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Wisconsin White Cheddar Pizza with Bacon

  • 2servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, D
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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  11. Pizza Dough:

  12. 1 cup water

  13. 2 cups all-purpose flour

  14. 1/2 cup cornmeal

  15. 1 tablespoon minced fresh sage leaves

  16. 1 package instant dry yeast (2 1/4 teaspoons)

  17. 1 teaspoon salt

  18. 1 teaspoon granulated sugar

  19. 2 tablespoons olive oil Toppings:

  20. 2 cups cooked and crumbled smoked bacon

  21. 2 cups (8 ounces) shredded white cheddar cheese

  22. 1 cup chopped walnuts, toasted

  23. 1 cup loosely packed Italian parsley leaves

Instructions Jump to Ingredients ↑

  1. For the dough, heat the water to 120°F to 130°F (50°C to 55°C). Mix 1 cup of flour with the cornmeal, sage, yeast, salt, and sugar. Add the water and oil. Mix until almost smooth. Gradually add enough remaining flour to make a firm dough. Knead 5 minutes. Cover with a damp cloth and allow to rise in a warm place until doubled in size, about 1 hour. Punch the dough down; allow to rise one more time.

  2. For the toppings and assembly, cook the bacon until done, but not crisp. Drain on a paper towel.

  3. Preheat the oven to 500°F (260°C).

  4. Divide the dough in half; roll or press each half into a 9-inch circle. Place on a pizza pan or large baking sheet. Top each with cheese, bacon, and walnuts.

  5. Bake for 8 to 10 minutes or until the dough is lightly browned. Sprinkle with parsley.

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