Bacon & Goat Cheese Supreme Pizza

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Like many, I absolutely LOVE pizza.  There are so many different types of dough, toppings and sauces that I think I could eat it everyday and not get sick of it.  My favorite is homemade pizza.  I love the process of making the dough by hand, letting it rise, then stretching it out onto a pizza peel, topping it with whatever I can dream up and finally sliding it onto a scorching hot pizza stone.  I usually make the dough on a lazy weekend and pull it out of the fridge during the week for a quick dinner. The other night I had a hankering for pizza but wanted to do something different.  I had a bunch of leftover ingredients from meals I had made earlier in the week which, I knew, was going to make for a fun and unique pizza.  Thus, was born, the Bacon & Goat Cheese Supreme pizza.

Tomatoes and goat cheese are a great pairing on their own, so adding a little organic tomato sauce to tangy goat cheese was an easy decision for me.  After that, I chose toppings that would play off and pair well with each other and the sauce.  In general, goat cheese pairs really well with a little acid, a little fat and some sweetness.  The tang in the goat cheese cut through the rich meats, while the onions sweetened a bit while cooking to balance everything out.  In the end, my pizza hankering was satisfied with this delicious and unique pizza!

Hand stretch the dough onto a cornmeal and flour dusted pizza peel.

Hand stretch the dough onto a cornmeal and flour dusted pizza peel.

Add the goat cheese tomato sauce...

Add the goat cheese tomato sauce…

Nice mise en place!

Nice mise en place!

Bacon and Goat Cheese Pizza

Mushroom and Bacon Goat Cheese Pizza Pepperoni and Bacon Goat Cheese PizzaGoat Cheese Pizza

Bacon & Goat Cheese Supreme Pizza - try to let it rest a few minutes for diving in - the roof of your mouth will thank you!

Bacon & Goat Cheese Supreme Pizza – try to let it rest a few minutes for diving in – the roof of your mouth will thank you!

Bacon & Goat Cheese Supreme Pizza

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: medium
  • Recipe type: Appetizer, Entree, Lunch

Ingredients:

  • 3 3/4 cups all-purpose flour
  • 2 tsp. kosher salt
  • 1/4 tsp. active dry yeast
  • 1 1/2 cups water
  • 1/2 cup good quality tomato sauce (I recommend Muir Glen)
  • 5 ounce (by weight) goat cheese (I used a 5.3 ounce package of Chavrie)
  • 10 – 12 pepperoni slices
  • 1/4 cup thinly sliced white onions
  • 1/2 cup sliced mushrooms
  • 4 strips of bacon, finely chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded jalapeno cheddar cheese

Directions:

  1. Add flour, salt and yeast to a large bowl. Mix well to evenly distribute all ingredients.
  2. Add water and mix using hands, until a rough ball forms. The dough will not be smooth and elastic like typical pizza dough. This is okay.
  3. Place dough in a clean bowl and cover with plastic wrap. Let rest at room temperature for at least 18 hours. *Note* After 24 hours, remove from bowl and refrigerate for up to 3 days, if not using immediately.
  4. When ready to make the pizza, place pizza stone (if using) in oven and pre-heat to 450 degrees.
  5. Let about half of the dough come up to room temperature while oven is pre-heating. Refrigerate or freeze remaining dough for other pizzas.
  6. In a medium size bowl, mix together tomato sauce and goat cheese until evenly combined.
  7. Stretch dough onto a pizza peel or inverted baking sheet that has been lightly dusted with a mixture of flour and corn meal.
  8. Spread goat cheese tomato sauce evenly onto dough.
  9. Top with pepperoni, mushrooms, bacon and cheeses.
  10. Bake for 15 – 17 minutes until cheese is bubbly and golden brown.
  11. Let rest 3 – 5 minutes before slicing.

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