Bacon-Jalapeño Pizza

From the Matthew Amster-Burton collection

Introduction

I don’t want to give exact quantities for this recipe, because only
you know how spicy, saucy, or cheesy you like your pizza. I generally use 4 slices of bacon, 1 1/2 cups of cheese, and a whole lot of jalapeños.

Ingredients

	1	recipe Cornmeal Pizza Dough
	~	Bacon, preferably double-smoked, cut crosswise into ½-inch lengths
	~	Tomato sauce of your choice
	~	Low-moisture, whole-milk mozzarella, shredded
	~	Parmigiano-Reggiano, grated
	~	Pickled jalapeño slices

Steps

Place a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees. Let the oven preheat for at least 30 minutes and preferably 1 hour.
While the oven is preheating, cook the bacon in a skillet until crisp. Drain and set aside.
Place a sheet of parchment paper on a rimless cookie sheet or pizza peel. Place the dough on the parchment and roll it out, flouring the top as needed, until very thin (⅛ inch) and about 12 inches in diameter. It’s fine for the dough to stick to the parchment.
Top with tomato sauce, cheese, bacon, and jalapeños. Trim the parchment so only a small amount protrudes beyond the edge of the pizza.
Slide the pizza, parchment and all, onto the pizza stone. Bake 6 to 7 minutes, or until the cheese is bubbly and well browned.

Notes

Domino’s is so old hat; read Matthew Amster-Burton’s account of making the ultimate homemade pizza pie.

There’s also an easy and delicious pizza-sauce recipe in the Culinate Kitchen collection.

This content is from the Matthew Amster-Burton collection.