Bacon Crusted Pizza
For the keto people you guys might like this. I’m not keto or low carb but I always wanted to weave bacon for something and this is an easy way to use that skill.
First,
Pre-heat oven to 400 degrees
Weave the bacon crust placing the slices of bacon on a parchment lined baking sheet. First you must line 7-9 slices of raw bacon in a row, then fold back every other slice of bacon, and then lay a slice facing the opposite direction. Fold pieces back down, and continue with the remaining slices of bacon. You can go as big as the bacon is long I used a total of 18 slices of Wright thick cut bacon.
Place a baking rack on top of the bacon, upside down, to keep the bacon flat baking. Bake for about 25-30 minutes until bacon is at desired crispness. But not too much because it hasn’t to be baked again. I went maybe 45 min due to very thick bacon.
Drain off excess bacon fat and add desired toppings. This is a create your own adventure recipe. I made a onion jam pizza sauce, topped with smoked cheddar, mozzarella, Parmesan Reggiano, roasted red peppers, tomatoes and even more bacon! I could see this being good with BBQ pork or chicken as well.
Put back in the oven for around 15-20 minute until that cheese is nice and brown.
Cut into pieces, garnish with fresh basil and more Parmesan Reggiano and serve.
You’re baking times may very due to the many variables present in this guided recipe. Just keep a close eye and enjoy that meaty smoky aroma escaping your oven! Also be very careful with salt. The bacon never got nice and crispy. It ate like tender meat and not like crispy thin crust. Next time I will try thinner bacon
Comments
Post a Comment