Friday, August 17, 2012
Fresh Tomato, Herb and Bacon Pizza
I was home alone and since I've been trying out my not so adept pizza making skills, I decided to give it another try. This one turned out pretty good !
Makes one 12 inch pizza
For the crust:
2 cups bread flour
3/4 cup warm water (100 to 105F)
2 1/4 tsp granulated active yeast
1 1/2 tsp sugar
1 Tbl olive oil
Stir the yeast into the warm water and let sit about 5 minutes. Stir in the salt, sugar and olive oil.
Stir the liquids into the 2 cups of flour in a large mixing bowl. Knead the dough right in the bowl for about 5 minutes. Transfer the dough into another mixing bowl lightly coated with olive oil. Turn the dough so that all of the dough is coated with the oil. Cover with plastic wrap or a tea towel and park on the counter for a few hours. (Make the dough early in the day...the longer it sits, the better it develops)
For the topping and baking:
2 Tbl olive oil
1 clove finely minced garlic
1/4 tsp crushed red pepper flakes
1 large tomato peeled, seeded and finely diced
4 large basil leaves, finely sliced
1 Tbl fresh oregano, minced
2 slices almost crisp cooked bacon chopped into small pieces
The pizza dough
A few ounces fresh mozzarella thinly sliced
In a small skillet, heat the olive oil, add the garlic and red pepper flakes and saute for a minute or two until fragrant(don't burn the garlic!)
Add the finely diced tomato and heat for a few minutes until the tomato gets a little gooey. Take off the heat and stir in the basil and oregano.
Crank the oven up as high as it will go (mine goes to 525F)
Sprinkle a few pinches of corn meal onto a baking sheet.
Roll the dough out into a 12 to 13 inch circle and then place on the cornmeal dusted baking sheet. Fold up the edges a bit.
Spread the tomato mixture over the dough and add the bacon pieces all over. Top with the sliced mozzarella.
Bake in that screaming hot oven for 10 to 15 minutes or until the crust is lightly browned. Let sit a few minutes before slicing.