Viva la Pizza!
Yes, Friday Night Pizza is back! Even though I haven’t been posting them every week lately, they still remain a tradition at our house and I couldn’t resist sharing this recent delicious entry into our pizza chronicles with you: BBQ Bacon and Cheddar. Yes, yes, I know; my love of the Kingbird Farm bacon continues. I suppose this pizza is a cousin of the bacon cheeseburger pizza I so lovingly described…this one was great too, especially as summer begins and barbecue sauce makes it into the rotation a bit more often.
I’m by no means a barbecue sauce expert, and I’d like to try some different recipes this summer to find one we can call a “favorite”…but for this pizza, I used Annie’s Naturals organic Smoky Maple barbecue sauce, which was quite tasty. Sweet, smoky, salty, crispy, gooey pizza: does it get any better?
Oh, and one more thing: lately I’ve been mixing my pizza dough in the morning before work (with a dough hook in my KitchenAid mixer), putting the bowl (covered) in the refrigerator all day for a long, slow rise, then taking it out after work to get the chill off a bit. If you don’t already make your dough, I’m telling you, it doesn’t get much easier than this and it is really delicious! The long, slow rise allows even more flavor to develop in the dough. All you have to do is dump the dough ingredients into your mixer in the morning, knead with the dough hook for about 3 minutes, then pop the whole thing (well, the bowl — not the whole mixer) into the fridge.
Viva la Pizza (and TGIF!)
Previous Friday Night Pizza posts:
Asparagus, Fava Bean & Chive Pizza
Asparagus, Ricotta & Salami Pizza
Bacon Cheeseburger Pizza
Bacon, Egg and Spinach Pesto Pizza
Pizza Dough (at the end of the post)
Butternut Squash, Caramelized Onion, Goat Cheese and Thyme Pizza
Caramelized Onion, Mushroom and Gruyere Pizza
Green Garlic Monster Pizza
Pizza with Mushrooms, Asiago, Roasted Garlic & Thyme
Pesto & Potato Pizza
Sausage & Rapini Pizza with Caramelized Onions, Fontina and Ricotta
Sausage, Red Onion & Crimini Mushrooms
Southwestern Black Bean & Vegetable
Spinach and Artichoke Pizza
Spinach and Feta Pizza
BBQ Bacon Cheddar Pizza
1 ball pizza dough (about 1 lb)
your favorite barbecue sauce, homemade or purchased
about 1 cup shredded sharp cheddar cheese
chopped fresh cilantro
3 thick slices of bacon, chopped
onions or scallions would be a good addition, though I didn’t add them on the one you see above
Preheat the oven to 500 degrees, preferably with a baking stone inside. Stretch out your ball of pizza dough and lay it out on a pizza peel or baking sheet that’s been generously dusted with cornmeal. Use a pastry brush (or just dab it with your fingers) to lightly coat just the outer edge of the pizza crust with olive oil.
Spread a thin layer of the barbecue sauce over the dough. Add the cheese, then the cilantro (and onions or scallions, if using.) Top with the chopped bacon – it will crisp up as it bakes in the oven.
Bake for about 8-10 minutes, until the crust is golden and the cheese is melted and lightly browned.