Recipe for “This Pizza”

Oh yeah. This Pizza. Skagit River Ranch uncured bacon, Yukon gold potato, and a mix of Gruyere and Cougar Gold cheeses with caramelized onions, garlic sautéed broccoli – all placed over a heavy cream base. Incredibly warm, rich and filling this pizza is best served with a green salad and an ice cold beverage. I was sipping a negroni cocktail while making it.

This Pizza

This Pizza

Pizza dough is very easy to make – it’s just flour, yeast, salt, olive oil and water – but there are grab and go options for those who don’t want to bother with mixing dough at home. Mark Bittman has a reliable homemade dough recipe and local bakeries Grand Central Baking Co. and Essential Baking Co have reliably good pizza dough, as Whole Foods Market also sells pizza dough made with organic flour. Regardless of the origin of your dough, prepare your pizza dough hours before cooking to allow it to thaw and rise. There are gluten free options that would work really well, too. Check out this recipe at The Art of Gluten Free Baking.

Most of the fresh toppings I used were organic and sourced locally from farmers markets here in Seattle but can be found in most grocery stores that sell fresh foods. Gruyere cheese, cream and Yukon Gold potatoes can also be found at just about any grocery store these days. For those who live outside Washington state, you can order a tin of Cougar Gold Cheese and have it shipped. Skagit River Ranch bacon is available to locals only. While I believe that their bacon is far superior than anything I’ve ever tasted, you may substitute it with another uncured slab bacon or Canadian style uncured bacon. I strongly encourage sourcing your meat from local farms if possible. You’ll get a cleaner product and you’ll have the opportunity to learn how the animal was raised, slaughtered, etc. Farm direct meat is typically more expensive (because small farms are not subsidized by the government, you pay the real cost of production) but if you eat less meat in your overall diet, the quality of life will improve and the impact on your budget should balance out. I made This Pizza is a Friday night treat to celebrate the end of my summer vacation. Please don’t eat like this every day. It will kill you.

The recipe makes one 12 inch pizza and serves 4 adults (cut into 8 slices). I use a very worn 15 inch pizza stone to bake pizza but a regular cookie sheet can work just fine.

This Pizza

  • 1 prepared pizza dough (16 oz.)
  • 5 slices uncured Skagit River Ranch bacon
  • 1 large Yukon gold potato, boiled and sliced into wedges and lightly oiled and salted
  • 1/2 yellow or purple onion, peeled and sliced thin
  • 1 teaspoon olive oil
  • 5 broccoli spears, sliced thin
  • 1 clove garlic, peeled and minced
  • 1/4 teaspoon red pepper flakes
  • Sea salt to taste
  • 1 lb. Cougar Gold cheese, shredded
  • 1/2 lb. Gruyere cheese, shredded
  • 1 Tablespoon heavy whipping cream (I used Organic Valley)

Preheat your oven to 500 F.

In large frying pan or saute pan, fry the bacon on medium heat until cooked through but not too brown. Transfer bacon to a paper towel lined plate to drain and set aside. Add the onion slices to the pan with the reserved bacon grease and saute on medium heat until caramelized. Transfer onions to a small bowl and set aside. In the same pan, heat about a teaspoon of olive oil and then add the sliced broccoli spears, a pinch of salt, red pepper flakes and minced garlic. Saute on medium heat until the broccoli begins to brown, about 5 minutes. Remove the pan from the heat and set aside.

Grate the cheeses using a food processor or cheese grater. Mix with your hand to combine and set aside. Arrange all of the toppings in a central work area in your kitchen where you will assemble your pizza.  This is your mis en place of boiled sliced potato, sauteed broccoli, caramelized onion, cooked bacon strips, shredded cheese and cream.)

Assuming you have prepared your dough according to instructions, it’s time to roll it out. On a hard flat surface (a wooden pastry cutting board works great), roll out your dough with a rolling pin or flatten using your hands. Once the dough is flattened out to about 15 inches round (or rectangle if using a cookie sheet), fold the dough in half, and then fold in half again and then transfer it to your pizza stone or cookie sheet. Unfold the dough carefully, pinching together any holes that may have been created during transfer. Use your rolling pin or hands to flatten again and reshape.

Now the fun part!  Assemble This Pizza.

Pour the cream into the center of the raw crust and then smear it thoroughly using the back of the spoon to coat. This is your base. Next sprinkle the cheese mixture to thoroughly cover the crust. Then place the salted oiled potato wedges in a spiral or circle around the pizza. Then sprinkle the caramelized onions over the top of the potatoes. Place the bacon strips on the pizza in the shape of a tire spoke. Lastly sprinkle the sauteed broccoli and remaining bits of garlic and red pepper flakes left in the pan, over the top. Finish the pizza preparation by pulling in about one inch of dough around the whole pizza to create an edge. This edge makes the pizza easy to handle for eating out of hand, and also helps prevent cheese leakage while cooking. This Pizza is not a very wet pizza so this last step is not required.

Using pot holders on both hands, place the raw pizza in the center of the hot oven and bake for 10-12 minutes.  Turn down the heat to 350 F and cook for another 10-15 minutes until the edges are dark golden brown and the broccoli and bacon are singed but not too burnt.  Carefully remove from the oven and set aside on a bread board or the pizza stone foundation.  Allow to sit for 10 minutes to cool and set before slicing. Slice with a sharp pizza cutter and serve warm.

Let me know what you think!

 

 

 

 

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