Paraduxx Recipes
BLT Pizza
Serves 6-8 as an appetizer, 4 as main course
1 portion pizza dough (see recipe below)
- Cornmeal
- 8 slices bacon, cut into 1" pieces
- 1 T. olive oil
- 1 T. coarse sea salt
- 8 oz. fresh mozzarella cheese, coarsely grated or cut into small pieces
- 1 large tomato (about 3/4 lb.) seeds and most of the juice removed, coarsely chopped
- 1 c. fresh Arugula leaves
Pizza Dough: (Makes two 14" pizzas, or four 7" pizzettas)
- 2 oz. (1 envelope) dry yeast
- 1/4 c. warm water (110° F)
- 3/4 c. water at room temperature
- 2 T. olive oil
- 1 T. honey
- 1 1/2 t. kosher salt (if using table salt, decrease amount to 1 t.)
- 3 c. All purpose flour, plus extra for kneading
Pizza Dough - In a liquid measuring cup, dissolve the yeast in the warm water. Let the mixture stand for about 10 minutes, until it becomes foamy.
In a small bowl, mix together the 3/4 c. water, olive oil, honey and salt.
In the bowl of a food processor fitted with a steel blade, or in the large bowl of a stand mixer fitted with a dough hook, place the flour. Slowly add the honey mixture and process or mix just until the flour is coated with the liquid, about 10 seconds in the food processor. Add the yeast mixture and pulse until the mixture forms a ball, 8 - 12 seconds. You may need to add a small amount of flour if the dough is sticky.
If you are using a food processor, remove the dough and place it on a lightly floured board. Knead for 5 minutes, or until the dough is smooth. If you are using a stand mixer, continue mixing the dough on low speed for about 5 minutes or until the dough is smooth and slightly elastic.
Place the dough in a large oiled bowl, cover with a thin towel, and let it rest for 1 hour. The dough will rise, but will probably not double in bulk.
Divide the dough in half, form each piece into a ball and place it on a baking sheet. Cover it with plastic wrap and then with a thin towel and place in the refrigerator until ready to use. (The recipe can be made up to this point 24 hours in advance.) When ready to make the pizza, take the dough out of the refrigerator and let it rest at room temperature for 10 minutes.
On a lightly floured surface slightly flatten the dough. Start stretching the dough by holding the side closest to you with one hand while gently pulling on the edge opposite you. Turn the dough a quarter turn and repeat the process. You should be able to stretch it into an 8 - 9" circle. Lift he dough and drape it over your knuckles. Gently stretch the dough from underneath your knuckles, being careful not to break though. Place the dough on a pizza pan, peel or baking sheet and proceed with the recipe.
Preheat oven to 500°. If you are using a pizza stone, put it in the oven now.
Sprinkle a 14" pizza pan, a rimless baking sheet or a wooden peel with cornmeal. Set aside.
In a medium skillet, cook the bacon over medium heat just until the edges begin to brown, but the bacon is still pliable, about 7 minutes. Drain on paper towels.
Prepare the pizza dough. See recipe below.
Brush the rim of the dough with the olive oil and sprinkle with salt. Evenly scatter the cheese over the dough, and sprinkle with the bacon pieces. Bake for 5 minutes. Remove from oven. Evenly scatter the tomatoes over the surface of the pizza and continue baking until the cheese is golden-brown and bubbly, and the bacon is crisp, about 5 - 10 more minutes. Remove from oven. Add the Arugula as soon as the pizza comes out of the oven. Slice and serve immediately.
