Delicious Grilled Pizza Recipe with Bacon
Grilled pizza recipes are a dime a dozen, but this one is extra special. The bacon really adds a lot of flavor, especially when combined with that creamy Fontina cheese. The fresh rosemary added at the end adds a fresh flavor to contrast with the smokiness of the bacon and flavors imparted by the grill. The homemade sauce with the heirloom tomatoes really is much better than anything from the store. Stock up on heirloom tomatoes when they are in season. Make extra sauce and freeze it for the pizzas you want later in the year.
If you have never grilled pizza before, you are in for a treat. It really is not hard at all. Keep a close eye on your pizzas at all time to make sure you do not overcook them, but even if they get a little black on the bottom, they will taste good. Do not be surprised if it takes a few tries to really get the hang of it. Once you do, however, you will want every pizza cooked on the grill.
Serve your grilled pizza with a fresh green salad to make a complete meal. Make several and cut them up for appetizers. Your friends and family will love this delicious recipe. This simple recipe may become a family favorite, so be prepared to fire up the grill frequently. The dough can be made ahead of time and frozen until you need it. Just take the dough out of the freezer that morning so it can thaw.
Grilled Pizza with Bacon and Rosemary
2 Tablespoons olive oil
1 cup water, room temperature
2 cups bread flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon instant yeast
2 Tablespoons olive oil
2 cloves garlic, minced
2 large shallots, minced
1 Tablespoon oregano
½ Tablespoon dried basil
6 heirloom tomatoes, seeded and diced
1 (28 ounce) can crushed tomatoes
3 Tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper
Heirloom Tomato Sauce
1 package bacon, cooked and chopped
1 shallot, chopped
8 ounces Fontina cheese, shredded
Fresh rosemary for garnish
Mix the oil and water. Add the bread flour, salt, sugar, and yeast to the food processor. Pulse a couple times to mix.
While the processor is running, add the water mixture through the tube of the processor. Keep mixing until the dough forms a ball that clears the side of the bowl. Add flour one tablespoon at a time if needed until the dough forms a ball.
Transfer the dough to an oiled bowl. Cover with a damp cloth and let it rise for 2 hours.
For the sauce, heat the oil in a large pot over medium heat. Add the shallots and garlic. Cook them until they are soft; about 3 to 5 minutes.
Stir in the basil and oregano. Add tomatoes, crushed tomatoes, tomato paste, salt, pepper, and sugar.
Simmer the sauce for 20 minutes. This makes about 5 cups of sauce.
Divide the dough into 4 pieces. Roll each piece into a ball and dust with flour. Flatten each ball and roll them out until they are about 8 inches in diameter. Do not worry if they are not perfectly round; grilled pizzas are supposed to be rustic, anyway.
Heat the grill to a medium high temperature. Lay the crusts on the grill. As soon as they begin to brown on the bottom, flip them over. Put some of the Heirloom tomato sauce on each crust. Sprinkle the cheese over the sauce, then the shallots. Top it off with the bacon. Put the cover down on the grill and let them cook until the crust is browned and the cheese is melted.
Remove from the grill and sprinkle with fresh rosemary. Let them sit a couple minutes before slicing.
Cooking your pizza on the grill gives it so much flavor. The smoky flavors of the grill soak into the crust and all the toppings, creating a pizza that tastes amazing. Our Grilled Pizza with Bacon and Rosemary combines the flavors of the grill with crispy bacon, creamy Fontina cheese and the pungent taste of fresh rosemary to create a pizza you will never forget. This recipe makes an excellent lunch or dinner. If you have any leftovers, simply warm them in the oven and enjoy them as a snack. Once you taste this, you will have a new favorite pizza.