Caprese Pizza with Bacon
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Inspired by a Caprese (meaning “of Capri”) salad, this pizza features its basics of tomato and mozzarella. Look for fresh mozzarella or bocconcini cheeses in sealed bags or tubs of water at deli counters. Be sure to dry them well.
Servings: 8 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 301 |
| pro | 11 g |
| total fat | 17 g |
| sat. fat | 5 g |
| carb | 27 g |
| fibre | 2 g |
| chol | 20 mg |
| sodium | 520 mg |
| potassium | 187 mg |
| % RDI: | - |
| calcium | 17% |
| iron | 15% |
| vit A | 7% |
| vit C | 5% |
| folate | 25% |
Suggested Recipes
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6 slices bacon
4 oz (125 g) fresh mozzarella or large bocconcini cheese
1 lb (500 g) white pizza dough
2 tsp (10 mL) extra-virgin olive oil
1/2 cup (125 mL) basil pesto for pizza
1 tomato, sliced into 1/4-inch (5 mm) thick rounds
2 tbsp (25 mL) sliced fresh basil
Preparation:
Basil Pesto for Pizza
Cut bacon slices in half. In skillet, cook bacon over medium heat until still slightly chewy, about 8 minutes. Transfer to paper towel–lined plate; set aside.
Drain and pat mozzarella dry; cut into 1/4-inch (5 mm) thick rounds. Arrange on separate paper towel–lined tray; pat dry.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pesto; top with tomato, bacon and cheese.
Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes. Sprinkle with basil.
Cut bacon slices in half. In skillet, cook bacon over medium heat until still slightly chewy, about 8 minutes. Transfer to paper towel–lined plate; set aside.
Drain and pat mozzarella dry; cut into 1/4-inch (5 mm) thick rounds. Arrange on separate paper towel–lined tray; pat dry.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pesto; top with tomato, bacon and cheese.
Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes. Sprinkle with basil.
Source
Canadian Living Magazine: June 2009
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