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Bacon Pizza


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Member since 2009

Serves | Prep Time | Cook Time

Ingredients

DOUGH
5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1/2 cup grated Parmesan cheese
1 package Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
2 cups water
1/4 cup olive oil or vegetable oil

BACON ONION TOPPING
1 pound yellow onions, sliced
2 clove garlic, minced
2 tablespoons olive oil or bacon drippings
3 cups (12 ounces) grated Mozzarella cheese
2 teaspoons Italian herb seasoning
1 4-ounce jar sliced pimientos, well drained
1/2 cup cooked bacon, crumbled (about 1/2 pound raw)


1. In large bowl, combine 3 cups flour, cheese, undissolved yeast and salt. Heat water and oil until very warm (125º to 130ºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.



2. Meanwhile, in large skillet, cook onions and garlic in olive oil over medium-high heat, stirring occasionally, until golden brown, about 10 to 15 minutes; cool and reserve.



3. Divide dough in half. Roll to fit 2 greased 14-inch round pizza pans or 2 greased 10- × 15-inch baking pans. Evenly sprinkle with cheese, Italian Herb Seasoning, reserved onion mixture, pimientos and bacon.



4. Bake at 450ºF for 20 minutes or until crust is golden.


Pairs Well With


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