Bacon and rosemary travel to flavor town riding on a thin crusted grilled pizza.
|1 cup||(250 mL) Warm water|
|2 tsp||(10 mL) Honey|
|2 tsp||(10 mL) Dry active yeast|
|3 cups||(750 mL) Flour|
|.5 tsp||(2 mL) Salt|
|3 tbsp||(45 mL) Olive oil|
|1 tbsp||(15 mL) Cornmeal|
|.75 cup||(175 mL) Prepared pizza sauce|
|1.5 cups||(375 mL) Grated Mozzarella cheese|
|12||Slices Schneiders® Bacon, chopped and cooked crisp|
|.5 cup||(125 mL) Freshly grated Parmesan cheese|
|2||Rosemary sprigs, stems removed|
COMBINE warm water, honey and yeast in a small bowl. Allow mixture to sit for about 10 minutes until frothy.
COMBINE flour and salt in a large bowl. Pour yeast mixture into flour and add olive oil. Stir to combine. Turn dough out of bowl onto a lightly floured surface. Knead for 5-10 minutes. Dough will be smooth in appearance. Lightly oil the bowl and set dough into it. Cover with plastic wrap so that no air can reach the surface of the dough. Allow to proof in a warm place until the dough has doubled in size (about 1-1 ½ hours).
REMOVE dough from bowl onto a lightly floured surface and divide the dough into 4 balls (about 6 oz /175 g each). Place in a lightly oiled shallow pan. Cover with plastic wrap and allow to proof for 20-30 minutes in a warm place.
ROLL out dough balls on a lightly floured surface to ½” (1 cm) thickness. Place each pizza on a parchment lined baking sheet that has been sprinkled with cornmeal.
PREPARE BBQ for indirect grilling and preheat to medium-high.
SPREAD 3 tbsp (45 mL) of pizza sauce on each pizza. Sprinkle with Mozzarella cheese. Divide the bacon and onions between the pizzas and top with Parmesan cheese.
PLACE pizzas on a perforated bottom BBQ pan and place in BBQ over indirect heat. Close lid and grill for 10 to 15 minutes, checking and turning occasionally. The crust should be golden and crisp.
REMOVE pizza from the grill and sprinkle with rosemary. Slice and serve.
Show More Comments
No Comments yet