| Level: | Intermediate |
| Total: | 4 hr 15 min |
| Prep: | 50 min |
| Inactive: | 3 hr |
| Cook: | 25 min |
| Yield: | 2 main course or 4 appetizer servings |
Ingredients
- 1 teaspoon olive oil
- 3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
- 1 small onion, peeled, thinly sliced
- 2 tablespoons mascarpone cheese
- 1/4 cup farmer’s cheese
- Freshly grated nutmeg
- Freshly ground black pepper
- 6 ounces Pizza Dough, recipe follows
- 1/2 cup grated mozzarella
- 2 tablespoons grated Parmesan
- 2 tablespoons fresh thyme leaves
- 1 package active dry or fresh yeast
- 1 teaspoon honey
- 1 cup warm water, 105 to 115 degrees F
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil, plus additional for brushing
Instructions
- Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
- In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.
- In a small bowl, combine the mascarpone and farmer’s cheeses. Season with nutmeg and black pepper. Reserve.
- On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
- Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1166 |
| Total Fat | 38 g |
| Saturated Fat | 14 g |
| Carbohydrates | 161 g |
| Dietary Fiber | 11 g |
| Sugar | 7 g |
| Protein | 44 g |
| Cholesterol | 68 mg |
| Sodium | 1124 mg |
Reviews
This was a hit! I used marcarpone because it was on sale and made the homemade dough the day before, just put it in the fridge, let it come to room temperature and it was easy to roll out. (made one big pizza on a cookie sheet and used 3 red onions, 8 oz. marscarpone and extra mozzarella. Great flavors with the carmelized onions, wow! Will definately make this again.
This was excellent pizza! I also doubled the amount of bacon and bought already prepared pizza dough. It was definitely easy to do and tasted delicious. I served with a salad for a nice, easy dinner, but would also be great as an appetizer!
This is such a great pizza!!! I did use store bought dough the first time I made it and I am trying the homemade pizza dough today. I also could not find farmer’s cheese so I used cream cheese. If you like recipes with cream cheese you will love this!!! My husband is a huge fan of this pizza, and I was worried because he is not so adventurous. I did more bacon than the recipe calls for as well. You will love it!!!
Wow-I made this as directed and it took FOREVER! I would recommned buying the pizza dough alreay rolled out as it is difficult to get it thin enough and in a circle no less-the measurements for ingredients also seem to be off. Three pieces of bacon for a full size pizza? I doubled and found it to be just enough-also had to use a full size onion-the cheese mixture was also lacking by about a tablespoon-anyway, lot of easier recipes out there, howver, the flavor was good
I just wanted to try something new for my pizza and I wasn’t sure if this was going to work. But I should say it really exceeded my expectations. I used cream cheese instead of the farmers cheese and mascarpone and it worked fine. I’ll definitely make this again.
Great combined flavors and easy to do.
I have been making this pizza dough for years, when the recipe came out in the Parade magazine. The reviewers that did not make the dough are missing the mark…it’s worth the time and effort. This is the best dough ever.
this was really a great dish. It was really easy to do. I plan on making it as part of my Christmas eve dinner.
I used the pizza dough recipe that came with my bread machine – but otherwise, I folled the recipe as written (had a little trouble finding the farmer’s cheese – I think I got the wrong thing and it didn’t spread well), but otherwise this was easy to make and super delicious! thanks, Wolfgang!
I made this with store-bought pizza dough and it is now one of my favourte types of pizza.