White Cheddar Pizza with Bacon
Hearty, homemade pizza dough, infused with fresh sage, is topped with crumbled smoked bacon, toasted nuts, fresh Italian parsley and white cheddar cheese.
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
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
- 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.
- For the toppings and assembly, cook the bacon until done, but not crisp. Drain on a paper towel.
- Preheat the oven to 500°F (260°C).
- 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.
- 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.