Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Three-Cheese Bacon Pizza
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 (makes 2 pies)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 485
- Total Fat
- 26 g
- Saturated Fat
- 11 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 50 mg
- Sodium
- 1048 mg
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 (makes 2 pies)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 485
- Total Fat
- 26 g
- Saturated Fat
- 11 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 50 mg
- Sodium
- 1048 mg
Ingredients
Directions
- Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475 degrees F for at least 15 minutes. 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. 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. 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. Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar and bacon. 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.
