Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


White Cheddar Pizza with Bacon

Servings: 4


For Pizza Dough:
1 cup water
2 cups flour
1/2 cup cornmeal
1 tablespoon minced fresh sage leaves
1 package instant dry yeast (2 1/4 teaspoons)
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil

For Topping:
2 cups chopped smoked bacon
2 cups (8 ounces) white Wisconsin cheddar cheese, shredded
1 cup chopped walnuts, toasted
1 cup loosely packed Italian parsley leaves

Cooking Directions:

For dough: Heat the water to 120°F to 130°F. Mix 1 cup of flour with the cornmeal, sage, yeast, salt, and sugar. Add the water and oil. Mix until almost smooth. Gradually add enough remaining flour to make a firm dough. Knead 5 minutes. Cover with a damp cloth and allow to rise in a warm place until doubled in size, about 1 hour. Punch the dough down; allow to rise one more time.

For toppings and assembly: Cook the bacon until done, but not crisp. Drain on a paper towel.

Heat oven to 500°F. Divide the dough in half; roll or press each half into a 9-inch circle. Place on a pizza pan or large baking sheet. Top each with cheese, bacon, and walnuts. Bake for 8 to 10 minutes or until the dough is lightly browned. Sprinkle with parsley.

Variations: Use prepared focaccia for the crust. For the cheese, choose a blend of four varieties such as cheddar, gorgonzola, asiago and fontina. Substitute cooked, chopped duck for the bacon. To make a vegetarian version, substitute apples or pears for the bacon and use havarti and cheddar.

Enter the food name below and we'll give you a few ideas.