Bacon & Tomato Pizza

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I created this wonderful and unusual pizza because of all the fresh tomatoes in my garden that I needed to use. I also love the combination of bacon, tomatoes, and basil (this will remind you of a BLT sandwich).

Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.

Check out all of Linda's great Pizza Recipes and Bread Recipes for your bread making.

Bacon & Tomato Pizza

Parmesan Thin Crust Pizza Dough:
3/4 cup warm water (110 degrees F.)
1 tablespoon olive oil
1/4 teaspoon salt
1/2 cup freshly grated parmesan cheese
2 cups bread flour  
2 teaspoons instant active dry yeast

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.

Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your toppings (see below).

When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.

Note: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.

Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.

Topping:
4 to 6 tablespoons mayonnaise
2 tablespoons prepared pesto
3 to 4 medium tomatoes, sliced, drained, and patted dry
Salt and pepper to taste
6 to 8 bacon slices, cooked crisp and crumbled
4 tablespoons coarsely chopped fresh basil leaves
3/4 cup freshly grated parmesan cheese

In a small bowl, combine the mayonnaise and pesto; using a knife, spread mayonnaise mixture over the top of the dough. Layer the tomato slices over the mayonnaise mixture; lightly season tomatoes with salt and pepper. Sprinkle the bacon and basil over the top. Sprinkle parmesan cheese over top of pizza. Place on hot pizza stone or baking tiles and bake for 15 to 20 minutes or until crust is golden brown on the bottom and the top is bubbly.

Makes 1 large pizza or 16 servings.

 


Pizza Stone:  A baking stone should be placed on the lowest oven shelf and preheated with the oven. Once pre-heated, the stone evenly transfers intense heat to the food being cooked, ensuring a particularly crisply baked base.

As to if it might crack, this I do not know, as I have never had it happen. I always place the cold pizza stone in a cold oven. I then turn on the oven to 400 degrees F. to preheat oven and stone. Once the stone is hot, I do not remove it from the oven. I place the pizza on the hot stone in the oven.

Baker's or Pizza Peel:  Sprinkle cornmeal all over the surface of a baker's or pizza peel before using.

Pizza Tips:

  • A helpful hint is to put a piece of parchment paper on the peel instead of using cornmeal. I place the rolled-out pizza dough on the parchment paper and then add the toppings. The parchment goes into the oven with the pizza. This makes it easier to slide the pizza off the peel and onto the baking stone.
     

  • If you don't have a peel, an upside-down cookie sheet will do if you use parchment paper. Just slide the pizza onto the stone with the paper.
     

  • Does pizza have to be a circle? - You can make them triangular, square, diamond, or anything else you can imagine. Just change the shape of your pan to the shape of a crust that fits your imagination.