630. WHITE CHEDDAR PIZZA with BACON, WALNUTS, and SAGE

Yield: 24; 12 pizzas, 1/2 pizza each servings


6 lb. pizza dough, thawed
2 tbsp. rubbed sage
3 lb. mild white cheddar cheese, shredded
12 oz. smoked bacon, coarsely crumbled
1 lb. 2 oz. walnut pieces, toasted
6 oz. fresh parsley

Divide dough into twelve 8-ounce pieces. Knead the sage into each dough ball, allotting 1/2 teaspoon of the herb for each piece of dough. Roll out into 10-inch rounds. For each pizza, place dough round directly onto heated pizza stone or sheet pan. Cover dough surface with 4 ounces cheese, 1 ounce bacon and 1-1/2 ounces walnuts. Bake at 500°F for 7 to 10 minutes until dough is baked. Sprinkle topping with 1/2 ounce parsley leaves. Cut 4 wedges; serve hot.

NOTE: If you're starting with formed pizza crusts rather than dough, simply sprinkle the sage on with the cheese, bacon and walnuts.


courtesy of: Wildwood Restaurant & Bar, Portland, Oregon