Bacon & Tomato Pizza
PARMESAN THIN CRUST PIZZA DOUGH:
3/4 cup warm water (110 degrees F.)
1 tablespoon olive oil
1/4 teaspoon salt
1/2 cup freshly grated parmesan cheese
2 cups bread flour
2 teaspoons instant active dry yeast
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your toppings (see below).
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
Note: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
Pizza Tip - A common problem is that the topped pizza sticks to the baker's peel. Giving the peel a quick jerk may work, but it may also jerk your toppings off the pizza as well. A helpful hint is to put a piece of parchment paper on the peel instead of using cornmeal. I place the rolled-out pizza dough on the parchment paper and then add the toppings. The parchment goes into the oven with the pizza. This makes it easier to slide the pizza off the peel and onto the baking stone.
4 to 6 tablespoons mayonnaise
2 tablespoons prepared pesto
3 to 4 medium tomatoes, sliced, drained, and patted dry
Salt and pepper to taste
6 to 8 bacon slices, cooked crisp and crumbled
4 tablespoons coarsely chopped fresh basil leaves
3/4 cup freshly grated parmesan cheese
In a small bowl, combine the mayonnaise and pesto; using a knife, spread mayonnaise mixture over the top of the dough. Layer the tomato slices over the mayonnaise mixture; lightly season tomatoes with salt and pepper. Sprinkle the bacon and basil over the top. Sprinkle parmesan cheese over top of pizza. Place on hot pizza stone or baking tiles and bake for 15 to 20 minutes or until crust is golden brown on the bottom and the top is bubbly.