Tuesday, May 17, 2005

Caprese Pizza with Bacon

Caprese Pizza with Bacon (Adapted from Canadian Living)

6 slices bacon
4 ounces fresh mozzarella, sliced into 1/4" thick pieces
cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 teaspoons extra-virgin olive oil
1/2 cup prepared pesto
1 large tomato, sliced into 1/4" thick rounds
salt and fresh ground black pepper
torn fresh basil

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

In a large skillet, cook bacon over medium heat until crispy, yet still slightly chewy, about 6 to 10 minutes. Remove pan from the heat and transfer bacon onto paper towels to drain. Crumble into chunky pieces when cool enough to handle.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Drizzle crust with oil and rub it all over to coat. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust, uncooked-side down, onto a wire rack.

Scoop the pesto on top of the crust and spread all over the top, leaving a 1/2" border around the edges. Arrange the tomato and cheese on top - lightly season with salt and fresh ground black pepper. Scatter the bacon on top.

Slide pizza back onto the stone and cook until the crust is browned and the cheese starts to bubble, around 7 to 12 minutes. Remove and sprinkle with torn basil to serve.

Makes about 4 servings.

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