3514. GRILLED DOUBLE BACON, PEPPERONI and ONION PIZZA

1 (12-14") pizza dough, stretched onto a pan
1 tablespoon extra virgin olive oil
2/3 cup pizza sauce
3/4 cup shredded mozzarella
5 slices thick sliced bacon, cooked and cut into chunks
1/4 cup Canadian bacon, cut into quarters
1/4 cup pepperoni
1/4 cup diced onions
1/2 cup shredded Parmesan Reggiano
1 tablespoon olive oil, plus more for brushing
dried oregano
garlic powder
salt & pepper
cornmeal for pizza pan

Preheat the grill on high to 500 degrees, with the lid closed. Brush a good quality pizza pan lightly with olive oil, and sprinkle with cornmeal. Set aside. Stretch and roll out the pizza dough until thin, and place on the pan. Brush the top with 1 tablespoon olive oil, and then spoon on pizza sauce. Top pizza with the mozzarella, bacon, Canadian bacon, pepperoni, onions and then Parmesan. Season with oregano, garlic powder, salt and pepper. Set pizza on the grill and close the lid. Cook for 5 to 8 minutes or until cooked through.




bacon recipe source: The Cooking Photographer, January 28, 2011

3196. BACON PIZZA PASTA

1/2 pound sliced bacon
1 onion, peeled and very finely chopped
1 garlic clove, peeled and pressed or finely minced
1 can (6 ounces) tomato paste
1 cup pizza sauce
4 cups beef broth
1 cup water
2 teaspoons Italian seasonings
1/4 teaspoon dried oregano
1 teaspoon salt
1 teaspoon onion powder (preferably granulated onion)
3/4 teaspoon garlic powder (preferably granulated garlic)
1/8 to 1/2 teaspoon crushed red pepper flakes (or more, to taste)
1 pound dry small shell, rotini, or elbow pasta
2 cups grated mozzarella cheese

15 slices of pepperoni, cut into quarters

Stack the bacon strips and cut down through the stack at 1/4-inch intervals. When done, you should have a pile of thin bacon strips. Put these into a large stockpot over medium-low heat, stirring frequently. Add the onion and minced or pressed garlic when the bacon is about halfway cooked. Continue frying the bacon, onions and garlic until the bacon is crispy. Use a slotted spoon to transfer the crispy bacon with the onions and garlic to a paper towel lined plate to drain. Pour the remaining bacon grease out of the pan.

In a large mixing bowl, whisk together the garlic, tomato paste, pizza sauce, beef broth, water, Italian seasonings, oregano, salt, and onion and garlic powders. Pour this into the pan from which you drained the bacon grease. Stir well, raise the heat to high and bring the mixture to a boil. When it is boiling, gently stir in the dry pasta, add a lid to the pan and drop the heat to low. Cook for 10 to 12 minutes, stirring every couple of minutes to prevent the pasta from sticking. When the pasta is tender, turn off the heat, add all of the grated cheese, the crispy bacon, and the chopped pepperoni and stir gently until the cheese is melted in completely and everything is evenly distributed. Serve hot with additional grated cheese if desired.

bacon recipe courtesy of: Rebecca Lindamood, Foodie With Family, June 28, 2012

2792. SOPA DA PANELA (SOUP OF THE KETTLE)

yields eight servings


1 2- to 2 1/2-pound chicken, with giblets
1/4 pound double-smoked slab bacon
6 ounces hot Italian sausages
6 ounces sweet Italian sausages
1/4 pound linguica, chorizo or pepperoni
2 medium yellow onions, peeled
6 large branches parsley
3 quarts cold water
6 ounces day-old French or Italian bread, cut in 1-inch cubes
10 small sprigs mint
3 teaspoons salt
1/4 teaspoon freshly ground black pepper

In a large heavy kettle over moderate heat, bring the chicken, its giblets, the bacon, the whole sausages, the onions, parsley and water to a simmer, skimming off froth. Cover and simmer slowly 1 to 1 1/4 hours until the chicken is very tender. Arrange the bread cubes over the bottom of a 5- to 6-quart shallow heatproof casserole and scatter the mint sprigs evenly on top. When the chicken is done, lift it and all sausages from the kettle and cool until easy to handle. Discard the bacon, onions and parsley, then skim as much fat from the kettle liquid as possible. Add the pepper and 2 teaspoons of the salt, raise heat to high and boil uncovered while you cut up the meats. Slice the sausages 1/4 inch thick and lay in the casserole on top of the mint. Coarsely chop the giblets and scatter over all. Separate the chicken meat from the bones and skin, cut in bite-size pieces, and lay in the casserole. Taste the broth for salt and add more if needed. Pour the boiling broth into the casserole and let stand 5 minutes. Ladle into soup plates and serve.


bacon recipe courtesy of: Jean Anderson, "In Portugal, Cooking Via Moliere," The New York Times, March 4, 1987

2689. BACON and PEPPERONI PIZZA DIP

8 ounces of cream cheese, room temperature
½ cup sour cream
8 ounces shredded Italian cheese blend, divided
14/5 ounce can Italian style diced tomatoes
1 tablespoon Italian seasoning
3 cloves of garlic, chopped
½ teaspoon salt
½ teaspoon pepper
9 – 12 slices of pepperoni
4 slices cooked bacon, chopped

