sheplovr
01-13-2008, 10:57 PM
This is easy and so delicious, give it a try for super bowel.!!
Ingredients
1 teaspoon olive oil
3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
1 small onion, peeled, thinly sliced
2 tablespoons mascarpone cheese
1/4 cup farmer's cheese
Freshly grated nutmeg
Freshly ground black pepper
6 ounces Pizza Dough (recipe follows)
1/2 cup grated mozzarella
2 tablespoons grated Parmesan
2 tablespoons fresh thyme leave
Directions
Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
In a medium-size sauté pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered.
Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard.
Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel-lined plate and reserve.
In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.
On a lightly floured surface, stretch or roll the dough as thinly as possible into a 14- to 15-inch circle.
Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme and sautéed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
Pizza Dough
Yield: Dough for 4 small pizzas
Ingredients
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105-115°F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing
Directions
In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm.
4. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
Then, on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Ingredients
1 teaspoon olive oil
3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
1 small onion, peeled, thinly sliced
2 tablespoons mascarpone cheese
1/4 cup farmer's cheese
Freshly grated nutmeg
Freshly ground black pepper
6 ounces Pizza Dough (recipe follows)
1/2 cup grated mozzarella
2 tablespoons grated Parmesan
2 tablespoons fresh thyme leave
Directions
Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
In a medium-size sauté pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered.
Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard.
Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel-lined plate and reserve.
In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.
On a lightly floured surface, stretch or roll the dough as thinly as possible into a 14- to 15-inch circle.
Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme and sautéed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
Pizza Dough
Yield: Dough for 4 small pizzas
Ingredients
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105-115°F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing
Directions
In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm.
4. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
Then, on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.