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Cheese Curd Pizza with Bacon & Southwest Ranch

Prep Time: 20 min | Cook Time: 15-20 min | Cook Temp: 450°

Veggie pizza topped with cheese curds


  • 12” HRI Veggie Lovers Pizza (or cheese)
  • 2 green onions
  • ½ cup chopped crispy bacon
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tsp ranch seasoning
  • 1 tsp chili powder
  • 1 quart vegetable oil
  • 8 oz cheese curds
  • 1 cup beer
  • 1 cup milk
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp sea salt
  • ½ tsp black pepper


  1. Preheat the oven to 450˚F
  2. Remove pizza from all packaging
  3. Prepare southwest ranch. Whisk together sour cream, mayonnaise, ranch seasoning, and chili powder until smooth. Note: if the dressing is too thick, add water 1 tablespoon at a time to reach desired consistency
  4. Preheat a large pot with oil to 375˚F. Add beer and milk to a large bowl. In a second shallow bowl, combine flour, baking powder, sea salt, and black pepper
  5. Dredge the cheese curds in the beer mixture, and then generously coat in the flour mixture
  6. Carefully drop 3-4 cheese curds into the hot oil at a time, and cook for 2-3 minutes before transferring to a plate lined with paper towel. Repeat with the remaining cheese curds, monitoring the temperature of the oil as you go
  7. Arrange the cheese curds and bacon evenly over the pizza. Place pizza directly on the oven rack and bake for 15-20 minutes, or until the crust is golden brown. Note: if you find that your cheese curds are browning too quickly, carefully remove them from the pizza with a fork, and set aside. Add the cheese curds back to your pizza with 1-2 minutes remaining
  8. Cut into squares and enjoy 🙂