Bacon, mushroom and crispy onion pizza
User Reviews
5
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 30 mins
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Calories
458 kcal
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Course
Main Course, Others
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Cuisine
American
Bacon, mushroom and crispy onion pizza
Description
The base of this pizza is a bread flour dough made with yeast, salt, sugar, olive oil, and warm water, kneaded until smooth and allowed to rise twice to develop structure and airiness. Dough balls can be portioned and frozen for later use, providing flexibility. The sauce melds caramelized onions, garlic, and cherry tomatoes, infused with basil and balsamic vinegar, then reduced to a thick, concentrated consistency.
Toppings include grated mozzarella for melty creaminess, fried crispy onions for crunch and sweetness, crispy bacon for smoky savoriness, and mushrooms sautéed in butter and garlic for an earthy depth. The layering of flavors and textures yields a balanced, indulgent pizza ideal for sharing or a flavorful meal.
The pizza requires time for dough rising and sauce simmering, but assembling and baking can be done quickly afterwards. The recipe allows for customization of ball size to adjust pizza size. The combination of ingredients blends the acidity of the tomato sauce with the richness of cheese and bacon, complemented by aromatic mushrooms and onions.
Ingredients
for the dough
- 1 kg bread flour
- 1 teaspoon salt
- 600-700 ml water warm
- 1 instant yeast 10g sachet
- 2 teaspoons sugar
- 3 tablespoons olive oil
for the cherry tomato Balsamic pizza sauce
- 1 red onion finely chopped
- 2 garlic chopped, cloves
- 2 cups cherry tomato chopped
- basil stalks chopped (reserve the leaves, small handful
- 1 tablespoon tomato paste
- 1-2 tablespoons balsamic vinegar to taste
- 2 teaspoons sugar
- salt to taste
- black pepper to taste
for the toppings
- mozzarella cheese grated
- 1 onion thinly sliced and fried in a splash of oil until crisp and golden
- Bacon crispy
- mushrooms sliced and fried in butter and garlic
Instructions
- To make the dough, combine the flour and salt in a large bowl.
- In a jug, mix the warm water with the yeast and sugar and allow to stand for 5 minutes.
- Pour the water and the olive oil into the flour and mix until you have a sticky dough. Turn out onto a floured surface and knead for 5-10 minutes until the dough is smooth.
- Place the dough in an oiled bowl and cover with clingfilm. Allow to rise for 1-2 hours until doubled in volume.
- When the dough is risen, knock it down and form 4-6 balls, depending on how large you want your pizza to be. At this stage you can freeze the dough balls, in freezing bags, for use at another time.
- Place the balls of dough on a floured tray and allow to rise for another hour.
- To make the sauce, saute the onion and garlic until soft and fragrant then add the remaining ingredients. Turn the heat down and allow to simmer gently for at least 30 minutes until the sauce is dark and reduced. Add the basil leaves and blend in a food processor. Set aside.
- To make the pizza, your fire needs to be quite hot. The temperature in your Weber needs to be at least 250°c.
- Place the pizza stone onto the grid in your Weber braai and allow to heat up.
- Roll out the dough into a rough circle then carefully place on the hot pizza stone. Swirl on the pizza sauce then top with the mozzarella, bacon, mushrooms and crispy onions.
- Close the Weber and allow the pizza to cook for 7-10 minutes until the base is crisp and golden brown and the cheese has melted.
- Carefully remove the pizza, slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 2g | 1% |
| Protein | 28g | 56% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 82mg | 27% |
| Sodium | 113mg | 5% |
| Potassium | 456mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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