Wednesday, May 26, 2010

Bacon and Artichoke Heart Pizza with Pineapple

A Hawaiian friend (who happens to be a chef) once informed me that putting pineapple on pizza is an abomination. Chef or no chef, he doesn't know what he's missing.  Pineapple on pizza is fabulous!  The sweetness cuts the saltiness of the rest of the toppings and the flavor is unbeatable. 
I use apple wood smoked bacon and non-marinated artichoke hearts (the canned ones packed in water) on this pizza.  I top it all off with a clipping of fresh chives and try to eat it secretly in the kitchen so I don't have to share.  But the smell always tips off the rest of the family and I have to either share and make another one, or get my hands bitten off.  It's a good thing it only takes a few minutes to make.
For the crust, I use the recipe for Pizza Napoletana  and sometimes I use mushrooms instead of artichoke hearts (My kids prefer the mushroom version).
I normally use a baking stone to make pizza, but when I use heavy toppings, I prefer to just use a baking sheet lined with a Silpat liner (you can use parchment paper).  Let me take a minute to give a shout out to my Silpat liners: You guys rock my world!  I don't know how I survived all of those years without you.  You make life easier by reducing my clean up and by ensuring that everything I cook with you is perfectly brown and crispy.  You are browned and stained, but you are still beautiful to me.  I love you.

Bacon and Artichoke Pizza with Pineapple: or Bacon and Mushroom Pizza with Pineapple:

1 portion of Pizza Napoletana dough
Mozzarella cheese
Marinara sauce (preferably homemade, but a good quality jarred will work)
3 slices of thick cut apple wood-smoked bacon, lightly cooked and crumbled into bite-sized pieces
8-10 canned, water-packed  whole artichoke hearts, cut in half  (or fresh mushrooms, sliced OR 4 oz can of mushroom pieces)
1/2 cup golden pineapple, cut into bite-sized pieces
Chives, snipped over the top

Preheat oven to 475 degrees
Drain and dry on paper towels, artichoke heart and pineapple (this is important for non-soggy pizza)
Form the pizza dough to the thickness and size desired right on top of the baking sheet
Layer as follows:
Marinara sauce
Artichoke hearts or mushrooms

Cook until golden brown (approx 10 to 15 minutes)

1 comment:

  1. i agree with you 120%--pineapple on pizza is stellar. i usually use ham, but now that i see this bacon, i'm wondering why i haven't used that from the get-go. awesome pizza!


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