Saturday, November 01, 2014


serves 2-4 

1 cup water
2 1/4 teaspoons active dry yeast
1 teaspoon granulated sugar
1 teaspoon salt
2 1/2-3 cups all purpose flour

Pesto sauce:
2 cups basil leaves
2 cloves garlic
1/3 cup bacon
1/2 cup Parmesan cheese
1/4-1/2 cup olive oil

Additional ingredients:
Whole milk mozzarella, shredded
1 chicken breast
2-3 slices bacon
Ground black pepper

Prepare dough: In a measuring cup, combine warm water (115-120°F) with active dry yeast and sugar. Allow yeast to proof.

Meanwhile, in the bowl of a stand mixer, add 2 1/2 cups of all purpose flour and salt. When yeast is ready, turn mixer on low and slowly drizzle in liquid. Increase mixer speed and continue mixing until dough comes together. Add additional flour as needed until dough no longer sticks to the sides of the bowl. Transfer to a lightly greased bowl, cover and allow to rise in a warm location for at least one hour.

In a medium skillet, cook 6-7 slices of bacon (or more as desired). Finely chop of half of the bacon for the pesto sauce, while reserving the rest for topping. In the same skillet, cook chicken breast over medium heat until cooked through. Shred chicken and set aside.

Add basil leaves and garlic to a food processor. Blend together until only fine pieces remain. Add Parmesan cheese. Blend until combined. With food processor running on low, slowly drizzle in enough olive oil until a spreadable consistency is reached. Transfer mixture to a small bowl. Stir in bacon.

Lightly grease a baking sheet with olive oil. Gently stretch and shape dough to desired size. Add to a cold oven. Heat oven to 425°F. When oven is ready, remove pizza crust.

Spread bacon-basil pesto sauce in an even layer. Top off with shredded mozzarella, followed by bacon, chicken and finally a sprinkle of ground black pepper.

Bake pizza for 15-20 minutes or until desired crispness is reached. Slice and serve.

bacon recipe source: Rachel Currier, Baked by Rachel (@bakedbyrachel), December 13, 2013

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