The delta blues

The Delta Blues

Homemade pizza with mushrooms, bacon, blue cheese and spinach. Delicious flavors and a fantastic pie.


The Delta Blues

Jump to Recipe

Last week’s poll was a list of pizzas from a local pizza joint here in town. They make really unique and delicious pies so I thought I’d try my hand at recreating one of them.

Let me start this post by saying that I’ve never actually had their version of the winning pizza, The Delta Blues, but I figured I’d try my hand at it anyway. It’s described as a red sauce pizza with mushrooms, bacon, blue cheese, and spinach.

I figured I could handle that. This turned out to be a very flavorful pizza. My favorite part of it was actually the spinach, but we’ll get there.

Delta Blues Pizza

2 pizzas
Prep Time:
Total Time:
The delta blues
Print Recipe

Rate This Recipe

Just a moment please...

Helpful Equipment:

pizza stonepizza peel

Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

Homemade pizza with mushrooms, bacon, blue cheese and spinach. Delicious flavors and a fantastic pie.

Adapted from a Pablo's pizza.


1 recipe of pizza dough, below (makes two pizzas)
1 Cup pizza sauce, below
16 ounces mozzarella cheese, shredded
4 ounces blue cheese, crumbled
8 ounces bacon, cooked and crumbled
1 pound mushrooms, sliced and sauteed
4 Cups baby spinach, chopped
Salt and pepper
Basic red sauce:
1 Cup tomato sauce or strained tomatoes
1 Teaspoon red pepper flakes
1 Teaspoon garlic powder
1 Tablespoon dried parsley
1/2 Teaspoon onion powder
Pinch of salt and pepper

New York Style Pizza Dough (From American Pie)

Makes 2 large pizzas.
5 Cups (22.5 ounces) bread flour
1 1/2 Tablespoons honey or sugar
3 Teaspoons kosher salt
1 1/2 Teaspoons instant yeast
3 Tablespoons olive oil (plus more for the dough later)
1 3/4 Cups room temperature water


TO make the dough…

1) Add all the ingredients to a large bowl and stir together with a large spoon until the dough comes together.

2) Dip one hand in a bowl of warm water and vigorously knead the dough in the bowl, constantly turning the bowl, until the dough comes together and starts to firm up, about 4 minutes.

3) Let the dough rest for 5 minutes.

4) Continue to work it for another 2-3 minutes until the dough is soft and smooth and very elastic.

5) Cut the dough in half, roll each half into a ball, and add each ball to a plastic bag coated lightly with olive oil.

6) Let dough sit at room temp for 15 minutes and then store in the fridge overnight.

7) Remove the dough from the fridge 2 hours before making pizza.

Making the pizza…

1) Combine all sauce ingredients in a bowl.  Feel free to add other ingredients to your liking.

2) Cook bacon in strips in a large skillet, until they are browned, but not quite crispy.  Remember that the bacon will cook in the oven as well.

3) Pour out the bacon grease but leave a tablespoon or two.  Add your sliced mushrooms and cook for a few minutes over medium-high heat until the mushrooms release their liquid and turn soft and browned.

4) De-gas dough, roll it into a 14 inch round, and add it to a prepared pizza peel.  Dust the peel with a bit of flour or cornmeal so the dough slides off easily.

5) Add a light layer of sauce to pizza followed by mozzarella cheese, bacon, mushrooms, blue cheese, and a pinch of fresh ground pepper.

6) Slide the pizza into a very hot, pre-heated 500 degree oven for 14-15 minutes.

7) When the pizza comes out of the oven, add chopped spinach to the top.

8) Let cool for a minute or two and then slice and eat!

Making the Dough

You could use store bought pizza dough for this, but for my money nothing beats homemade crust. Once you get the hang of it, it really only takes about 10-15 minutes to whip up. Of course, for a really good dough, you do need to let it sit overnight, so there’s some planning involved.

Sometimes I use my stand mixer for this, but on this day I did it by hand.

dough making
Get it?

