Cheese Curd Pizza
America's Dairyland delivers the ultimate cheese lover's pizza! Fresh Wisconsin cheese curds - those squeaky nuggets of joy - melt into gooey perfection alongside crispy bacon. This is cheese worship on a crust!
Equipment Needed
Instructions
Make the dough: Dissolve yeast in warm water, let stand 5 minutes. Add flour, salt, and melted butter. Knead until smooth, about 8 minutes. Cover and let rise 1 hour.
Cook the bacon: Cook bacon until extra crispy - it needs to hold up against all that cheese! Drain, cool, and crumble or chop into bite-sized pieces.
Prep the curds: Let cheese curds come to room temperature for best melting. If curds are large, cut in half. They should be fresh enough to squeak!
Preheat oven: Place pizza stone in oven and preheat to 475F (245C) for at least 30 minutes.
Shape the dough: Punch down risen dough and stretch into a 14-inch round. Transfer to floured pizza peel.
Assemble: Spread pizza sauce over dough, add minced garlic. Layer mozzarella and Colby-Jack, then distribute cheese curds generously. Scatter bacon pieces over top.
Bake: Slide pizza onto hot stone and bake 12-15 minutes until crust is golden and cheese curds are melted and gooey with golden spots.
Finish and serve: Remove from oven, immediately sprinkle with fresh chives. Drizzle with hot honey if using. Let rest 3 minutes (the curds are MOLTEN hot!) before slicing. Serve with ranch for dipping!
Pro Tips & Variations
- Freshness is everything: Fresh curds should squeak. After 24 hours, they lose the squeak but still taste great.
- Wisconsin cheese only: For authenticity, use only Wisconsin-made cheese. It's America's Dairyland for a reason!
- White vs yellow curds: Both work! White curds are traditional, yellow have added annatto coloring.
- Fried curd option: Top with fried cheese curds AFTER baking for extra crunch and indulgence.
- Beer pairing: This pizza demands a Wisconsin Spotted Cow or New Glarus beer!
- Add bratwurst: Sliced, cooked bratwurst makes this even more Wisconsin.