Posted by: timscooking | May 3, 2010

More About “Restaurant-Style” Pizza

Back in March I wrote about a technique for making pizza as close to that which you might find in a restaurant using your own oven and a pizza stone to create the crispy, chewy crust that chain stores and frozen just can’t deliver. Our niece, Eva, shared some pictures of her first attempts using a pizza stone which I thought I would share with you. 

Margherita Pizza with prosciutto

Eva used a dough recipe she found at http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/Detail.aspx . Being really ambitious, next came a pizza party with four variations, the Margherita, a sausage, pepperoni and mushroom, an artichoke, bacon and pesto, and a plain cheese for the kids.

 

 Following her lead, I made the artichoke, bacon and pesto pizza. The pesto adds a nice garlicky note and, as we all know, everything is better with bacon!

 Artichoke, Bacon and Pesto Pizza

 Ingredients

 13 oz. prepared pizza dough (homemade or purchased raw will do)

 6 slices thick-cut apple- or maple-smoked bacon, cut into 1 inch dice

 1 jar marinated artichoke hearts, drained and chopped

 3 tbsp. prepared pesto

 1 c. shredded mozzarella cheese

 Preheat your pizza stone at 500 degrees F. for a minimum of one hour.

 Heat a large skillet on medium. Add the diced bacon and fry until the bacon has rendered much of its fat and just starts to crisp. Remove the bacon to a plate lined with paper towel to drain. Reserve the rendered bacon drippings.

 Roll out the pizza dough and place on your transfer surface, making sure that the dough is will slide off. If it is sticking, lift it and add more cornmeal to the transfer surface. Brush the dough with the rendered bacon drippings, add the pesto and spread evenly. Next, spread the chopped artichokes and cheese over the pesto and top with the bacon.

 Move the pizza stone to the broiler position and turn on the broiler. Slide the prepared pizza on the stone and bake for 5 minutes. Remove from the oven and let sit for 5 minutes before slicing.

 Here’s mine.   

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Responses

  1. Great technique, you can’t go wrong with Uncle Tim’s restaurant pizza instructions! You made me look like a seasoned cook! Pun intended. Oh and the sippy cup contained a nice April 2010 Vitamin D moo juice vintage. Well balanced for cheese pizza!


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