Blueberry and Bacon Pizza
If you're unsure about adding blueberry to a pizza, pair it with bacon for a sweet and salty combo that'll make you question why you never tried a blueberry bacon pizza before.
Servings: 6 slices
Ingredients
Crust
- 1 ⅛ cups warm water
- 1 package active dry yeast
- 1 tbsp honey
- 1 tbsp olive oil
- 3 cups all purpose flour
- 1 tsp salt
- 1 tbsp cornmeal
Sauce
- 1 28 oz. can whole peeled tomatoes (San Marzano if you feel like it)
- 1 tsp salt
- ¼ cup olive oil
- 1 tsp ground black pepper
- 1 tsp dried basil
Toppings
- 8 ounces mozzarella cheese sliced
- ⅓ cup fresh blueberries
- 5-6 slices cooked bacon
- ⅓ cup Parmesan cheese finely grated
Instructions
- Use instructions from How Sweet Eats to make pizza dough.
- About twenty minutes before the dough is ready, put the bacon on a baking rack over a broiler pan. Place in a cold oven and set the oven to 425 F, and a timer for 25 minutes. Remove from oven when done and turn the oven heat up to 500.
- Put the sauce ingredients in a medium saucepan and cook over medium heat for 10-15 minutes. Cover with a lid if its bubbling too much.
- Once the pizza dough is ready, spread the tablespoon of cornmeal across the pizza stone (or maybe less depending on your pizza stone size). Roll out the dough into a circle that goes as far to the edges of the pizza stone as possible.
- Use a large spoon to spread sauce over the pizza. You will NOT use all of the sauce you made on this one pizza.
- Use scissors to cut the bacon into small slices. Spread the bacon, blueberries, mozzarella across the crust surface evenly and to your liking.
- Top with grated Parmesan and put the pizza and stone in the oven. Set a timer for 20-25 minutes.