Tag Archives: pizza

Better with Bacon – Bacon Pizza Bites…

Bacon Pizza Bites

Ingredients: 1 (12oz) can Pillsbury refrigerated biscuits 1/2 cup pasta or pizza sauce 1/4 cup shredded taco cheese 1/4 cup crumbled cooked bacon 1-2 scallions, sliced Directions: Heat oven to 400°F. Lightly grease cookie sheets. Separate dough into 10 biscuits and flatten out to form a mini pizza crust; place on greased cookie sheets. Top each mini crust with 1 teaspoon pizza sauce. Top each with desired toppings and cheese. Bake at 400°F. for 7 to 9 minutes or until cheese is melted and biscuits are golden brown.

recipe adapted from Pillsbury by Joelen’s Culinary Adventures.

Originally posted 2010-12-16 22:31:56.

Related Stories:September 14, 2013 Better with Bacon – Bacon Pear Pizza…March 17, 2009 Better With Bacon – Bacon, Tomato & Cheese Pizza

Breakfast Pizza and Roasted Chicken, Bacon and Tomato Pizza

breakfast-pizza-and-roasted-chicken-bacon-and-tomato-pizza Want all the delicious flavor of homemade pizza, but without all the work? Stonefire Authentic Flatbreads will help you achieve a tasty compromise between 100% homemade and 100% takeout. Stonefire’s products are made without artificial preservatives, additives, artificial colors, trans fats or hydrogenated oils. And we’ve got two recipes that would be ideal for serving up on Super Bowl Sunday, either as appetizers or as main dishes. For those who plan to get the party started early, we’ve got a Breakfast Naan Pizza, and a Roasted Chicken, Bacon and Tomato Alfredo pizza for later in the day. If you’ve never heard of Naan, it’s a Hindi word that roughly translates to “holy s**t that’s some tasty bread!” So grab some at your supermarket and get cookin’!

Breakfast Naan Pizza

Breakfast-Naan-606x424

1 package Stonefire Tandoori Naan, Original variety
1/2 cup grated Parmesan cheese
6 strips double smoked bacon
1 cup shredded Mozzarella cheese
4 large eggs
2 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped chives
1 tbsp thinly sliced green onion
Salt and freshly ground pepper

Directions:

1. Fry the bacon in a large sauté pan over medium-high heat until crisp. Let cool and cut into small pieces. Lay the Naan bubble side up on a baking tray, sprinkle with the Parmesan and mozzarella cheeses and the cooked bacon. Crack 2 eggs on each Naan and season with salt and pepper.

2. Place Naan on middle rack of preheated 400F oven and heat for 10-12 minutes or until the cheese is melted and the egg yolks are cooked. Remove from oven and sprinkle with the parsley, chives and green onions. Slice and serve immediately.

Roasted Chicken, Bacon and Tomato Alfredo Pizza

Chicken-Alfredo-606x445

Ingredients:

1 Stonefire Italian Thin Pizza Crust
½ cup Alfredo sauce
1 cup roasted Chicken Breast cut into small cubes
½ cup cooked Bacon crumbled
1 large tomato, chopped
2 Tbsp chopped fresh basil
1 cup mozzarella cheese
¼ cup shredded parmesan cheese

Directions:

1. Remove pizza crust from packaging and spread Alfredo sauce over crust. Top evenly with chicken, tomato, bacon, basil, and cheeses.

2. Place on a baking sheet and bake in a preheated 450°F oven for 8-10 minutes or until cheese has melted and is starting to brown. Remove from oven and serve. Use any leftover Alfredo sauce to dip your pizza slice in.

2780. BACON, POTATO, ROSEMARY and FONTINA PIZZA

yields 1 (13 by 18-inch) pizza?


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.


bacon recipe courtesy of: Tyler Florence, "Pizza," Tyler's Ultimate, Food Network

2653. BAKED POTATO and BACON WHITE PIZZA

makes one pizza


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.

bacon recipe courtesy of: The Prepared Pantry, 2 Landmark Lane, Rigby, Idaho 83442

Bernie’s Pizza

Bernie's Pizza-5

Bernie's Pizza-6

Bernie’s is a favorite for some of the Whiskey Bacon crew – but no soo much for the others.

We tested three different pies; the chicken wing, plain cheese and a special spinach, feta, and bacon pie.  The verdict was torn though in the group. Many pizza lovers passionately felt that pies were better down the road, at a few of Dallas’ many other pizza joints, such as Pizza Perfect’s Sicilian. Some say this pizza is one of the best for flavor and topping combination with an unbeatable price.

You can find out more about Bernie’s on Facebook, where they post delicious pizza’s almost daily. The place itself is easy to miss, down at the end of a strip mall.

Facebook/Bernies-Pizza-Dallas-PA 661 N. Memorial Hwy, Dallas, Pennsylvania 18612 Older menu

Bernie's Pizza-2

So rather than hear one person’s view,  we’re breaking down the pro’s and con’s of this Dallas pie maker in a totally non verbatim discussion. Because you don’t love pizza unless you’re willing to argue over it.

Leni and the Lovers:  It’s all about flavor, I enjoyed the fact that the pizza had taste to it. So many in this area don’t taste like much more than cheese and grease.

Gus: Bernie’s pizza’s crust is extremely thin. Definitely not pizza for the thick at heart like me.

Leni:  But the thinness also made it easy to make into a pizza sandwich – like a super pizza with crispy edges.

Gus: To be fair, I liked the cheese pizza, but I’m just not a fan of chicken wing.

Leni: Well that explains that, how about the feta, spinach and bacon?

Gus:  It had too much on it. Too much stuff.

Leni: Why don’t you get stuffed. I kid. Alright, how about the price? A lot of people are upset that the price of the pizzas at Bernie’s have gone up since they were college students.

Gus: I thought it was very well priced.

Leni: Oh well, at least we can agree on one thing, right?

Gus: Beer?

Leni: Yes, beer. Let’s go get some.

(Side note – they sell Root Beer at Bernie’s so you can totally eat in with a pie and root beer’s if that your style, or pop over to one of the 6 local bars for an after pizza party.)

Bernie's Pizza-1-2 Bernie's Pizza-3-2Bernie's Pizza-1Bernie's Pizza-4

The post Bernie’s Pizza appeared first on Whiskey Bacon.

Bacon LIVE: Crazy Man Moves because of Bacon Smell

On season 5 episode 13 we talked about a crazy man the moved out of an apartment because it smelled like bacon, we also talked about April Fools jokes, Kevin Bacon, Dominos Pizza, Bacon websites, a bacon loving basketball player, and more.

Go to BaconLIVE.com to learn how to subscribe and/or watch us live Wednesdays at 7pm ET!

2304. ROASTED CORN PIZZA with LEEK SOUBISE, BACON and RICOTTA

pizza dough
thick cut bacon, chopped and cooked until crisp
fresh corn, shucked, grilled or roasted and removed from the cob
ricotta cheese
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
salt

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.


bacon recipe courtesy of: Breanna, Breanna's Recipe Box, July 21, 2011

Better with Bacon – Bacon Pear Pizza…

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

Ingredients

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 Honey (optional)

Directions

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.

via yumsugar

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…

3037. CLAM and BACON PIZZA

makes four servings


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

3032. CANTALOUPE BACON PIZZA with GOAT CHEESE and ARUGULA

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?
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