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Bacon Ham Pizza

bacon-ham-pizza

Description



The ultimate Friday night pizza! The pizza has been perfected with Kunzler bacon and Kunzler ham!

Prep
20m

Cook
20m

Serves
8

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Ingredients



  • 1 lb. prepared pizza dough, at room temperature

  • All-purpose flour, for dusting
  • 4 slices Kunzler bacon, chopped (or more)
  • 4 slices Kunzler ham, chopped (or more)
  • 1 (8-oz.) can tomato sauce
  • 2 tbsp. extra-virgin olive oil
  • 1 clove garlic, grated
  • 1/4 tsp. dried oregano
  • Kosher salt and freshly ground pepper
  • 1 cup shredded mozzarella cheese (about 4 oz.)
  • 1 cup shredded white cheddar cheese (about 4 oz.)
  • 1 tbsp. grated parmesan cheese

Directions



Step 1

Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475°F for at least 15 minutes.

Step 2

Meanwhile, roll out the dough into a 9-inch round on a lightly floured surface. Lightly dust a pizza peel or another inverted baking sheet with flour; lay the round of dough on top and set aside.

Step 3

Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Combine the tomato sauce, olive oil, garlic and oregano in a medium bowl; season with salt and pepper.

Step 4

Slide the dough directly onto the hot stone or baking sheet and bake until lightly golden and puffy, about 7 minutes. Remove from the oven and let cool slightly, then carefully slice the crust in half horizontally with a serrated knife to make 2 thin crusts.

Step 5

Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar cheese, bacon and uncooked ham. Slide the pizzas back onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, about 8 more minutes. Sprinkle with the parmesan.

Bacon Ham Pizza

http://www.kunzler.com/recipe/bacon-ham-pizza/

Ingredients

  • 1 lb. prepared pizza dough, at room temperature

  • All-purpose flour, for dusting
  • 4 slices Kunzler bacon, chopped (or more)
  • 4 slices Kunzler ham, chopped (or more)
  • 1 (8-oz.) can tomato sauce
  • 2 tbsp. extra-virgin olive oil
  • 1 clove garlic, grated
  • 1/4 tsp. dried oregano
  • Kosher salt and freshly ground pepper
  • 1 cup shredded mozzarella cheese (about 4 oz.)
  • 1 cup shredded white cheddar cheese (about 4 oz.)
  • 1 tbsp. grated parmesan cheese

Directions

  1. Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475°F for at least 15 minutes.
  2. Meanwhile, roll out the dough into a 9-inch round on a lightly floured surface. Lightly dust a pizza peel or another inverted baking sheet with flour; lay the round of dough on top and set aside.
  3. Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Combine the tomato sauce, olive oil, garlic and oregano in a medium bowl; season with salt and pepper.
  4. Slide the dough directly onto the hot stone or baking sheet and bake until lightly golden and puffy, about 7 minutes. Remove from the oven and let cool slightly, then carefully slice the crust in half horizontally with a serrated knife to make 2 thin crusts.
  5. Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar cheese, bacon and uncooked ham. Slide the pizzas back onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, about 8 more minutes. Sprinkle with the parmesan.