White Cheese Pizza With Grilled Corn And Wood Smoked Bacon Recipes

SMOKEY THREE CHEESE WHITE PIZZA

Steps:

• Preheat oven to 450. In medium nonstick skillet, cook bacon til crisp. Remove bacon and drain on paper towels. Discard bacon grease. When cool enough to handle, crumble bacon and set aside.
• In same skillet, heat 1/2 Tbsp. of the olive oil over medium heat. Add onion and sauté til tender and lightly browned. Stir in bacon and chopped artichokes and sauté til heated through; set aside.
• Brush crust with remaining 1/2 tablespoon olive oil. Arrange Swiss cheese slices over the crust.
• In a small bowl, blend the sour cream, blue cheese and garlic powder. Spread mixture over Swiss cheese on the pizza crust. Top with the onion artichoke mixture and sprinkle with Asiago or Parmesan cheese. Put the pizza directly on the oven rack and reduce oven temperature to 425. Bake pizza for 10 to 12 minutes.
• Sprinkle pizza with chopped parsley and cut into wedges to serve. Serves 8

GRILLED WHITE PIZZA

Steps:

• Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
• For the pizza dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 pizzas. Save the extra dough in the freezer for another time. It will last up to 2 months.
• When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
• For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
• To make the pizza: Dust a pizza peel or the back of a baking sheet with flour. Press one dough ball out on to the peel, shaping it into a circle. Slide the pizza onto the inverted cast-iron and dollop the cheese mixture over the surface. Scatter the asparagus, onions and Parmesan evenly over the surface and drizzle with olive oil. Cover the grill and bake until golden brown and crusty, 10 to 15 minutes.
• Using the peel, remove the pizza from the grill and slide it onto a cutting board. Drizzle with more olive oil, slice and serve with more freshly grated Parmesan over the top.
• (Alternatively, you can slide the pizza onto an upside-down sheet tray in the oven and cook in a 500 degrees F oven until golden brown and crusty, 10 to 15 minutes.)

BACON-CHEESE PIZZA BOMBS

Steps:

• Place a pizza stone on the center rack of the oven and preheat the oven to 500 degrees F. Line a baking sheet with parchment paper and place it on top of the pizza stone.
• In a small skillet or pot, warm the olive oil over medium heat until very warm to the touch. Add the rosemary, thyme, red pepper flakes and garlic. Remove from the heat and let cool slightly. Stir in the parsley and season to taste with salt.
• In a medium skillet over medium-low heat, cook the bacon until crispy, turning occasionally, about 10 minutes. Drain on a paper towel-lined plate, then crumble.
• Lightly dust a work surface with flour. Flatten and shape each piece of dough into a 3 1/2-inch round.
• Spread 1/4 teaspoon tomato paste in the center of a round, leaving a small border around the edge. Tear a basil leaf into pieces and add to the center, along with about 1 teaspoon of bacon. Top with 3/4-ounce (about 1 heaping tablespoon) mozzarella. Sprinkle with a pinch of salt and some red pepper flakes. Very lightly brush the circumference of the dough with water. Bring the edges of the round towards the center, lightly pleating to form a tight enclosure, and pinch to seal. Using a metal skewer dipped in flour, make a hole in the center of the dough to create a steam vent. Place on a sheet of parchment and repeat with the remaining dough and fillings. Remove the hot baking sheet from the oven, then transfer all the dough balls to the hot baking sheet, spacing them 2 inches apart. Brush them liberally with the herb oil.
• Transfer the baking sheet to the pizza stone and bake, 5 minutes. Rotate the pan and bake until golden brown, about 5 minutes more. Brush with herb oil and serve immediately with marina sauce and the remaining herb oil for dipping.