Pear, Blue Cheese, and Bacon Focaccia-Style Pizza

Pear, Blue Cheese, and Bacon Focaccia-Style Pizza Recipe
Photo: Jason Wallis; Styling: Lindsey Lower
If you don't own a pizza pan, you can find inexpensive, disposable rimmed pizza pans at the supermarket. For a quick side, combine 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard in a bowl. Add 1/2 cup halved grape tomatoes, 5 cups mixed greens, 1/2 cup toasted walnuts, and 1/4 cup chopped pitted dates; toss to coat.

Yield:

Serves 4 (serving size: 2 wedges)
Total time: 2 Hours, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 2 Hours, 30 Minutes

Nutritional Information

Calories 417
Fat 13.8 g
Satfat 4.7 g
Monofat 6.4 g
Polyfat 1.2 g
Protein 14 g
Carbohydrate 60 g
Fiber 4 g
Cholesterol 21 mg
Iron 3 mg
Sodium 486 mg
Calcium 162 mg

Ingredients

1/2 cup warm water (100° to 110°)
2 tablespoons extra-virgin olive oil, divided
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
7.9 ounces all-purpose flour (about 1 3/4 cups)
1/2 teaspoon kosher salt
Cooking spray
1 tablespoon cornmeal
3 center-cut bacon slices, chopped
1 cup chopped red onion
1/2 cup part-skim ricotta cheese
1/8 teaspoon ground nutmeg
1 ounce blue cheese, crumbled (about 1/4 cup)
2 cups baby arugula
1 Bosc pear, thinly sliced
3/4 teaspoon freshly ground black pepper

Preparation

1. Combine 1/2 cup warm water, 5 teaspoons oil, yeast, and sugar in a large bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to yeast mixture; stir until a soft dough forms. Knead dough on a lightly floured surface until smooth and elastic.

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size.

3. Preheat oven to 450°.

4. Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch rimmed pizza pan sprinkled with cornmeal. Let stand 5 minutes. Pierce entire surface liberally with a fork. Bake at 450° for 10 minutes.

5. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon. Return pan to medium heat. Add onion to drippings; cook 4 minutes or until tender, stirring occasionally.

6. Combine ricotta and nutmeg in a small bowl. Spread ricotta mixture over dough, leaving a 1/2-inch border; top evenly with bacon, onion mixture, and blue cheese. Brush edges of dough with remaining 1 teaspoon oil. Bake at 450° for 12 minutes or until edges are golden. Top pizza evenly with arugula and pear; sprinkle with pepper. Cut into 8 wedges.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

Cooking Light

April 2014
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