Start by adding all the dough ingredients to a large bowl. Mix them together with a large spoon until they come together (top left). Then dip your hand in a bowl of warm water and knead the dough vigorously. After a few minutes the dough will start to firm up (top right). At that point, let it rest for 5 minutes which will let the dough relax.

Continue to knead it in the bowl with your hand. After another few minutes you should end up with a really soft dough that’s very elastic and stretchy (bottom left). Cut this dough into two even halves and stick them in some large plastic bags with a good drizzle of olive oil (bottom right). Let these sit at room temperature for 15 minutes and then store them in the fridge overnight.

Yes. That’s right. Overnight. That requires you to do some planning, but trust me. It’s worth it.

Making the sauce

I kind of mess around with red sauce and the above recipe is my most current version. Seriously though, I recommend that you just add a cup or two of tomato sauce to a bowl and stir in dried spices until it tastes good! If it tastes good straight, it’ll taste good on a pizza!

sauce for pizza

The Toppings

There are only three toppings for this pizza: bacon, mushrooms, and spinach. The bacon and mushrooms need to be cooked before going on the pie. Some people don’t cook the mushrooms before adding them to pizza, but I’ve found that this makes the pizza kind of watery because the mushrooms release a lot of liquid as they cook.

If you saute them for a few minutes though, they release most of their liquid and you don’t have that issue.

I cooked my bacon in strips in a large skillet until it was not quite crispy, but definitely browned. Remember that it’s going to cook further in the oven.

Then I used a few tablespoons of the bacon grease to saute my sliced mushrooms for about 5 minutes until they are soft and lightly seared.

cooked toppings
The cooked stuff.

You’ll obviously need some cheese also. For this pizza, mozzarella and blue cheese are what you need! Shred the mozzarella and crumble the blue cheese if it isn’t crumbled already.


Making the pizza

A few tips for making the pizza to really make it exceptional.

The first thing, and most important, is to make sure you get your oven as hot as possible. Hopefully you have a pizza stone you can preheat in the oven, but heat it up to 500 degrees and let it get hot for 20 minutes or so.

Second, be sure to take your dough out of the fridge about 2 hours before you want to make the pizza. Letting it come up to room temperature will make it easier to stretch and shape.

Third, when you’re shaping your pizza, feel free to use a roller to get it in a rough circle, but the dough should be very strong and you should be able to pick it up and fling it around without worry.

Once it’s the right size (probably 14 inches across), lay it on a pizza peel or a baking sheet that’s been coasted lightly with cornmeal or flour.

Fourth, go light on the sauce. A light coating of sauce is all you need.

This is my pie, shaped and ready to go!

pizza sauced
Shaped and sauced.

Then I added on some mozzarella, my bacon and mushrooms, the blue cheese, and some extra mozzarella on top. I also added on a good pinch of fresh black pepper.

toppings added
High and deep!

Slide this beauty onto your very hot baking stone and cook it for about 14 minutes. The crust should be a nice golden brown and the cheese nice and bubbly.

This is about as perfect as it gets.

14 minutes later…

What about the spinach?!

Don’t worry. I didn’t forget the spinach. The key to adding greens like spinach to a pizza is to add them right when the pie comes out of the oven. If you actually cook the pizza for 14 minutes with spinach on top, they’ll just shrivel up and burn.

But if you chop it up roughly, and add it to the pizza right when it comes out of the oven, the heat from the pizza will wilt it slightly, but it’ll still be a tiny bit crunchy.

spinach added
Chop the spinach first!

You’ll want to let this cool for a minute or two, but then you should slice it up and eat it as soon as possible!

A slice of the blues.

I used a bit of a thicker crust for this pizza than I have with some other pizzas I’ve made because the toppings on this guy were pretty heavy. It turned out to be the perfect combination though. I really liked this pizza!

Homemade pizza is one of those things where the little details make all the difference. Homemade dough, a hot oven, and fresh ingredients can really make something special.

