Thursday, June 14, 2012

Sweet Pepper, Bacon & Basil Pizza

Sometimes it is hard to admit mistakes.  Other times, it's impossible not to. 
When it comes to cooking...I have made many mistakes, and I can't help but share them sometimes.  There are many times I think to myself, "if only I could do this all over would have been so much better!" This pizza, however is not one of them. :)  This was a success!

Through Foodbuzz & Frigidaire, I was selected to feature a recipe of something that I would like to "do over."  I chose homemade pizza because of the massive FAIL that I experienced with my first attempt at homemade pizza.    This post was sponsored by Frigidaire. When you share your own do-over moment at, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.

This time around...I was determined to do things right...which included building the pizza right on top of the prepared pizza stone...not on the kitchen counter...which it got completely stuck to the first time around... addition, I've decided that this crust recipe is the perfect blend of whole wheat & white flour... with just enough crispiness and flavor.  This pizza is sauce-less, but don't let that fool you into thinking it will be dry or lack flavor.  I am not lying when I tell you that this pizza is DELICIOUS.  I also made a cheese-less version of this for my husband who has recently started a dairy-free diet and he actually enjoyed dipping it into my homemade BBQ sauce.  

The caramelized onions, sweet peppers, bacon & basil, along with a touch of crushed red peppers are combined to make a perfect blend of sweet & spicy flavors in this do-over homemade pizza recipe! 

Sweet Pepper, Bacon & Basil Pizza
Serves 2-4
For the dough:
2 1/4 teaspoons (1 packet) active dry yeast
3/4 cup warm water
1 cup whole wheat flour
3/4 cup all-purpose flour
1 tablespoon honey
1/2 tablespoon olive oil
1/2 teaspoon salt

In a medium bowl, combine warm water, yeast, honey and oil and mix with a spoon. Let sit for 10-15 minutes until foamy, and then add in flour and salt. Mix until just combined, and then knead the dough for 5-6 minutes. If it seems too sticky, add a bit more flour 1 tablespoon at a time.

Brush a separate bowl with olive oil; add dough, turning once, then cover with bowl with saran wrap.  Set in a warm place to rise for 1 1/2-2 hours. (If making dough ahead, after it is done rising – wrap in plastic wrap, place in Ziploc bag and freeze until day you use it – this saves a lot of time!)

For the pizza:
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
3 mini sweet peppers (one yellow, one orange, one red), sliced
4 slices bacon, cut in half
1 small onion, sliced
2 garlic cloves, minced
¾ cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese
6 – 8 basil leaves, cut chiffonade style

Preheat oven to 375 degrees F.
(If you freeze your dough the night before, place it in the fridge in the morning and take out of fridge 15 minutes before baking) 15 minutes before dough is ready to use, slice onions. Heat a skillet over medium heat and add 1/2 tablespoon olive oil, then add onions with a sprinkle of salt. Cook, stirring occasionally, until caramelized and soft. In the last 2 minutes, add a little bit more olive oil, peppers, and garlic and cook for a couple minutes. While onions are cooking, cut bacon. Place on a paper-towel lined plate, and cover with another paper towel. Microwave for 4-5 minutes (make sure not to burn bacon because it will continue to cook in oven). Set aside.

Prepare pizza stone or baking sheet by brushing with olive oil and sprinkle surface with corn meal or flour.  Remove pizza dough from the bowl and throw on a floured surface/stone.  Using a rolling pin or your hands, roll and shape it into your desired shape.  Brush with remaining olive oil and sprinkle with crushed red pepper.  Sprinkle half of both cheeses onto the dough. Place a layer of pepper & onion mixture on the cheese (about ¾ of the peppers/onions). Add the remaining cheese evenly over top, and then finish with bacon and remaining peppers. Bake for 25-30 minutes, or until cheese is golden brown and bubbly.  After pizza is baked, add the basil leaves on top and serve. 

Enjoy!  Cheers to learning from your mistakes! 


Joni said...

Mmm! Sounds and looks good! Must try this one!

Andrea said...

oh man this pizza looks good. I am dying to eat a piece.