Caprese Pizza with Bacon
Caprese Pizza with Bacon
Photography by Matthew Kimura
This recipe makes 8 slices servings
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 |
- Portion size: 8 slices
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.
Ingredients
- 6 slices 6slicesbacon
- 4 oz 4ozfresh mozzarella or bocconcini cheese
- 1 lb 1lbwhite pizza dough
- 2 tsp 2tspextra-virgin olive oil
- 1/2 cup 1/2cupBasil Pesto for Pizza
- 1 1tomatotomatoes, sliced into 1/4-inch(5mm)thick rounds
- 2 tbsp 2tbspsliced fresh basil
Preparation
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 Basil Pesto for Pizza recipe; 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
