Goat cheese and bacon pizza
This recipe is not really about the toppings but the pizza crust! But I figured I might as well put toppings on because it's delicious. So goat cheese and bacon pizza for two reasons : delicious and easy.
You might be surprised by the low amount of yeast in this pizza dough recipe but they make it like that in Italy and it's so good! It needs to rise for 2 hours at room temperature, then all night in the fridge and I take it out about 2 hours before our pizza meal so it's at room temperature when I need it.
With the ingredients given below, you'll get 2 medium sized pizza. We made one with goat cheese and bacon, and the other one with tuna, capers and onions. Simple and lockdown friendly.
Goat cheese and bacon pizza :
For 2 medium size pizza :
- 565g flour
- 1g dehydrated yeast
- 330ml lukewarm water
- 15g salt
For the toppings :
- 100g bacon bits
- 2 tbsp sour cream
- 1 onion
- 100g mozzarella cheese
- 2 tbsp honey
- Salt and pepper
Prep the dough the day before.
In a big bowl, mix flour, salt and yeast.
Add lukewarm water a little bit at a time stirring with a wooden spoon until you get a sticky dough.
Get the dough onto a floured surface and knead it for 20 minutes. Put it back into the bowl and cover with a towel, let it rise two hours at room temperature.
Cover the bowl with plastic wrap and let it sit overnight in the fridge.
Take the dough out of the fridge 2 hours before your pizza meal.
Punch down the dough.
Divide it into two equal pieces then stretch with your hands until you reach the size you want.
Preheat the oven at 250°C/480°F.
Mix the sour cream with salt and pepper.
Spread the sour cream on the dough leaving a few inches on the edges for the crust.
Mince the onion and slice the mozzarella cheese.
Put the onions and mozzarella on top of the sour cream.
Put the bacon bits.
Slice the goat cheese and add it on top.
Bake for 10-12 minutes.
Drizzle honey when you take the pizza out of the oven.