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--Pizza Recipes
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Individual Bacon-Cheese Pizzas
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55 minutes preparation plus rising and cooling, 15 minutes baking
1 package active dry yeast
½ teaspoon granulated sugar
1 cup warm water (105° - 115°F)
2 tablespoons olive oil
½ teaspoon salt
2 – 2 ½ cups all-purpose flour
½ cup frozen, chopped spinach, thawed and drained
Sauce and Topping
2 tablespoons olive oil
½ small onion, thinly sliced
2 large cloves garlic, chopped
1 28-ounce can plum tomatoes, drained
¼ cup chopped fresh basil or 1 ½ teaspoons dried basil
¼ teaspoon salt
1/8 teaspoon black pepper
¼ pound cooked bacon, drained and crumbled
1 cup shredded mozzarella cheese approx. 4 ounces
Garnish
Sprigs of Fresh Parsley
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes. Beat oil and salt into yeast mixture at medium speed. At low speed, beat in flour, ½ cup at a time, until a soft dough forms. Beat in spinach. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour. To prepare sauce, in a large skillet, heat oil over medium heat. Add onion; cook, stirring frequently, until softened, 8 minutes. Add garlic; cook for 1 minute more. Stir in tomatoes. Cook stirring occasionally until liquid evaporates, 20 to 25 minutes. Stir in basil, salt and pepper. Remove from heat. Preheat oven to 450°F. Grease 2 baking sheets. Punch dough down. Divide into 4 equal pieces. On a floured surface, roll each dough piece into a 4-inch circle. Transfer circles to prepared baking sheets. Spread sauce evenly over dough to within ½ inch of edges. For topping, sprinkle bacon and cheese evenly over sauce. Bake pizzas until crust are golden, 15 minutes. Transfer baking sheets to wire racks to cool slightly. Garnish with parsley sprigs.
Makes 4 servings
From Great American Home Baking
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