Ingredients Jump to Instructions ↓

  1. 1/2 cup warm water

  2. 1 1/2 teaspoons active dry yeast

  3. 1/2 teaspoon sugar

  4. 1/2 teaspoon salt

  5. 2 cups bread flour, plus more for dusting

  6. 1/4 cup olive oil, plus more for coating

  7. 9 strips bacon

  8. 2 tablespoons Dijon mustard

  9. 4 ounces Jarlsberg, shredded

  10. 2 ounces Parmigiano-Reggiano, fi nely grated

  11. 2 medium tomatoes, halved, seeded, and diced

  12. 1 tablespoon mayonnaise

  13. 1/2 tablespoon lemon juice

  14. 1/2 teaspoon Worcestershire sauce

  15. 2 cups finely shredded romaine lettuce

Instructions Jump to Ingredients ↑

  1. Pour the water into a medium bowl. Stir in the yeast, sugar, and salt. Set the mixture aside until it's foamy, about 5 minutes. Add the flour and oil and stir until a dough begins to form. Gather the dough into a ball. On a clean, dry work surface dusted with flour, knead the dough until it's smooth and elastic, about 10 minutes. If the dough gets sticky, add flour 1 tablespoon at a time. Form the dough into a ball. Rub the inside of a large bowl with olive oil. Put the dough in the bowl and turn to coat it with the oil. Cover the bowl with plastic wrap and set in a warm place until the dough's bulk has doubled, about 1½ hours (or see our tip, page 25). Heat the oven to 450°. Slice the bacon crosswise into ½-inch-wide pieces, then fry it in a large skillet over medium heat until it's lightly browned but not crisp, about 6 minutes. Transfer the meat to a plate lined with paper towels. Lightly grease an 11- by 17-inch baking sheet with olive oil. Transfer the dough to the sheet. Use your fingertips and palms to dimple and press the dough into a 10- to 11-inch circle. Evenly spread the mustard over the dough, leaving a 1/8-inch border. Scatter both cheeses, the tomatoes, and the bacon on top. Bake the pizza, rotating the pan halfway through, until the crust is lightly browned, the cheese has melted, and the bacon is crisp, about 20 minutes. Meanwhile, in a medium bowl, whisk together the mayonnaise, lemon juice, and Worcestershire sauce. Add the lettuce and toss to coat it. Transfer the pizza to a cutting board and let it cool for 5 minutes. Top it with the lettuce mixture and cut the pizza into eight wedges.


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