Low Sodium Classic Bacon Pizza
Savor the deliciousness of pizza night with a healthier twist in this **Low Sodium Classic Bacon Pizza**! Perfect for those watching their sodium intake without sacrificing flavor, this recipe features a crisp low sodium pizza dough base topped with no-salt-added tomato sauce, gooey reduced sodium mozzarella, and crispy low sodium bacon. Fresh basil leaves and sweet cherry tomatoes add a burst of freshness, while a drizzle of olive oil and a sprinkle of dried oregano and black pepper enhance the pizza’s bold, rustic flavor. Ready in just 35 minutes, this 12-inch pizza is a quick and satisfying dinner option that serves four. Enjoy the indulgence of bacon pizza with this heart-friendly, lower-sodium alternative that's perfect for the whole family!
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Recipe Information
Ingredients
- 1 large ball (enough for a 12-inch pizza) Low sodium pizza dough
- 0.5 cup No salt added tomato sauce
- 1.5 cups Reduced sodium mozzarella cheese, shredded
- 4 slices Low sodium bacon
- 10 leaves Fresh basil leaves
- 0.5 cup Cherry tomatoes, sliced
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Freshly ground black pepper
Instructions
Preheat your oven to 475°F (245°C) and if using a pizza stone, place it in the oven while preheating.
Cook the low sodium bacon in a skillet over medium heat until crisp. Remove from pan and drain on paper towels. Once cooled, crumble the bacon into pieces.
Roll out the low sodium pizza dough on a lightly floured surface to roughly a 12-inch circle.
Transfer the rolled-out dough onto a piece of parchment paper for easy transfer to the oven.
Spread the no salt added tomato sauce evenly over the pizza dough, leaving about half an inch around the edge for the crust.
Sprinkle the reduced sodium mozzarella cheese evenly over the sauce.
Distribute the crumbled low sodium bacon over the cheese.
Arrange the cherry tomato slices and fresh basil leaves evenly over the top.
Drizzle the assembled pizza with olive oil and season with dried oregano and freshly ground black pepper.
Carefully slide the parchment paper with the pizza onto the hot pizza stone in the oven, or place the pizza directly on a baking sheet if not using a pizza stone.
Bake the pizza for about 12-15 minutes, or until the crust is golden and the cheese is bubbling.
Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 11.6 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1320 mg | 102% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
