Pizza with Caramelized Onions
and Crispy Bacon
Serves 2 main course or 4 appetizer servings
INGREDIENTS
1 teaspoon olive oil
3 slices bacon (about 2 ounces), cut into 1/2-inch pieces 1 small onion,
peeled, thinly sliced
2 tablespoons Mascarpone cheese
1/4 cup Farmer's cheese
Freshly grated nutmeg
Freshly ground black pepper
6 ounces Pizza Dough (see separate recipe in Dough & Crust section)
1/2 cup grated Mozzarella
2 tablespoons grated Parmesan
2 tablespoons fresh thyme leaves
METHOD
1.
Place a pizza stone on the middle rack of the oven and preheat the
oven to 500 degrees F.
2.
In a medium size sauté pan, add olive oil and heat over medium heat.
When the oil is hot, add the bacon and cook until the bacon is very
crispy and all of the fat is rendered. Remove the bacon with a slotted
spoon and drain on a paper towel-lined plate. Remove all but 2 table-
spoons of the bacon fat from the pan and discard. Place the pan
over high heat. Add the onions to the hot bacon fat and cook until the
onions are well browned, about 8 to 10 minutes, stirring often. Remove
to a paper towel lined plate and reserve.
3.
In a small bowl, combine the mascarpone and farmer's cheeses. Season
with nutmeg and black pepper. Reserve.
4.
On a lightly floured surface, stretch or roll the dough as thinly as
possible into a 14 to 15-inch circle. Evenly spread the mascarpone
mixture over the dough. Sprinkle with the mozzarella and Parmesan
cheeses, bacon, thyme, and sautéed onion. Bake until the pizza crust
is nicely browned, about 8 to 10 minutes.
5.
Remove pizza from the oven, transfer to a cutting board, cut into slices
and serve immediately.
44
45
Cameron’s Four Cheese Pizza
When my son Cameron was younger, this was the only pizza he would eat.
He told me just what he wanted on his pizza, and he’s eaten it the same way
ever since.
Makes one 10-inch or two 8-inch pizzas; Serves 3 to 4.
INGREDIENTS
12 ounces (1/2 recipe) Pizza Dough (see separate recipe in Dough & Crust section)
2 tablespoons prepared Pesto (see separate recipe in Sauces & Dressings)
2 tablespoons Oven-Dried Tomatoes, cut into thin slices (see separate recipe
in Appetizers, Salads & Entreés)
1 cup grated mozzarella cheese
3/4 cup grated Fontina cheese (3 ounces)
2 Roma tomatoes, ends trimmed and cut into 12 slices
2 ounces goat cheese, crumbled
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 tablespoons freshly grated Parmesan cheese
6 to 8 large fresh basil leaves, cut into chiffonade
METHOD
1.
Place a pizza stone on the middle rack of the oven and preheat the oven
to 500°F.
2.
On a lightly floured surface, stretch or roll out the dough into one 10-
inch round or two 8-inch rounds. Transfer dough to wooden pizza
paddle or lightly-floured cookie sheet. Brush lightly with Pesto and
scatter the Oven-Dried Tomatoes evenly around the inner circle of
the pizza.
3.
Sprinkle with the mozzarella and Fontina cheeses, arrange the slices of
the Roma tomatoes, and then sprinkle with the goat cheese, oregano,
thyme, and finally the Parmesan cheese. Slide pizza off paddle or cookie
sheet onto hot pizza stone. Bake until the pizza crust is nicely browned,
10 to 12 minutes.
PREPARATION
When the pizza is removed from the oven, transfer to a cutting board
and garnish with the chiffonade of basil leaves, cut into slices, and serve
immediately.
Summary of Contents for BFPR1000
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