Pizza with Ricotta and Bacon or Mushrooms and Sausage

Are you a pizza lover? We love pizza. It was our first date, after all! So, it is even a reason for romance with us to celebrate anniversaries. This is a great recipe for a thinner crust, although it is not the thinnest crust I have ever had. It is crunchy and suitable for many toppings. You can double the recipe, but generally one pizza is enough for us, and we still have leftovers.

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For pizza sauce, I generally just use the food processor and pulse together a jar of tomatoes with some seasoning (garlic powder, red pepper flakes, basil, etc.). Sometimes I keep the chunks. To thicken the sauce, cooking it on low in a saucepan for about 5-10 minutes helps. You can also stir in some tomato paste for extra flavor. I linked to a tomato sauce recipe I use, but you can feel free to use store-bought or make something else.

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With the toppings, the sky is the limit. We like cheese for sure (K prefers mozzarella), and some kind of meat.

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Yes, even potatoes!

Yes, even potatoes!

The caramelized onions are an easy throw-on, especially because they can cook while I am doing something else like preparing the dough. Sometimes I make extra and save them for another day.

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Directions for Pizza with Ricotta and Bacon or Mushrooms and Sausage

Adapted from Cook’s Illustrated

  • 1.5 cups bread flour
  • 1 teaspoon sugar
  • 1/2 teaspoon yeast
  • Pinch of salt
  • 2/3 cup cold water
  • 1/2 Tablespoon olive oil, plus more for the crust
  • 1 medium onion, chopped
  • 1/2 cup ricotta cheese (or sliced mozzarella)
  • 2-3 strips bacon (or 1/4 to 1/3 pound sausage)
  • 1.5 cups mushrooms, sliced (optional)
  • 1 cup tomato sauce (see tomato base in the penne recipe I linked, or use your own/store-bought)
  • 1/4 cup shredded Parmesan cheese (optional)

Using the food processor with a metal blade, pulse together the bread flour, sugar, and yeast.

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With the processor running, pour in the water and allow it to mix for about 10 seconds. Let the dough rest for 10 minutes.

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Add the salt and oil, pulsing for 30 seconds until the dough forms a smooth ball. Place the dough in a medium oiled bowl, cover with plastic wrap, then refrigerate for 18 hours up to 3 days.

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When ready, pull the dough out and allow it to rest for an hour.

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You might wish to place it on the parchment you will use for baking at this point.

Preheat the oven to 500 degrees. Meanwhile, prepare the toppings. If using bacon or sausage, saute them first. Saute the onion until caramelized (about 20-30 minutes). I added the mushrooms to the onions to cook.

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When the dough is ready, flatten it out with your fingers. Using wet fingers can keep the dough from sticking to you and make spreading easier. If the dough resists, let it rest for a bit before resuming. Once it is as thin as you can make it (or as thin as you like it), place it in the oven on a pizza sheet or baking stone for about 5 minutes.

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At this point, I brush a bit of olive oil on it and sprinkle some Parmesan cheese before popping it back in the oven for another 5-10 minutes (until the crust gets browned in some spots).

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Top the pizza with the sauce and any toppings you desire.

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Place the pizza back in the oven for another 3-5 minutes until everything is heated through. Allow it to cool a couple minutes before cutting.

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Directions for Pizza with Ricotta and Bacon or Mushrooms and Sausage (without pictures)

Adapted from Cook’s Illustrated

  • 1.5 cups bread flour
  • 1 teaspoon sugar
  • 1/2 teaspoon yeast
  • Pinch of salt
  • 2/3 cup cold water
  • 1/2 Tablespoon olive oil, plus more for the crust
  • 1 medium onion, chopped
  • 1/2 cup ricotta cheese (or sliced mozzarella)
  • 2-3 strips bacon (or 1/4 to 1/3 pound sausage)
  • 1.5 cups mushrooms, sliced (optional)
  • 1 cup tomato sauce (see tomato base in the penne recipe I linked, or use your own/store-bought)
  • 1/4 cup shredded Parmesan cheese (optional)

Using the food processor with a metal blade, pulse together the bread flour, sugar, and yeast. With the processor running, pour in the water and allow it to mix for about 10 seconds. Let the dough rest for 10 minutes.

Add the salt and oil, pulsing for 30 seconds until the dough forms a smooth ball. Place the dough in a medium oiled bowl, cover with plastic wrap, then refrigerate for 18 hours up to 3 days. When ready, pull the dough out and allow it to rest for an hour. You might wish to place it on the parchment you will use for baking at this point.

Preheat the oven to 500 degrees. Meanwhile, prepare the toppings. If using bacon or sausage, saute them first. Saute the onion until caramelized (about 20-30 minutes). I added the mushrooms to the onions to cook. When the dough is ready, flatten it out with your fingers. Using wet fingers can keep the dough from sticking to you and make spreading easier. If the dough resists, let it rest for a bit before resuming. Once it is as thin as you can make it (or as thin as you like it), place it in the oven on a pizza sheet or baking stone for about 5 minutes. At this point, I brush a bit of olive oil on it and sprinkle some Parmesan cheese before popping it back in the oven for another 5-10 minutes (until the crust gets browned in some spots).

Top the pizza with the sauce and any toppings you desire. Place the pizza back in the oven for another 3-5 minutes until everything is heated through. Allow it to cool a couple minutes before cutting.

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6 thoughts on “Pizza with Ricotta and Bacon or Mushrooms and Sausage

  1. I’m seeing homemade pizza everywhere lately – clearly, I am missing out! I need to get on it because my son does enjoy making his own pizza (not much else as far as working in the kitchen though : ). I love the caramelized onions on your pizza. Yum!

    • We don’t have many good thin crust pizzas out here, so I keep trying to make my own. This wasn’t super thin, but it might just be that I need more practice with it. I love being able to pick my own toppings!

  2. Pingback: Skillet Pizza | fudgingahead

  3. Pingback: Crisp, Fluffy Pizza Crust | fudgingahead

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