I don’t know about you, but I’m a FAN of The Delta Blues!

16 Responses to “The Delta Blues” Leave a comment

  1. Okay, I need tips. What is the secret for transfer from the pizza peel to the oven? We often end up with deformed pizza on the stone because it is so hard to transfer the raw pizza. Yours looks GREAT! What is your secret?

    1. Sure thing. I can tell you what I do. The most important thing is to make sure that your peel is covered well with cornmeal. Cornmeal acts like a bunch of tiny ball bearings and make the pizza slide right off. So before you add the dough to the peel, dust it pretty liberally with cornmeal.

      You should be able to shake your pizza around on your peel before you start topping it. It should be loose.

      When you're sliding it onto the peel, start all the way at the back of the stone and tilt the peel until the pizza starts to slide off, then slide out the peel in one smooth motion. Try not to jerk it too much. Just gently slide it off.

      Should work like a charm! If your pizza is sticking you most likely just need more cornmeal on your peel

  2. yum! I might make this for our pizza night tomorrow night :) I love homemade dough, it is so worth the effort!

  3. You can also add fresh spinach underneath the cheese and other toppings before cooking which kind of steams it down in the oven. It works great and you don't have to worry about the leaves falling off when you eat it or wrap it up for leftovers. Even the spinach that does peep out and gets a bit crispy will still taste great!

    I think I have some pictures of the last time I tried it here:

  4. This looks really good. We put spinach on our pizza all the time, but put it on right after the sauce & then the cheese. I have to hide it under the cheese in order to get the kids to eat it. I love spinach on pizza!

  5. So, Nick, after running to pick up the not-already-on-hand goodies I needed to make this oh so delish looking pie, I found myself 1/2 way through "adding all the dough ingredients" just to realize I'd mistakenly picked up active dry yeast instead of instant. Sadly, my well planned "let it rest overnight" quickly turned into a "let it rest until you get your hands on some instant yeast or conduct a proper google search to find an appropriate conversion of active to instant". Ultimately, after a few clicks here and there, the google machine's yeast jargon got the best of me and the former won for the evening. You got any straight forward pointers on the conversion or do I need to head out in search of the illusive INSTANT micro-organism?

    1. Sorry for your yeast woes. Honestly, I use both almost interchangeably. When I use active dry yeast, I just add it to the water in the recipe to dissolve and bloom for about 5 minutes, then add the yeast/water mix to the recipe and proceed as normal. I've never had any problem substituting one for the other.

      Sometimes if you just mix in the active dry yeast (which I've also tried) it doesn't get 100% dissolved and you end up with tiny yeast grits in your finished dough.

      If you do the water trick though, you can use one or the other without a problem.

      1. Thanks Nick. I almost did exactly that upon realizing my mistake…then I looked at the mounds of flour, salt and honey in my KitchenAid and thought…sheesh! that's a lotta "dough" to (potentially) waste! I'll give it a run tomrorrow. Thanks again for the info. Oh and HaPpY hApPy BiRtHdAy! :)

      2. Well, I finally got around to making this tonight. Everything worked out perfectly, except the crust was a bit on the salty side. Just curious if 3 Tbsp of salt is correct or if the recipe is supposed to read 3 tsp? Made for a delish dinner either way. I am totally proud of myself for making my own crust btw. Thanks for "holding my hand" so to speak on my first dough making attempt with the step by step instrucs. :) Your site rocks. Nick for President!

      3. YIKES. Sorry… yea… that's supposed to be 3 Teaspoons…

        Sorry you had to be the person to find that mistake.

        If I could mail you a new pizza, I would!

        You should try it again without my silly error. It's a great dough recipe.

        Thanks for the president vote! :)

  6. BEST. PIZZA. EVER. Thanks for the recipe – tried it last night and it was awesome! Never would have thought of blue cheese on a pizza but it works!

Join the Conversation

Your email address will not be published. Required fields are marked *