Pizza With Caramelized Onions And Crispy Bacon
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
54
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tsp
Olive Oil1 small
Onion (peeled, thinly sliced)2 tbsps
Mascarpone Cheese1 cup
Grated Mozzarella2 tbsps
Grated Parmesan2 tbsps
Thyme Leaves (fresh)1 tsp
Honey3 cups
All-Purpose Flour1 tsp
Kosher SaltDirections:
1
Season with nutmeg and black pepper
2
Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F
3
In a medium size saute pan, add olive oil and heat over medium heat
4
When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered
5
Remove the bacon with a slotted spoon and drain on a paper towel-lined plate
6
Remove all but 2 tablespoons of the bacon fat from the pan and discard
7
Place the pan over high heat
8
Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often
9
Remove to a paper towel lined plate
10
In a small bowl, combine the mascarpone and farmer's cheeses
11
Reserve
12
On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle
13
Evenly spread the mascarpone mixture over the dough
14
Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion
15
Bake until the pizza crust is nicely browned, about 8 to 10 minutes
16
Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately
17
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water
18
In a food processor, combine the flour and the salt
19
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball
20
(The pizza dough can also be made in a mixer fitted with a dough hook
21
Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook)
22
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer
23
The dough should be smooth and firm
24
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours
25
(When ready, the dough will stretch as it is lightly pulled)
26
Divide the dough into 4 balls, about 6 ounces each
27
Work each ball by pulling down the sides and tucking under the bottom of the ball
28
Repeat 4 or 5 times
29
Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute
30
Cover the dough with a damp towel and let rest 1 hour
31
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days
32
Yield: dough for 4 small pizzas