Thursday, April 5, 2018

Friday Food: Pizza Bianca w/ Arugula, Bacon, and Mushrooms

After enjoying a maybe not so healthy pizza we thought it best to find a pizza that you could enjoy but also not have to feel guilty about consuming the entire thing (or at least most of it).  This is what we came up with and figured with the added bacon that things should still taste pretty good when you have that pizza craving.

Courtesy of

  • 1 package active dry yeast (about 2 1/4 tsp)
  • 1 tsp sugar
  • 1/2 cup warm water (100-100degF)
  • 1 1/2 cups all-purpose flour (about 6 3/4oz), divided
  • 1/4 tsp kosher salt
  • Cooking spray
  • 2 tsp yellow cornmeal
  • 2 slices center-cut bacon
  • 1/2 cup thinly sliced white onion
  • 1 (8oz) package whole button mushrooms, quartered
  • 1/2 tsp kosher salt, divided
  • 1/3 tsp freshly gourd black pepper, divided
  • 1 tbsp extra virgin olive oil
  • 1/2 cup part-skim ricotta
  • 2 cups baby arugula
  • 1/3 cup (1 1/2 oz) shredded part-skim mozzarella cheese
  • 2 tbsp grated fresh Parmesan cheese

The Game Plan: 

  1. 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 cuts, and level with a knife.  stir 1 1/4 cups flour and 1/4 tsp salt into yeast mixture to form a soft dough.  Turn dough out into a light floured surface.  Knead until smooth and elastic (about 5 mins); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands.
  2. Place dough in a large bowl coated with cooking spray, Turing dough to coat.  Cover; let rise in warm place (85deg) free from drafts, 1 hour or until doubled in size (press two fingers into dough.  If indentation remains, dough has risen enough.)
  3. 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 g spray and sprinkled with cornmeal.  Crimp edges of dough with fingers to forma rim.
  4. Preheat over to 450deg.
  5. To prepare topping, cook bacon oil a large nonstick skillet over medium heat until crisp.  Remove bacon form skillet, reserving 2 tsp of bacon dripping 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 tsp salt and 1/8 tsp pepper.
  6. Drizzle oil over dough; sprinkle with remaining 1/4 tsp salt and 1/8 tsp pepper.  Place pan on lowest oven rack; bake at 450deg for 10 minutes or until golden-brown.  Remove from oven; spread ricotta evenly over crust, leaving a 1/2-inch rim.  Arrange onion mixture an arugula evenly over ricotta.  Sprinkle with bacon, mozzarella, and parmesan.  Bake an addiotnal 10 minutes or until crust is lightly browned.  Let stand 5 minutes before serving.  Cut into wedges.

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