Friday, December 14, 2012

Broccoli Floret, Bacon, Mushroom and Red Onion Pizza (Pizza Night!)




I decided to test my spouse's theory that everything goes better with bacon.  We had a bag full of broccoli from the farm share, and I used the stems for another recipe, saving the florets for tonight's pizza.

Then the grocery store had mushrooms and fresh mozzarella on sale, so I couldn't resist.  Love those mark down stickers. Add a couple of slices of bacon from the freezer stash, a bit of red onion, and we're good to go.

It did occur to me to throw on some raisins, but I resisted the impulse.  Another time.

I'm saving my all-purpose flour for cookies, so this dough is made from King Arthur White Whole Wheat.  It works great, even if my circle is decidedly square-ish.  I really cheesed it up (that sounds so not right) by sandwiching the toppings between a base of fresh mozzarella and a lid of shredded fontina.

No one complained ;)



The garlic is un-smashed in this photo.

Broccoli Floret, Bacon, Mushroom and Red Onion Pizza

1/2 cup thinly sliced mushrooms
1 cup broccoli florets, finely chopped
1 clove roasted garlic
1/4 cup warm olive oil
1 pound pizza dough (my Pizza Primer is here)
1/2 of 1 ball of fresh mozzarella, sliced
1/4 cup diced red onion
2 strips of bacon, cooked and crumbled
2/3 cup shredded fontina


Preheat the oven to 450 degrees Fahrenheit and a small skillet over medium heat.  In a tiny bit of oil or bacon grease, sauté the mushrooms until they give up their juice, about 5 minutes.  Add broccoli, stir, and sauté until bright green, about 3 more minutes.  Sprinkle with a pinch of salt.  Set aside.  In a small bowl, smash the garlic clove into the warm olive oil.
On an oiled sheet of parchment paper, stretch dough out in a shape that works for you today.  Brush the garlic oil across the crust.  Top with slices of fresh mozzarella--not too close to the edge!  It will spread!
Scatter the broccoli-mushroom mixture evenly across the crust.  Top with red onion and bacon.  Add fontina over top. Top with a few grinds of pepper.
Bake for 5-8 minutes on parchment, then slip the crust off the parchment and directly onto the stone.  Bake an additional 3-5 minutes until cheese is browned and bubbly.  Cool on a wire rack then slice and serve.  

This post is linked with What's In The Box and Taste and Tell Thursdays!



8 comments:

  1. I don't even eat bacon anymore, and I'd have to agree with your spouse. Everything does taste better with bacon. A cheese sandwich pizza sounds soooo very good. I bet no one complained. ;)

    ReplyDelete
    Replies
    1. Meghan,
      There were no complaints. And very little leftovers, come to think of it!
      Thanks!

      Delete
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    ReplyDelete
    Replies
    1. Senka,
      Thanks for stopping by!
      I'll check out your site.

      Delete
  3. You had me at bacon...and broccoli :)

    Thanks for sharing and linking up!

    ReplyDelete
  4. I am always looking for different pizza toppings - I need to try this one! Thanks so much for sharing at Taste and Tell Thursdays!

    ReplyDelete
    Replies
    1. Deborah,
      Thanks for hosting--I'm learning so much and seeing such great photos at your parties!

      Delete