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White Cheddar Pizza with Bacon

White Cheddar Pizza with BaconHearty, homemade pizza dough, infused with fresh sage, is topped with crumbled smoked bacon, toasted nuts, fresh Italian parsley and white cheddar cheese.

Recipe Ingredients:

Pizza Dough:
1 cup water
2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon minced fresh sage leaves
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1 teaspoon salt
1 teaspoon granulated sugar
2 tablespoons olive oil

Toppings:
2 cups cooked and crumbled smoked bacon
2 cups shredded white cheddar cheese
1 cup chopped walnuts or pecans, toasted
1 cup loosely packed Italian parsley leaves

Cooking Directions:

  1. For the dough, heat the water to 120°F to 130°F (50°C to 55°C). Mix 1 cup of flour with the cornmeal, sage, yeast, salt, and sugar. Add the water and oil. Mix until almost smooth. Gradually add enough remaining flour to make a firm dough. Knead 5 minutes. Cover with a damp cloth and allow to rise in a warm place until doubled in size, about 1 hour. Punch the dough down; allow to rise one more time.
  2. For the toppings and assembly, cook the bacon until done, but not crisp. Drain on a paper towel.
  3. Preheat the oven to 500°F (260°C).
  4. Divide the dough in half; roll or press each half into a 9-inch circle. Place on a pizza pan or large baking sheet. Top each with cheese, bacon, and walnuts.
  5. Bake for 8 to 10 minutes or until the dough is lightly browned. Sprinkle with parsley.

Makes 2 pizzas.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.