Hey there hey there friends! How was your weekend? We had a fun one -- took quick trip to Fort Worth, had a little girls brunch, and saw Phantom of the Opera on Friday night! ...which means we have been walking around singing "Masquerade" for three days now...
I'm excited to share this pizza recipe with y'all! I've probably made this 3 or 4 times this summer already and we are crazy about it every time. While I was previously a preheated pizza stone loyalist, I'm really loving this method from Tracy of baking the pizza on an oiled baking sheet. It yields a super crispy crust and there's no danger of getting a gigantic burn on your arm from taking the pizza stone out after preheating. Not that I would know anything about that.
The salty bacon is perfect with the peas and mix of creamy mozzarella and sharp cheddar. But the extra special part happens after the pizza bakes, when it is topped with fresh mint, a squeeze of lemon, and grated parm!
It's seriously silly good.
Bacon & Pea Pizza (from Shutterbean)
yields one 13x18-inch pizza
1 fresh pizza dough
3 strips of bacon, cooked and roughly chopped
1/2 cup shelled peas
3 cloves garlic, thinly sliced
2 green onions, thinly slices
1/2 cup shredded mozzarella
3/4 cup sharp white cheddar
pinch of red pepper flakes
kosher salt and freshly cracked black pepper
1/2 cup chopped mint
fresh lemon juice
grated Parmesan, for topping
Preheat the oven to 500 degrees F.
Lightly brush a 13x18-inch baking sheet with olive oil. Place the pizza dough directly onto the pan and press it out. I like a thin crust, so I press it super thin all the way to the edges. If you like slightly thicker crust, just don't press it out quite as much.
Top the pizza with the bacon, garlic, green onions, and cheeses. Add the red pepper flakes, salt, and pepper on top.
Bake the pizza for 18-20 minutes, or until cheese is browned and bubbly.
Top with fresh mint, a squeeze of lemon, and grated Parmesan. Enjoy!!!