Welcome to week two of #baconmonth! Have you been enjoying it so far? They have named the winner of last week’s giveaway and if you go back to my week one bacon posts, you will see who won. For those of you who missed it, White Lights on Wednesday blog is sponsoring a full on Bacon Month with 20 participating bloggers. Each week we have a new giveaway and a whole bunch of new bacon recipes! Mine is a huge hit – I made it up Saturday afternoon and it was to be for my final post for bacon month but it was so popular here, I thought I would go ahead and post it now – you are actually getting three recipes in this post. Dough, pizza sauce, and then the pizza! Let’s start with the dough.
Bacon & Buffalo Mozzarella Pizza
First the dough –
Ingredients:
2 ½ Teaspoons Active Dry Yeast
½ teaspoon brown sugar
1 ½ Cups 110F water (45C)
1 teaspoon salt
2 Tablespoons Olive Oil
3 ½ Cups Flour, Divided
(Optional Herbs)
1 teaspoon each of Oregano, Parsley, and Thyme, Garlic powder – I used all 4.
Directions:
Put the yeast, sugar, and water into a bowl and allow to bloom for 10 minutes.
Stir in the salt and olive oil then 2 ½ Cups of the flour. (it will be sticky)
Turn dough out onto a well floured board or counter.
Knead and add the last cup of flour until the dough is no longer sticky.
Roll into a big ball like this:
Put that ball into an oiled glass bowl, cover with plastic wrap and a damp cloth.
Allow dough to rise to double in size – about one hour.
***Here’s what I do: turn the oven on to 170F and when it reaches temp, turn the oven off then set the glass bowl with the dough in it***
Turn the doubled dough ball out onto a floured surface then punch it down.
Roll it out to whatever size you want – this will make 2 thick crust pizzas or one thinner crust.
Put the dough in the pan and in a pre-heated 375F oven, put the dough in to pre-bake for 15 minutes.
While the dough is rising during the first hour, make the sauce, which is also very easy!
Ingredients:
1 six oz. can of tomato paste
1 eight oz. can of tomato sauce
¼ teaspoon each – dried oregano, dried parsley, minced fresh garlic
½ teaspoon white sugar
2 Tablespoons parmesan cheese (green top stuff)
Directions:
In a small saucepan, heat it up and allow it to reduce by about a third then set off the stove and allow to cool.
Now for the Pizza.
Directions:
1 pizza dough
Pizza sauce
1 package of pre-sliced mozzarella like this:
1 lb. bacon, fried crisp and chopped up into small pieces.
1 package of shredded Italian cheese.
Put the sauce on the dough, then the mozzarella on the sauce – and we don’t skimp on the cheese as you can see!
Sprinkle around the bacon.
Put even MORE cheese on top of that!
Brush the edges with olive oil.
Put in the oven (I love mine in an iron skillet) at 425F for about 15 minutes.
You will think you have died and gone to bacon heaven I tell ya!
Now THAT is what I call a bacon and more bacon pizza! Bet the crust is lovely and crunchy with it baked in your iron skillet, Kelli. Delicious!
Thank you! Rocket, who does not like anything bread like – basically he eats to top off the pizza – loved this bread. We were all so happy and he just kept eating and eating the entire piece. Then he got up from his little table and began begging crust from everyone’s plate! 😛 which of course we gave to him. I think he loved that crust almost as much as he loved the bacon!
O.M.G. Kelli! A) I love pizza, so two thumbs up there. B) Yes! Bacon & big hunks of fresh mozzarella together – Heaven!! C) Why have I never cooked pizza in my cast iron skillet. Love this!
Thank you! That cast iron skillet makes the bottom crust very crispy!
I absolutely love that you baked this delicious looking pizza in a cast iron skillet! I’m in love!
I love pizza and especially when there is bacon involved, looks delicious Kelli!! 🙂 My wife and I always make or order bacon on our pizza. I have never used a cast iron pan but I do make pizza on my grill all the time 🙂
You should try the iron skillet – so crispy on bottom!
Crispy crust, cheese and bacon…your pizza has a lot going for it.
Thanks Karen – it tastes wonderful!
Love that herbie dough!!!!!! And the bacon…what more is there to say?
Now if I only knew this recipe in college. I spent way too much money on bad pizza. (I always had toppings in the fridge and cheese!)
That would have been a great study-food, wouldn’t it? Thanks for dropping by and please come again!
I love that you made this pizza in a cast iron skillet. This is something I really need to try.
You will love it, especially if you like a golden brown crusty bottom to your crust! 🙂
Oh, a new pizza idea for me to try! Bacon makes everything better, for sure 😀
Sounds great but why is the recipe called Buffalo? There’s no buffalo sauce in the recipe.
Hi Dree – thanks for dropping by and please come again. It’s called Buffalo because the Mozzarella is called Buffalo Mozzarella!
YUM…for sure! I’m hungry for this right now! Great post Kelli!
Thank Lilian – we had it again just last night!