Bacon, Tomato, and Mozzarella Pizza
Published by Stewart, Tabori & Chang
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.
The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.
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.
Serves6 to 8 as an appetizer, 4 as a main course
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
Recipe Courseappetizer, main course
Dietary Considerationappetizer, main course
Five Ingredients or LessYes
Taste and Texturecheesy, salty, savory
Type of Dishpizza
- 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
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.
2003 Laura Werlin