Bacon, Onion and Goat Cheese Pizza Bites

By Soo Kim and The Test Kitchen

Tested till perfect

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Bacon, Onion and Goat Cheese Pizza Bites

This recipe makes 72 pieces servings

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Nutritional Info
Per piece: about -
cal 6161 cal
pro 2 g2g pro
total fat 3 g3g total fat
sat. fat 1 g1g sat. fat
carb 8 g8g carb
fibre 00 fibre
chol 4 mg4mg chol
sodium 83 mg83mg sodium
potassium 27 mg27mg potassium
% RDI: -
calcium 22 calcium
iron 44 iron
vit A 11 vit A
folate 1010 folate
  • Preparation time: 15 minutes Stand: 2-1/2 hours
  • Total time : 22 minutes

 You can also use two 14-inch (35 cm) round pizza pans instead of the rectangular ones, but the yield will be smaller and shapes inconsistent. 

Ingredients

  • 5 cups all purpose flour , (approx)5 cups all purpose flour, (approx)
  • 2 tbsp olive oil 2 tbsp olive oil
  • 1 tbsp liquid honey 1 tbsp liquid honey
  • 1 pkg active dry yeast , (2-1/4 tsp/11 mL)1 pkg active dry yeast, (2-1/4 tsp/11 mL)
  • 3 tbsp sesame seeds 3 tbsp sesame seeds
  • 1-1/2 tsp salt 1-1/2 tsp salt
  • Topping:
  • 6 oz thick-sliced bacon , diced (about 1-1/3 cups/325 mL)6 oz thick-sliced bacon, diced (about 1-1/3 cups/325 mL)
  • 2 cups thinly sliced red onion 2 cups thinly sliced red onion
  • 1 bunch green onions , cut in 1-inch pieces1 bunch green onions, cut in 1-inch pieces
  • 1/2 tsp pepper 1/2 tsp pepper
  • 2/3 cup grated Romano cheese 2/3 cup grated Romano cheese
  • 6 oz goat cheese , crumbled (about 1-1/4 cups/300 mL)6 oz goat cheese, crumbled (about 1-1/4 cups/300 mL)

Preparation

In bowl, stir together 1 cup (250 mL) of the flour, oil, honey, yeast and 2 cups (500 mL) warm water until combined. Cover with plastic wrap; let rise in warm place until bubbly and almost doubled in bulk, about 1 hour.

With wooden spoon, stir in all but 1/2 cup (125 mL) of the remaining flour, sesame seeds and salt to form ragged dough. Turn out onto floured surface; knead until smooth and elastic, about 6 minutes, adding as much of the remaining flour as necessary.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours.

Divide dough in half. Place each on greased 16- x 12-inch (40 x 30 cm) rimmed baking sheet. Pressing with fingertips and gently pulling at edges, stretch to fit pans.

Topping: Sprinkle bacon, red and green onions, and pepper evenly over dough; top with Romano cheese.

Bake in bottom third of 450°F (230°C) oven until bottom of crust is golden, about 18 minutes. Sprinkle goat cheese over top; bake until cheese is slightly melted, about 4 minutes. Let cool for 5 minutes. Cut each pizza into 36 squares.

Source : Canadian Living Magazine: January 2011

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