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!
Bacon & Goat Cheese Supreme Pizza
- 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
- Add flour, salt and yeast to a large bowl. Mix well to evenly distribute all ingredients.
- 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.
- 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.
- When ready to make the pizza, place pizza stone (if using) in oven and pre-heat to 450 degrees.
- Let about half of the dough come up to room temperature while oven is pre-heating. Refrigerate or freeze remaining dough for other pizzas.
- In a medium size bowl, mix together tomato sauce and goat cheese until evenly combined.
- Stretch dough onto a pizza peel or inverted baking sheet that has been lightly dusted with a mixture of flour and corn meal.
- Spread goat cheese tomato sauce evenly onto dough.
- Top with pepperoni, mushrooms, bacon and cheeses.
- Bake for 15 – 17 minutes until cheese is bubbly and golden brown.
- Let rest 3 – 5 minutes before slicing.