We had bacon in the frig from "our" pig that needed to be used, and pizza seemed appropriate for watching the Butler-Duke game. We were cheering for Butler, a Cinderella story for sure, and what a spectacular showing by both teams and a great game. I have never had bacon on a pizza before, just not "me", but something I knew Craig and Connor would love.
When Craig pulled it out of the oven, he looked dubious. “Where’s the sauce?” “It doesn’t have sauce.” “Really?” By this time the game was starting, and we were hungry. (And he and Connor know they’re my new recipe guinea pigs, which usually results in tasty eating adventures). Three slices later, Craig declared it good. Really good. And you don’t miss the sauce. We served it with a spinach-strawberry salad, a sweet compliment to the saltiness of the bacon and caramelized onions and peppers. Do try this easy, wholesome whole wheat dough from Eating Well too. You will never use anything else.
Bacon, Onion, and Mushroom Pizza
Serves 6 (2 slices)
Whole Wheat Pizza Dough
1 C whole-wheat flour
1 C all-purpose flour
2 1/4 t quick-rising yeast
1 t salt
1/2 t sugar
3/4 C hot water
1 T olive oil
Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
2 t yellow cornmeal
6 bacon slices, cut into bite-sized pieces
2 C onions (about 2 small), vertically sliced
1 large bell pepper, vertically sliced
1 8-ounce mushrooms, sliced
2 C shredded white cheddar cheese
Preheat oven to 425°.
Roll dough into a 12-inch circle; transfer to a round pizza pan or large baking sheet sprinkled with cornmeal.
Heat a large nonstick skillet over medium-high heat and cook bacon until crispy. Remove bacon from pan and all but 1 tablespoon of the drippings (reserve remaining drippings). Add onion and bell pepper; sauté 8 minutes, stirring occasionally, or until they start browning slightly. Place in a bowl. Add mushrooms to pan (you may need to add 1 teaspoon more bacon drippings); sauté 8 minutes or until liquid almost evaporates. Add mushrooms to onion mixture; toss. Spread vegetables evenly over prepared dough, leaving a 1/4-inch border. Sprinkle evenly with white cheddar cheese and bacon. Bake at 425° for 12 minutes or until crust is lightly browned. Sprinkle with Italian seasonings. Cut into 12 wedges.