For the sauce: ¼ cup balsamic vinegar ½ cup good quality strawberry jam or preserves 1 teaspoon sriracha chili sauce
To assemble: 1 ball pizza dough Olive oil, for brushing 1 cup shredded or?diced?cooked chicken 4 slices applewood smoked bacon, diced and cooked until crisp ½ cup thinly sliced yellow onion 4 oz. shredded mozzarella cheese 2 oz. freshly grated Parmesan cheese 2-3 tablespoons minced fresh cilantro Scant ½ cup hulled strawberries, diced
Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and let cook 4-5 minutes or until reduced by about half with a thick, syrupy texture. In a small bowl, combine the balsamic reduction with the strawberry jam and sriracha chili sauce. Set aside.
To make the pizza, heat the oven to 500? F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the balsamic-strawberry mixture in a thin layer over the crust. Layer with the chicken, bacon, onion, cheeses, cilantro, and strawberries.
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.
bacon recipe courtesy of: Annie's Eats, May 9, 2012
2 cups (10 ounces) all-purpose flour 1/4 teaspoon instant or rapid-rise yeast 1 teaspoon salt 1/2 cup room-temperature water 1/3 cup beer A few tablespoons good-quality olive oil 2/3 cup roasted tomatillo salsa A couple of very thin slices of red onion 4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces 3 slices bacon, cooked until crisp and coarsely crumbled2 tablespoons grated Mexican queso anejo, Romano or Parmesan A handful of cilantro leaves? Make the dough: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and? beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours.?
Form, bake and serve the pizza: Heat the oven to 500 degrees. Generously oil a 13 x 18 rimmed baking sheet (what’s called a “half sheet pan”). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into an even rectangle about 9 by 13 inches.
Spread on the sauce, leaving a 1-inch border around the outside. Scatter on the bacon, sliced onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.
Sprinkle with queso anejo and cilantro leaves, cut in squares and carry to your lucky guests.
bacon recipe courtesy of: Rick Bayless, Mexico—One Plate at a Time, Season 8
4 mini, whole wheat pitas 3 oz. goat cheese 4 figs, thinly sliced 2 tablespoons real bacon bits 1 cup arugula 1 tablespoon honey 1 tablespoon balsamic vinegar
Preheat oven to 400 degrees. Place a sheet of aluminum foil over a small cookie sheet or baking tray, and spray with nonfat cooking spray. Place pitas on baking sheet. Spread goat cheese evenly amongst the pitas. Top with figs and bacon bits. Bake oven for about 10 minutes, or until the edge of the pita starts to brown and crisp. In the meantime, heat honey and vinegar in s small saucepan, and warm until well combined and heated through. Remove pizzas from oven and top evenly with arugula. Then drizzle with the honey vinegar glaze and put back in the oven for about another 5 minutes, or until the arugula just begins to wilt.
1/2 recipe pumpernickel pizza dough (recipe below) 6 to 8 ounces thick-cut bacon, cut into 1-inch pieces 2 cups trimmed and thinly sliced Brussels sprouts, about 1/2 pound 8 ounces fresh mozzarella, thinly sliced
Pumpernickel Pizza Dough makes 8 individual pizzas 1/2 cup warm water and 1 1/4 cup tap water 1 envelope (2 1/4 teaspoons) active dry yeast 2 tablespoons extra-virgin olive oil 2 tablespoons cocoa powder 2 teaspoons instant coffee 2 tablespoons molasses 4 cups bread flour 1 tablespoon caraway seeds 2 teaspoons salt Cornmeal for baking sheets
Measure 1/2 warm cup water in a 2-cup measuring cup. Whisk yeast into water; let stand until it bubbles, about 5 minutes. Measure in remaining 1 1/4 cups water (for 1 3/4 cups total) and oil to yeast mixture; whisk in cocoa powder, coffee, and molasses. Meanwhile, pulse flour, caraway seeds and salt in a large food processor fitted with a steel blade. Pour liquid ingredients over flour mixture; pulse to form a rough soft ball. Continue to process until dough is smooth and satiny, about 30 seconds longer. Turn dough onto a floured work surface and knead a few seconds to form a smooth ball. Place in a vegetable cooking spray-coated bowl and cover with plastic wrap. Let rise to double in size, 2 to 3 hours.
