Bacon Cheeseburger Bar Pie

Ground beef, bacon, three cheeses, and a special-sauce swirl on a docked 16-inch bar crust. The drive-thru, upgraded.

Time: 10 min | Yield: 1 pizzas | Difficulty: Intermediate | Serves: 4 | Published: 2026-07-24

A bacon cheeseburger and a bar pie, same plate, no compromises. Beef and bacon browned separately, three cheeses zoned across a thin docked crust, and a homemade special sauce (mayo, ketchup, mustard, relish, the works) swirled over the top out of a squeeze bottle after the bake.

The part-skim mozzarella lining the pan edges is a bar-pie move: it crisps against the metal into a frico ring while the whole-milk mozz and cheddar handle the melt in the middle.

Use my 16 Inch Bar Pie dough underneath. Mix the special sauce while the oven preheats, it needs a few minutes for the sugar and paprika to dissolve in.

Ingredients

Ingredients

• Dough

Pizza Sauce

• 2 cups shredded Low Moisture whole milk Mozzarella Cheese
• 1 cup shredded part skim mozzarella
• 1 cup Shredded Cheddar Cheese
• 1 lb Ground Beef
• 6 pieces of Bacon
• 1 cup mayonnaise
• ½ cup ketchup
• 1 tablespoon mustard
• 1 tablespoon pickle relish
• 1 tsp sugar
• ½ tsp salt
• 1 tsp paprika

Directions

1. Preheat your oven to 500 degrees for 45 minutes with your baking steel.
2. Begin to cook the ground beef and bacon in separate pans over medium heat until browned. Drain excess fat. 1 lb Ground Beef, 6 pieces of Bacon
   You'll know it's right: Brown the beef and bacon in separate pans and drain well, wet meat is how bar pies go soggy. The bacon should be fully crisp, it softens slightly under the swirl.
3. Lightly dust your board or peel with flour, then gently stretch the dough.
4. Stretch out your dough to fit the 16-inch Bar Style pan.
5. Use a docking roller to gently roll back and forth over the dough, creating small holes across the entire surface.
   You'll know it's right: Dock the entire surface with the roller, edge to edge. An undocked bar crust bubbles and throws the toppings.
6. Ladle sauce onto the center of the dough, then use the back of the ladle to gently spread it in circles until the surface is evenly coated.
7. Line the edges of the pan with the part skim mozzarella. 1 cup shredded part skim mozzarella
   You'll know it's right: The part-skim ring against the pan edge is deliberate, it frico-crisps where whole-milk would just grease out.
8. Add the shredded low-moisture mozzarella, then scatter the shredded cheddar over the top. 2 cups shredded Low Moisture whole milk Mozzarella Cheese, 1 cup Shredded Cheddar Cheese
9. Add your cooked ground beef and bacon bits evenly throughout. 1 lb Ground Beef, 6 pieces of Bacon
10. Bake in your preheated oven for 8 minutes.
11. Starting at the center, squeeze the bottle gently and move in a continuous circular motion toward the edges, creating an even swirl of special sauce across the whole pizza.
    You'll know it's right: Squeeze the sauce in one continuous spiral from center to edge. Thin lines, the heat of the pie loosens it into the perfect drizzle.
12. Slice and serve!

Troubleshooting

Soggy middle

Greasy meat went on wet. Drain the beef and bacon hard after browning. Paper towels are not overkill here.

The special sauce ran everywhere

Applied too heavy or too early. Thin continuous spiral from a squeeze bottle, after the bake. It loosens on the hot pie, less is more.

Crust bubbled and lifted the toppings

Skipped or rushed the docking. Docking roller over the entire surface. Every square inch.

No crispy cheese edge

Whole-milk mozz went to the pan edge. The part-skim ring is the frico engine. Zone the cheeses like the steps say.

Tasted like pizza with burger stuff on it

Skipped the sauce. The special sauce IS the cheeseburger flavor. Make it, chill it, swirl it.

Notes

Made in my 16 inch @lloydpans (link and discount code in my LinkTree)

Nutrition (2 squares (1/8 of the pie)): 430 calories, 22g protein, 32g carbs, 24g fat.