Pizza Bianca with Arugla Bacon and Mushrooms
From eclaires 16 years agoIngredients
- Crust: shopping list
- 1 package active dry yeast shopping list
- 1 t sugar shopping list
- 1/2 cup warm water (100-10) shopping list
- 1 1/2 cup all-purpose flour, divided shopping list
- 1/4 t salt shopping list
- 2 t yellow cornmeal shopping list
- cooking spray shopping list
- Topping: shopping list
- 2 slices center-cut bacon shopping list
- 1/2 cup thinly sliced white onion shopping list
- 1 8-oz. package whole button mushrooms, quartered shopping list
- 1/2 t salt, divided shopping list
- 1/4 t pepper, divided shopping list
- 1 T EVOO shopping list
- 1/2 cup part-skim ricotta shopping list
- 2 cups arugula shopping list
- 1/3 cup shredded, part-skim mozzarella shopping list
- 2 T fresh grated Parmesan shopping list
How to make it
- To prepare dough:
- Dissolve yeast and sugar in warm water; let stand 5 minutes
- Lightly spoon flour into dry measuring cups, leveling with knife
- Stir 1 1/4 cup flour and 1/4 t salt into yeast mixture to form soft dough
- Turn dough out onto lightly floured surface
- Knead until smooth and elastic (about 5 minutes) - add flour as necessary to prevent sticking
- Place dough in large bowl, coated with cooking spray, turn dough to coat
- Cover, let rise in a warm place (85) 1 hour or until doubled in size
- Punch dough down; cover and let rest 5 minutes
- Roll dough into a 14-in. circle on lightly floured surface
- Place dough on pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal
- Crimp edges to form rim
- Preheat oven to 450
- Cook bacon in nonstick skillet, remove and reserve 2 t of bacon drippings in pan
- Crumble bacon and set aside
- Add onions and mushrooms to pan; cook 10 minutes or until tender and moisture evaporates, stirring occasionally
- Remove from heat and sprinkle with salt and pepper
- Drizzle oil over dough; sprinkle with remaining salt and pepper
- Place pan on lowest oven rack; bake at 450 for 10 minutes or until golden brown
- Remove from oven, spread ricotta over crust
- Arrange onion mixtures and arugula over ricotta, sprinkle with bacon, mozzarella and Parmesan
- Bake additional 10 minutes or until crust lightly browned
People Who Like This Dish 1
- misslizzi Philadelphia, PA
- mystic_river1 Bradenton, Florida
- notyourmomma South St. Petersburg, FL
- eclaires Chicago, IL
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The Rating
Reviewed by 3 people-
you deserve no less than a 5 and that's what I will give you!
mystic_river1 in Bradenton loved it
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