Crispy Bacon, Caramelized Onion & Pear Pizza

GET TO YOUR GROCERY STORE NOW!  You are not going to want to miss this one!  I can’t say I’ve ever tasted a pizza quite like this one in my life (and I molded this pizza concept after the CPK Pear and Gorgonzola pizza)!  WOW WOW WOW WOW WOW!  (That’s 5 WOW’s!  You know it MUST be good!)

Okay, and yes, I had to list all the ingredients in the subject line because EACH AND EVERY one of them deserved their due credit…I just couldn’t diss a one!

What you’ll need:
For the dough (courtesy of Jim Lahey’s My Bread, makes two pizzas)
 
3 3/4 cups bread flour (all-purpose is fine)
2 1/2 teaspoons instant or other active dry yeast
3/4 teaspoon table salt
3/4 teaspoon plus a pinch sugar
1 1/3 cups room temperature (about 72 degrees F) water
Extra virgin olive oil
For the toppings (makes one pizza)
 
Extra virgin olive oil
 
1 yellow onion, thinly sliced
3/4 cup good quality mozzarella cheese, shredded
1/2 cup good quality smoked gouda cheese, shredded
3/4 of a pear, thinly sliced
4 slices thick cut bacon, cut into small pieces
1/3 cup good quality gorgonzola cheese crumbles
1. In a large bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough is a bit stiffer than most bread doughs, not as wet and sticky. You may still need to add a bit extra water, however. Cover the bowl and let sit at room temperature until the dough has more than doubled in size, about 2 hours.
2.  Using a bowl scraper or a rubber spatula, remove the dough from the bowl onto a flour work surface. Gently form into a rough ball. Then divide the dough into two halves, spacing them 4 inches apart, and cover both with a moistened kitchen towel for 30 minutes. Preheat the oven to 450 degrees F.
3.  While the dough is in it’s second rise, preheat a skillet to medium, add olive oil and onions. Cook until caramelized, about 10-15 minutes. Set aside in a small bowl.
4.  Add the bacon to the preheated pan, cook on medium-high until extra crispy, about 10 minutes.
5.  Oil a baking sheet (and/or use parchment paper). Take one ball of pizza dough and begin flattening it out on the baking sheet. Using your fingers, gently spread the dough to all four corners of the sheet.
6.  Spread 1/2 tablespoon EVOO on the dough and take the caramelized onions and spread them evenly over the dough.
7.  Top with shredded mozzarella.
8.  And shredded smoked gouda.
9.  Then the sliced pear.
10. And the crispy bacon.
11.  Last but not least, the gorgonzola crumbles.
12.  Bake in the oven at 450 degrees for 20-30 minutes until crust is a golden brown and the cheese is melted. Yummy!
And looks like this!
As always, please let me know how this turns out for you!  Thanks for eating!
Oh!  And by the way, your extra pizza dough is good to be refrigerated in a lightly oiled freezer bag for up to 1 day OR frozen for up to 1 month! Or feel free to use that dough as an experiment of your own!
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This entry was published on December 27, 2012 at 2:39 pm and is filed under Bacon, Dinner, Pizza. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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