If you live in the Greenville, SC area, chances are you’ve heard of Sidewall Pizza Company. I’ve even reviewed this local favorite pizza joint before and since 2015, my family and I have been regulars at their original Travelers Rest location (the OG). As I wrote in my review, we love everything about it: the pizzas, the salads, the friendly service, the welcoming atmosphere and that unmistakable vibe that keeps you coming back.

Now, let me be clear, this recipe isn’t meant to replace a visit to Sidewall. Honestly? It’s not better and I wouldn’t pretend otherwise. What it is, though, is a “close enough” version for when you can’t get there, whether you’ve moved away, are stuck at home, or just want a little taste of Sidewall in your own kitchen.

Today, I’m sharing my take on their Bacon Bliss pizza. It’s built on a roasted garlic white sauce and loaded with smoky bacon, then topped with fresh mozzarella and Pecorino Romano for that salty, savory finish. The result? Simple, indulgent, pizza perfection. I considered adding crushed red pepper or fresh herbs like basil, thyme, or oregano, but honestly, it doesn’t need a thing.

A few shortcuts I used:

• Sautéed garlic instead of roasting it (faster, still delicious)
• Olive oil in place of butter for the béchamel
• Store-bought pizza dough (I always keep one in the freezer, lifesaver!)

If you’re local, go grab the real thing at Sidewall, they do it best. But if you’re craving Bacon Bliss and can’t make it there, this recipe will get you close enough to satisfy the craving.

Ingredients for the Bacon Bliss Pizza

• 1 pizza dough
• 4-6 garlic cloves, minced
• 3 tbsp olive oil
• 3 tbsp flour
• 1 cup cream (we used almond creamer)
• 1 cup Pecorino Romano, 1/2 for sauce and half for pizza topping
• Salt and pepper to taste
• 2 cups shredded mozzarella (or Italian blend) cheese
• 10-16 strips apple wood smoked bacon

How I make the Bacon Bliss Pizza

1. Preheat the oven -Place a pizza stone in the oven and preheat to the highest setting (mine goes to 550°F). If you don’t have a pizza stone yet, trust me — it’s worth getting one.
2. Prep the bacon – Par-cook the bacon in the oven or microwave until just starting to render. Don’t crisp it fully, it’ll finish cooking on the pizza.
3. Make the garlic white sauce:*
   • Heat a medium saucepan over medium-high heat.
   • Add olive oil and garlic; cook until fragrant.
   • Whisk in the flour and cook for 1–2 minutes.
   • Slowly whisk in the cream until smooth and thickened.
   • Stir in half of the pecorino Romano. Season with salt and pepper to taste.
   • Remove from heat and set aside.
4. Shape the dough – Stretch your pizza dough to your preferred size. I stretch mine to fit the pizza stone and like it thin and crispy, so I give the crust a quick par-bake before topping.
5. Assemble the pizza – Spread the garlic white sauce evenly over the crust. Sprinkle with shredded cheese, then layer on the bacon.
6. Bake – Transfer the pizza to the hot stone and bake until the cheese is melted, the bacon is crispy and the sauce is bubbling with golden spots.
7. Finish & serve – Remove from the oven and dust with the remaining pecorino Romano. Slice and enjoy!

*Never made a roux, béchamel, or mornay? Congratulations, you just did all three. The flour + fat (and in this case, garlic) = roux. Add cream = béchamel. Add cheese = mornay. You’re officially fancy.

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