Sunday, April 5, 2009

Bacon on the Brain

I've been on a bit of a bacon kick ever since finding that delicious bacon at the farmers market. I bought more this weekend and needed a new and delicious way to eat it. My husband suggested pizza night for dinner and since bacon was on the brain, I was reminded of a delicious pizza my friend Stephanie made once using bacon, artichoke hearts, fontina cheese and tomatoes. She makes it on Boboli but I used store-bought pizza dough tonight. Either way you go, it's delicious!
Bacon & Artichoke Pizza
pizza dough
pizza sauce
olive oil
mozzarella, shredded
fontina, shredded
bacon, cooked Ina-style and chopped
artichoke hearts, quartered
roma tomatoes or tomatoes-on-the-vine, sliced
Place pizza stone in the oven and preheat to 500. Sprinkle a work surface, rolling pin and pizza dough with flour and roll out dough to thin pizzas. Sprinkle a flat cookie sheet with cornmeal (to prevent the dough from sticking) and transfer rolled-out dough onto it. Brush with olive oil. Top with pizza sauce, equal parts of each cheese, then the bacon, artichoke hearts and tomato slices. Carefully remove pizza stone from oven and reduce heat to 450. Sprinkle pizza stone with cornmeal and then slide pizza onto the stone. Bake for 10-15 minutes. Remove and carefully transfer to a wood cutting board to slice. Bon appetite!

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