thick cut bacon, chopped and cooked until crisp
fresh corn, shucked, grilled or roasted and removed from the cob
Leek Soubise (recipe below)
Leek Soubise: 2 tablespoons butter
2 medium sized leeks, split sown the middle, washed, cut into 1/4-inch thick half moons
(discard most of the green parts of the leeks)
1 cup heavy cream
2 cups whole milk
Melt the butter in a large sauté pan. Add the leeks and cook slowly until they have wilted down a bit, 10-15 minutes. Add the milk and cream and cook, uncovered on low heat until the milk has evaporated and the mixture is thick and creamy. This should take about 45 minutes to an hour. Add salt to taste. The original recipe says to blend the leeks once cooled, but I wanted texture, so I didn't puree the leeks.
Assemble pizza: Place pizza stone on bottom rack of the oven (if you have one). Preheat oven to 500. Shape pizza dough into desired shape and place on a floured and cornmeal dusted cookie sheet that has been flipped upside down. Spread a layer of the leek soubise on the pizza dough, next the corn, followed by spoonful’s of ricotta and last, but of course not least, the bacon. If you don't have a pizza stone, place cookie sheet (with pizza on it) on the bottom rack of the oven and bake until crust is golden brown. If you have a pizza stone, very quickly slide the pizza from the cookie sheet to the pizza stone. Bake pizza until crust is golden brown.
This popped up in the Google machine and just reading it made my mouth water. I want to make this now!
It fits our motto: simple, quick, tasty, bacon.
Sweet Bacon and Pear Pizza…hit the jump for the recipe.
Sweet Bacon and Pear Pizza
Nonstick cooking spray
5 slices bacon
1/4 cup packed brown sugar
1/4 tsp. chili powder
1 pear, cored and sliced
1 tsp. lemon juice
1/2 of an 8-oz. tub cream cheese
1/4 cup chopped green onions
1 12-inch Italian bread shell (Boboli) or other pizza dough of your liking
1/3 cup chopped pecans
1/3 cup crumbled feta cheese
1/4 cup fresh basil
Preheat oven to 400 degrees F. Line bottom of rimmed baking pan with foil and spray with cooking spray. Arrange bacon slices on pan; set aside. In small bowl stir together brown sugar and chili powder. Generously sprinkle brown sugar mixture on bacon slices. Bake for 15 minutes or until browned; remove and set aside.
Increase oven temperature to 450 degrees F.
In small bowl toss together pear slices and lemon juice; set aside.
In medium bowl stir together cream cheese, onions, and black pepper to taste. Place pizza crust on clean baking sheet. Spread cream cheese mixture on crust.
Chop bacon and evenly sprinkle on cheese mixture. Arrange pear slices on bacon. Top with pecans and feta cheese.
Bake for 12 to 14 minutes or until cheese begins to brown. Sprinkle with basil and pass honey for drizzling.
Originally posted 2010-10-06 19:57:42.
Related Stories:December 16, 2010 -- Better with Bacon – Bacon Pizza Bites…October 25, 2012 -- Better with Bacon – Maple Bacon Butter Pizza…
2 heads of garlic, separated into cloves, peeled 24 littleneck clams, scrubbed 2 tablespoons olive oil plus more 8 ounces thick-cut bacon, sliced crosswise 1/4" thick 1 pound prepared pizza dough, room temperature 1 ounce Pecorino, finely grated (about 1/2 cup) fresh flat-leaf parsley leaves and crushed red pepper flakes (for serving)
Bring garlic and 4 cups water to a boil in a medium saucepan. Drain. Repeat process twice more. On final turn, do not drain; reduce heat and simmer until garlic is tender, 20-30 minutes. Drain; reserve garlic. Cook clams and 1/4 cup water in a large pot over medium-high heat, covered, stirring occasionally, until clams open, about 5 minutes (discard any clams that do not open); transfer to a large bowl. Strain clam cooking liquid through a fine-mesh sieve into a small bowl. Remove clams from shells and coarsely chop. Place in a medium bowl, cover, and chill. Purée reserved garlic, 1/2 cup clam cooking liquid, and 2 tablespoons oil in a blender, adding more cooking liquid by the tablespoonful, until smooth and creamy. Preheat oven to 500°F. Cook bacon in a medium skillet over medium heat until fat renders and bacon is slightly crisp, about 5 minutes; transfer to a paper towel-lined plate. Cut pizza dough in half. Working with 1 piece at a time and keeping other piece covered with a damp towel or plastic wrap, gently stretch dough into 12"-14" rounds and transfer to lightly oiled baking sheets. Spread dough with garlic purée and top with Pecorino, clams, and bacon. Bake pizzas until cheese is melted and crust is brown and crisp, 10-15 minutes. Drizzle with oil and top with parsley and red pepper flakes.
bacon recipe courtesy of: Area Four, Cambridge, Massachusetts; Bon Appétit, September 2013
pizza crust (ready-made or homemade baked and ready to go) 1/4 cantaloupe, sliced4 pieces of cooked bacon, crumbled4 oz. crumbled goat cheese1 cup arugula3 tablespoons olive oilsea salt or kosher saltfreshly ground black pepper?Preheat oven at 350 degrees. Place pizza crust on pan. Prep pizza crust by bushing with olive oil. Once oven is heated, place pizza crust in oven. Allow to bake for five minutes. Using a grill pan, brush cantaloupe slices on both sides with olive oil and grill until marks appear and cantaloupe is slighted wilted. On heated pizza crust, coat with goat cheese, crumbled bacon and cantaloupe slices. Return to oven for five minutes. Remove from oven, sprinkled with salt to taste and top with 1 cup of arugula. Crack freshly ground black pepper on top, serve and enjoy.??bacon recipe courtesy of: Linda Arceo, Giggles, Gobbles and Gulps, August 13, 2013? ?
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.