During a stint of weather not feeling quite so summery a few weeks ago, I decided I wanted to make deep dish pizza. I haven’t made much pizza with so many calzones lately but I was feelin’ it.
1 ball pizza dough
¾ cup tomato sauce
thick cut bacon
1 Valida onion, chopped
1 red pepper, chopped
¼ cup pesto
2 cups shredded cheese
Cook bacon until crisp then chop. (Have you had thick cut bacon? It is like deli bacon and once you try it you won’t go back. Thanks for the intro Mrs. S!)
Saute onions and peppers until softened but still somewhat crisp
Spread pizza dough into round cake pan and spread pesto over it
layer onion & pepper mixture with cheese and then layer the bacon on top
add more cheese and cover with tomato sauce then sprinkle with oregano or basil if you like
bake at 400-degrees for 30-40 minutes
I liked this one as a slight deviation from the norm. Once I weaseled some feedback out of Mr. J I agreed with him that the onion and bacon can’t stay as crisp as when they top a pizza. True story. I still really liked it. The bacon was substantial and smokey. The peppers made it a touch sweeter and maintained their slight crunch instead of being too soggy.
We often get bacon on pizza because who doesn’t love bacon, and also because I can’t eat red meat so pork or chicken it is!
Once I thought of pizza and bacon I probably should have gone with a regular pizza on my stone. Maybe next time. I really want to do a bacon & egg pizza so that’ll have to be next. Check out some of these awesome looking ones, like this, or this, or this.