Pesto Bacon Pizza Recipe
Hand-tossed pizza topped with bacon, mushrooms, pesto, arugula, & sunny side-up egg
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.
- 3
Knead Dough
Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Assembly and Topping
- 5
Preheat Oven
Preheat your oven to 475°F (245°C).
- 6
Prepare Bacon
Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels, then chop into pieces.
- 7
Roll Out Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
- 8
Add Pesto and Cheese
Transfer the rolled-out dough to a pizza stone or baking sheet. Spread pesto sauce evenly over the dough and sprinkle shredded mozzarella cheese on top.
- 9
Add Toppings
Evenly distribute the cooked bacon, sliced mushrooms, and any additional cheese over the pizza.
- 10
Bake Pizza
Bake in the preheated oven for 12-15 minutes, or until the crust is golden and cheese is melted.
- 11
Cook Eggs
While the pizza is baking, fry the eggs sunny-side-up in a non-stick skillet.
- 12
- 13
Slice and Serve
Slice the pizza into wedges and serve immediately.
