Beyond greasy takeout: This white cheddar pizza includes bacon and walnuts. Photos courtesy WMMB.
Gourmet Pizza Recipes
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Pancetta & Potato Pizza
This recipe calls for brick cheese, a Wisconsin specialty. The name of this pale yellow, semisoft cheese comes from the fact that bricks were once used to weight the curd and press out the whey; then the cheese was pressed into brick shaped molds. When young, the cheese is mild; as it ripens, it becomes strong. You can substitute Havarti, Jack or Muenster. Pancetta is unsmoked Italian bacon. Serves 4.
- 1 prepared pizza crust (12-
- 3 garlic cloves, peeled and sliced
- 5 stalks asparagus, thinly sliced
(when out of season, substitute
- 3 small red potatoes, thinly
- 3 ounces baby pancetta,
julienned, sautéed over low heat
and drained on paper towels
- 7 ounces surface-ripened brick
cheese, cut into slices
- 1 tablespoon fresh thyme (or 1
- 1 tablespoon red pepper flakes
- Salt and pepper to taste
- Olive oil to taste
Crowd-pleasing flavors include bacon (pancetta), potatoes, garlic, veggies and lots of cheese.
- Preheat oven to 475°F.
- Top pizza crust with the following ingredients in this order: garlic, asparagus, potatoes, baby pancetta, brick cheese, thyme, red pepper flakes, and salt and pepper.
- Just before baking, drizzle toppings with a small amount of olive oil.
- Bake pizza on lower rack of oven for 7 to 10 minutes or until golden brown.
White Cheddar Pizza With Bacon & Walnuts
Grilled cheese and bacon sandwich meets pizza, with impressive results. Serves 4.
- 2 cups sliced, smoked bacon,
- One 16-inch prepared pizza crust
- 2 cups (8 ounces) white Cheddar
- 1 cup walnuts, toasted, chopped
- 1 cup Italian parsley leaves,
- Preheat oven to 500°F.
- Cook bacon until done, but not crisp. Drain on paper towel.
- Place prepared crust on baking sheet. Top with cheese, bacon and walnuts.
- Bake for 10 to 12 minutes or until crust is lightly browned and cheese is bubbly. Sprinkle with parsley leaves.
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