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Bacon and Tomato Pizza

Bacon and 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 non-stick 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.

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.

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