Barbara Adkins likes to include more contemporary items, like this white cheese-topped pizza, with her Southern-accented buffet. A couple of slices also make a nice light dinner, especially with a salad or soup.
1 package active dry yeast (about 2 1/4 teaspoons)
1/3 cup (1 1/2 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated fresh Parmesan cheese
How to Make It
To prepare dough, dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1 1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning dough to coat. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
Preheat oven to 450°.
To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet, reserving 2 teaspoons of bacon drippings in pan. Crumble bacon; set aside. Add onion and mushrooms to pan; cook 10 minutes or until tender and moisture evaporates, stirring occasionally. Remove from heat; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Drizzle oil over dough; sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place pan on lowest oven rack; bake at 450° for 10 minutes or until golden-brown. Remove from oven; spread ricotta evenly over crust, leaving a 1/2-inch rim. Arrange onion mixture and arugula evenly over ricotta. Sprinkle with bacon, mozzarella, and Parmesan. Bake an additional 10 minutes or until crust is lightly browned. Let stand 5 minutes before serving. Cut into wedges.
Used Pepe's frozen pizza dough, which is great, butI should have followed the directions to prebake the crust a bit before putting the ricottta on because it did make the crust soggy. Still tasty, but CL is right--prebake the crust with some olive oil first. I substituted humanely-raised Canadian bacon from Whole Foods and used red onion. Arugula is a great idea for a pizza/
It seems this recipe hasn't gotten the reviews it deserves. I've made this recipe more than twice and if the recipe is made correctly, the dough is nice and thick and the flavors are outstanding. I actually don't put the bacon in this recipe and the flavors are right on. The onion, arugula and mushroom flavors with the ricotta and cheese are top notch. I'm actually going to use the dough recipe to make a tomato, basil, pesto and mozzerella pizza because it's such a good one.
I took this to a casual dinner party as an appetizer. I used my homemade whole wheat crust for this recipe just because I like to use whole grains whenever possible. After reading the other reviews, I added some Italian seasoning and fresh ground pepper to the Ricotta and I added about 1/4 tsp. of white truffle oil to the mushroom and onion mixture after it had cooled. It had great flavor and all of the guests loved it.
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