Bacon Tomato Pizza Recipe

 

Bacon Tomato Pizza is a wonderful and unusual pizza recipe. Eating this pizza will remind you of a B.L.T. sandwich.  I like to make this pizza in the summer when I have fresh herbs and vine-ripened tomatoes.  I also love the combination of bacon, tomatoes, and basil.

 

Bacon Tomato Pizza

 

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Bacon and Tomato Pizza Recipe:

Bacon Tomato Pizza Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 2 (14-inch) pizzas or 1 (24-inch) pizza

Ingredients:

Parmesan Thin Crust Pizza Dough (see recipe below)
Pizza Toppings (see recipe below)

 

Instructions:

Assembly:

Bacon Tomato PizzaPrepare Parmesan Thin Crust Pizza Dough according to recipe.

Prepare Topping Ingredients according to recipe.

When ready to assemble, preheat the oven and Pizza Stone or tiles to 450 degrees F.

Place the Pizza Toppings on the pizza according to the directions below.  Bake the pizza in the center of the oven until the crust is golden brown, approximately 15 to 20 minutes.

Remove your pizza from the oven and allow to cool for 5 minutes before transferring to a serving pan.  This cooling down step allows the crust to stay crisp and the topping to set.  Once cool, cut your pizza into slice and serve.

Makes 2 (14-inch) pizzas or 1 (24-inch) pizza.

 

Parmesan Thin Crust Pizza Dough:

1 to 1 1/2 cups warm water (110 degrees F.)*
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 cup freshly-grated Parmesan Cheese (Parmigiano-Reggiano)
3 cups bread flour
2 teaspoons instant active dry yeast

* The amount of Parmesan cheese used will indicated how much water will need to be added.  I always seem to add more Parmesan cheese than the 1/2 cup water called for in the recipe.  Because of this, I always need to add the extra 1/2 cup water.  If you think you need to add additional water, add warm water, a tablespoon at a time).

 

Preparation: 

Add all the ingredients in the bread pan of your Machine.  Process according to manufacturer's instructions for a dough setting.  It should form a nice elastic ball.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and place into a lightly oiled bowl.  Cover the bowl tightly with plastic wrap and let the dough do a slow rise for 24 hours in the refrigerator before using.  Do not skip this step.

When ready to use, remove from refrigerator and allow the dough to come to room temperature, approximately 1 to 2 hours.

Meanwhile preheat the oven and Pizza Stone or tiles to 450 degrees F.

Turn the dough out onto a large surface and dust the pizza dough with flour.  Pick up the dough and, keeping both hands together, grasp it lightly at the top of the edge.  Letting gravity do the work, start rotating the dough as though you are turning the steering wheel of a car and do not stop until you have gone all the way around.  This will stretch the dough without the risk of thinning out the center too much.  Roll and stretch the dough out very thin to form a 24-inch or larger circle.

Place the dough on the prepared Pizza Peel.  The dough should be docked.  Thin pizza crusts usually needs to be well docked to help control blistering and bubble formation during baking.  This just means to prick it all over the middle part (not the edges) so that it doesn't inflate.  Either use a Dough Docker or use a fork to prick the dough thoroughly.

Pre-cook the pizza crust for approximately 4 minutes before adding any toppings.  After pre-cooking, remove the partially baked crust from the oven and pop any large air pockets with a fork.  Let crust cool before topping (this will produce a crispy and chewy crust). 

 

 

Pizza Toppings:

8 tablespoons mayonnaise
3 tablespoons prepared Basil Pesto
Tomato Slices
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 (Parmigiano-Reggiano)

In a small bowl, combine the mayonnaise and pesto; using a knife, spread mayonnaise mixture over the top of the partially pre-cooked and cooled pizza 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 approximately 15 minutes or until crust is golden brown on the bottom and the top is bubbly.  Remove your pizza from the oven and allow to cool for 5 minutes before transferring to a serving pan.  This cooling down step allows the crust to stay crisp while it cools.  Once cool, using your Pizza Cutter or Pizza Wheel, cut your pizza into slices and serve.

 

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