Bacon Pizza

By á-26084

Ingredients

• 4 tsp
• Olive Oil, plus extra for brushing
• 2 cups
• Chopped Mushrooms
• 1 1
• Garlic Clove, thinly sliced, optional
• 1 tsp
• Lemon Juice
• 1 1
• Quantity Pizza Dough, recipe follows, or 1 ten inch pizza base
• Flour, for dusting
• Scant 1 Cup Diced Bacon
• Pinch Dried Oregano
• 1/2 cup
• Grated Cheddar Cheese
• Salt & Pepper

Preparation

Step 1

Heat half the olive oil in pan. Add mushrooms, garlic, and lemon juice, season with salt and pepper and cover. Cook over low heat stirring occasionally for 6 minutes. Remove pan from heat and let cool. Preheat oven to 400. Brush a cookie sheet with oil. Roll out the dough on lightly floured counter to 10 inch round. Put on cookie sheet and push up the edge a little. Cover and let stand in warm place for 10 minutes. Brush pizza base with half the remaining olive oil and spread out the mushrooms evenly on the top almost to the edge. Sprinkle with diced bacon and season with a pinch of dried oregano. Sprinkle the cheese over the pizza, drizzle with remaining oil and bake for 20 to 25 minutes until crisp and golde. Serve at once.
Pizza Dough, to serve 2 to 4:

1/2 oz. fresh yeast or 1 t. dried or active dry yeast
6 T. lukewarm water
1/2 t. sugar
1 t. olive oil, plus extra for oiling
1 1/2 cups flour, plus extra for dusting
1 t. salt

Mix the fresh yeast with the water and sugar in a bowl. If using dried yeast, sprinkle it over the surface of the water and whisk in until dissolved. Set aside in a warm place for 10 to 15 minutes until frothy on the surface. Stir in the olive oil. Sift the flour and salt into a large bowl. If using easy blend yeast, stir it in. Make a well in center and pour in the yeast liquid, or water and oil (without the sugar for active dry yeast). Using either floured hands or a wooden spoon, mix together to form a dough. Turn out onto floured counter and knead for about 5 minutes or until smooth and elastic Put the dough in a large oiled plastic bag and set aside in a warm place for about 1 hour or until doubled in size. Airing cupboards are often the best places for this process, as the temperature remains constant. Turn out onto lightly floured counter and punch down the dough. This releases any air bubbles which would make the pizza uneven. Knead 4 to 5 times. The dough is now ready to use.

Recipe By: lynnda