly square or rectangular pieces. Set aside.
  • Preheat Oven:
    If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.
    For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
  • Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
  • Assemble Pizza: Assemble the pizza by spreading a ladle of sauce in a circular motion, starting from the center and working outwards. Add a generous sprinkle of grana padano. Next, evenly distribute pieces of both mozzarella cheeses across the dough. The mozzarella pieces should be approximately 2 cm in diameter and spaced at least 1.5 cm apart. Add the Polish bacon, followed by a sprinkle of chilli flakes.
  • Bake Your Pizza:
    If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.
    For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
  • Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Sprinkle over chopped chives. Now it's time to enjoy your Polish smoked bacon and chives pizza!

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