Preheat oven to 350. In a blender or food processor combine the tomatoes, Italian seasoning, garlic, salt & pepper. Blend or process until well pureed. Set aside. In a bowl combine the cream cheese, sour cream and 2 ounces of the shredded Italian cheese. Mix until well combined. Spread the cream cheese mixture in an even layer over a baking dish (8x8) or a deep dish pie plate. Carefully pour the blended sauce over the cream cheese mixture and evenly distribute. Sprinkle with remaining cheese, bacon, and pepperoni. Bake for 30 – 35 minutes, or until the top is brown and bubbly. Let sit 5 minutes. Serve with tortilla chips, crackers, pita chips, etc.


bacon recipe courtesy of: Lisa Ghenne, The Cutting Edge of Ordinary, March 23, 2012

2417. BACON and PEPPERONI CUP

makes six


6 slices of bacon
12 slices of pepperoni
6 eggs
1/4 cup shredded cheese plus 1/2 cup shredded cheese of your choice (for separate purposes)
1/8 teaspoon salt

Preheat oven to 350. Line 6 standard muffin tins with the slices of bacon. Feel free to tear the bacon up as needed to cover the sides and bottom as well as possible. Pop it into the preheated oven and bake for about 10 minutes. If your bacon is thinner than mine was, this will make it crispy. If your bacon was thick like mine was it’ll make sure it is cooked through.

While the bacon is bubbling in merriment, whisk together the eggs, salt, and 1/4 cup of shredded cheese. Set aside and take a few sips of coffee while tapping your fingers on the counter, waiting for the bacon to get done already.

After the 10 minutes, pull out the muffin pan and sop up some of the grease from the cups with a paper towel. If you don’t do this you may have bacon grease run out of the cups and into your hot oven as the eggs rise and you may have a smoky situation in the house like I did. I do know that my smoke detector works, so this is a good thing. See, just goes to show that there aren’t potentially negative situations without something positive happening as a result. But enough philosophizing. Back to bacon. Tuck two pieces of pepperoni between the bacon and the tin, facing each other. I like balance in life, do you? Your bacon may have experienced some shrinkage (thank GOD I don’t have to worry about that) so press it back into shape a bit if you want.

Pour the egg mixture into the tins and put it back in the oven for about 15 minutes, until the eggs are nearly set. Divvy out the 1/2 cup of shredded cheese you set aside earlier and top each bacon and pepperoni cup with about the same amount. Put the tray back in the oven for a couple minutes until the cheese has melted.

Let cool a bit. Eat. Enjoy.


bacon recipe courtesy of: Amber DeGrace, Tickling My Fancy, September 24, 2011

940. PEPPERONI, BACON and GARLIC PIZZA with SOURDOUGH CRUST

Sourdough Crust
Pre-dough: 125g flour, 125ml water, 1 tbsp sourdough starter culture
470 grams flour
140ml water
2 tablespoons olive oil
1 teaspoon salt
olive oil to coat the dough and oil the pans

Pepperoni, Bacon and Garlic Topping
half of a 6oz can tomato paste
3 cloves garlic
2 tablespoons olive oil
2 tablespoons dry white wine
1/8 teaspoon oregano
pepperoni (amount to taste)
plum tomatoes, sliced (amount to taste)
mushrooms, sliced (amount to taste)
bacon, diced (amount to taste)
mozzarella, sliced (amount to taste)
onions, sliced (amount to taste)
swiss (and/or other) cheese, grated (amount to taste)
salt and fresh ground pepper (to taste)

Pizza Dough
Prepare the pre-dough a day in advance. Combine flour, water and sourdough starter culture in a mixing bowl, stir well and let stand overnight or until very bubbly.
Add flour, olive oil, salt and water. Knead well, stretching the dough as much as possible, until dough is firm and elastic. Form a ball, coat with olive oil and let rise until volume has about doubled. In the meanwhile pre-heat oven as high as possible (mine goes to 550°F and takes quite a while to get there). Cut the dough into two halves. Roll out or stretch out each half and put on a lightly oiled pizza pan. Let proof for another 5-10 minutes.

Pepperoni, Garlic and Bacon Pizza
Prepare garlic-tomato paste: In a small food processor blend together tomato paste, garlic, olive oil, white wine and oregano. With a bench knife spread tomato paste on one of the pizzas. Add sliced tomatoes, mushrooms, pepperoni, bacon, mozzarella, onions and cheese. Season with fresh ground pepper. Bake until the crust turns golden brown (depending on the temperature of the oven, 15-30 minutes).


courtesy of: Steffen's Dinners

558. MINI MUFFULETTA BACON-OLIVE SANDWICHES

makes 12 appetizer servings


24 split cocktail buns or dinner roll halves
48 pepperoni slices

for Bacon-Olive Cream Cheese
1 (8-ounce) package cream cheese, softened
8 bacon slices, cooked and crumbled
24 pimiento-stuffed olives, chopped
4 tablespoons chopped fresh chives
1/4 teaspoon pepper

Combine all ingredients. To make ahead: Cover and chill for up to 3 days. For easier spreading, let stand 30 minutes or until softened.

Layer bottom of cocktail buns or dinner roll halves evenly with Bacon-Olive Cream Cheese and pepperoni slices; cover with bun halves. Prep: 15 min.


courtesy of: Southern Living, September 2004