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baking American, Italian
Bacon, Tomato, and Mozzarella Pizza

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Bacon and tomato are a classic combination, especially when lettuce is thrown in. Although this recipe does not call for lettuce, if you wish, you can use 1 cup of arugula leaves to create your own “BLT.” Just add the arugula as soon as the pizza comes out of the oven. With or without the greens, this pizza is a winner because of both simplicity and full flavor.

Yield: Serves 6 to 8 as an appetizer, 4 as a main course

Ingredients

  • Cornmeal
  • 8 slices bacon, cut into 1-inch pieces
  • Pizza Dough for one 14-inch pizza
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt
  • 8 ounces fresh mozzarella cheese, coarsely grated (if it is too watery to grate, use a sharp knife to chop it into small pieces)
  • 1 large tomato (about ¾ pound), seeds and most of the juice removed, coarsely chopped

Directions

Preheat the oven to 500°F. If you are using a pizza stone, place it in the oven.

Sprinkle a 14-inch pizza pan with cornmeal. If you are using a pizza stone, sprinkle cornmeal on a wooden peel (paddle) or a rimless baking sheet. Set aside.

In a medium skillet, cook the bacon over medium heat just until the edges begin to brown but the bacon is still soft and pliable, about 6 to 7 minutes. Drain on paper towels.

Prepare the Pizza Dough.

Brush the rim of the dough with the olive oil and sprinkle with the salt. Distribute the cheese over the dough and sprinkle with the bacon pieces. Bake for 5 minutes. Scatter the tomatoes over the surface of the pizza and continue baking until the cheese is golden-brown and bubbly and the bacon is crisp, about 5 to 10 more minutes. Serve immediately.

Notes

The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.

Perfect Pairs:

The bacon and tomato on this pizza serve a great purpose. In addition to adding flavor, they bring a mild cheese like mozzarella into the realm of the assertive, allowing it to be paired with more weighty wines such as Sangiovese, Zinfandel, and Grenache.


© 2003 Laura Werlin
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 serving and 1/3 teaspoon added cornmeal per serving.
Nutritional information does not include Pizza Dough. For nutritional information on Pizza Dough, please follow the link above.

247kcal (12%)
147mg (15%)
2mg (3%)
60mcg RAE (2%)
122mg
12mg
10g
1g
0g
2g
43mg (14%)
723mg (30%)
9g (43%)
22g (34%)
0mg (2%)
 

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