Salsa Verde Pizza with Goat Cheese and Bacon

Pizza de Salsa Verde, Queso de Cabra y Tocino
From Season 8  Mexico—One Plate at a Time
Servings: 4


  • 2cups (10 ounces) all-purpose flour
  • 1/4teaspoon instant or rapid-rise yeast
  • 1teaspoon Salt
  • 1/2cup room-temperature water
  • 1/3cup beer - a light lager is good here
  • A fewtablespoons good quality olive oil
  • 2/3cupRoasted Tomatillo Salsa
  • Acouple of very thin slices of red onion
  • 4ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
  • 3slices bacon, cooked until crisp and coarsely crumbled OR 4 ounces Mexican chorizo sausage, casing removed and cooked thoroughly
  • 2tablespoonsgrated Mexican queso anejo, Romano or Parmesan
  • AHandful of cilantro leaves


1. Make the dough. In a medium bowl, mix together the flour, yeast and salt. Measure in the water and beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for as few as 8 up to 18 hours.

2. Form, bake and serve the pizza. Heat the oven to 500 degrees. Generously oil a 13 x 18 rimmed baking sheet (what’s called a “half sheet pan”). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough—nudging and tugging—into an even rectangle about 9 by 13 inches.

Spread on the sauce, leaving a 1-inch border around the outside. Scatter on the bacon, sliced onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.

Sprinkle with queso anejo and cilantro leaves, cut in squares and carry to your lucky guests.


  1. My husband and I enjoy this recipe with chorizo. Muy rico — my husband’s from Mexico so I’m always excited when I can make a spicy dish he loves. My only complaint is that the “roasted tomatillo salsa” link on this page goes directly to Rick’s products to purchase. Keep the recipe for the salsa AND offer the product. People will still enjoy purchasing the product as much as those of us who enjoy making the salsa when we have time.

  2. I have made this pizza twice and plan to make it again. Only problem is the dough.
    Not able to get it fully mixed and it doesn’t rise enough. Any suggestions?


    1. Hello Monta –
      I am sorry you are having a hard time with the dough – the dough will never come together to be one homogeneous mass, it also isn’t supposed to rise much. But if you feel uncomfortable with it – feel free to buy a store bought dough. Trader Joe’s sells a regular version as well as a whole wheat dough!

  3. I just added a little more beer to bring it together. The humidity would change how much is needed anyway.

  4. Hi there,I check your blog named “Rick Bayless | Salsa Verde Pizza with Goat Cheese and Bacon” regularly.Your humoristic style is witty, keep doing what you’re doing! And you can look our website about free love spells cast for me.

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