Pizza: Prepare and stretch dough as directed above. Adjust oven rack to lowest position and heat oven to 500 degrees. Meanwhile, fry bacon in a large skillet over medium-high heat until partially rendered, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon renderings and return skillet to burner. Add Brussels sprouts to empty skillet; stir-fry until just wilted, about a minute. Turn off heat. Top each stretched pizza dough with a portion cheese, then Brussels sprouts, and finally bacon. Bake until crust is crisp and has darkened in color, about 12 minutes. Remove from oven; grate with Parmesan and serve.
bacon recipe courtesy of: Maggy Keet, Three Many Cooks, March 14, 2012
1 recipe fresh pizza dough (recipe below) 3 to 4 baby Yukon gold fingerling potatoes, finely sliced 1/2 small onion, finely sliced 6 slices applewood smoked bacon, finely chopped 2 tablespoons rosemary leaves 1/4 cup extra-virgin olive oil, plus extra to grease pan Kosher salt and freshly ground black pepper 1 cup shredded fontina cheese 1 cup baby arugula, optional 1/2 lemon, juiced
Fresh Pizza Dough: 2 packages active dry yeast 2 teaspoons sugar 2 cups warm water (100 to 110 degrees F.) 2 tablespoons kosher salt 6 cups unbleached all-purpose flour, plus more for dusting 2 tablespoons extra-virgin olive oil, plus extra for bowl
In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
Pizza: Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven. In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim. Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
1 pizza crust mix or recipe made per directions for a 14 or 15 inch pizza 2 medium red potatoes 4 slices bacon 1/2 medium-sized white onion, thinly sliced. ? 1/2 tablespoon fresh chives, snipped 1 1/3 cups ranch dip? 3/4 cup grated mozzarella cheese 3/4 cup grated medium or sharp cheddar cheese pizza spices, as desired Preheat the oven to 425 degrees. Microwave the bacon until it is barely cooked. Snip it into 1-inch pieces and set it aside. Microwave the potatoes for 3 minutes on high. They should be slightly undercooked. When they are cool enough to handle, slice them into 1/8-inch slices and set them aside. Make the pizza dough and roll it out in the pan using a pizza roller. Spread the ranch dip over the uncooked dough. Place the potatoes evenly over the dip. Evenly distribute the bacon pieces over the potatoes and then the onions and chives. Spread the cheeses evenly over the crust.? Sprinkle with pizza spices, as desired. Bake for 13 to 17 minutes or until the edges of the crust are browned and the cheese is bubbly and beginning to brown.? Baking times will vary depending on the pan and the toppings. Remove the pizza from the oven.? Slide the pizza to a cutting board and cut with a pizza roller.? Serve immediately.
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All-purpose flour (for dusting) 1 1-pound store-bought pizza dough 1 10-ounce can whole baby clams 2 slices thick-cut bacon (2 ounces), cut into 1"-wide pieces 3 garlic cloves, thinly sliced 2 tablespoons minced shallot 1 1-pound bunch Swiss chard, center stalks removed, leaves torn Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, cut into 1/2" cubes 1 tablespoon white wine vinegar 1/2 teaspoon yellow cornmeal 1 tablespoon good-quality extra-virgin olive oil 1/2 cup finely grated Parmesan
Preheat oven to 500°F. Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer.
Meanwhile, drain clams, reserving liquid. Cook bacon in a 12" cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4–5 minutes. Transfer bacon to a paper towel–lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 1/2 cup reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you'd like. Transfer mixture to a medium bowl.
Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12" round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6–8 minutes.
Spread chard mixture over dough. Bake until crust is golden and cooked through, 6–8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2–3 minutes longer.
bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, February 2012